The special world of sake

The special world of sake

Whether in the form of a sparkling aperitif or a digestif, sake is increasing its global market share. Versatile, unique and enigmatic, this beverage, which has its roots in Japan, complements food just as wonderfully as wine. Maya Bekhazi Noun of The Food Studio gives us a complete product overview with the help of Japan’s Ambassador to Lebanon, H.E. Matahiro Yamaguchi

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The new syndicate of RCNP Lebanon

The new syndicate of RCNP Lebanon

Tony Ramy was re-elected as the President of the Lebanese Syndicate Owners of Restaurants, Cafes, Night-clubs and Pastries by unanimous vote. Khaled Nazha continues to serve as Vice President, Maya Bekhazi Noun as General Secretary and Aref Saade as Treasurer.

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35 Influential Women in Hospitality

35 Influential Women in Hospitality

HN shines a spotlight on 35 of the top female hospitality professionals and entrepreneurs in the Middle East…

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Six Centuries And Still Brewing…

Six Centuries And Still Brewing…

While classics such as espresso, Arabic, or ‘kahweh’, and Turkish coffee remain deeply entrenched in the regional café culture, there are always new takes and twists on our favorite beverage, reflecting changing times, tastes and attitudes. Maya Bekhazi Noun, founder and managing director of The Food Studio, highlights this year’s most significant trends making waves across the wonderful world of coffee

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What’s Clucking?

What’s Clucking?

Year-on-year sales in the chicken industry are rising, with forecasts indicating that growth rates will be sustained in 2018. Maya Bekhazi Noun, founder and managing director of Food Studio, tells us why poultry’s popularity is on the rise

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35 Influential Women in Hospitality

35 Influential Women in Hospitality

HN shines a spotlight on 35 of the top female hospitality professionals and entrepreneurs in the Middle East…

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Maya Bekhazi Noun launches new catering concept

Maya Bekhazi Noun launches new catering concept

Lebanese entrepreneur Maya Bekhazi Noun has launched The Food Studio, a new catering concept.   “Catering has always been a complementary business for me. I did not shift from restaurants to catering as I have always done a bit of catering on the side,” she told HN.   She explained:...

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