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.
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.
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.
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.
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.
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.
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.
