“In the Know” with Karim N. Khalife
Raya Restaurants established itself as a market leader within the restaurant sector in Cairo through building internationally competitive restaurant chains that offer a superior dining experience. In an exclusive interview with its CEO, Karim N. Khalife, HN highlights the new norm after Covid-19, the forecasted trends and projects.
In the spotlight: Mayada Badr, CEO of KSA’s Culinary Arts Authority
Even though she lives by the moment, her new life motto is ‘Enjoy simple pleasures that could be so rewarding, as simple as enjoying a meal with a piece of bread.
Will Accor and IHG merge to form the world’s biggest hotel chain?
A marriage between the two firms would propel them far ahead of U.S. rival Marriott by number of hotel rooms, with over 1.6 million between the two.
5 Questions to Chawki Edmond Barakat
In an exclusive interview with Chawki Edmond Barakat, the Managing Director of Barakat Food Company, HN learns all about his take on the COVID-19 pandemic, his expansion plans and motto for life.
Movenpick Resort Al Marjan Island in Ras Al Khaimah to be completed in 2021
With a total development of AED543 million, the Mövenpick Resort Al Marjan Island, will add 418 hotel keys, all with direct sea views.
Majid Al Futtaim’s Mall of Oman set to open in September 2021
Mall of Oman is primed to become Majid Al Futtaim’s fifth and largest shopping and entertainment destination in the Sultanate.
Local chefs join forces as they ‘Cook for Beirut’
Collaborating for a series of charity dinners, chef Rita Soueidan, Bethan Kehdy, Ruby Chaer, Mohammad Orfali, and Greg Malouf are set to bring together their creative forces as they cook up a four-course dinner.
New GM joins W Dubai – The Palm
He will oversee all aspects of the 349-bedroom hotel, including W Dubai – The Palm’s destination restaurants led by chefs Massimo Bottura and Akira Back.
A New Chapter with Chef Youssef Akiki
A true ambassador for Lebanon, chef Youssef Akiki has built himself a worldwide reputation for his creative and purist approach to Lebanese cuisine. Having begun his career at the tender age of 15, Akiki worked his way through the kitchens of renowned chefs such as Alain Ducasse, Joel Robuchon, Nicolas Le Bec and Bruno Goussault. He specialized in gluten and lactose-free pastry at the Ecole Nationale Superieure de la Patisserie before becoming the executive chef at Burgundy Beirut: repeatedly named one of the best restaurants in the world. We learn more about his new projects.
Hospitality in Islam & Christianity
Nouhad Dammous, editor-in-chief of Hospitality News Middle East, delves into the heart of hospitality and its religious significance.