Culinary advisor chef Elie Lteif reveals the bold flavors

Culinary advisor chef Elie Lteif reveals the bold flavors

In this exclusive, the talented chef Elie Lteif, culinary advisor at Nestlé Professional, dishes on the hottest culinary trends shaping the region’s flavors.

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4 ways that restaurateurs can wow and win over customers

4 ways that restaurateurs can wow and win over customers

Today’s diners expect more than just great food -they’re seeking memorable moments that leave a lasting impression. Duncan Fraser-Smith, CEO of Craft Hospitality Group, shares four ways F&B venues can turn everyday dining into storytelling-driven experiences that build loyalty and help drive long-term growth.

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Expansion plans on the menu with Karl Atallah, CEO and founder of Amar restaurants

Expansion plans on the menu with Karl Atallah, CEO and founder of Amar restaurants

By blending Lebanese tradition, modern innovation, immersive design and genuine, memorable guest connections, Amar restaurant group has successfully expanded its operations across Lebanon. We caught up with Karl Atallah, CEO and founder, to learn about the story behind the brand and its newest branches in KSA. 

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Building Cheez Hospitality from Beirut to the world with founder and CEO Joseph Kalaydjian

Building Cheez Hospitality from Beirut to the world with founder and CEO Joseph Kalaydjian

Joseph Kalaydjian, founder and CEO of Cheez Hospitality, is redefining real estate and hospitality. From a single room in Beirut to a global platform, he blends design, culture and technology to create seamless, meaningful stays. In this interview, he shares the story, philosophy and vision behind Cheez.

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Preserving Levantine heritage with Two-time Michelin award winner chef Salam Dakkak

Preserving Levantine heritage with Two-time Michelin award winner chef Salam Dakkak

Chef Salam Dakkak leads with heart, turning memory into meals and preserving Levantine heritage through every dish she serves at Bait Maryam and Sufret Maryam. We learn more about her vision and mission in this exclusive interview.

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Asian cuisine in focus with Jack Lam Yeung, chef de cuisine at Ming Pavilion, Island Shangri-La

Asian cuisine in focus with Jack Lam Yeung, chef de cuisine at Ming Pavilion, Island Shangri-La

We explore Asian cuisine, where tradition meets innovation, through the lens of Hokkien cooking, guided by Jack Lam Yeung, chef de cuisine at Ming Pavilion, Island Shangri-La.

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Uncorking champagne trends with Roman Tanasiev

Uncorking champagne trends with Roman Tanasiev

Roman Tanasiev, beverage manager of ATTIKO Dubai, believes that champagne is no longer reserved solely for toasts and special occasions. Here, he explains why.

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Culinary products that captivate audiences with celebrity chef Deema Hajjawi

Culinary products that captivate audiences with celebrity chef Deema Hajjawi

Celebrity chef, author and TV host Deema Hajjawi reveals how inspiration, authenticity and audience connection fuel every innovative product launched with purpose.

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The power of cookbooks with award-winning chef and food writer Sami Tamimi

The power of cookbooks with award-winning chef and food writer Sami Tamimi

A cookbook is more than a collection of recipes, it’s a personal, cultural statement that invites readers into a deeper culinary journey. Award-winning Palestinian British chef and food writer Sami Tammi tells us about his own cookbook and the importance of sharing stories through recipes.

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How alternative proteins are redefining hospitality menus

How alternative proteins are redefining hospitality menus

Alternative proteins are no longer reserved for vegans. Today, they serve as a strategic tool for hospitality businesses aiming to future-proof menus, reduce costs and attract a wider customer base. Nada Elbarshoumi, founder and CEO of Kinfoli Culinary Consultancy, explores the growing role of alternative proteins in hospitality.

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