A fine-dining street food experience with Khadija Kumcheang
In the kitchen of Hikina restaurant, sous chef Khadija Kumcheang takes us on a culinary journey to the Far East.
Vegan talk with Fouad Antaky, advisory chef of Nestlé Professional® Saudi Arabia
Fouad El Antaky, advisory chef of Nestlé Professional® KSA, takes us on a vegan adventure tour and shares his favorite plant-based products from Nestlé.
Vegan inspirations by Nestlé advisory chef Ali Traboulsi
In an exclusive interview with HN, Nestlé advisory chef Ali Traboulsi talks about his favorite Nestlé vegan products and the latest vegan trends to look out for.
Kitchen talk with chef Bojan Cirjanic
Having made his mark in the world of culinary arts, Bojan Cirjanic, executive chef of Folly Dubai, tells us about his life in the kitchen and the UAE’s burgeoning restaurant scene.
A U.S. beef roadshow to remember
The U.S. Meat Export Federation (USMEF), represented in the GCC region and Egypt by Arab Marketing and Finance, Inc. (AMFI) S.A.L., invited importers, retailers, distributors, chefs, influencers and bloggers to attend a U.S. Beef Roadshow, which consisted of a series of U.S. Beef Training Workshops and featured Chef Jay McCarthy, a well-known chef with sound expertise and years of experience in the field.
Chef Hugo Soulery brings Tastes of the World to the desert
Newly appointed chef Hugo Soulery will be tasked with driving the development of sensational menus at Terra Solis Dubai, a unique desert getaway set to open in October 2022.
Worldchefs opens bidding process for 2026 Worldchefs Congress & Expo
The World Association of Chefs’ Societies (Worldchefs) has opened the bidding process to host the 2026 Worldchefs Congress & Expo.
Kitchen secrets with Chef Himanshu Saini of Trèsind Studio
Chef Himanshu Saini invites us for a behind-the-scenes look at Tresind Studio, Dubai’s Michelin-starred restaurant.
3Fils appoints Chef Frances and Chef Angelica as sushi chefs
Frances Sintin and Angelica Fonjock, known as the chicks behind the chopsticks, have joined 3Fils, a harbor-side community-style restaurant that services premium Asian dishes with a Japanese twist.
A meaty exchange with Chef Jay McCarthy
As culinary mentor at Destination Hospitality, Chef Jay McCarthy believes that knowledge is power, especially in the kitchen. Here, he explains the importance of flavor, understanding consumers’ needs and why he remains loyal to U.S. beef.
