Frédéric Jaunault, founder of the Academy of Fruits and Vegetables in France and “MOF Primeur” (Best Craftsman of France – Fruits and Vegetables category), has had an interesting journey. Having previously worked in the United States and in Bermuda, as well as at the iconic Ledoyen, the Plaza Athenee, Bernard Loiseau and Le Normandie in Deauville, he decided to specialize in vegetables, finding balance between tradition and modernity, technicity and pleasure. Here, Jaunault tells us about his upcoming charity gala dinner by Mon Liban d’Azur, which is set to take at Eddé Sands, Byblos -Lebanon, on May 28, 2022.
Nestlé Professional’s culinary advisor Elie Lteif has worked in hospitality for 22 years. Having initially specialized in French cuisine, he shifted to Asian food, working in some of the top fine-dining restaurants and five-star hotels in the world. Here, Lteif gives us the lowdown on Nestlé Professional products and why he believes they should be a staple in every chef’s kitchen.
The project will adhere to ENVI’s thorough sustainability standards vetted by Beyond Green, the sustainability alliance that ENVI is part of.
Although we are on the path to recovery, the hospitality industry barely resembles its pre- Covid-19 state. Kostas Nikolaidis, Middle East and Africa executive for STR, examines today’s hotel sector and emphasizes the need for change.
Along with an on-site aqua park, the project brings 166 rooms and suites, a kids club, pools, as well as a plethora of F&B options.
Maren Kuehl has been appointed GM at Anantara Al Jabal Al Akhdar while Andrea Orrú GM of Al Baleed Resort Salalah by Anantara.
As managing partner of WSH LLC and Tastings SoFlo LLC, a luxury catering and events company, Giovanna Mansi Lutfi has plenty of hospitality experience. Her latest concept, Lira Miami, pays homage to her Lebanese heritage.
The new Miraval resort will pave the way bringing transformative wellness experiences and the largest spa in the Red Sea destination.
Chef Samaan Helal has plenty of experience under his belt, having worked in kitchens around the world, from the Gulf to New York and many cities in between. HN sat with the visionary chef to discuss his latest projects in KSA, some of which include his three children.