Eye on Danish cuisine with Kasper Kurdahl from Culinary Development Inc.

Eye on Danish cuisine with Kasper Kurdahl from Culinary Development Inc.

Kasper Kurdahl, a Danish-born chef from Copenhagen and the culinary development director at Culinary Development Inc., has dedicated over 25 years to refining gastronomic experiences and creating exceptional menus. Here, he lifts the lid on Danish cuisine, its rich history and the innovative approaches shaping its future.

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Essential kit for the kitchen: Must-haves and ones to watch

Essential kit for the kitchen: Must-haves and ones to watch

In today’s high-pressure professional kitchens, chefs are looking for smart, top quality equipment that checks several boxes. We asked five culinary experts to share their essential equipment checklists and tell us about the industry innovations that have caught their eye.

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The importance of storytelling and food artistry with Omar Sartawi

The importance of storytelling and food artistry with Omar Sartawi

In the world of culinary arts, blending culture, technology and storytelling can create unforgettable dining experiences. Omar Sartawi, food artist at Alcamist, explores the importance of cultural storytelling in promoting Arabic cuisine internationally and uncovers exciting future projects that promise to push the envelope of gastronomic artistry.

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Pasta: a staple for the table

Pasta: a staple for the table

Versatile, appealing, nourishing and ideally suited for on-trend vegetarian and plant-based dishes, pasta unsurprisingly continues to place high on lists of favorite dishes across the global restaurant scene. HN asked five experts for their thoughts on all things pasta-related, from go-to varieties and essential tools of the trade to pairing preferences.

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Gelato dreams with Jocelyne Tchopourian CEO of Orsobianco

Gelato dreams with Jocelyne Tchopourian CEO of Orsobianco

Orsobianco is redefining gelato as an immersive experience. Jocelyne Gemayel Tchopourian, co-founder and CEO of the popular brand, lifts the lid on the handcrafted gelato that uses the finest local ingredients for exceptional flavors.

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A Southeast Asian symphony of flavors

A Southeast Asian symphony of flavors

With its beautifully balanced blend of sweet, sour, salty and spicy flavors, it’s no wonder that Thai cuisine is so popular among foodies worldwide. Drawing on both his professional expertise and familial roots, Bon Cheang, head chef at The Thai Kitchen at Park Hyatt Dubai, takes us on a fascinating culinary journey into a world of flavor complexities and combinations.

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Ahmed Alajmi, chairman and founder of THG, discusses success in KSA

Ahmed Alajmi, chairman and founder of THG, discusses success in KSA

Ahmed Alajmi’s entrepreneurial spirit and global travels sparked a vision for high-end dining in the kingdom of Saudi Arabia. Here, he talks about founding Takara Hospitality Group and prioritizing consistency.

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Plant-based foods for a sustainable future

Plant-based foods for a sustainable future

Steff Hazel, CEO and founder of nu.choices, specializes in transforming lives through holistic approaches to achieve permanent, happy and healthy lifestyles. With a decade of experience in nutrition, she has been dedicated to promoting veganism and healthy living, turning her passion into a thriving business. Here, she gives us her expert opinion on the importance of plant-based food.

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Cross-culinary exchange: gastronomy goes global

Cross-culinary exchange: gastronomy goes global

From firm favorites to fantastic fusion dishes, the ‘something old, something new’ mantra is taking kitchens by storm, as chefs switch up traditional recipes and play with flavors from across the globe. Chirine Salha, board member of the Syndicate of Owners of Restaurants, Cafes, Night-clubs & Pastries in Lebanon, unpacks the culinary trends that are traveling through time and across borders.

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In celebration of borderless cuisine

In celebration of borderless cuisine

A culinary revolution is underway worldwide in which chefs are not only pushing the boundaries of traditional culinary norms, but transcending them. Mohamed Saidi, senior project manager at Glee Restaurant Consultancy, takes us beyond borders and into kitchens, where a new movement is changing our approach to food.

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