Crafting purpose through pastry with Valérie Kassardjian Danoux
From finance to flour, Valérie Kassardjian Danoux founded Délicieuses, crafting refined pastries inspired by France, Switzerland and Lebanon.
The new wave of citrus drinks with Philip Duff chief officer of Old Duff Genever
Philip Duff, global drinks consultant, educator and former spirits brand executive, explores the topic of the latest zesty drinks and bartender branding.
Six Senses The Palm Dubai slated to open in Q3 2026
Six Senses will make its highly anticipated UAE debut with the opening of Six Senses The Palm Dubai during early Q3 2026.
Three mother daughter culinary duos continuing family legacies
This Mother’s Day, we celebrate remarkable mothers who turned culinary passion into lasting legacies, inspiring daughters to carry forward family traditions with creativity and dedication.
Celebrating Holiday Inn Suites Kuwait Salmiya’s milestone
As Holiday Inn Suites Kuwait Salmiya marks 20 years, general manager Saif Edeen Mohamad discusses extended stay comfort, diverse dining experiences and prime seaside location.
Five new Marriott hotels to open in Saudi Arabia
Marriott International will open four new hotels in Saudi Arabia, adding more than 2,700 rooms across key religious cities.
A taste of home sealed in friendship with cheffe Sandra Sfeir of Almas restaurant
Sandra Sfeir took an unconventional path to the kitchen. After earning a degree in graphic design, she moved to Paris to train in French cuisine. She once intended to return to Lebanon to manage her father’s restaurant but chose instead to build something of her own in Paris. At Almas, friendship became as central as heritage, shaping a concept rooted in shared memories and collective storytelling. She tells us more.
Opening in 2027 Mandarin Oriental significantly expands its Egypt
Opening in 2027 Mandarin Oriental significantly expands its Egypt presence following the planned reopening of the landmark Shepheard Cairo.
3 experts on meat and poultry’s protein-packed potential
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.
