16 under 30: Youssef Hadid
Born in Tyre, Lebanon, Youssef Hadid forged his skills working side by side with his father and traveling abroad for internships. He decided to dedicate himself to the hospitality industry, because, in his own words, “It’s the most exciting industry in the world”…
16 under 30: Albert Massaad
Albert Massaad started selling pizzas in school at a young age. To learn from the best, he attended culinary school in France…
16 under 30: Mayfrid S. Chehlaoui
Mayfrid Chehlaoui was born in France and raised between Paris, London and Beirut, before her family settled in Lebanon when she was aged 16…
Château Ksara: Creativity, Innovation and Consistency
In an interview with Château Ksara’s General Manager, Dikran Ghazal, discussed what was achieved in 2018, what the latest challenges are and what exciting happenings he expects for 2019
16 under 30: Rawad Boulos
Growing up, Rawad Boulos came to realize that his favorite times were those that involved helping to organize a good time for people around him…
16 under 30: Faisal Fahad Al Nashmi
Faisal Al Nashmi was selected by His Excellency, the French Ambassador to Kuwait, Christian Nakhle, to be Kuwait’s sole representative in the worldwide gastronomy event, Goute de France, hosted by the renowned French chef, Alain Ducasse…
16 under 30: Sereen Kurdi
After graduating with merit from Les Roches Jordan, Sereen Kurdi was awarded a full scholarship to study at Kendall College in Chicago…
La Maison du Fromage, Kuwait’s first cheese specialty store
Antoine Obeid, a native of Lebanon has had an affinity for cheese for almost half a century. This passion saw him entering the industry and, in turn, working at and visiting some of the world’s biggest producers
16 under 30: Soumaya Merhi
Part German and part Lebanese, Soumaya Merhi is a young entrepreneur who founded TAQA bakery, a pioneering venture producing healthy snacks…
16 under 30: Tara Khattar
Born in Lebanon, Tara Khattar quickly became aware of her passion for food. From an early age, she spent countless hours in the kitchen experimenting with local ingredients…
