Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
The 5th iteration of Rencontres d’Arles, France, taking place between July 1st till September 22nd will host Kamal Mouzawak, founder of Lebanon’s Tawlet, a series of cooperative restaurants established in 2009. This project highlights the ‘savoir faire’ of women hailing from different regions of the country, as well as their traditional cuisine, all in the spirit of sharing.
The Tawlet Arles, a culinary and cultural heritage initiative, was conceived through a collaboration between Mouzawak and Caroline Pons. With the aim of upholding these traditions and sustainable agriculture, Tawlet, which in Arabic means ‘Table’, mobilizes Lebanese gastronomy to promote shared experiences, as well as the transmission of knowledge and social inclusion. Arles restaurateur Caroline Pons, for her part, is passionate about culinary experiences, which in 2018 saw her opening canteen Simone et Paulette in Arles, where she serves her steadfastly generous cuisine. For Tawlet Arles, three women from Mouzawak’s team will be at Croisière during the event’s opening week to exchange and create their dishes alongside local chefs. Combining traditional knowledge, slow-food philosophy and shared experiences, Tawlet Arles will bring two Mediterranean culinary traditions together to offer gourmet festival-goers a chance to satisfy their appetites all summer long.Add to Favorites