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.
The growing appetite for plant-based cuisine
Once regarded as niche or limiting, plant-based dishes are now appearing on mainstream menus thanks to broader wellness trends and changing eating habits. Abdul Kader Saadi, founder and managing director at Eighty6, examines how hospitality professionals are rethinking their approach to this increasingly in-demand, maturing segment.
French cuisine’s perpetual renaissance with Guillaume Gomez president of the Gastronomy Group
Long a culinary heavyweight, French cuisine continues to hold its own on the global gastronomic scene, despite growing competition. Guillaume Gomez is president of the Gastronomy Group and France’s ambassador for gastronomy. Drawing on a distinguished career that includes serving as executive chef at the Élysée Palace, he traces the journey of this diverse gastronomic powerhouse and explores its future.
Redefining Egyptian cuisine with chef Suzanne Mokhtar
Chef Suzanne Mokhtar, the culinary mind behind à la Suzanne Culinary School & Catering Co., masterfully blends her Syrian-Egyptian roots with refined French techniques. Discover how chef Suzanne is crafting unforgettable experiences that celebrate culture, creativity and modern gastronomy.
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.
The evolution of Indian cuisine by Jitin Joshi
Jitin Joshi, chef partner of Culinary Arts Group, unlocks the bold regional flavors and innovative trends shaping Indian cuisine.
Shaping conscious and impactful tourism with Jake Haupert, co-founder & CEO of Transformational Travel Council
In a world where travel goes beyond the typical vacation experience, focusing on personal growth, self-discovery and profound change, Jake Haupert, co-founder and CEO of Transformational Travel Council, uncorks the fundamentals of transformational travel.
The pastry trends set to define 2025
We spoke to four talented chefs from across the Middle East to gain insights into the latest pastry trends defining the region. Here’s what they had to say.
8 restaurateurs serve up the dining trends for 2025
Dynamic and diverse, the region’s vibrant restaurant scene is expanding at an impressive tempo across both mature and emerging destinations. Eight business leaders share their thoughts on everything industry-related, from promising markets to the tech innovations, sustainability practices and experiential dining trends that restaurateurs cannot afford to ignore.
Greece: an enduring culinary heritage
Steeped in ancient history and famed for its authenticity, Greek cuisine has certainly stood the test of time, thanks to the abundance of flavorful, fresh ingredients found across its mainland and many islands. Vlassia Anagnostou, head chef at Avli by tashas in Dubai, has the lowdown on Greece’s
rich culinary legacy and how its classic dishes are being reinterpreted for today’s diners.
