Taking Lebanese sweets global with Marc Haddad of Hallab 1881
Few brands carry the weight of tradition quite like Hallab 1881. Marc Haddad, CEO of Hallab 1881 Kasr El Helou, shares how every bite of the brand tells a story, one that begins in Tripoli and travels far beyond borders.
Transforming ingredients into stories with chef Chantal Tabet
Chef Chantal Tabet was raised in the world of Michelin stars. We took time out with the talented chef to learn more about her inspiring journey and what shaped her success as a leading woman in today’s culinary world.
Demystify decision-making in hotels with Anna-Marie Dowling, GM of Nofa Riyadh
Anna-Marie Dowling, GM of Nofa Riyadh, is a champion of purpose-driven hospitality, where people, sustainability and meaningful progress shape a deeper kind of luxury. Here, she shares how her decisions are made, offering a candid look behind the scenes of hotel leadership.
The art of cooking meat with Brian Becher, Wolfgang Puck
As regional executive chef for Wolfgang Puck at Four Seasons Hotel Bahrain Bay, Brian Becher creates food we love, for people we care about. His passion lies in working with premium meats, drawing on global culinary influences and using precise techniques to deliver bold flavor, perfect balance and a truly memorable dining experience.
Premium cheeses on the menu with Marie Laure Martin of CNIEL
According to Marie Laure Martin, international communication director of French Dairy Board at CNIEL, premium dairy is defined by authentic quality, ethical sourcing and sensory excellence, shaped by chefs’ creativity and consumers’ growing demand for transparency. Here, she tells us more.
A taste of luxury with Christian Elkhoury, GM of The Ritz-Carlton DIFC
In Dubai’s evolving luxury landscape, true excellence means blending personalization, sustainability and heartfelt service with innovation and emotional connection. Christian Elkhoury, multi-property GM of The Ritz-Carlton DIFC, explains how these values are shaping the guest experience today.
Dual-brand leadership decoded with Anders T. Dimblad, cluster GM of Banyan Tree Dubai and Delano Dubai
Creating meaningful, experience-led destinations that resonate with today’s conscious traveler is the specialty of Anders T. Dimblad, cluster general manager of Banyan Tree Dubai and Delano Dubai. We spoke with him about dual-brand leadership apart and how luxury, purpose-driven hospitality is evolving.
Unbottling wine trends with Veronika Zakharchuk, head sommelier of Culinary Arts Group
Veronika Zakharchuk, head sommelier at Culinary Arts Group, is passionate about creating meaningful guest experiences, nurturing her team’s growth and keeping wine approachable and enjoyable. We delve into her wine philosophy, explore evolving consumer preferences and uncover why, for her, wine is ultimately all about connection.
Lebanese flavors in Saudi Arabia with Rabih Fouany, corporate executive chef of Vivienda Group KSA
As the corporate executive chef of Vivienda Group in Saudi Arabia, Rabih Fouany brings precision and passion to his culinary craft. He skillfully blends authenticity with innovation when adapting Lebanese cuisine to suit Saudi Arabian tastes and dining traditions. Here, he shares how he preserves the soul of Lebanese food while navigating Saudi culinary preferences.
Mastering the art of mixology trends with Andrea Carella
We uncork the latest mixology trends sweeping across the industry with Andrea Carella, head mixologist at Rosewood Abu Dhabi.
