Talking success with WOK BOYZ CEO Gaurav Sabharwal
Gaurav Sabharwal has called Dubai home for four decades. Reflecting on his journey, we explore how the CEO and founder of WOK BOYZ has created the ultimate destination for Asian street food with a twist and what lies ahead.
Challenges and opportunities for Kuwait’s food and beverage suppliers
While the GCC imports around 85 percent of its food and beverage, Kuwait’s figure is closer to 90 percent. We explore the opportunities and challenges facing the leading food and beverage suppliers in the country.
Women shaping the world of gastronomy in Kuwait
More than ever before, female entrepreneurs are leading restaurant groups in Kuwait. We examine how women chefs and restaurateurs are making an impact on the country’s F&B industry.
Getting to know Avinash Mohan, chef and founder of Hideout Group
Avinash Mohan spent two decades working as a chef at some of the world’s top five-star hotels. He brought Indian cuisine to the forefront.
Mezzencore, the Lebanese concept taking Paris by storm
Bassel Zebib is the culinary mastermind behind Mezzencore. As co-founder of the renowned restaurant, he shares his experiences and how his concept is one of the most sough-after spots in Paris.
How F&B businesses are thriving despite the uncertainty
Lindsay Trivers, founder and managing director of The Tasting Class, has witnessed a remarkable transformation in the regional F&B landscape in recent years. Among other developments, the emergence of beverage menus, particularly wine lists, has transcended from mere offerings to strategic differentiators. In this article, she addresses industry leaders’ challenges and innovative responses.
Solutions Group partners with Gulf Hotel Group to bring premium F&B concepts to Bahrain
Solutions Leisure Group has announced its expansion into the Kingdom of Bahrain, in partnership with Gulf Hotels Group.
Sixty seconds with Biljana Nava Villarreal, executive chef of ME Dubai
Hailing from Serbia, Biljana Nava Villarreal brings something unique to the kitchen of ME Dubai, where she holds the position of executive chef. We caught up with her to hear about her culinary influences and the latest food trends in Dubai.
Why chefs shouldn’t give up on sustainability
Peeter Pihel, co-founder and head chef at Fotografiska Tallinn, stresses the importance of integrating eco-friendly initiatives into the culinary experience.
Paris through Lebanese Eyes
The economic challenges in Lebanon have compelled numerous Lebanese restaurateurs to seek new prospects elsewhere. Thus, seeking respite from high inflation and political uncertainties. As a result, several Lebanese concepts have found a presence in the city of Paris.
