Blending Italian and Omani cuisine with executive chef Massimiliano Ascion
At Al Baleed Resort Salalah by Anantara, executive chef Massimiliano Ascione reveals how he transforms Salalah’s freshest seafood, fruits, herbs and spices into unforgettable dining moments. With over 20 years’ international experience, he combines Italian techniques, local inspiration and meticulous attention to detail to craft dishes that linger, leaving guests with authentic, world-class culinary memories.
The craft of high-end dining in Dubai with Damiano Ruggiero, general manager of Signor Sassi
We sit down with Damiano Ruggiero, general manager of Signor Sassi, to explore how leadership, creativity and attention to detail shape Dubai’s Italian fine-dining experience.
Mariano Ricciari, GM at L’Amo Bistrò del Mare & Delizie Caffè Gourmet, on crafting memorable Italian dining
Mariano Ricciari, GM at L’Amo Bistrò del Mare and Delizie Caffè Gourmet, brings Milanese flair to Dubai. From hands-on kitchen leadership to culinary innovation and impeccable service, he transforms every meal into an unforgettable Italian experience. Discover how his passion for hospitality shapes the team and delights every guest.
Maison Prunelle, chef Charles Azar and Exotica join forces to celebrate World Bread Day in Beirut
Maison Prunelle is set to host a one-of-a-kind celebration in Beirut on October 16 to mark World Bread Day in collaboration with Exotica and renowned pastry chef Charles Azar. The exclusive event will spotlight the artistry of bread combining gastronomy, craftsmanship and design in an experience never before celebrated this way in Lebanon.
Redefining Emirati cuisine with chef Ali Yazdi
Ali Yazdi, Emirati chef and founder of Ali Yazdi Consultancy, fuses traditional heritage with modern techniques to elevate Emirati cuisine. He discusses his vision for bringing UAE flavors and culinary traditions to a global audience.
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.
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.
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.
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.
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.
