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.
AMSA Hospitality on delivering destination awareness
In our conversation with Bandar Abdulmajeed, the chief brand & marketing officer at Amsa Hospitality, we explore how his team introduces lesserknown Saudi destinations to international audiences, balances global brand standards with local identity and mentors the next generation of local marketing talent in hospitality.
Spark by Hilton Makkah Aziziyah to open in 2026
Hilton is set to expand its presence in the kingdom with the upcoming Spark by Hilton Makkah Aziziyah. The debut of this new property marks the arrival of Hilton’s premium economy brand to the Middle East and Africa for the first time. Scheduled to open soon, the hotel aims to deliver comfort, convenience and value to guests visiting one of the world’s most sacred destinations.
Hotel Indigo New Cairo to welcome guests in 2031
IHG Hotels & Resorts, one of the world’s leading hotel companies, has partnered with Samco Holding for Development to expand its portfolio in Egypt. The agreement introduces Holiday Inn Express to Cairo’s New Administrative Capital, marking a significant brand debut in the country. The hotel opens in 2030.
Chris Wayne-Wills, cluster GM of JA on leading through adversity
Chris Wayne-Wills discusses how overcoming challenges has shaped his leadership, strengthened team culture and redefined excellence while managing JA Ocean View and The Manor.
Olympia Resort Abu Dhabi to open in 2026
Modon Hospitality launches Olympia Resort Abu Dhabi, a luxury active lifestyle destination opening on Hudayriyat Island in early 2026.
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.
