Lebanese entrepreneurship at its best
The expansion of Lebanese brands into foreign markets should not be underestimated. Ralph Nader, CEO of Amber Consulting, highlights the growth of this trend and which brands are taking the leap.
5 questions with “The Demon Chef”
HN caught up with chef Alvin Leung to hear more about his future plans, including the The Demon Duck in Dubai.
Eclectic Japanese food with prodigy chef Reif Othman
Award-winning chef Reif Othman, owner of the Reif Japanese Kushiyaki restaurant brand, is known for his witty, trendsetting culinary style. Here, he tells us about his latest collaboration with Baky Hospitality and his future projects.
Ant Ventures’ ambitious expansion
Roy Maroun, COO of Ant Ventures Worldwide, a hospitality group famous for Casper & Gambini’s, as well as Bab Idris, Tarator and Caspresso Café, talks about expansion, success and why adaptability is essential to the sustainability of any business.
3Fils reveals the appointment of executive chef Shun Shiroma
Chef Shun Shiroma will be heading up 3Fils’ kitchen at the Japanese-inspired restaurant tucked away in Jumeirah Fishing Harbour.
3Fils, an award-winning contemporary Asian restaurant
3Fils, a harbor-side community-style restaurant serving premium Asian dishes with a Japanese twist, has been piling up awards for quite some time, topping the list at the inaugural MENA’s 50 Best Restaurants Awards (2022), Forbes Top 10 Coolest Places To Eat (2019) and TimeOut Dubai’s Best Asian Restaurant for three consecutive years (2018-2020). Ahmed Saleh, CEO of The Lab Holding, which operates 3Fils, explains how this homegrown concept has been able to go head-to-head with multinational restaurants.
BAZAAR CLUB debuts in Dubai bringing Beirut nostalgia
BAZAAR started off as a popular themed night at Caprice, a popular clubs in Beirut. An immersive experience is promised at the Dubai venue.
Discussing dairy with Dr. Mike Johnston
We sat with Dr. Mike Johnston, chief executive of the dairy council for Northern Ireland, to hear about the challenges facing the dairy industry and what’s to come.
Interior psychology: restaurant design in 2022
Creating a standout restaurant concept is not just a question of taste. Chadi Chidiac, managing partner of Protocol Hospitality Management and Consultancy, discusses the design fundamentals to consider before taking the plunge.
Sami Khoueiri: not an average restaurateur
Spiced and Sliced is a fast-casual chain of shawarma restaurants combining authentic shawarma recipes with unique flavors and modern interior design. Sami Khoueiri, the firm’s CEO, shares details of the concept with us and explains why it suits the franchise model.
