A passion for desserts by Antonio Bachour
There seems to be no end to the talent of pastry chef Antonio Bachour. Not only is he a published author, with no fewer than six books under his belt, he was also voted the Best Pastry Chef in the World (2018) by The Best Chef Award (Milan) and Pastry Chef of the Year (2019) by Esquire magazine. Here, the Puerto Rico native explains how he was hooked on pastry from a young age thanks to a childhood spent in his family’s bakery and what it takes to excel in the kitchen.
Discussing culinary trends with Thomas Kyritsis, Le Cordon Bleu
Le Cordon Bleu is the leading global network of culinary arts and hospitality management institutes. Offering a range of widely recognized training programs in the fields of gastronomy, wine, hospitality and tourism, this 125-year-old institution is leading the way in industry-related education. Here, Dr. Thomas Kyritsis, the school’s program director of culinary industry management (BBA) and culinary innovation management (MSc), discusses culinary trends.
Hotel Albergo, a gem to behold with Tony W. Gergess
Tucked away in a quiet neighborhood in east Beirut, a stone’s throw from downtown, the Hotel Albergo is a sanctuary of luxury and the only Relais & Châteaux property in the country. Old-world charm meets high-end service at this Beirut landmark, as Tony W. Gergess, the newly appointed general manager, explains.
Luminescenza, a reliable partner
With nearly 10 years of experience in the industry, Luminescenza has plenty of experience in helping foodservice clients achieve optimal efficiency. Georges Haddad, the firm’s owner, explains the range of services Luminescenza offers.
Sami Khoueiri: not an average restaurateur
Spiced and Sliced is a fast-casual chain of shawarma restaurants combining authentic shawarma recipes with unique flavors and modern interior design. Sami Khoueiri, the firm’s CEO, shares details of the concept with us and explains why it suits the franchise model.
The Paris connection: Lebanese concepts in the French capital
The economic crisis in Lebanon has forced many Lebanese restaurateurs to chase new opportunities for their brands abroad, away from soaring inflation rates and political instability. Nagi Morkos, founding and managing partner at Hodema consulting services, tells us more about the Lebanese concepts that have made their way to the French capital.
Paramount Hotel Midtown premieres in Dubai
Paramount Hotel Midtown has opened its doors in Dubai with contemporary Hollywood-chic styles and impressive views.
Esco-bar a Lebanese legacy beyond borders
A nightlife enthusiast at heart, Marc Chehade entered the Lebanese F&B scene at a young age. After setting up his company MEC, the entrepreneur launched a series of renowned concepts, including Escobar, Lockstock, Stairway and Kaffeine. We learn more about his path to success.
Alwatania Poultry: a legacy in the making
Dr. Mohammed Sulaiman Alrajhi of AlWatania Poultry, the largest poultry facility in the Middle East, talks about what has contributed to the firm’s success and upcoming projects.
Five minutes with Laurent Damiens
Laurent Damiens, COO of CNIEL, discusses how the organization is serving the French dairy industry and what’s happening in the market.