fine food - Chef Georges Zoghaib

Attention: open in a new window.  E-mail| Print | Bookmark Added: 30.06.2015, 19:41

Nestled at the end of Porto Arabia One, overlooking the aquamarine waters of The Pearl-Qatar’s marina, is Burj Al Hamam – a luxurious five-star restaurant that is well known for its high-end Lebanese cuisine.


At the helm of the Burj Al Hamam team is Chef Georges Zoghaib, who comes from Lebanon. Chef Georges has been with Burj Al Hamam in Qatar since its inception six years ago, and before that he opened Burj Al Hamam in Kuwait, working there for six years before coming to Doha.

Burj Al Hamam boasts an impressive menu of popular Lebanese dishes, traditional Lebanese pastries, a wide variety of hot and cold mezze, and an extensive array of fresh fish.

“The Pearl-Qatar is an amazing location for Burj Al Hamam,” says Chef Georges. “It has been a real experience learning how to cater to our VIP clients and offer them the best in Lebanese fine dining.”

According to Chef Georges, it is his passion for cooking Lebanese cuisine that makes his food so tasty. Having always loved cooking from a young age, Chef Georges studied cooking while at college, then pursued hospitality at university. In 2002, he was offered the position of chef at Burj Al Hamam in Lebanon, and since then, he has never looked back.

Burj Al Hamam Fillet

Serves four


  • 200g beef fillet
  • 2 cloves garlic
  • 15g sweet pepper
  • 10g green chilli
  • 10ml olive oil 
  • 3g salt
  • A pinch of lemon salt
  • A pinch of white pepper
  • 50g French fries, to serve


Preparing the sauce:

  • Remove the seeds from the pepper and green chilli.
  • Put the pepper and chilli in a blender together with the garlic and blend it to a mince.
  • Add the olive oil together with the salt and one pinch of lemon salt.

Preparing the beef fillet:

  • Take one piece of beef fillet and separate it from the skin.
  • Cut one piece of 200g from the middle of the fillet.
  • Cut the 200g into four portions, each one 50g.
  • Hammer them a little with a meat hammer to create a round shape.
  • Marinate with salt, white pepper, and olive oil.
  • Grill on a flat grill as desired (medium, well done, etc.).
  • Fry the French fries.


  • Place the beef fillet on the main-course plate.
  • Serve the French fries on the side.
  • Put the sauce in a ramekin on the side of the dish.
  • Pour a little olive oil on the top of the beef fillet.
Write comment

Write the displayed characters:

security code
smaller | bigger


Oryx Magazine December 2016

Oryx Cover December 2016

View the Oryx eMagazine archive

Oryx Premium December 2016

Oryx Premium Cover December 2016

View the Oryx Premium eMagazine archive

Oryx Updates

If you would like to be notified
when the magazine is updated,
please click below

Email updates

Latest Features

  • From the mountains... with love

    If you’re looking for inspiration for a romantic snow-filled getaway, then look no further. For many... 
  • A heart-warming winter in Denmark

    If you’re looking for cheer during dark December days, then Denmark provides plenty of hygge. Writer and... 
  • Qatar: Past and present

    Qatar celebrates its National Day on December 18, commemorating the birth of the modern state.  

Most read


Copyright © 2009 ORYX Digital Magazine. All rights reserved.

Powered by Agency Fish   |  Endorsed by Qatar Airways