16 under 30: Michèle Cattan

16 under 30: Michèle Cattan

Born and raised in Beirut, Michèle Cattan followed in the footsteps of her father, Nicolas, at an early age…

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16 under 30: Tarek Alameddine

16 under 30: Tarek Alameddine

Tarek Alameddine, originally from Aley, Chouf region, first turned to cooking as an outlet for stress and as a way of enjoying food, but it was only when he was majoring in Business that Almeddine realized he should be considering cooking as a career…

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Fine Vines

Fine Vines

In an interview with Château Ksara’s General Manager, Dikran Ghazal, discussed what was achieved in 2018, what the latest challenges are and what exciting happenings he expects for 2019

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16 under 30: Youssef Hadid

16 under 30: Youssef Hadid

Born in Tyre, Lebanon, Youssef Hadid forged his skills working side by side with his father and traveling abroad for internships. He decided to dedicate himself to the hospitality industry, because, in his own words, “It’s the most exciting industry in the world”…

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Spice up your life

Spice up your life

While the range of spices, condiments and dressings used to be somewhat limited, a combination of changing consumer preferences, a rise in demand for convenience, increased willingness to try international cuisines and growing health concerns has prompted producers to rethink their entire offering

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Ethical Food

Ethical Food

The notion of ‘ethical food’ can be simplified into four pillars, namely the impact it has on: the environment; our bodies; animals; and working conditions. Daniel During, principal and management director of Thomas Klein International, breaks down the notion of consumption with a conscience

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Maintaining the buzz

Maintaining the buzz

You’ve opened your restaurant to great fanfare, but what happens next? GRIF founder, Jennifer Pettinger Haines, provides advice from industry experts on getting past the honeymoon phase

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16 under 30: Albert Massaad

16 under 30: Albert Massaad

Albert Massaad started selling pizzas in school at a young age. To learn from the best, he attended culinary school in France…

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16 under 30: Mayfrid S. Chehlaoui

16 under 30: Mayfrid S. Chehlaoui

Mayfrid Chehlaoui was born in France and raised between Paris, London and Beirut, before her family settled in Lebanon when she was aged 16…

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Château Ksara: Creativity, Innovation and Consistency

Château Ksara: Creativity, Innovation and Consistency

In an interview with Château Ksara’s General Manager, Dikran Ghazal, discussed what was achieved in 2018, what the latest challenges are and what exciting happenings he expects for 2019

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