Gearing up for HORECA Lebanon 2019

Gearing up for HORECA Lebanon 2019

Returning to Beirut from April 2-5, 2019, HORECA Lebanon promises the hospitality and foodservice industries four exciting days at Seaside Arena. We take a look at what’s in store

HORECA Lebanon has become an essential destination for firms looking to explore new markets, pursue lucrative business opportunities and stay one step ahead of the latest innovations and trends in the hospitality and foodservice industries. Indeed, the exhibition is nothing short of a who’s who in the industry. More than 18,000 visitors, including owners of the leading hotels, top level management, key decision-makers and professionals from across the Middle East, will attend the show to leverage its networking potential. A host of sessions, many of which are taking place at the Annual Hospitality Forum, will provide a platform for valuable business interchange.

“The edition will be our 26th and we are delighted that more than 350 exhibitors will be with us,” said Joumana Dammous-Salame, managing director of Hospitality Services, the event organizer. “Our slogan for this year is ‘For a Better Industry’ as this sums up our goal; to be a business meeting place where we can really drive the hospitality and foodservice sectors in Lebanon forward.”

Over 60 international experts from the world of food, drink and hospitality will attend the show to conduct demonstrations and judge a number of competitions. Apart from the established events, namely the Hospitality Salon Culinaire, Junior Chef Competition, Atelier Gourmand, Lebanese Bartenders Competition, Lebanese Barista Competition, Art of Service Competition, Bed Making Competition, the Wine Lab and the Annual Hospitality Forum, there will be a number of new highlights including the Mocktail Competition and the Latte Art Competition. In addition, HORECA Lebanon will host two special events to showcase Lebanese flavors: Al Matbakh, where well-known Lebanese and international chefs will put their talents on display in a variety of cooking workshops to honor local food heritage, and the Arak Lab, giving the opportunity to local arak experts to share their expertise.

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Christophe Bacquié – Guest of honor
Executive chef, Hotel & Spa du Castellet
Three stars in the Michelin Guide
Named ‘Chef of the Year’ by the Gastronomy and Wine Trophies in Lyon

Anthony Bedoyan
GM of La Marquise International
SCA board member UAE

Branislav Beronja
Brand manager of Cafés Richard
Authorized trainer SCAE

Jacques Charrette
Vice president of L’Académie Nationale de Cuisine Paris
Director of Toque D’Or Magazine

Georges Damianou
President of Cyprus Chefs Association

Alan Geaam
Culinary chef
One star in the Michelin Guide

Guillaume Gomez
President of the French Republic Chefs

Thomas Gugler
President of the World Association of Chefs’ Societies

Samaan Hilal
Head of the Hospitality Salon Culinaire Kuwait

Tarek Ibrahim
Certified master chef of Meat and Livestock Australia

Yasser Jad
President of the Saudi Arabian Chefs Association (SARCA)

Stavros Lamprinidis
AST SCA trainer
SCA coffee diploma

Domenico Maggi
Continental director for South Europe of Worldchefs Association

Christophe Marguin
President of the Toques Blanches Lyonnaises

Jean-Marc Mompach
President of L’Academie Nationale de Cuisine

Christophe Morel
Master chocolatier

Pascal Obrecht
Certified professor in service and marketing, Lycée d’Hôtellerie et de Tourisme d’Illkirch

François Pozzoli
Founder of the World Bread Contest

Safa Salehi
CEO of Iran Academy
Authorized SCAE trainer

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