James Knight-Paccheco on the art of food presentation and storytelling
In today’s hospitality industry, food is no longer judged solely on flavor, says James Knight-Paccheco, co-founder of Group JKP. In this article, he explains why it is all about how visual presentation shapes expectations and emotions before tasting.
Bridging Lebanon and Mexico one Taco at a time with Maher Chebaro
From Beirut to Kansas City, chef and founder of Beirut Taco Maher Chebaro has built a concept rooted in culture, heritage and connection. Through Beirut Taco, he explores the historical ties between Lebanon and Mexico.
SUD returns to Mar Mikhael Lebanon this Autumn
This autumn, SUD reopens its doors in Mar Mikhael (Lebanon), bringing fresh energy to one of Beirut’s most vibrant neighborhoods.
Seasonality, terroir and the evolution of Japanese dining in Amman
José Canals has been with Barceló Hotel Group for over a decade and is credited with leading expansion plans in North Africa and the Mediterranean. We find out more about the largest Spanish hotel group in the MENA region from the dynamic managing director for the Middle East, Mediterranean and Asia.
5 experts on how tea-infused alcoholic beverages are causing a stir
Long associated with a traditional afternoon ritual, tea has today found a new home behind leading bars worldwide. Mixologists are now treating it as both a serious ingredient and structural component in contemporary cocktails. Five leading beverage experts explore the trends, techniques and tannins driving this teatime with a difference.
5 executive chefs on passion, persistence and paying it forward
Buoyed by wellness shifts that champion the benefits of high-protein, low-carb eating, meat and poultry are riding high in supermarkets and restaurants. Three industry professionals explain how producers can meet today’s very different consumer demands, which include not only taste, but also values and aesthetics.
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.
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.
Chef Karim Haïdar celebrates Lebanese flavors in his new book
Karim Haïdar releases Dictionnaire des Saveurs du Liban, a book exploring Lebanon’s culinary identity through its ingredients, traditions and regional flavors. We sat with the chef and owner of Sama restaurant and Les Mots et le Ciel catering to discuss his book and Lebanese cuisine.
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.
