Homegrown concepts in the GCC with Naveed Dowlatshahi, COO of Gastronomica
As the GCC dining sector evolves rapidly, Naveed Dowlatshahi, COO of Gastronomica, discusses how local restaurant groups such as his are shaping dining culture through regional tastes, flexible formats and locally driven hospitality approaches.
Executive chef Robin Höfer makes the case for Germany’s culinary rise
German chef Robin Höfer, trained in Michelin-starred kitchens across Europe before joining Ossiano in Dubai. He now leads Restaurant Kraken Dubai as executive chef. In this article, he spotlights how German cuisine is gaining traction.
Middle Eastern franchising: a new import
The MENA region has long been a gateway for international franchises, welcoming global brands eager to expand. Now, as the market matures and competition intensifies, regional entrepreneurs are increasingly taking their own concepts abroad with success. Nagi Morkos, founder and managing partner at Hodema Consulting Services, looks at how shifting market trends are redefining the region’s franchising story.
Functional water in focus with Bharadwaj Obula Reddy
Bharadwaj Obula Reddy, CEO of Mordor Intelligence, emphasizes functional water’s rising relevance across Middle East beverage markets today.
Valrhona celebrates 40 years of Guanaja 70% and its legacy of chocolate exploration
Valrhona is celebrating 40 years of Guanaja 70%, an iconic chocolate that transformed the perception of dark chocolate intensity and opened new creative horizons for chefs around the world.
Em Sherif enters a new expansion phase in Lebanon
7 Management and ADIHH have unveiled the expansion of the Em Sherif brand into the UAE, with the launch of Em Sherif Sea Café.
Restaurant concepts to keep an eye on
The region’s diverse hospitality landscape is thriving, with options spanning award-winning restaurants, traditional cafes and everything in between. Here are some of the notable names to put on your radar:
French cuisine’s perpetual renaissance with Guillaume Gomez president of the Gastronomy Group
Long a culinary heavyweight, French cuisine continues to hold its own on the global gastronomic scene, despite growing competition. Guillaume Gomez is president of the Gastronomy Group and France’s ambassador for gastronomy. Drawing on a distinguished career that includes serving as executive chef at the Élysée Palace, he traces the journey of this diverse gastronomic powerhouse and explores its future.
Aline Kamakian on preserving Armenian heritage through worldwide hospitality
From a family table in Beirut to international acclaim, Aline Kamakian, founder and CEO of Fig Holding, has built Mayrig into a global ambassador for Armenian cuisine. A chef whose work extends from disciplined expansion to humanitarian service, she reflects here on preservation, purpose and an upcoming surprise for Lebanon.
