We expect to see further activity in the luxury segment as a result of expanding strategic interests and global business outreach efforts of many markets in the region where we currently operate.
We are looking at expanding our presence in new markets such Algeria, Morocco and Tunisia, in North Africa.
Preferred Hotels & Resorts appointed Nicolas Villemin as regional director for the Middle East & North Africa
He joins Preferred Hotels & Resorts with 20 years’ industry experience and has spent more than ten years working in the Middle East.
As Lebanon’s hospitality sector moves to recapture the golden period of 2009 – 2011, Tony Ramy, restaurateur and president of the Syndicate of Owners of Restaurants, Cafés, Night-Clubs & Pastries, tracks the changes he’s witnessed in the industry over the years and shares where he sees potential for startups and growth
As part of Massaya Faqra’s International Chefs Program celebrating 20 years of winemaking in Lebanon, Chef Melissa O’Donnell flew in from New York City for two days to mark the occasion and cook a special menu, inspired by Lil’ Gem – her ‘Lebanese-ish’ restaurant in the Big Apple. Here, O’Donnell tells HN how she set out to capture the flavors, sentiments and nostalgia of the Lebanese cuisine she remembers from her childhood
A self-taught chef, Alan Geaam became the world’s first and only Lebanese Michelin star awardee just 10 months after opening his fourth restaurant “I received the global industry’s highest culinary honor for incorporating Lebanese techniques and ingredients into French dishes,” he told HN.
Nicolas Audi, interior architect, artist, chef, restaurateur and founder of Lebanon’s most reputed catering company, talks about his love for the profession and the various elements that make up his tactful gastronomic approach, while revealing the ideas his company is considering for the near future.
With the number of visitors coming in to its main cities like Makkah and Dubai in particular now on a level with global destinations.