SPINE Beirut is designed by renowned Gregory Gatserelia, and is the first rooftop bar design concept focused on the sky.
Globe-trotting chef, television personality and culinary consultant Joe Barza is credited with introducing Lebanese cuisine to diners around the world. We managed to sit him down for a few minutes and ask him to share his thoughts on the past and plans for the future.
Vancouver is Canada’s third largest city and one of the world’s most livable cities in addition to it’s ethnic mix and food scene.
Chef Olivier Pallut is a French national with extensive experience in the culinary industry. He has worked for Hotel Charentais, Bistro Le Francais, Le Meridien St Martin, Le Meridien Mariador, Qatar Royal Palace, Mezzaluna and Zoe Restaurants in Bahrain, Thimar Reef Island, Cordon Bleu Istanbul to name a few. His...
The board of directors of the Syndicate of Owners of Restaurants, Cafés, Night-Clubs & Pastries in Lebanon (RCNP) presided by Tony Ramy convened on Monday 11 November at the Syndicate headquarters to discuss the current economic situation in the country. After much deliberation the Syndicate RCNP issued the following open letter to officials:
UAE tourists have always been major contributors to the tourism cycles and performance in Lebanon, whether in terms of hotel occupancy, or in terms of shopping, due to their high expenditure power.
Georges Ojeil is promoted to the new role of Area Manager, Beirut and Amman to oversee Le Gray, Beirut as well as Campbell Gray Living and the forthcoming Campbell Gray hotel, both in Amman in Jordan.
While each Middle Eastern economy has its own problems and individual strengths, all in all, the last five years have brought a fair few challenges for most of the region’s markets. The hospitality industry is, as always, one of the first to bear the brunt of tough times. Nagi Morkos, managing partner at Hodema consulting services, analyzes the region’s turbulent times and its impact on the sector and its players