Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
Le Gray Beirut is delighted to announce the appointment of Nicolas Herbault as the new executive chef. Originally from France, Loire Valley, Chef Herbault comes with a breath of French air and 17 years of experience traveling the world and discovering culinary cultures.
Chef Herbault joins Le Gray, after a long journey with 5-star establishments including world-class hotels such as, Relais & Chateaux – Les Trois Tillleuls & Spa Givenchy in Quebec, Canada; The Intercontinental Le Moana Bora Bora, in French Polynesia; Qasr Al Sarab Desert Resort by Anantara in Abu Dhabi, The One&Only Royal Mirage, Dubai; Le Mirador Kempinski in Switzerland and the Crowne Plaza Dubai.
His diverse experience has endowed him with a rich international hospitality background and a particular passion for cultural diversity. Chef Herbault shares the Campbell Gray Hotels vision to celebrate food as it brings together people and traditions making use of the finest of sustainable produce.
About his international experience and the choice of Lebanon he says, “My job allows me to live some of the most rewarding experiences. I am able to travel and discover as much about others as about myself, too. Travel is the school of life. The choice of Lebanon, in addition to being a new destination, is in fact a fabulous gastronomic discovery. I am very happy to be able to bring a French touch to the restaurants of Le Gray, Beirut!”Add to Favorites