Cocktails and more with Marco Dongi, bar manager of Bar Sathorn
Marco Dongi is well versed in the art of cocktail making. Born and raised in Milan, he has traveled the world and collaborated with esteemed chefs. Today, he is bar manager of Bar Sathorn, The House of Sathorn, W Hotel Bangkok.
A new family affair with Walid Merhi, co-founder of L’ Antidote Restaurant in Nice, France
L’ Antidote offers a unique dining experience. Indeed, siblings Manal, Karim and Walid Merhi have joined forces to introduce a fresh culinary concept in Nice, France, featuring local ingredients with boundless potential. Here, Walid shares his experiences and what inspired this new venture on the Mediterranean coast.
International Women’s Day, women in hospitality
On the occasion of International Women’s Day, it’s time to celebrate the remarkable achievements and contributions of women across the globe. This year, we have had the privilege of spotlighting a diverse array of inspiring women who have made a significant impact in their respective fields. From trailblazing entrepreneurs and innovative scientists to compassionate activists and visionary leaders, these women embody the spirit of empowerment and resilience. Their stories serve as a testament to the power of determination, perseverance, and courage in overcoming challenges and driving positive change. As we honor these phenomenal women, let us reaffirm our commitment to gender equality and continue to champion the rights and empowerment of women everywhere. Happy International Women’s Day to all the extraordinary women who inspire us each and every day!
Diary of a GM with Nawaf Hasan of Grand Mercure Dubai City & ibis styles
With a hospitality background spanning over 15 years, Nawaf Hasan has honed his skills and excelled in his field. As cluster director of operations and acting GM of Grand Mercure Dubai City & ibis styles Dubai Airport, he discusses how a GM can drive a hotel to success.
Beyond borders with Fermin Azuke, group executive chef Salvaje
Globetrotting Venezuelian chef Fermin Azuke is group executive chef and partner of Salvaje, an innovative concept that redefines Japanese cuisine. Here, he shares his experiences in the culinary world and what motivates him in the kitchen.
Here’s why we love bella Italia’s delicious cuisine
Rediscovering the past In recent years, I’ve sensed a return to roots in cuisine – a rediscovery of the past, involving methods like fermentation and aging fish. Other trends include the use of ingredients from around the world, facilitated by globalization. Looking ahead, I see the future of Italian gastronomy including a more pronounced return to origins, especially to the authentic taste of the product.
Hilton set to quadruple its presence in Saudi Arabia
Hilton has reaffirmed its commitment to growth in Saudi Arabia. The group plans to quadruple its presence and open more than 60 new hotels across the kingdom in the coming years. Indeed, Hilton has introduced more of its brands in new tourism destinations and large-scale developments, as well as major cities and regional locations.
Hilton Dubai Creek Hotel opens in Jewel of the Creek
Hilton Dubai Creek Hotel & Residences has opened its doors after Hilton signed an agreement with West F5 Investments LLC.
5 minutes with Thomas A. Gugler, president of WACS
Thomas A. Gugler dreamed of becoming a chef from the tender age of two. Today, the Worldchefs president and VP of culinary at Catrion, KSA, is at the pinnacle of his career.
Debating Saudi Arabia as a global tourism leader with Sebastien Carre
Red Sea Global (RSG) is poised to elevate Saudi Arabia’s global tourism presence as the second-fastest growing destination worldwide. In an exclusive interview, Sebastien Carre, RSG’s group head of hospitality, tells us more.
