Dubai’s JA Resorts & Hotels expanding hotel and restaurants portfolio, collaborate with Greg Malouf
Ten new restaurants are set to open in 2019 alongside three collaborations with international chefs of Michelin star acclaim.
Emaar Hospitality launches single-point app for all its properties
The aim is to engage customers, enable them to customize their travel plans, and revolutionize the way reservations are made.
Meet the world’s first AI created whisky
Together with Finnish tech company Fourkind and Microsoft, Mackmyra is creating the world’s first whisky developed with artificial intelligence (AI). The distillery’s machine learning models, powered by Microsoft’s Azure cloud platform and AI cognitive services, are fed with existing recipes (including those for award-winning blends), sales data, and customer preferences. With this data the AI can generate more than 70 million recipes that it predicts will be popular and of the highest quality.
Maize, sugar, chicken and bovine meat lead Brazilian imports to Arab countries
The value of chicken meat exported to the Arab countries during the period hit the USD 580 million mark, while bovine meat reached USD 275 million, during the first quarter of 2019.
Where bartender meets chef
Alcohol and food have always reflected societal advancements. Today, the role played by both industry representatives are overlapping, thereby altering what previously were defined occupations. HN investigates
Exclusive: Meet Chef Stéphane Jego
In an exclusive interview with Chef Stéphane Jego from L’Ami Jean, Hodema consulting services sits down with the chef at Liza Beirut for a one on one Franco-Libanaise culinary exploration.
Pozzoli’s art of breaking bread
Since its launch 42 years ago, Maison Pozzoli has carved a niche as a landmark artisanal bakery. In an exclusive interview with HN, Master Baker François Pozzoli himself, who is participating at HORECA 2019, talks all things bread-related
Cuisine and calligraphy at IDAM – Ducasse Paris
Damien Leroux has led operations at IDAM, Michelin-starred chef Alain Ducasse’s award-winning restaurant situated at the top of the iconic Museum of Islamic Art in Doha, for almost two years. Here, the executive chef talks to HN about the ingredients he’s discovered since arriving in Qatar, the inspiration that his surroundings are generating and his commitment to supporting local producers
Three celebrity chefs join Burj Al Arab Jumeirah
The news follows the recent milestone recruitment of Michael Ellis as Chief Culinary Officer, the former Managing Director of the Michelin Guide.
Château Musar’s winning strategy
Lebanon’s winemaking industry might be small in scale, but it certainly has plenty of standout strengths. HN interviewed Gaston Hochar, GM, Château Musar, to find out more about the brand’s plans in this ever-growing industry
