Table for two with chef Youssef Akiki
Having begun his career at the tender age of 15, chef Youssef Akiki has earned himself a great reputation for his creative and purist approach to Lebanese cuisine. Here, he tells us all about his latest venture, Butler’s Table.
In the kitchen with Vincent Fredureux
Passionate about the culinary arts from a young age, Vincent Fredureux has excelled in his craft. We sat down with the research and development chef for Aani&Dani to learn more about his career highlights and what inspires him in the kitchen.
Food stories with Mandarin Oriental Muscat’s executive chef Raymond Rjaily
In an exclusive interview, Raymond Rjaily, executive chef of the soon-to-open Mandarin Oriental, Muscat, reveals his passion for food through storytelling, local sourcing, sustainability and community engagement.
Craving authentic Japanese food with chef Kotaro Hayashi of Morimoto Doha
Chef Kotaro Hayashi, a retired professional football player, found his calling in the kitchen once he realized that Japanese cuisine was not showcased properly in different parts of the world. In an exclusive interview with Hospitality News ME, Hayashi explains how he has dedicated his career to being a master sushi chef and unveiled his goal of offering a wide range of incomparable authentic Japanese dishes to the heart of Qatar as he heads the kitchen of Morimoto as a master sushi chef.
St. Regis Gardens Dubai’s latest world-class dining destination
The St. Regis Gardens, situated atop Nakheel Mall and managed by The St. Regis Dubai, The Palm, is an exciting new project that is set to redefine the dining experience. The luxury destination will showcase a collection of five restaurants, each offering a distinct culinary experience.
In the kitchen with Ahmad Abu Azzab
With over 20 years of culinary experience, we meet local talent Ahmad Abu Azzab, executive chef of Centro Mada Amman by Rotana.
Eugeniu Gheorghiciuc appointed GM of Attiko restaurant Dubai
Sunset Hospitality has appointed Eugeniu Gheorghiciuc as the new general manager of Attiko. With 14 years of solid F&B experience in Dubai, Gheorghiciuc will oversee all operations across the venue and play an integral part in expanding the brand globally.
Chef Tarek Alameddine forges new collaboration with Biomass Lebanon
Visionary chef Tarek Alameddine, known for his innovative culinary creations, is embarking on an exciting collaboration with Biomass.
Transforming hospital food into a five-star experience with Rabih Adel Hanna
Rabih Adel Hanna is a highly organized and detail-oriented F&B manager at Andalusia Medical Services, as well as a lead executive chef. Here, he explains how he’s elevating hospital food to a five-star dining experience.
Tony Leonardi appointed chef de cuisine of Carna by Dario Cecchini
Born and raised in Paris, France, Cecchini began his culinary journey at the age of 18, having been inspired by his love for the art of cooking and great produce, a decision that was greatly supported by his mentors and master chefs Christian Etchebest, Yves Camdeborde and Jean Francois Piege.
