In early December 2025 he opened ILYA in San Clemente. He had been thinking about opening a place in Orange County. After some searching, he found San Clemente to be the ideal location for his next restaurant - inviting ocean breezes and Mediterranean climate, tagged as “the best climate in the world.”

 His latest venture incorporates a distinctive approach, maintaining elements of his signature Middle Eastern and Lebanese menus while combining additional flavors with a coastal California Western Mediterranean twist.

 This writer had the opportunity to sit down with Chef Charbel in his charming new location on South El Camino Real. Entering the restaurant is a delight. Our town founder, Ole Hanson would have appreciated the Spanish style albeit with a modern look. The gated entrance leads one up a stairway to an open-air patio with several tables set off with an open style, beautifully designed fireplace. The stylish interior dining room has an open concept kitchen behind large glass paned windows, and there are comfortable booths, an olive tree rising up in the middle of the room in a circular seating area, and a dazzling bar towards the back of the large room. The entire space is accented with blue and white décor giving an overall Mediterranean vibe. I encouraged Hayek to describe in his own words how he developed his passion for cooking. 

His story begins in his native city, Beirut, Lebanon Charbel’s mother was a private chef in Beirut who spoiled her family with delicious, “amazing" food every day. As a youngster he would often wake up to the aroma of his mom’s cooking. She started the process early in the morning slow roasting a well-seasoned lamb, sending fragrant food smells wafting throughout the house all day. She cooked with patience and acute attention to detail and quality. 

 At 14 years old, Charbel, who was not a particularly good student,  knew he needed to “find something else to do.” He began to develop his passion for cooking while learning various culinary techniques in his mother's kitchen. He stated, “being in the kitchen became my comfort zone.” His mom was his inspiration for becoming a chef and although she is now retired her encouragement still guides him as she is his main “taste tester.”

After high school graduation he headed to Paris enrolling in the French School of Excellence where he honed many of his food preparation skills. After his time in France, he and his family, mom, dad, older brother and younger sister moved to the United States, settling first in San Bernardino. Hayek found a sous chef position in a Santa Monica restaurant and while working there he was recommended for the Top Chef competition. The well-known television show looks for up and coming young chefs and he was up for the challenge and agreed to sign onto the competition. He explained, “I had nothing to lose, something to prove.” So, he went all in, and as the saying goes, “the rest is history.”

His latest venture, ILYA, offers an inviting ambiance depicted by an understated elegance, that compliments the proximity of the ocean. The menu is filled with tantalizing starters, grilled octopus, baked feta served with homemade pita bread, IYLA mezze, meatballs, tiger prawns, escargot, patatas bravas and an assorted fresh bread basket. There are three salad offerings, two chilled plates, beef tartare and barramundi carpaccio. The main courses are truly mouthwatering, offering a selection of pasta dishes, including, lobster spaghetti and truffle tagliatelle. Entrees from earth and sea highlight an array of menu items - pork chops, NY strip steak, Australian rack of lamb, chicken à la moutarde, seared salmon, branzino, and sole meunière.

 When my friend and I dined at the gorgeous, cheerful establishment we began our meal with a cocktail and a couple of the starters. I ordered the specialty drink, Endless Summer.

Concocted by the lead bartender, Jon McConnell, it was a lovely combination of rose wine, vodka, pressed watermelon juice, mint and Mastiha liqueur (a resin pine-like flavor gathered from the mastic tree native to the Mediterranean.) My friend chose the Vesuvio Margarita, tequila shaken with grenadine-hibiscus cordial, jalapeno bitters and black lava salt. Her comment, “mind blowing” - pardon the pun!” Kudos to the bartender! 

We enjoyed the grilled octopus served with romesco, chorizo butter, pickled radish and dill, baked feta, tomato, Greek feta, oregano, extra virgin olive oil and pita bread, plus the assorted bread basket. We decided on the Australian Rack of lamb and the Branzino for our main courses. The lamb is served with Moroccan Spice yogurt and lamb jus - it was cooked to perfection, tender and flavorful. The branzino served in a sauce of zhoug, beurre Blanc and cilantro oil was absolutely incredible. As a bit of a branzino connoisseur - I always order it when I see it on a menu. This entrée did not disappoint. We chose two sides, glazed carrots and French fries. Our attentive waiter, Matt insisted that we order two desserts, we chose the tiramisu and the lemon tart. Both desserts were delectable. Needless to say, we did request that the remnants be packed up in to-go containers. 

The full-service bar provides diners with a selection of cocktails, beer, and wine available by the bottle or by the glass. The staff was gracious and accommodating - a special shout-out to General Manager, Zach Seymour who welcomed us warmly and made sure that our dining experience went smoothly.

Hayek, now 28 years old and brimming with energy, lives in Covina. He does not mind commuting to his three restaurants, as it gives him time to decompress and create new menu ideas. He and his wife are expecting a baby boy in May.

Beginning this spring ILYA will be serving brunch on Sundays from 10:30am - 4pm. There will be a live station with juices and refreshing drinks. The menu will feature an All-American breakfast, a “well-balanced brunch with a lot of character.” Charbel designs his menus and restaurants with his brain, his hand and a lot of heart - like an artist. He wants to “win the locals” but also encourage people to come from other towns, he says, “if you have a good restaurant, a good story and a good destination, people will come.” 

Although he is the face of the establishments, “he is not a one man show.” He has the right partners, and a good team and he likes the restaurants to run perfectly with or without him.b