Discover the exceptional benefits of USA Cheese
The USA Cheese Guild has been working hard to increase the exposure of American cheeses across the MENA region. We spoke with Amy Foor, vice president of Foodservice Programs at U.S. Dairy Export Council and Antonio El Khoury, director of culinary programs for USA Cheese Guild MENA, to learn more about the unique characteristics of the cheeses it promotes and the guild’s activities.
Lights, camera, action with TV chef Sadam Emad
Chef Sadam Emad is admired for his innovative approach to Middle Eastern cuisine. As a TV chef on Roya TV, he creates extraordinary dining experiences that blend traditional flavors with modern techniques. In this interview, we explore how he is shaping the culinary scene in Jordan.
Why pasta is a staple for the table with 5 leading chefs
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.
A Michelin-starred experience with chef Tetsuya Wakuda of Sagetsu
Renowned chef Tetsuya Wakuda discusses his award-winning restaurant Sagetsu, the evolution of immersive dining experiences and what Michelin-star recognition means for him and his team.
Making Lebanese cuisine shine in Paris with Alan Geaam, chef de cuisine of Alan Geaam group
Alan Geaam’s path to success is nothing short of exceptional. The talented and charismatic chef became a Lebanese Michelin star awardee just 10 months after opening his fourth restaurant. In this exclusive interview, we explore his passion for Lebanese food and his latest endeavors.
Exploring milk trends with experts
Long an essential addition to hot and cold drinks and recipes, milk continues to retain a premium spot in kitchen fridges worldwide, alongside the many, increasingly popular plant-based varieties now available. Four industry experts share their thoughts on all things milk-related and more, from new nut-based options and flavorful pairings to achieving that all-important froth.
The playbook for investing market share in the GCC
Plans for the hospitality sector in the GCC continue to be ambitious. Naim Maadad, chief executive and founder of Gates Hospitality, offers his perspective.
Inside the world of artisan baking with Kameel Rasyid Eril, co-founder and head chef of bkry
Kameel Rasyid Eril, co-founder and head chef of bkry, discusses bakery trends and shares news on his latest venture.
Saudi dining in focus with Amro Bagedo, founder & CEO of Kraiv
As founder and CEO of Kraiv, Amro Bagedo aims to revolutionize the dining scene in the GCC, leveraging his rich experiences from London. Born in Saudi Arabia and raised in the UK, Bagedo was inspired by London’s diverse culinary landscape to develop his own F&B concepts in Saudi Arabia. With his GCC-based hospitality group, he collaborates with the world’s most sophisticated brands to curate exceptional experiences in KSA, as he explains in this interview.
How to create a culinary landmark
Duncan Fraser-Smith, founder of The Cutting Edge Hospitality Agency and author of “Create to Plate,” discusses restaurant trends in Saudi Arabia and the broader global trends impacting the industry.