Fresh heirloom tomato carpaccio topped with whipped labneh, fragrant basil, edible flowers, and toasted pine nuts. Art on a plate! 🌿💛

Bringing traditional butchery skills to the heart of Sydney. 🇦🇺🔪🐑 Today’s lesson: whole lamb deboning—understanding every cut, maximizing yield, and respecting the ingredient from nose to tail. Proud to share knowledge, inspire future chefs, and contribute to Sydney’s vibrant culinary scene. 🔥 #Sydney #SydneyChefs #ChefGeorgesDakkak #GDCulinaryArts #LambDeboning #ButcherySkills #CulinaryEducation #MeatAndFire #FutureChefs #HospitalityIndustry

Precision, passion, and plating, where every detail matters. Le Georges.

Some flavours cannot be rushed. Time, patience, and craftsmanship create the true character behind every slice. Simple. Authentic. Timeless. Chef Georges Dakkak

After more than 25 years in the hospitality industry across Lebanon, Saudi Arabia, Kuwait, and now Australia, I’ve created this space to share real experience from inside professional kitchens and restaurant businesses. I’m Chef Georges Dakkak executive chef, hospitality consultant, and founder of Le Georges Group and G|D Culinary Arts. Throughout my journey, I’ve developed and led more than 35 restaurant concepts, from fine dining to modern Middle Eastern cuisine. My focus has always been simple: fire, flavour, discipline, and respect for product. This community is not just about cooking. It’s about the reality of hospitality leadership, pressure, creativity, business, and building something that lasts. Here I will share: - Real kitchen experience - Restaurant business insights - Fire & meat techniques - Menu development thinking - Leadership lessons from professional kitchens - Behind-the-scenes of my work in Australia and abroad If you’re a chef, restaurant owner, or someone building in hospitality, you’re in the right place. Let’s build something real. Chef Georges Dakkak