Mixing eye-catching design with relaxed elegance with Firas Alsahin
Firas Alsahin, co-founder and creative director at 4SPACE, reflects on how magical maximalism coexists with quiet luxury, layered jewel tones and sculptural details.
Three mother daughter culinary duos continuing family legacies
This Mother’s Day, we celebrate remarkable mothers who turned culinary passion into lasting legacies, inspiring daughters to carry forward family traditions with creativity and dedication.
By 2030 Middle East air travel surge will transform tourism growth
Located in The Avenues, Kuwait City, Midar offers a sophisticated yet nostalgic seafood experience that draws inspiration from Kuwait’s golden era of the 1960s and 1970s, a time of prosperity in design and culture.
Lebanese hospitality brands scaling across borders
From fine dining to fast casual, Lebanese F&B concepts are extending their reach regionally and beyond to great acclaim. Here, we spotlight several success stories that are helping to ensure Lebanon retains its reputation as a culinary innovation hub at home and abroad.
SIAL Paris 2026 record breaking international participation
SIAL Paris 2026 returns from October 17 to 21 bringing together thousands of exhibitors’ startups and professionals shaping the future global food industry.
The most valuable hotel companies dominating the Middle East in 2026
The global hospitality industry is increasingly centered on the Middle East. Strong tourism growth and major developments attract leading hotel operators. National strategies such as Saudi Vision 2030 accelerate tourism investment. The UAE and Qatar continue expanding rapidly. Market capitalization data from CompaniesMarketCap highlights the industry’s most valuable hospitality companies worldwide today.
Women leading the Middle East’s luxury hotels
Across the Middle East, women are leading some of the region’s most prominent five star hotels. From Muscat and Doha to Riyadh, Dubai and Beirut, these female general managers oversee luxury properties with strategic vision, operational expertise and people focused leadership, shaping the evolving landscape of five star hospitality across the region.
How to better manage food waste in tourism
From hotel buffets to airline catering and destination events, significant volumes of edible food are discarded daily. UN Tourism senior communications specialist Megha Paul highlights why food waste is tourism’s most preventable challenge and outlines practical strategies to reduce surplus sustainably.
How hotels are redefining luxury through inclusive design
With over 1 billion people living with disabilities, Jake Haupert, CEO, The Transformational Travel Council, assesses how hotels can integrate inclusive design and AI to drive resilience, performance and long-term destination value.
