Getting to know Jerome Chammassian, GM of La Petite Maison
Located in The Avenues, Kuwait City, Midar offers a sophisticated yet nostalgic seafood experience that draws inspiration from Kuwait’s golden era of the 1960s and 1970s, a time of prosperity in design and culture.
Guatemalan cuisine with chef Juan B. Ancheita with Double Tree By Hilton JBR
Executive chef Juan B. Ancheita, a Guatemalan native, brings a rich tapestry of international culinary experience to Double Tree By Hilton JBR. Here, he shares his deep-rooted passion for the culinary arts at one of Dubai’s most iconic hotels.
Keeping it local with chef Sally Hurst
Sally Hurst, a chef, explorer and writer, specializes in seasonal, farm-to-table cuisine. Here, she shares her insights.
5 experts on why we’re saying ‘Yes please’ to cheese
A favorite filling for sandwiches and used in numerous recipes, cheese remains as in demand as ever, in kitchens worldwide. Five experts offer HN a slice of their cheese-related insights on everything from regional pairings to plant-and-dairy hybrids.
Tareq Ziad Taha: an all-star is born
Located in The Avenues, Kuwait City, Midar offers a sophisticated yet nostalgic seafood experience that draws inspiration from Kuwait’s golden era of the 1960s and 1970s, a time of prosperity in design and culture.
Discover the exceptional benefits of USA Cheese
The USA Cheese Guild has been working hard to increase the exposure of American cheeses across the MENA region. We spoke with Amy Foor, vice president of Foodservice Programs at U.S. Dairy Export Council and Antonio El Khoury, director of culinary programs for USA Cheese Guild MENA, to learn more about the unique characteristics of the cheeses it promotes and the guild’s activities.
Lights, camera, action with TV chef Sadam Emad
Chef Sadam Emad is admired for his innovative approach to Middle Eastern cuisine. As a TV chef on Roya TV, he creates extraordinary dining experiences that blend traditional flavors with modern techniques. In this interview, we explore how he is shaping the culinary scene in Jordan.
Why pasta is a staple for the table with 5 leading chefs
Versatile, appealing, nourishing and ideally suited for on-trend vegetarian and plant-based dishes, pasta unsurprisingly continues to place high on lists of favorite dishes across the global restaurant scene. HN asked five experts for their thoughts on all things pasta-related, from go-to varieties and essential tools of the trade to pairing preferences.
A Michelin-starred experience with chef Tetsuya Wakuda of Sagetsu
Renowned chef Tetsuya Wakuda discusses his award-winning restaurant Sagetsu, the evolution of immersive dining experiences and what Michelin-star recognition means for him and his team.
How to create a culinary landmark
Duncan Fraser-Smith, founder of The Cutting Edge Hospitality Agency and author of “Create to Plate,” discusses restaurant trends in Saudi Arabia and the broader global trends impacting the industry.