Say cheese
If one thing’s certain in 2021, it’s that our enduring love affair with cheese will keep maturing. We spoke to two renowned cheesemongers and a cheese specialist to get a taste of the upcoming trends for this much-loved snack and essential ingredient
Five minutes in kitchen utopia with Mohamad Ballout
Mohamad Ballout, CEO and founder of Kitopi — a renowned cloud kitchen platform — prides himself on being in the business of “satisfying the world’s appetite.” Here, he speaks about allowing brands to scale up across borders.
Denzil Pereira joins Hilton The Pearl as director of restaurants
Pereira will manage the functions across the hotel’s Levantine Lebanese restaurant, the stylish Lobby Café, the casual The Kitchen restaurant and others.
A culinary journey with three-star Michelin chef Heinz Beck
With three Michelin stars under his belt, Heinz Beck — founder of The Order of the Knights of Italian Cuisine — is a prolific culinary artist. Always selecting the right ingredients and using scientific processes to create extraordinary dishes, we spoke to him about his career and the latest trends in gastronomy.
What is the risk level of COVID-19 in the Middle East’s foodservice industry?
In the Middle East, foodservice companies traded on stock exchanges seem to be less exposed by comparison, but short-term liquidity is the biggest risk factor.
Al Faisaliah Hotel, Riyadh joins Mandarin Oriental Hotel Group
The luxurious hotel comprises 321 guestrooms and suites and a variety of wellness experiences, restaurants, lounges and bars.
Heavy kitchen equipment in the spotlight
We explore the knock-on effect of Covid-19 on demand for heavy kitchen equipment by talking to eight industry professionals. Here’s what they had to say.
Afif Salibi appointed general manager of Raffles Dubai
This is his third time working at the hotel in Dubai’s wafi area. He first joined as part of the pre-opening team in 2007.
Three questions to Stefan Gaessler, GM of Park Hyatt Doha
Getting the balance right between our guests’ need for privacy and desire for a high degree of personalization is an ongoing challenge.
