With two pints of Garrison Red and a milky looking glass of Arak, we cheers (or Bisehtak) to Chef George Elias of Au Liban Lebanese Restaurant.
We dig into the textures of Lebanese cuisine—silky hummus, smoky baba ganoush, roasted pepper muhammara, crisp cheese rolls, and a honey-kissed feta fusion roll—while unpacking how a great spread (mezza) invites people to slow down and connect.
George traces his path from culinary school in Lebanon to hotel kitchens in Iraq and Dubai, then to Canada through a serendipitous call that changed everything. He shares the pride of being named 2025 Lebanese Professional of the Year at the Cedar Maple Gala and the deeper story of Halifax’s Lebanese community shaping the city’s culture. We explore the mezza mindset—why a generous menu isn’t excess but expression—and how he balances authenticity with accessibility, from manakish and za’atar to the elevated Lebanese tartare, kibbi nayeh.
Beyond flavour, this is a masterclass in hospitality. George talks leadership under pressure, the value of systems, and why service details matter as much as seasoning. He opens up about the grind—holiday prep, quiet New Year’s, breathers in the walk-in—and the intentional growth behind sold-out Lebanese Nights. There’s heart here too: a focus on building stability, buying a home, and starting a family, all while keeping Au Liban warm, vibrant, and welcoming to everyone.
Pull up a chair and let the chef lead the way. If you’ve ever wondered what makes a restaurant truly great—kitchen trust, cultural pride, and the willingness to serve with care—you’ll find it here. Subscribe, share with a friend who loves mezza, and leave a review with your must-try Lebanese dish.
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