Exemplary leadership with Joe Ghayad, general manager of The Nile Ritz-Carlton
Joe Ghayad, general manager of The Nile Ritz-Carlton, Cairo, has over 25 years of experience in hospitality. Having earned multiple awards for his leadership, we find out more about Egypt’s hospitality scene and what’s on the horizon.
From zero waste to plant-based indulgence with Ola Kayal, founder & chef, Nabati Ice Cream
Saudi female chef and founder of Nabati Ice Cream, Ola Kayal is passionate about plant-based desserts and ice cream. Through Nabati, she’s creating desserts with a purpose and plans to expand her concept even further. We learn more about her brand and upcoming projects in this exclusive interview.
A taste of Lebanon in Barcelona with Joey Attieh restaurateur behind Albé Barcelona and âme
Joey Attieh, restaurateur and entrepreneur behind Albé Barcelona and âme, was born in Beirut and trained in Switzerland. His deep Lebanese roots continue to shape his identity, creativity and hospitality journey. Guided by the belief that “what’s meant to be will always find a way,” he’s forging a bold path to place Lebanese cuisine firmly on the European map.
Adapting to an aging population with David Allan, GM of Radisson
Increasingly, hotels and resorts are adapting their services to meet the evolving needs of older guests, says David Allan, cluster GM of Radisson Hotel Group UAE. Here, he tells us more.
In the spotlight: mid-sector dining in Saudi Arabia
Stefan Breg, MP-consulting of KEANE: Consult & Create, discusses how the mid-sector dining market in Saudi Arabia presents a promising opportunity for hotel F&B to dominate through strategic advantages.
How to appeal to younger travelers, according to Michael Goetz
Michael Goetz, general manager of Movenpick Hotel Jumeirah Beach, discusses the ways in which hotels are adapting leisure offerings to cater to younger travelers, prioritizing technology, sustainability and personalization.
Beirut-infused indulgence with pastry chef Philip Khoury
Philip Khoury, an award-winning pastry chef and author, is renowned for crafting desserts that honor tradition while embracing innovation and sustainability. In this exclusive interview, he discusses his creation Beirut Chocolate and how chocolate can tell powerful cultural stories by seamlessly blending indulgence, tradition and sustainability.
Saurabh Tiwari on creating luxury travel for a new era
Having achieved one of its aims of opening up to 30 hotels annually in India in recent years, Taj Hotels is now firmly focused on MENA for the next phase of its expansion. Saurabh Tiwari, area director for the Middle East and CIS at Taj Hotels, tells HN what the luxury hotel chain has planned for the region and how it is adapting to meet the changing demands of today’s travelers.
Embracing culinary diversity with Rahif Akkad, owner of Chef Akkad Company
With 15 years of experience in prestigious five-star hotels, Rahif Akkad, founder of Patisserie Akkad and Chef Akkad Company, shares his thoughts on the vital role diversity plays in sparking creativity and enriching dining experiences.
Five minutes with Ron Pohl, president of WorldHotels
Ron Pohl, president of WorldHotels and international operations at BWH Hotels, is navigating the competitive hospitality landscape, focusing on its unique strategies, evolving consumer demands and expanding market potential, particularly in the MENA region. We learn more about his work and how consumer demand is affecting the hotel industry.
