Egyptian chef Shehab Medhat sets sights on Michelin success
Egyptian Shehab Medhat, chef patron of Savryn, is taking on the fine dining scene with a bold African concept. After winning Top Chef, he is now pushing boundaries, blending heritage with modern techniques, and challenging long-standing perceptions of African and Arab cuisine on a global stage.
The evolution of pastry from tradition to modernity with chef Pascal Hainigue
Pascal Hainigue, chef of Auberge de l’Ill and Le Chef Awards 2025 France honoree, shares his perspective on balancing tradition and innovation in French pastry, while redefining creativity through modern gastronomy.
Chef Karim Haïdar celebrates Lebanese flavors in his new book
Karim Haïdar releases Dictionnaire des Saveurs du Liban, a book exploring Lebanon’s culinary identity through its ingredients, traditions and regional flavors. We sat with the chef and owner of Sama restaurant and Les Mots et le Ciel catering to discuss his book and Lebanese cuisine.
Sommelier Natalie Lumpp decodes the new rules of wine
Natalie Lumpp, wine expert and sommelier at Wein erleben!, is among Germany’s award-winning sommeliers and a pioneering industry female figure.
An authentic expression of Tuscany with MICHELIN-starred chef Matteo Temperini
MICHELIN-starred chef Matteo Temperini, executive chef of Rosewood Castiglion del Bosco, is celebrated for refined, ingredient-driven cuisine rooted in authenticity. With a deep respect for Italian culinary heritage, he brought a taste of Tuscany to Rosewood Abu Dhabi briefly.
A taste of home sealed in friendship with cheffe Sandra Sfeir of Almas restaurant
Sandra Sfeir took an unconventional path to the kitchen. After earning a degree in graphic design, she moved to Paris to train in French cuisine. She once intended to return to Lebanon to manage her father’s restaurant but chose instead to build something of her own in Paris. At Almas, friendship became as central as heritage, shaping a concept rooted in shared memories and collective storytelling. She tells us more.
Clovis Khoury, the Lebanese chef who refused to be defined by Michelin
Clovis Khoury, owner and head chef of SAS Lyle Maison Clovis, turned his back on Michelin acclaim to pursue true culinary freedom. Rooted in simplicity and devoted to local producers, he is now shaping his most daring chapter yet. We discover the story behind his bold vision.
A taste of the kingdom in France with chef Abdualltef Alrashoudi of bakery LÂM
Located in The Avenues, Kuwait City, Midar offers a sophisticated yet nostalgic seafood experience that draws inspiration from Kuwait’s golden era of the 1960s and 1970s, a time of prosperity in design and culture.
Youssef Akiki’s next cut: A steakhouse and butchery in Lebanon
Youssef Akiki, owner of Brût and president of Disciples Escoffier Lebanon, is a prominent figure in Lebanon’s culinary scene. As he prepares to open a new steakhouse and butchery in Antelias, he reflects on creativity, balance and the milestones that shaped his year.
