Georges Saidy

A highly experienced, classically trained Executive Chef with a proven track record in fast-paced restaurant and catering environments. Skilled in delivering high-quality fine dining and large-scale catering services, with a strong focus on food safety, service excellence, and operational efficiency. Over many years, I have developed a deep understanding of diverse cuisines through international exposure, allowing me to combine traditional techniques with innovative flavour profiles.

Experienced in leading kitchen teams, managing large-scale production, and maintaining the highest standards across multiple locations.

Executive Chef at Maroush London (2004-01 – Present)

Maroush is a well-established Lebanese restaurant group with 16 branches across London, offering restaurant dining and large-scale catering services.

• Oversee all central production and branch kitchens across the company
• Manage food production for all restaurant sites and catering operations
• Control food cost, quality standards, and operational efficiency
• Ensure smooth kitchen production processes and timely delivery
• Lead recruitment, training, and development of kitchen staff across all locations
• Maintain strict compliance with food safety and hygiene regulations
• Support menu development across multiple cuisines and services

Executive Chef at Casino Arabi (1995-01 – 2004-12)

• Led a team of 50 kitchen staff serving up to 1,200 guests per evening
• Delivered high-quality hot and cold Lebanese cuisine at scale
• Reduced waste and increased profitability through portion and recipe control
• Represented the organisation internationally at food festivals in Switzerland, Bahrain, and Dubai

Technical Baccalaureate Diploma – Ecole Hôtelière – Lebanon (1992-01 – 1995-12)