Eclectic Japanese food with prodigy chef Reif Othman
Award-winning chef Reif Othman, owner of the Reif Japanese Kushiyaki restaurant brand, is known for his witty, trendsetting culinary style. Here, he tells us about his latest collaboration with Baky Hospitality and his future projects.
Ant Ventures’ ambitious expansion
Roy Maroun, COO of Ant Ventures Worldwide, a hospitality group famous for Casper & Gambini’s, as well as Bab Idris, Tarator and Caspresso Café, talks about expansion, success and why adaptability is essential to the sustainability of any business.
NEOM launches Trojena, a mountain tourism destination
Outdoor skiing is a feature of Trojena, providing a unique experience never before witnessed in the region, especially in Gulf countries.
The art of creating golden moments with Galal Mahmoud
Distinguished interior architect Galal Mahmoud has dedicated the past 25 years of his career to carefully molding his company, GM architects, into one of the most successful firms in the world.
Sam Ioannidis at the helm of the biggest Four Seasons hotel in the region
A seasoned hospitality veteran, Sam Ioannidis has been with Four Seasons for three decades. Since his appointment as general manager of Four Seasons Resort Sharm El Sheikh, he has overseen the resort’s transformation into the largest Four Seasons in the region and one of the biggest worldwide.
Luigi Vespero promoted to director of F&B and culinary at Waldorf Astoria DIFC
Luigi Vespero joined the property in 2019 and played a visionary role in the strategic planning of the hotel’s F&B and culinary function.
MasterChef, The TV Experience appoints a new executive chef
Chef Llaca has a wealth of experience, having led several teams of culinary professionals at renowned restaurants across three continents.
A passion for desserts by Antonio Bachour
There seems to be no end to the talent of pastry chef Antonio Bachour. Not only is he a published author, with no fewer than six books under his belt, he was also voted the Best Pastry Chef in the World (2018) by The Best Chef Award (Milan) and Pastry Chef of the Year (2019) by Esquire magazine. Here, the Puerto Rico native explains how he was hooked on pastry from a young age thanks to a childhood spent in his family’s bakery and what it takes to excel in the kitchen.
Hotel Albergo, a gem to behold with Tony W. Gergess
Tucked away in a quiet neighborhood in east Beirut, a stone’s throw from downtown, the Hotel Albergo is a sanctuary of luxury and the only Relais & Châteaux property in the country. Old-world charm meets high-end service at this Beirut landmark, as Tony W. Gergess, the newly appointed general manager, explains.
Sami Khoueiri: not an average restaurateur
Spiced and Sliced is a fast-casual chain of shawarma restaurants combining authentic shawarma recipes with unique flavors and modern interior design. Sami Khoueiri, the firm’s CEO, shares details of the concept with us and explains why it suits the franchise model.
