A philosophy graduate from Virginia Commonwealth University. George Mahaffey then attended the American Culinary Federation Education Institute where he gained his training in the chef’s art. The recipient of many awards and honours through culinary competitions in his native Virginia, New York, Georgia and Pennsylvania. George gained valuable experience with Hotels in these locations as well as training young apprentices for show work and competition prior to joining the Hotel Bel-Air in 1987 as Executive Sous Chef. Two years later George became the Bel-Air’s Executive Chef where he declares his goal to be the creation of a cuisine which caters to the desires of discerning clients with respect to the foods they demand, as well as styles of preparations which satisfy a more basic need: to eat well and to be comfortable doing so. George emphasises seasonality in his menus, using the very freshest and highest quality of ingredients preferring those that reflect the more natural farming methods. His philosophy is to accentuate "great flavours, arrange creatively so as to satisfy the appetite while appealing to the eye."

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GINGER MARINATED SALMON

WITH FRIED SHITAKE MUSHROOM

CHOPSTICKS

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BLACKBERRY-PORT WINE SAUCE

AND JICAMA PECAN SALAD

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