AMFORHT appoints Abderahman Belgat as its new president

AMFORHT appoints Abderahman Belgat as its new president

During the last general assembly of AMFORHT, which was held on November 11 in Paris, Abderahman Belgat was elected president of the world association for training in hospitality and tourism. He will hold the position for the next four years.

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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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In the kitchen with George Hebeiliny

In the kitchen with George Hebeiliny

Consultant pastry chef George Hebeiliny can’t resist fusing Arabic flavors into his marvelous desserts. We caught up with him in KSA to learn more about his work and what makes his kunafa so appealing.

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In the kitchen with Tarek Fahim

In the kitchen with Tarek Fahim

Making his mark in the kitchen since the age of 23, Tarek Fahim, executive chef of Siblings Restaurant & Café, KSA, explains what it means to him to follow his culinary dreams and shares his special glazed salmon recipe.

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In the kitchen with Bahaa Abou Diab

In the kitchen with Bahaa Abou Diab

Having kicked off his culinary career in Beirut, Bahaa Abou Diab moved to KSA to hone his skills in the kitchen. Here, the executive chef of Spring Cafe & Restaurant tells us more about his journey and shows us how to make his signature vegan burger.

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15 chefs in the Middle East in the spotlight

15 chefs in the Middle East in the spotlight

The Middle East’s burgeoning hospitality industry has meant great things for thousands of talented and passionate chefs. We interviewed 15 rising stars across the region to find out how they are making their mark in the field of culinary arts.

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FHS’s insights on emerging trends that are blurring the boundaries of places and experiences

FHS’s insights on emerging trends that are blurring the boundaries of places and experiences

The Future Hospitality Summit in Dubai has launched “The Blended Future,” spotlighting trends that are accelerating change across specific industry sectors, including urban design, architecture, tourism, hospitality, dining, healthcare and culture. 

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Allo Beirut reveals its first-ever location in Abu Dhabi

Allo Beirut reveals its first-ever location in Abu Dhabi

Allo Beirut, inspired by Beirut’s street food culture, is set to open two locations in Abu Dhabi by the end of 2022, with the first branch slated for September.

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In the kitchen with Hamdan Al Shaieb

In the kitchen with Hamdan Al Shaieb

Celebrating the sweetest flavors of the Middle East is what Hamdan Al Shaieb, executive pastry chef of Kempinski Hotel Ishtar Dead Sea, Jordan, loves to do. Here, he discusses the latest trends in his field and shows us how to make his specialty cheesecake.

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Let’s talk art: Lebanon’s guesthouses and boutique hotels

Let’s talk art: Lebanon’s guesthouses and boutique hotels

Considered the art hub of the Middle East, Beirut — a city that has witnessed immense challenges over the past few years — has been upping its game in the boutique hotel world to offer guests something a little different. Yara Moukarzel, director of operations of L’Hôte Libanais, takes a closer look at how hotels in the capital and around Lebanon are using this powerful medium to their advantage.

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