Marie Laure Martin, international communication director of French Dairy Board – CNIEL, believes sweet dreams are made of cream, specifically French cream.
Bassel Zebib is the culinary mastermind behind Mezzencore. As co-founder of the renowned restaurant, he shares his experiences and how his concept is one of the most sough-after spots in Paris.
Faris Al Talhouni, COO of the Talhouni Group, has a passion for fashion and a knack for business. Here, he talks about his concept FORM, the leading designer and manufacturer of uniforms in the Middle East.
At the helm of the newly opened Radisson Blu Hotel, Amman Galleria Mall, seasoned hotelier Fakhri Hindiyeh shares his views on Jordan as a touristic destination.
As cluster GM of Vivid Jeddah Hotel, Annes Shinnara is recognized for his exceptional leadership skills and dedication to excellence. Here, we explore his views regarding the hospitality industry in KSA and the role of Vivid Jeddah Hotel.
Based in Riyadh, Jadwa Investment KSA has successfully secured full ownership of Black Spoon via its food and beverage opportunities fund.
We took time out to discuss French gastronomy with Christophe Prud’homme, executive head chef of Millennium Plaza Downtown Dubai, who was recently recognized as a “Master Chef” by Maîtres Cuisiniers de France.
Adrian Messerli, president of hotel operations, EMEA, at Four Seasons Hotels and Resorts, has had a remarkable career across borders. We learn more about his hospitality journey and where he believes the industry is heading.