Lebanese entrepreneur Kamal Mouzawak’s Survival Mode
Lebanese entrepreneur Kamal Mouzawak is a man of many talents; he is a restaurateur, a hotelier and a humanitarian at heart. With his B&B, farmers’ market, community kitchen and social initiatives.
Hospitality Mastermind Jean-Claude Ghosn’s Untimely Passing
Jean-Claude Ghosn, the man behind Ghia Holding — a brand which counts Abd el Wahab, DUO, Ahwak, Fabrk, and El Denye Hek among its F&B concepts — has sadly passed away.
Tony Ramy’s Mission to Save Lebanon’s Restaurant Sector
Tony Ramy, president of the Syndicate of Owners of Restaurants, Cafés, Night-Clubs and Pastries in Lebanon, carries the weight of the restaurant industry on his shoulders as he tries to entangle the web of problems that it finds itself caught in. In this exclusive interview, Ramy discusses the unprecedented challenges and the possibility of recovery.
WorldChefs Online General Meeting
World Association of Chefs’ Societies, the global network of chefs associations, held its first online meeting. The meeting was chaired by the association’s president, Thomas Gugler, and was attended by 150 online panelists from over 120 countries.
In the spotlight: Mayada Badr, CEO of KSA’s Culinary Arts Authority
Even though she lives by the moment, her new life motto is ‘Enjoy simple pleasures that could be so rewarding, as simple as enjoying a meal with a piece of bread.
What will the future of luxury hospitality offering look like
Many wonder whether luxury properties will have to adopt stricter operation measures to sustain and kick off back their activities.
HN Meets David Todd, head of operations, Middle East and Africa, at IHG
While IHG has a clear strategy, well-loved brands and a robust business model, we are not immune to a crisis of this magnitude. During this challenging time, we have stayed focused on being there for our guests.
For The Love of Cheese With Francois Robin
After graduating from the French Cheesemonger School in Paris in 2008, Francois Robin headed the cheese department at the world-renowned Parisian luxury grocer Fauchon and worked with pastry chefs Christophe Adam and Benoit Couvrand. His vast knowledge and expertise earned him the coveted title of Meilleurs Ouvriers de France in 2011. Robin went on to share his expertise as an instructor for the French Dairy Interbranch. HN caught up with Robin during his Cheeses of Europe webinar to discuss his love of cheese.
HN Meets Talabat’s CEO Tomaso Rodriguez
Unlike other businesses, we chose to invest heavily into our platform and into marketing our restaurants over cutting costs and our budgets.
InterContinental Le Vendôme Beirut sold, to cease operating as an InterContinental branded hotel
As one of the world’s leading hotel companies, we remain committed to Lebanon and continue to operate IHG branded hotels in the country, including InterContinental Phoenicia Beirut.
