Born and raised in the Republic of Georgia, Chef George found a passion for food and hospitality through his family and his culture at a very young age. He often found himself in the kitchen cooking while his parents worked. There he learned to appreciate making meals that fed the soul and his family. At 19 George immigrated to New York City after graduating from dental school – the family business. However, he was immediately drawn back to his true calling and began working at a kosher deli in Queens.

Eventually, Chef George graduated from the culinary program at the Art Institute of New York and officially began his career in New York City with a position at Jean Georges, the pedigreed Michelin-star monument to French cooking. Although working for a world-renowned chef was inspiring, advancement was slow, and he wanted to expand his skillset. An opportunity with Fig and Olive, a Mediterranean restaurant that was branching out to California, allowed him to become the Corporate Head Chef in only six years.

As the Corporate Head Chef, Chef George would regularly travel to the West Coast of the U.S. as well as Europe. During his visits to the South of France, he was introduced to the region’s insistence on fresh, seasonal ingredients that culminated in clean yet exciting dishes. When he and Luba moved to Northwest Florida in 2013, he knew it was time to take his passion to the next level and open up the couple’s first restaurant in downtown Pensacola. Chef George’s culinary expertise has allowed his innovative dishes at George Bistro + Bar on North 9th Avenue to clear the way for unexpectedly humble delicacies.

Today, Chef George is proud to welcome everyone to his newest restaurant, Pearl & Horn, that was inspired by from Georgia, Chef George's homeland, and the bountiful seafood available locally in the Gulf Coast.