Wrapping up the summer season with hospitality champion Tony Ramy, president of RCNP Lebanon
Through his restaurant group and work as president of Lebanon’s RCNP Syndicate, Tony Ramy has dedicated his life to championing Lebanon as a tourist destination. We sat down with the restaurateur to reflect on the 2023 summer season and how the hospitality sector has fared.
Atelier House Hospitality and Tashkeel to launch a new homegrown restaurant in January 2024
Atelier House Hospitality and Tashkeel have revealed plans to open the homegrown, sustainable, farm-to-table restaurant Gerbou, which means “welcome to my humble abode” in Arabic. Designed by Kristina Zanic Consultants and set to open in January 2024, the restaurant delves into the traditional roots of Arab and Emirati culture through consultation with Emirati chef Sahar Al Awadhi, who created customized recipes for the restaurant.
A touch of Provencal charm with chef Rita Yazbek
Chef Rita Yazbek’s culinary journey in the world of hospitality and gastronomy is nothing short of inspiring. Having worked alongside renowned chefs like Adrien Trouilloud and Alain Ducasse, she played an instrumental role in the success of SUD Restobar, which she co-founded. Yazbek is now embarking on an exciting culinary adventure with her new project Cezanne in Dbayeh, just outside Beirut. We find out more about the venue that exudes Provencal charm.
5 minutes with Etienne Sabbagh the visionary behind Baron
Etienne Sabbagh, owner of Baron restaurant, Beirut, has 23 years of expertise in F&B and operations management. In an exclusive interview he reveals the recipe for success.
A touch of fizzy rosé with food pairings
All too often, rosé champagne is perceived as purely a drink of the summer. However, champagne consultant Carl Edmund Sherman provides a deeper understanding of this fizzy beverage, most notably how well it pairs with food.
Soul Kitchen opens in Business Bay, Dubai
Dubai’s culinary landscape has been transformed with the unveiling of Soul Kitchen, nestled in the vibrant heart of Business Bay. This thrilling dining destination, masterminded by Factory People, a renowned experiential group in the MENA region, promises an enticing fusion of Levantine and Latin American flavors within an immersive setting that’s a true feast for the senses.
Nicolas Broumana discusses experiential dining at The NEST, Lebanon
Nicolas Broumana strongly believes that people never forget how you made them feel. With approximately 30 years of experience in hotels, fine-dining restaurants and nightlife destinations, coupled with extensive expertise in conceptualizing and adapting new concepts to the local market, Broumana is well versed in what it takes to success. Here, he provides insight into his exciting new venture, The NEST.
Parasol: the place to tan, eat and party in Beirut
Factory People and Seven Management have joined forces to present a unique concept in the heart of Beirut. Designed by award-winning firm Rabih Geha Architects, Parasol is an artful mix between a club, pool, entertainment space and high-end F&B venue, with a menu developed by Reif Othman.
JW Marriott Hotel Riyadh appoints chef Hamzeh Abu Elfoul as its new culinary director
JW Marriott Hotel Riyadh has appointed chef Hamzeh Abu Elfoul as its new culinary director. With a distinguished career spanning over two decades, Abu Elfoul brings a wealth of international culinary expertise and a remarkable portfolio of luxury hospitality brands to his role.
On the couch with F&B enthusiast Andre Alexy, GM of Amazónico Dubai
As an ambitious F&B enthusiast with an insatiable appetite for traveling and exploring new cultures, cuisines and concepts, Andre Alexy has brought his passion to life with Amazónico Dubai. We sat down with the restaurateur to find out what makes Amazonico a go-to culinary destination.
