The art of cooking meat with Brian Becher, Wolfgang Puck
As regional executive chef for Wolfgang Puck at Four Seasons Hotel Bahrain Bay, Brian Becher creates food we love, for people we care about. His passion lies in working with premium meats, drawing on global culinary influences and using precise techniques to deliver bold flavor, perfect balance and a truly memorable dining experience.
Japanese cuisine with Reif Othman, owner and chef at Dubai-based Hotaru Holdings
An art form and a way of life, Japanese cuisine is built on the foundations of precision, purity and respect for ingredients. Reif Othman, owner and chef at Dubai-based Hotaru Holdings, takes us on a countrywide tour of this understated Asian cuisine, which allows each individual ingredient to shine.
Lebanese flavors in Saudi Arabia with Rabih Fouany, corporate executive chef of Vivienda Group KSA
As the corporate executive chef of Vivienda Group in Saudi Arabia, Rabih Fouany brings precision and passion to his culinary craft. He skillfully blends authenticity with innovation when adapting Lebanese cuisine to suit Saudi Arabian tastes and dining traditions. Here, he shares how he preserves the soul of Lebanese food while navigating Saudi culinary preferences.
Social media; the new essential for coffee shops
Today’s content-creating crowd are looking for Instagrammable places to hang out, drink, eat and, above all, post. Christian Salloum, managing director of BrandPortunity F&B Consulting, explains why savvy business owners leaning into this social media trend are giving themselves an edge.
A viral cookie sensation with Sid Jayakrishnan, founder of Silly Goose
Silly Goose is quickly becoming one of the top contenders for the best cookies in Dubai. We sat down with Sid Jayakrishnan, an architect-turned-cookie-maker and the brand’s founder, to find out more about the growing fanbase that’s hooked on his delicious creations.
Why coffee brands need to tell stories
In a highly competitive environment, coffee brands have to do much more than just sell coffee to achieve success – they have to tell its story. Coffee consultant Cleia Junqueira has the lowdown on how businesses can use the powerful tool of storytelling to create long-lasting connections, stand out from the crowd and generate customer loyalty.
How to make menu innovation a win-win for your business
When strategically designed and well-engineered, a menu can help to improve operational efficiency and enhance the dining experience. Diogo Ildefonso, general manager of Glee Hospitality Solutions, explains how to transform your menu into a powerful driver of profitability.
Seven Sisters set to open in Q4 of 2025 says Rabih Fakhreddine, founder and group CEO of 7 Management
7 Management has announced its partnership with the prestigious Park Hyatt Dubai. The two companies are set to relaunch Seven Sisters, one of Dubai’s most iconic concepts. Set to open in Q4 of 2025, the brand-new space will be nestled in the heart of Dubai Creek Resort.
3 experts on why we’re making cheesy choices
Crumbled in recipes, grated on desserts, enjoyed at brunch or showcased in a restaurant’s cave, cheese is having its moment in the MENA region. Three experts tell us what’s trending on the regional cheese scene and share details of their go-to varieties.
Savoring Armenian cuisine with Middle Eastern flair with Agassi Serobyan, GM of VAGA Dubai
We take a look at how Armenian and Arabic cuisines beautifully complement one another in an exclusive interview with Agassi Serobyan, general manager of VAGA Dubai.
