Navigating Kuwait’s hospitality landscape
With arts and culture in the spotlight, improved infrastructure and a new airport terminal under construction, Kuwait is working hard to attract more tourists. We reveal the challenges that lie ahead and what the country’s hospitality landscape may look like in 2024.
Women shaping the world of gastronomy in Kuwait
More than ever before, female entrepreneurs are leading restaurant groups in Kuwait. We examine how women chefs and restaurateurs are making an impact on the country’s F&B industry.
Exploring the role of F&B in hotels with Luis Vizcainon, GM of W Dubai – The Palm
Passionate hotelier Luis Vizcaino is fueled by his love for mixology, F&B concept, and hospitality. In this interview, he outlines why F&B in hotels is more important than ever before.
Exclusive talk with Olivier Gougeon on Villa Clara’s comeback
Chef Olivier Gougeon and Doctor in Business Administration Marie-Hélène Moawad are the creative minds behind Villa Clara. Having enchanted guests with their Beirut-based hotel and restaurant concept in 2011 before being forced to close after the tragic Beirut blast, Villa Clara is now making a comeback. In this exclusive interview, Gougeon tells us about the decision to relaunch and what’s on the horizon.
Rotana’s bold expansion plan in the KSA
During the second edition of the Saudi Tourism Forum (STF), Eddy Tannous, Rotana’s COO, expressed excitement about the expansion plans, stating: “Our continuous engagement underscores our commitment to shaping the future of tourism in Saudi Arabia.”
Getting to know Avinash Mohan, chef and founder of Hideout Group
Avinash Mohan spent two decades working as a chef at some of the world’s top five-star hotels. He brought Indian cuisine to the forefront.
Getting to know more about French dairy with Marie Laure Martin
Marie Laure Martin, international communication director of French Dairy Board – CNIEL, believes sweet dreams are made of cream, specifically French cream.
Mezzencore, the Lebanese concept taking Paris by storm
Bassel Zebib is the culinary mastermind behind Mezzencore. As co-founder of the renowned restaurant, he shares his experiences and how his concept is one of the most sough-after spots in Paris.
Fashionably suited with Faris Al Talhouni, COO of FORM
Faris Al Talhouni, COO of the Talhouni Group, has a passion for fashion and a knack for business. Here, he talks about his concept FORM, the leading designer and manufacturer of uniforms in the Middle East.
Sustainability in food production
Valeria Krynetskaya, head of plant-based venture THRYVE™, offers her insights on sustainable food production.