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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In the kitchen with Hamzeh Abu El-Foul

In the kitchen with Hamzeh Abu El-Foul

Driven by a deep sense of attachment to his field, Hamzeh Abu El-Foul, executive chef of Fairmont Amman Hotel, Jordan, chats with Hospitality News ME while he prepares his signature tuna carpaccio.

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In the kitchen with Mohamad Kaaki

In the kitchen with Mohamad Kaaki

Polly restaurant’s executive chef, Mohamad Kaaki, gives us the lowdown on culinary trends and shows us how to make his delicious strawberry banana cream pie.

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In the kitchen with Bilal El Helou

In the kitchen with Bilal El Helou

We caught up with Work Lounge Beirut’s executive chef Bilal El Helou in the Lebanese capital to see what’s cooking in his kitchen.

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In the kitchen with Mohamed Nabeel Al Khatib

In the kitchen with Mohamed Nabeel Al Khatib

We take a look at what’s on the menu with pastry chef Mohamed Nabeel Al Khatib from Batteel Bakery, Qatar.

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