Patchi launches Le Resto in Dbayeh, Lebanon with chef Youssef Akiki
Patchi has opened Le Resto, a new casual dining concept in Dbayeh, in partnership with Chef Youssef Akiki.
Nicolas Broumana on MADAME – Maison Festive and Burj on Bay’s expanding vision
As hospitality continues to evolve beyond traditional dining, experiential concepts and lifestyle destinations are today redefining Beirut’s entertainment landscape. Nicolas Broumana, director of operations at Burj on Bay Hotel and Société Cordon Bleu Liban, discusses MADAME – Maison Festive, Burj on Bay’s evolving vision and future hospitality developments.
BBQ Bros signs landmark expansion deal across KSA and Jordan
From a single concept rooted in Lebanon, BBQ Bros has grown into an international lifestyle brand built around open-fire hospitality. Now, founder Mario Aoun is taking the brand into two dynamic regional markets through an ambitious partnership that marks a bold new chapter in the company’s story.
Zac Austin maps out how mycelium fermentation is transforming meat alternative texture
Zac Austin, co-founder of Pacifico Biolabs, maps out mycelium fermentation’s potential to reduce taste and texture gaps for hospitality operators.
Egyptian chef Shehab Medhat sets sights on Michelin success
Egyptian Shehab Medhat, chef patron of Savryn, is taking on the fine dining scene with a bold African concept. After winning Top Chef, he is now pushing boundaries, blending heritage with modern techniques, and challenging long-standing perceptions of African and Arab cuisine on a global stage.
Industry Connect by Chef Middle East powers hospitality learning
Chef Middle East launched Industry Connect workshops at Epicure Studio, supporting hospitality learning, collaboration, operational development, and culinary innovation regionally.
Mexican culinary trends redefine everyday consumption
Innova Market Insights reveals how culinary trends in Mexico are reshaping food choices, blending health, affordability, and authentic culinary heritage across categories.
In the kitchen with Rachel Bado, group executive chef
In the kitchen, Rachel Bado, group executive chef creative at SAS Hospitality, finds joy through ingredients, guided by cultures and memories. She shares more in this exclusive interview.
Eye on Swiss gastronomy with two-Michelin-starred chef Heiko Nieder
Two-Michelin-starred chef Heiko Nieder at the Dolder Grand, known for innovative flavor-driven fine cuisine, gives us the lowdown on Swiss gastronomy.
International cuisines take center stage with award winning chef Thomas Frake
International cuisine takes center stage and global flavors converge, as UK MasterChef Champion of Champions 2025 and UK MasterChef 2020 winner Thomas Frake, executive chef and owner of The Silks Pub, weighs in on evolving dining trends.