Designing tourism with purpose with Muna Haddad, founding CEO of Baraka Destinations
Meet Muna Haddad, founding CEO of Baraka Destinations, as she discusses community-led tourism and why her Champions of Change Award marks a turning point for the hospitality sector.
Stephan Schupbach on Chedi Hospitality’s unbound approach to luxury hospitality
In a buoyant regional market, Chedi Hospitality is expanding its presence through a growth strategy rooted in authentic luxury and cultural stewardship. CEO Stephan Schupbach tells HN how the group is curating experiences that go beyond simple stays to give high-end guests a deeper sense of connection and place.
Regulation is reshaping plant-based expectations, says YOOK CEO Katre Kõvask
Plant-based products are coming under renewed scrutiny as regulation and consumer expectations reshape credibility across regional food and beverage markets.
Why travel technology is a get ahead or get left behind moment
Located in The Avenues, Kuwait City, Midar offers a sophisticated yet nostalgic seafood experience that draws inspiration from Kuwait’s golden era of the 1960s and 1970s, a time of prosperity in design and culture.
Accor accelerates premium growth in Cairo with Swissôtel Cairo West
Accor signs Swissôtel Cairo West, marking a milestone expansion reinforcing Egypt as a priority growth market regionally today.
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.
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.
Four 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.
