GM Pavlina Tarabova Alghamdi on why employee wellbeing is the new power behind hospitality success
Pavlina Tarabova Alghamdi, general manager at Melia Desert Palm, shares her perspective on leadership, wellbeing and building meaningful hospitality experiences.
The growing appetite for plant-based cuisine
Once regarded as niche or limiting, plant-based dishes are now appearing on mainstream menus thanks to broader wellness trends and changing eating habits. Abdul Kader Saadi, founder and managing director at Eighty6, examines how hospitality professionals are rethinking their approach to this increasingly in-demand, maturing segment.
As data-driven travel reshapes destinations, Fouad Talaat of Booking.com explains why
As destinations compete for smarter growth, Fouad Talaat, regional manager MENA & Türkiye of Booking.com sees data as the decisive edge.
In the kitchen with Rachel Bado, group executive chef
In the kitchen, Rachel Bado, group executive chef creative at SAS Hospitality, finds joy through ingredients, guided by cultures and memories. She shares more in this exclusive interview.
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.
Mark Wouters GM of The Chedi Hegra Saudi Arabia on getting personalization right
Mark Wouters, general manager of The Chedi Hegra, believes that hospitality is shaped by intuition, awareness and a refined sense of presence. In this interview, he reveals how to create experiences that leave a lasting emotional connection with every guest.
Leading with purpose with Kozhaya Tannous, cluster GM of Rotana Hotels
As hospitality evolves, leading with purpose goes beyond aligning teams and processes. Rotana Hotels’ cluster GM Kozhaya Tannous shares what it truly takes to lead with clarity, impact and long-term value today.
José Martins dos Santos on building a culture that wins
In a hotel that never sleeps, culture is not a slogan, it is a strategy. At Fairmont The Palm, GM José Martins dos Santos reveals how visible leadership, clear expectations and daily discipline turn routine operations into a consistently winning team.
Homegrown concepts in the GCC with Naveed Dowlatshahi, COO of Gastronomica
As the GCC dining sector evolves rapidly, Naveed Dowlatshahi, COO of Gastronomica, discusses how local restaurant groups such as his are shaping dining culture through regional tastes, flexible formats and locally driven hospitality approaches.
International cuisines take center stage
International cuisine takes center stage and global flavors converge, as UK MasterChef Champion of Champions 2025 and UK MasterChef 2020 winner Thomas Frake, executive chef and owner of The Silks Pub, weighs in on evolving dining trends.