USMEF empowers the Egyptian culinary community with a U.S. Beef seminar and capacity-building program
In collaboration with the Egyptian Chefs Association, USMEF organized a dynamic U.S. Beef Seminar and Product Showcase on January 22, 2024. This comprehensive one-day course, hosted at Steigenberger Hotel El Tahrir Cairo, gathered together sales teams from seven prominent meat importers in Egypt.
HORECA Kuwait, the country’s premier hospitality and foodservice trade show, returned to Kuwait International Fair from January 15-17 to showcase the latest industry developments and innovations and bring together thousands of professionals from the region.
Ramsey Saarany, GM of Anantara Mina Al Arab Ras Al Khaimah Resort, leads the discussion on luxury and sustainability in hospitality. In this interview, he details how eco-luxury aligns with Middle Eastern travelers’ preferences and how Anantara RAK is responding.
In an exclusive interview, Rabih Al Atrash, GM of Arabella Beach Hotel, discusses the unique aspects of Kuwait’s hospitality sector. Furthermore, he reveals the key factors in managing a hotel in this dynamic environment.
The World’s 50 Best Restaurants has unveiled its new list for Middle East and North Africa, recognizing those establishments that lead the hospitality sector across the region.
As you enter Touta Ballouta, an inviting ambience greets you, seamlessly blending the warmth and comfort of home. From the very first moment, you’ll feel the embrace of a friendly atmosphere, akin to a cherished gathering place. We spoke with Cynthia Bitar, partner and executive chef at Worldkitch LDA, to learn more about this Lebanese culinary gem in Portugal.
The Lana, Dorchester Collection, Dubai opened on February 1, marking the brand’s first property in the region. Additionally, in April 2024, it will welcome the first Dior Spa in the UAE.
The Emirates Culinary Guild has returned triumphant from the Culinary Olympics 2024, held in Germany this February. Representing the UAE, the team comprised 20 artists and pastry chefs, who together showcased their culinary expertise on the global stage, competing against 45 culinary teams from countries including Singapore, Sweden, Norway, South Korea and Taiwan.
Imad Sadaka, CEO of Dose, on the region’s appetite for baking mixes, fillings and toppings, and how the bakery products industry has evolved over the years.