Seasoned hotel operator Dhiraj Bagai and corporate hospitality expert Naji Moukhachen have joined the Al Khoory team.
Dave Mangiliman, executive chef of Origami Sushi, is a food storyteller who uses Japanese cuisine to convey his love and passion for this craft. Here, he shares his insights on the latest trends to watch and explains the secrets to success.
While Lebanon’s economic and political woes have been well publicized, its rich hospitality offering has managed to navigate even the most challenging waters. We spoke with Minister of Tourism for Lebanon, H.E. Walid Nassar, to hear what the ministry has accomplished in 2022 and what’s on the horizon for the small Mediterranean country.
In the kitchen of Hikina restaurant, sous chef Khadija Kumcheang takes us on a culinary journey to the Far East.
Swissotel Al Ghurair and Swissotel Living Al Ghurair has appointed Amal El Ansari as general manager to lead the 620-room property. El Ansari aims to deliver strong commercial growth while bringing to life Swissotel’s promise of “Life is a Journey. Live it Well.”
Luminescenza has plenty of experience in assisting foodservice clients. Georges Haddad, the firm’s owner, shares his insights on the future of commercial kitchens and how technology is redefining the way they operate and improve both food quality and outcomes in restaurants.
We asked a group of bartenders, bar managers and beverage experts to share their insights on the latest bar trends, which spirits are in demand, which new accessories are making waves and the key ingredients a bartender needs to succeed in the industry.