Sincere eyes and a contagious energy have made Alain Achkar one of the most recognizable figures in Dubai’s bar scene. Behind the counter at Amelia — a Nikkei-driven restaurant and cocktail bar where music carries late into the night — his presence draws in every guest, building toward a performance of fire and ice, enhanced by lighting that ignites the entire space. His journey began more than twenty years ago in Lebanon, his home country. “In 2005, after military service, I was working in a mountain club. I was washing dishes and polishing glassware.”
The Beginning of Alain Achkar’s Career
The move behind the bar followed soon after. “I fell in love with it. I asked to become a barback, then I became a bartender.” Returning to Beirut marked a long and defining chapter. “I joined Al Mandaloun, one of the city’s historic venues. I stayed there for more than nine years.” The turning point came when he entered an international competition. “I ranked second, behind Jad Ballout. He brought me to Central Station. That’s where I started taking everything seriously — technique, ingredients, method. Before that I was a nightclub bartender, then everything changed.”
The Central Role of the Team and Care for People
In 2018 Alain Achkar joined Amelia as Bar Manager, later stepping into the role of Corporate Beverage Director for the group, overseeing venues in Beirut, Faraya and Dubai, where he relocated four years ago for the opening. His contribution to the project is both operational and identity-driven. “The concept comes from Rayan Nicolas, the founder. I built the bar in every detail.” A strong sense of belonging runs through his words. “I feel part of a family. No one here has ever said no to me. What matters most is how we take care of people.” His approach to team management is clear. “Character and charisma can’t be taught. I try to bring people into what I feel. This is a human- to-human job: at the bar we serve experiences.”
The Dialogue Between Bar and Kitchen at Amelia
That perspective extends to his view on drinks. “You can have the best cocktails in the world, but that’s not the point. What matters is your attitude and the connection you create with the guest.”The drink list reflects a collective process. “Everyone contributes. I guide and then finalize, always focusing on balance.” In a high-volume bar, consistency becomes essential. “That’s what makes me proud of what we do here.”
The relationship with the kitchen follows a dialogue rather than a strict pairing. “I follow the Chef’s Georges Ikhtiar menu. Amelia is a Nikkei concept with a Mediterranean touch, because that’s where we come from.” The cocktails carry the same narrative. “Cosmic Glow comes from one of the four elements: air is the butterfly, it represents femininity and freedom. It’s a contemporary take on the Cosmopolitan.”
Alain Achkar, Between the Bar and Private Life
Behind the bar, the barrel program echoes that elemental vision. “Earth is the barrel: it breathes and absorbs, surrounded by mushrooms. The Forest Aged Vieux Carré is one of the most celebrated drinks I’ve created. Next to it is water, with Queen of the Atlantic, a Martini in a clay pot immersed in seawater. It’s not salty, but it carries the scent of the ocean. ”Away from the bar, the pace shifts.“ I was a professional swimmer, I won eleven medals. Now I’m getting back into training after a forced break. Finding balance beyond the counter remains essential — for the work, for the team, and for every guest who steps into Amelia’s world.”
The article first appeared on Coqtail – for fine drinkers. Order your copy here
Photo by Mike Tamasco – all rights reserved
