Shooting Michelin stars with British chef Tom Aikens
Tom Aikens is one of the most accomplished and inspiring chefs in the world. In this exclusive interview, we discover what led him to a career in the kitchen and how he runs his restaurants.
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.
Nusret Gökçe on why eating should be exciting and how success serves as motivation
From humble beginnings that involved traveling abroad to learn his trade on borrowed money and with no language skills, Nusret Gökçe (aka Salt Bae) is now a world-famous chef and owner of the hugely popular luxury steakhouse brand Nusr-Et and #Saltbae burger restaurants, found around the globe.
In this open and honest interview, the internet sensation tells HN what he thinks sets his luxury dining experience apart from others and how a determination to be the best at what he does is enough to stop complacency from setting in.
In the kitchen with Rabih Shouman
We spent the afternoon with Rabih Shouman, corporate chef of Beit Wared, Jeddah, to hear about his culinary journey and which ingredients he is experimenting with.
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.
In the kitchen with Wassim Irani
We took time out with Wassim Irani, production manager of Kitopi, to see what’s trending in the culinary world and learn how to prepare one of his tasty dishes.
In the kitchen with Mohammad Nashwan
As executive chef of Mövenpick Resort & Spa Dead Sea, Mohammad Nashwan loves to experiment with new flavors. We discover what drives his passion and learn how to prepare his famous sea bass fillet.
In the kitchen with David Harnois
We caught up with David Harnois, director of culinary at Radisson Blu Hotel, Kuwait, to find out what inspires him and what he has planned for 2023.
Iconic entertainment with Anissa Helou
Chef Anissa Helou is not only the winner of the Foodics Icon Award for Middle East & North Africa’s 50 Best Restaurants 2023, but she is also a renowned cookbook author who popularized Levantine cuisine on an international level. In this exclusive interview, she explains how she got to where she is today.
