When we ask him what attracts him to cooking, Georges, as all good Mediterraneans should, answers that it is above all “the conviviality, receiving guests…” As far as his taste for traveling, he admits that its roots are well known : “ It is a state of mind, paradoxically, the war gave rise in us to the taste of meeting others and undertaking.”
Result: after the usual scholastic formalities and a few university courses in Economics, Management and Beaux Arts, Wadi Charour’s son leaves his nest to go to France, destination the Institut Paul Bocuse. From 2002 to 2005, he follows the Culinary arts and restaurant management program, the class of “Andre Daguin”.The “licence” in Hospitality management was exactly fitted to his objective: starting his own company… “ The Institute completely satisfied me. I think that I was able to make the best of the information that was available to me… Without mentioning the professors: I don’t know if they realize that they are creating a family of young professionals!”
To be closer to his future customers, our apprentice jet setter orients his internships towards two appropriate establishments: The Majestic at Cannes and the Byblos in Saint Tropez. In the first, he perfects his practical skills in every post in order to “understand the company better”. At the Byblos, he specializes in cost control as applied to the restaurant business. “It was the best summer of my life”, he told us. But with Georges, it is hard to know if it is the management or the pools of champagne- editorial note: champagne on the rocks, THE fashionable drink in St. Tropez-, which was worthy of this unforgettable memory.
Our migrating bird takes to flight once again for America where his future is waiting for him. After a brief layover in Florida where he is “a very little fish in a very big pond” he chooses Bloomfield Hills, between Chicago and Detroit. He works freelance as an organizer and event planner around gastronomic themes: classes evenings, tastings… His last event?
The ‘Playboy’ Super bowl party, last February 4, uniting 2000 people, just that! Like in chess, Georges has anticipated several moves in advance: he has already started his next project. He will be hanging out his own sign this summer called “Georges: Traiteur” in Bloomfield Hills. His goal? Creating a shop with a capital S, or rather with a capital “G” as in Georges !  The years at the Institute are already far away… Georges is living his American dream and leaves no room for whim, it is not for nothing that a magazine has chosen him among ‘one of the 10 most elegant men in Michigan”.  Good luck.