Introducing Al Khawaja Group with Christian Bou Chaaya
Al Khawaja Group is a Lebanese hospitality brand delivering distinct culinary experiences rooted in tradition, connection, authenticity and modern refinement. Christian Bou Chaaya, the company’s CEO, tells us more.
Going viral with chef Nouel Catis Omamalin
Dubai’s viral chocolate dessert told a story. Nouel Catis Omamalin, founder and CEO of Chef Nouel Catis, the visionary behind the trend, shares insights on the power of nostalgia, why imitation is a form of flattery, and how staying authentic matters more than patents in today’s culinary world.
Behind the scenes at Souchet Chocolatier with Tania Ezzedine
Lebanese artisan chocolatier Souchet was recently acquired by Merit Invest (CMA CGM Group). We caught up with Tania Ezzedine, deputy general manager of Merit Invest, to explore the vision behind the acquisition, the significance of the brand’s first chocolate boutique in Beirut and what’s in the pipeline.
Nicolas Rouzaud celebrates luxury pastry with Maison de Haute Pâtisserie Qatar
Nicolas Rouzaud, French master pâtissier and founder of Maison de Haute Pâtisserie, has brought his renowned pastry expertise to Four Seasons The Pearl-Qatar. From humble beginnings in Toulouse to Michelin-starred kitchens in Paris and London, he boasts a wealth of experience in pastry. In this exclusive interview, he discusses his journey and how he combines global techniques with local influences.
From zero waste to plant-based indulgence with Ola Kayal, founder & chef, Nabati Ice Cream
Saudi female chef and founder of Nabati Ice Cream, Ola Kayal is passionate about plant-based desserts and ice cream. Through Nabati, she’s creating desserts with a purpose and plans to expand her concept even further. We learn more about her brand and upcoming projects in this exclusive interview.
A taste of Lebanon in Barcelona with Joey Attieh restaurateur behind Albé Barcelona and âme
Joey Attieh, restaurateur and entrepreneur behind Albé Barcelona and âme, was born in Beirut and trained in Switzerland. His deep Lebanese roots continue to shape his identity, creativity and hospitality journey. Guided by the belief that “what’s meant to be will always find a way,” he’s forging a bold path to place Lebanese cuisine firmly on the European map.
Embracing diversity in the kitchen with Marco Garfagnini
Marco Garfagnini, executive chef at Kempinski Hotel Mall of the Emirates, blends Italian tradition with global innovation, all guided by his mantra: “Be positive in every situation, as it brings us experience.” We learn more about how he embraces diversity in his multicultural kitchen.
Why it pays to think bold and big in hospitality brand-building with Rabih Fakhreddine
Rabih Fakhreddine, founder and group CEO of 7 Management, on seeking out opportunities and never standing still.
In the spotlight: mid-sector dining in Saudi Arabia
Stefan Breg, MP-consulting of KEANE: Consult & Create, discusses how the mid-sector dining market in Saudi Arabia presents a promising opportunity for hotel F&B to dominate through strategic advantages.
Cultural heritage in the spotlight with chef Tareq Taha
Tareq Taha, head chef, consultant and winner of Top Chef All-Stars 2023, is a renowned Palestinian chef based in Jerusalem. Known for expertly blending traditional Palestinian flavors with modern techniques, Taha creates innovative dishes that honor his cultural heritage. Here, he shares how Jerusalem’s rich history influences his menu development and dining experiences, seamlessly combining tradition with modern culinary innovation while preserving authenticity.
