Homegrown concepts in the GCC with Naveed Dowlatshahi, COO of Gastronomica
As the GCC dining sector evolves rapidly, Naveed Dowlatshahi, COO of Gastronomica, discusses how local restaurant groups such as his are shaping dining culture through regional tastes, flexible formats and locally driven hospitality approaches.
Executive chef Robin Höfer makes the case for Germany’s culinary rise
German chef Robin Höfer, trained in Michelin-starred kitchens across Europe before joining Ossiano in Dubai. He now leads Restaurant Kraken Dubai as executive chef. In this article, he spotlights how German cuisine is gaining traction.
How homegrown franchises are scaling new heights
In the Middle East, local concepts are emerging from the shadows of international brands to reshape the regional hospitality landscape. Christian Salloum, managing director at BrandPortunity F&B Consulting, tracks their achievements and readiness for global success.
Middle Eastern franchising: a new import
The MENA region has long been a gateway for international franchises, welcoming global brands eager to expand. Now, as the market matures and competition intensifies, regional entrepreneurs are increasingly taking their own concepts abroad with success. Nagi Morkos, founder and managing partner at Hodema Consulting Services, looks at how shifting market trends are redefining the region’s franchising story.
In the kitchen with Rachel Bado, group executive chef
In the kitchen, Rachel Bado, group executive chef creative at SAS Hospitality, finds joy through ingredients, guided by cultures and memories. She shares more in this exclusive interview.
Restaurant concepts to keep an eye on
The region’s diverse hospitality landscape is thriving, with options spanning award-winning restaurants, traditional cafes and everything in between. Here are some of the notable names to put on your radar:
Aline Kamakian on preserving Armenian heritage through worldwide hospitality
From a family table in Beirut to international acclaim, Aline Kamakian, founder and CEO of Fig Holding, has built Mayrig into a global ambassador for Armenian cuisine. A chef whose work extends from disciplined expansion to humanitarian service, she reflects here on preservation, purpose and an upcoming surprise for Lebanon.
14 hospitality leaders on building brands with staying power
From family legacies to bold startups, the Middle East’s hospitality landscape is being shaped by entrepreneurs with a razor-sharp vision for how they want to grow their business. Careful expansion, investing in team development and creating guest experiences that resonate rather than embracing every trend are among their strategies. Here, 14 regional business leaders share their journeys, from lessons learned to future plans.
Legacy Hotels Holding and 7 Management sign MoU to expand lifestyle hospitality in MENA
Legacy Hotels Holding and 7 Management signs of a strategic Memorandum of Understanding (MOU). This formalizes a long-term collaboration aimed at developing and scaling next-generation lifestyle hospitality, dining and entertainment destinations across the MENA region.
Youssef Akiki’s next cut: A steakhouse and butchery in Lebanon
Youssef Akiki, owner of Brût and president of Disciples Escoffier Lebanon, is a prominent figure in Lebanon’s culinary scene. As he prepares to open a new steakhouse and butchery in Antelias, he reflects on creativity, balance and the milestones that shaped his year.
