Creativity and sustainability on the menu with Enrico Bartolini
Chef Enrico Bartolini’s five restaurants have a total of nine Michelin stars, making him Italy’s most awarded Michelin-star chef. In this exclusive interview, the culinary advisor of Roberto’s Group shares his culinary philosophy, cooking style and thoughts on the F&B industry.
Culinary experiences with Enrico Cerea, executive chef at Da Vittori Oman
With a legacy rooted in passion and innovation, Enrico Cerea, executive chef at Da Vittori, has accomplished great things in his professional life. We take a closer look at his culinary journey, which reflects a dedication to excellence, authenticity and unforgettable experiences.
How to shape a restaurant’s identity and culinary direction with Will Stanyer, head chef of The Spaniel
Will Stanyer, head chef of The Spaniel, uncovers the key priorities in launching a new restaurant, from defining its identity to assembling a dynamic team. His creative process, rooted in nostalgia, is a journey worth exploring.
The rise of cloud kitchens in Kuwait with Massimiliano Bartolini
Massimiliano Bartolini boasts over two decades of culinary experience. Indeed, the chef and entrepreneur views food as a universal language that bridges cultures and promotes understanding. Eight years ago, he relocated to Kuwait and began offering luxury Italian dining experiences as a private chef. Drawing from his recent venture of launching an Italian street food delivery concept in Kuwait, centered on the convenience of the cloud kitchen model, we explore the dynamics of the cloud market in Kuwait.
5 nightlife entrepreneurs on the power of experiential entertainment
The MENA nightlife scene is rapidly evolving, with established destinations still setting trends and untapped markets poised for growth. Five industry experts share their thoughts on what’s making waves in the world of late-night entertainment, from trendsetting to storytelling.
Celebrating the holiday season with renowned chefs from the Middle East
With holiday season fast approaching, we reveal the innovative approaches to traditional festive dishes from renowned chefs in the Middle East.
Making greater things happen in Jordan with Majöra
Mario Jr. Appiani, Jonas Low and Raed Khoury, the masterminds behind MAJöRA Wine & Cocktails, are revolutionizing Jordan’s hospitality scene. We sat down with them to learn more about how the three partners have combined their varied F&B journeys to create an exciting, culturally diverse dining experience.
Eye on Bahrain’s pastry scene with Romain Jeunet, executive pastry chef at Raffles Al Areen Palace
Romain Jeunet, executive pastry chef at Raffles Al Areen Palace, brings his passion for pastry to Bahrain. Guided by his motto that “excellence is a destination, creating happiness is a goal and knowledge and expertise are the keys to carry in your pocket,” chef Jeunet is an inspirational force in the local pastry scene.
Behind the scenes at the National Museum’s Pavilion Café with renowned Lebanese chef Hussein Hadid
Celebrated chef Hussein Hadid gives us the lowdown on the newly opened Pavilion Café, a beautiful escape nestled between the National Museum’s historic grandeur and the iconic Beirut Hippodrome.
How the rise of modular experiences in Dubai is reshaping the F&B retail sector in hospitality
Nithin Mathew Thombil, co-founder of wheelsAHOY, believes that Dubai is witnessing a significant shift in its retail and F&B landscape. In this article, he explores the drivers behind this change, the cost advantages of modular solutions and how the upcoming tourist season is shaping up.
