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.
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.
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
Portugal’s finest culinary stars
HN reached out to five of Portugal’s globally recognized chefs who are raising the profile of the cuisine with their alluring culinary creations
Dubai Arena to become Coca-Cola Arena in a 10-year exclusive partnership
Construction work on the indoor arena was announced in 2016 and has been moving ahead with several key targets already achieved.
DWTC launches new immersive 3D dining experience
LMNTS perched on the 33rd floor, offers visitors a unique dining experience in a contemporary and dynamic setting.
Siraj, where Emirati cuisine meets the Levant
In an interview with Culinary Enthusiast and Event Management Expert Heba Rumhein, Lebanese-based consulting company HODEMA learns all about the interestingly-unique origins behind the creation of the Siraj restaurant brand, Dubai. Where did the idea of the restaurant come from? It all began with my passion for decor, food and...
Delivery Hero buys Zomato in the UAE
The acquisition will add 1.2 MM monthly orders and c. USD 2 MM monthly revenue to Delivery Hero’s MENA business and will strengthen its leadership position in the UAE. The acquisition will be fully funded by an acquisition facility.
Maintaining the buzz
You’ve opened your restaurant to great fanfare, but what happens next? GRIF founder, Jennifer Pettinger Haines, provides advice from industry experts on getting past the honeymoon phase
