Tasting Lebanese heritage at SIAL Paris

Tasting Lebanese heritage at SIAL Paris

With 7,000 exhibitors and 400,000 exhibited products, this year’s edition of SIAL Paris (October 15-19, 2022) was an innovation-centric edition, reminding industry players that they are all active participants in the change that is underway and the importance of environmental, ethical, digital and demographic challenges facing the planet. It also addressed the challenges of food security, changes in consumption habits and the importance of scouting out new talent, as well as nurturing the “young shoots” who are eager to actively contribute to tomorrow’s ecosystem. This year, SIAL, the world’s biggest biannual trade fair, attracted over 310,000 visitors importers and distributors from Europe, the Middle East, Africa and Asia. Lebanese products featured high on the menu, with the participation of a selection of suppliers considered to be at the forefront of some of theindustry.

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A brew with the coffee experts

A brew with the coffee experts

To find out what’s new in coffee, we spoke to four industry professionals who brought us up to date on all things related to this most popular of brews, from machines and market trends to the true meaning of the “coffee sommelier” role.

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6 knights of hospitality

6 knights of hospitality

Hospitality is one of the most rewarding industries out there, which is why so many professionals dedicate their lives to the business. We checked in with 12 hoteliers to hear how their careers began, the lessons they’ve learned and shared since joining the profession and what the next chapter of the industry’s growth story looks like.

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Amwaj Rotana appoints Alberto Burgio as executive sous chef of Rosso Italian Restaurant

Amwaj Rotana appoints Alberto Burgio as executive sous chef of Rosso Italian Restaurant

Alberto Burgio brings his rich Italian experience to Amwaj Rotana after being the sous chef of Trattoria at Jumeirah Group’s Madinat Jumeirah.

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