The playbook for investing market share in the GCC
Plans for the hospitality sector in the GCC continue to be ambitious. Naim Maadad, chief executive and founder of Gates Hospitality, offers his perspective.
Inside the world of artisan baking with Kameel Rasyid Eril, co-founder and head chef of bkry
Kameel Rasyid Eril, co-founder and head chef of bkry, discusses bakery trends and shares news on his latest venture.
Saudi dining in focus with Amro Bagedo, founder & CEO of Kraiv
As founder and CEO of Kraiv, Amro Bagedo aims to revolutionize the dining scene in the GCC, leveraging his rich experiences from London. Born in Saudi Arabia and raised in the UK, Bagedo was inspired by London’s diverse culinary landscape to develop his own F&B concepts in Saudi Arabia. With his GCC-based hospitality group, he collaborates with the world’s most sophisticated brands to curate exceptional experiences in KSA, as he explains in this interview.
Tribute Portfolio brand to debut in Egypt
SODIC and Marriott International have announced a signed agreement to bring the Tribute Portfolio brand to two of SODIC’s leading hotels in Egypt, expanding the group’s global presence.
Why deliver with Darryl Jerome Fernandes, GM of Michelin-selected Jun’s Dubai
Darryl Jerome Fernandes, GM of the Michelin-selected Jun’s Dubai, discusses the significance of delivery and explains how the restaurant is responding to this trend with Liu by Jun.
Eye on Danish cuisine with Kasper Kurdahl from Culinary Development Inc.
Kasper Kurdahl, a Danish-born chef from Copenhagen and the culinary development director at Culinary Development Inc., has dedicated over 25 years to refining gastronomic experiences and creating exceptional menus. Here, he lifts the lid on Danish cuisine, its rich history and the innovative approaches shaping its future.
Qatar’s culinary scene with Maurizio Pace of La Petite Maison
Maurizio Pace, head chef at La Petite Maison Restaurants, trained in Italy and the UK. Passionate about food, he joined the LPM Restaurant group in 2018, bringing his expertise in Mediterranean cuisine. Here, he sheds light on Qatar’s culinary scene, providing us with an insider’s perspective.
Habib Beirut’s exciting expansion with Elie Bassil, founder and COO
The concept began with an elderly man named Habib, who was renowned by locals for his pickles and homemade dairy products. News of his outstanding goods quickly spread, and it wasn’t long before restaurants started serving his dishes. Forty years later, Habib Beirut was born, and today, the brand is synonymous with authentic Lebanese food cooked with passion and a twist. Elie Bassil, founder and COO of Habib Beirut, discusses the concept’s rise to fame and his plans for the future.
The recipe for restaurant success
Richard Cowling, director of operations at Gates Hospitality, has spent the last 13 years opening and operating restaurants in the region. He has, on occasion, even closed some. In this article, he talks candidly about why some enterprises flourish while others don’t.
Exploring milk trends with experts
Long an essential addition to hot and cold drinks and recipes, milk continues to retain a premium spot in kitchen fridges worldwide, alongside the many, increasingly popular plant-based varieties now available. Four industry experts share their thoughts on all things milk-related and more, from new nut-based options and flavorful pairings to achieving that all-important froth.