Saudi Vision 2030 and the role of hotel operators
“How hotel operators are contributing to Vision 2030” brought hotel operators together to address the goals of Vision 2030, as well as their development pipelines and investment opportunities in the sector. The engaging and informative talk was held during Saudi HORECA Riyadh in November 2022.
How women are shaping KSA’s hospitality landscape
“How hotel operators are contributing to Vision 2030” brought hotel operators together to address the goals of Vision 2030, as well as their development pipelines and investment opportunities in the sector. The engaging and informative talk was held during Saudi HORECA Riyadh in November 2022.
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.
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.
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.
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.
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.
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.
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.
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.
