Bridging Lebanon and Mexico one Taco at a time with Maher Chebaro
From Beirut to Kansas City, chef and founder of Beirut Taco Maher Chebaro has built a concept rooted in culture, heritage and connection. Through Beirut Taco, he explores the historical ties between Lebanon and Mexico.
SUD returns to Mar Mikhael Lebanon this Autumn
This autumn, SUD reopens its doors in Mar Mikhael (Lebanon), bringing fresh energy to one of Beirut’s most vibrant neighborhoods.
Seasonality, terroir and the evolution of Japanese dining in Amman
José Canals has been with Barceló Hotel Group for over a decade and is credited with leading expansion plans in North Africa and the Mediterranean. We find out more about the largest Spanish hotel group in the MENA region from the dynamic managing director for the Middle East, Mediterranean and Asia.
5 executive chefs on passion, persistence and paying it forward
Buoyed by wellness shifts that champion the benefits of high-protein, low-carb eating, meat and poultry are riding high in supermarkets and restaurants. Three industry professionals explain how producers can meet today’s very different consumer demands, which include not only taste, but also values and aesthetics.
BBQ Bros signs landmark expansion deal across KSA and Jordan
From a single concept rooted in Lebanon, BBQ Bros has grown into an international lifestyle brand built around open-fire hospitality. Now, founder Mario Aoun is taking the brand into two dynamic regional markets through an ambitious partnership that marks a bold new chapter in the company’s story.
Zac Austin maps out how mycelium fermentation is transforming meat alternative texture
Zac Austin, co-founder of Pacifico Biolabs, maps out mycelium fermentation’s potential to reduce taste and texture gaps for hospitality operators.
Egyptian chef Shehab Medhat sets sights on Michelin success
Egyptian Shehab Medhat, chef patron of Savryn, is taking on the fine dining scene with a bold African concept. After winning Top Chef, he is now pushing boundaries, blending heritage with modern techniques, and challenging long-standing perceptions of African and Arab cuisine on a global stage.
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.
Eye on Swiss gastronomy with two-Michelin-starred chef Heiko Nieder
Two-Michelin-starred chef Heiko Nieder at the Dolder Grand, known for innovative flavor-driven fine cuisine, gives us the lowdown on Swiss gastronomy.
International cuisines take center stage with award winning chef Thomas Frake
International cuisine takes center stage and global flavors converge, as UK MasterChef Champion of Champions 2025 and UK MasterChef 2020 winner Thomas Frake, executive chef and owner of The Silks Pub, weighs in on evolving dining trends.