Aline Kamakian on preserving Armenian heritage through worldwide hospitality
From a family table in Beirut to international acclaim, Aline Kamakian, founder and CEO of Fig Holding, has built Mayrig into a global ambassador for Armenian cuisine. A chef whose work extends from disciplined expansion to humanitarian service, she reflects here on preservation, purpose and an upcoming surprise for Lebanon.
Esco-bar Coctel y Cocina: Awarded, elevated, expanding
Esco-Bar, the celebrated Lebanese bar-restaurant concept by MEC Concepts, takes its global expansion to new heights with the opening of Esco-Bar Coctel y Cocina in Palm West Beach Dubai in 2022.
Saudi women in leadership with Maram Kokandi
Saudi hotel leader Maram Kokandi has a strong operational and commercial background. Passionate about people development and delivering sustainable results, the hotel manager at JW Marriott shares her perspective on women in leadership.
The surge in Aussie red meat exports across the MENA region
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.
Youssef Akiki’s next cut: A steakhouse and butchery in Lebanon
Youssef Akiki, owner of Brût and president of Disciples Escoffier Lebanon, is a prominent figure in Lebanon’s culinary scene. As he prepares to open a new steakhouse and butchery in Antelias, he reflects on creativity, balance and the milestones that shaped his year.
Heritage forward renovations with Aradhana Khowala, CEO of Aptamind Partners
Aradhana Khowala, CEO of Aptamind Partners, shares perspectives on restoring historic assets with purpose, grounding design in place, culture and community while creating meaningful guest experiences..
How head chef Marc Mahfouz quietly redefined excellence at MILA
Marc Mahfouz, head chef at MILA, Rosewood Hotel Doha, reveals how his disciplined, memory-driven cuisine transformed homegrown experimentation into Bib Gourmand recognized excellence.
Redefining the hotel’s next chapter with Andre Saade, GM at Radisson Blu Minhal
Andre Saade, general manager at Radisson Blu Minhal, shares how strategic rebranding, culinary precision and renewed event focus reshaped the hotel’s market position.
Al Khawajat Group: Celebrating lebanese cuisine from peak to coast
From mountain hospitality to urban dining and coastal seafood, the Al Khawajat Group’s concepts reflect Lebanon’s diverse landscape and rich culinary heritage.
Refining the kingdom’s culinary scene with consultant chef Nicolas Isnard
Nicolas Isnard, consultant chef at House of Grill at Fairmont Riyadh, reflects on the kingdom’s culinary scene, redefining luxury hospitality through experience, emotion and cultural identity.
