Transforming hospital food into a five-star experience with Rabih Adel Hanna
Rabih Adel Hanna is a highly organized and detail-oriented F&B manager at Andalusia Medical Services, as well as a lead executive chef. Here, he explains how he’s elevating hospital food to a five-star dining experience.
Tony Leonardi appointed chef de cuisine of Carna by Dario Cecchini
Born and raised in Paris, France, Cecchini began his culinary journey at the age of 18, having been inspired by his love for the art of cooking and great produce, a decision that was greatly supported by his mentors and master chefs Christian Etchebest, Yves Camdeborde and Jean Francois Piege.
What do guests really want?
Today’s travelers have diverse wish lists when planning their trips, featuring ‘must includes’ that range from eco-conscious, locally focused stays and wellness experiences that go beyond spas to loyalty programs and apps to make quick, easy bookings. With a list of his own at the ready, Jad Shamseddin, COO of Aleph Hospitality, shares his thoughts on the criteria motivating guests in 2023 and what hotels need to do to attract them.
In the kitchen with Eslam Elmansy
As the executive pastry chef of Hyatt Regency Cairo West hotel, Eslam Elmansy makes sure that every guest’s meal ends on a sweet note. Here, he reveals some of his favorite ingredients and shares a delicious recipe.
The future of travel is experience
Michael Donald, co-founder and customer experience specialist at Halo Business Consulting, looks at how travel is evolving in a post-pandemic era, when hybrid working, environmental awareness and a thirst for adventure are among the factors driving destination selection decisions.