Kitchen talk with Lucas Glanville, senior executive chef of Four Seasons Hotel Riyadh
Raised in a “food-focused” family, Lucas Glanville was inspired by his mother to pursue a culinary career while he was still in high school. He studied culinary arts at a London catering college before joining the Michelin-star restaurant Le Gavroche and subsequently joining Browns Restaurant Melbourn, an award-winning restaurant. Here, the senior executive chef of Four Seasons Hotel Riyadh at Kingdom Centre shares his insights into the Saudi culinary scene and how he is tackling the issue of sustainability in the kitchen.
A greener picture of BOCA with Omar Shihab, founder and chief sustainability officer of BOCA restaurant
Omar Shihab, founder and chief sustainability officer of BOCA restaurant, is a versatile professional, who has taken on various roles in the hospitality industry. He has led a team of skilled chefs, managers, designers and experts to create exceptional hospitality concepts in the Gulf. A passionate advocate for sustainability, local sourcing and innovative dining experiences, Shihab has introduced several sustainability initiatives at BOCA, including waste reduction and local sourcing. He has been recognized for his efforts, winning the Gault&Millau UAE 2022 Sustainability Champion award, and is also an advisor to the UAE Restaurant Group and represents Food Made Good UAE, Thriving Solutions and Azraq.
Destination Diriyah with Group CEO Jerry Inzerillo
With over five decades of experience working at the world’s most prominent hotel brands, Jerry Inzerillo, group chief executive officer of Diriyah Company, is responsible for overseeing the development of one of Saudi Arabia’s most ambitious projects; Diriyah, the City of Earth. In an exclusive interview with HN, we explore the historic city of Diriyah and its transformation into a world-class cultural and lifestyle destination.
Heritage and hospitality as seen by Mark DeCocinis
Mark DeCocinis, chief executive officer of Boutique Group, gives us the lowdown about the new hospitality landscape.
Five minutes with pastry chef extraordinaire Karim Bourgi
Karim Bourgi describes himself as a hard-working, passionate chef, a foodie at heart and a gourmand dreamer. Based in Dubai, he is co-founder of KAYU Bakehouse, a member of Les Toques Blanches du Monde and the International Cheese Guild, as well as a brand ambassador for Elle & Vire, Valrhona, Carpigiani Italia and RATIONAL. Here, we discover what drives his passion.
Chedi Hegra to open in AlUla this year
The Chedi Hegra is slated to open in AlUla later this year, boasting 35 guest rooms connected to the Hegra landscape and three fine-dining restaurants, a cafe, spa and pool.
On the couch with Khalid Saud Abu Haimed, CEO of Al Khozama
We sat with visionary CEO Khalid Saud Abu Haimed to get the lowdown on Al Khozama’s impressive portfolio of hotels and restaurants.
A perfect encounter with hotelier Bastien Blanc, co-founder of Trokadero Management
Bastien Blanc’s decades-long career in hospitality has taken him around the world and placed him at the helm of some of the world’s leading hotel operators, such as Accor and IHG. In this exclusive interview, Hospitality News Middle East reveals what drives the seasoned hotelier and why he’s invested in finding the talents of tomorrow.
Five minutes with Peter Schatzberg of Shatranj Capital Partners
American entrepreneur Peter Schatzberg, general partner of Shatranj Capital Partners and founder and former CEO of Sweetheart Kitchen, considers the Middle East his home. Having recently launched SCP, which focused exclusively on the F&B sector in the region, we took the opportunity to learn more about his project.
Savoring authentic Lebanese food with Elie Bassil, founder and COO of Habib Beirut
The concept began with an elderly man named Habib, who was renowned by locals for his pickles and homemade dairy products. News of his outstanding goods quickly spread, and it wasn’t long before restaurants started serving his dishes. Forty years later, Habib Beirut was born, and today, the brand is synonymous with authentic Lebanese food cooked with passion and a twist. Elie Bassil, founder and COO of Habib Beirut, discusses the concept’s rise to fame and his plans for the future.
