The future for food service tech and a human touch
The hospitality industry is in a transformative phase, with technology reshaping traditional operating models at unprecedented pace. Abdul Kader Saadi, founder and managing director at Eighty6, explores how businesses can introduce innovative tools into their operations without losing the all-important personal connection.
Kamil Bouloot at the helm of Seagrass Boutique Hospitality Group
At the helm of Seagrass Boutique Hospitality Group Middle East, MD Kamil Bouloot shares how culinary identity drives operations expansion and consistency. Across this interview, he discusses leadership priorities, upcoming openings, regional growth challenges and why protecting food quality remains central to long-term brand success
Celebrated pastry chef Pierre Hermé leaves his mark in Abu Dhabi
In Abu Dhabi, Pierre Hermé brings his unmistakable creative vision to a new setting, where French artistry meets Middle Eastern inspiration. The legendary chef reflects on taste, imagination and the philosophy guiding his craft, offering a glimpse into the world behind his celebrated creations.
Esco Bar marks 10 Years with bold Gemmayzé expansion
Located in The Avenues, Kuwait City, Midar offers a sophisticated yet nostalgic seafood experience that draws inspiration from Kuwait’s golden era of the 1960s and 1970s, a time of prosperity in design and culture.
Imad Saade expands Shogun to Ghana and Egypt
Talented Imad Saade, an expert in Japanese cuisine and chef-owner of The Shogun Lounge & Shogun To Go, shares how he expanded his father Aref’s restaurant internationally to Ghana and Egypt.
Liza Beirut sets sights on Saudi Arabia with Ziad Asseily, co-founder and CEO
In this interview, Ziad Asseily, co-founder and CEO of Liza Restaurants, unveils how the collaboration with MJS Holding came about, the motivation behind bringing Liza to Saudi Arabia and much more.
Inside the Michelin mind of chef Antonio Salvatore
Antonio Salvatore, Michelin-starred chef, recently showcased his Rampoldi creations at Signor Sassi. Building on his Michelin-starred success in Monaco, he shares his relentless pursuit of culinary excellence, creativity, discipline and deep Mediterranean roots.
From local kitchens to global tables, CEO Stephen Flawith
Chef by nature, CEO by trade and brand builder by obsession, Stephen Flawith, founder and CEO of Yolk Brands, talks about the inspiration behind creating locally rooted concepts and expanding globally.
Inside the kitchen of Demind group’s executive chef Timothy Newton
Step inside the dynamic kitchens of Demind Group with executive chef Timothy Newton, where he provides an inside look at the people, processes and principles that define his approach to gastronomy.
Redefining Egyptian cuisine with chef Suzanne Mokhtar
Chef Suzanne Mokhtar, the culinary mind behind à la Suzanne Culinary School & Catering Co., masterfully blends her Syrian-Egyptian roots with refined French techniques. Discover how chef Suzanne is crafting unforgettable experiences that celebrate culture, creativity and modern gastronomy.
