An authentic Lebanese success story with Georges Nasraoui
George Nasraoui is a man of many talents. Not only was he able to establish his firm during the Lebanese civil war, but he also managed to expand it on international scale. Here, the founder and CEO of food manufacturing company Sonaco Al-Rabih and VP of the Association of Lebanese Industrialists takes us on a trip down memory lane and discusses what the future holds for his company.
It’s a wrap! 2022 highlights with Tony Ramy
Through his restaurant group and his work as president of Lebanon’s RNCP Syndicate, Tony Ramy has dedicated his life to championing Lebanon as a tourist destination. We sat down with the restaurateur to reflect on the past year and discuss what’s on the horizon.
Just Japanese: stories with chef Dave Mangiliman
Dave Mangiliman, executive chef of Origami Sushi, is a food storyteller who uses Japanese cuisine to convey his love and passion for this craft. Here, he shares his insights on the latest trends to watch and explains the secrets to success.
Discussing Peru’s vibrant gastronomy with Yasmina Yared
Yasmina Yared is the woman behind Cinco, the first Peruvian restaurant in the Middle East, Sapa and Sofita. Here, she talks about her relationship with South American cuisine and why Peruvian food is still in demand.
Spirits on the rise
The popularity of non-alcoholic and low-alcohol drinks continues to grow, as consumers demand a greater number of options. Daniel During, principal and managing director of Thomas Klein International, explores the latest developments in the market and forecasts future trends.
On the market
Invest in the right products and equipment to make cooking and other functions easier. Here’s a good place to start.
All about arak
Arak is well on its way to becoming the spirit of choice behind countless bars in Lebanon and even farther afield. Salim Heleiwa, general manager of The Malt Gallery, gives us the lowdown on why the milk of lions is gaining popularity and what needs to be done to help nurture this growing market.
A fine-dining street food experience with Khadija Kumcheang
In the kitchen of Hikina restaurant, sous chef Khadija Kumcheang takes us on a culinary journey to the Far East.
The hotel industry’s F&B scene
Food and beverage represents a large sector of services within the hospitality industry, whether in hotel cafes and restaurants or off-premises takeaway, catering and food delivery services. Christian Salloum, founder and managing director of BrandPortunity Hospitality Consultancy, addresses the numerous benefits of having attractive F&B venues within hotels and what to consider when launching on-site concepts.