Eye on Oman’s hospitality sector with Jad Germanos, GM of Crowne Plaza Muscat OCEC
As travel patterns shift, Oman’s hotel sector stands apart, says Jad Germanos of Crowne Plaza Muscat Oman Convention & Exhibition Centre (OCEC), pointing to authenticity, steady growth and changing guest expectations.
Beyond the spotlight with World Class UAE bartender Sharfin Auni
Fresh from winning World Class UAE Bartender of the Year 2026, Sharfin Auni, head bartender at Nobu Dubai, Atlantis The Palm, reflects on the thrill of competing and future industry trends.
The perfect duo behind Ghia Holding, CEO Christian Ghosn and marketing director and BDO Raissa Ghosn
As the sibling duo behind Ghia Holding, Christian and Raissa Ghosn are giving Lebanese hospitality fresh energy.
5 executive chefs on passion, persistence and paying it forward
Buoyed by wellness shifts that champion the benefits of high-protein, low-carb eating, meat and poultry are riding high in supermarkets and restaurants. Three industry professionals explain how producers can meet today’s very different consumer demands, which include not only taste, but also values and aesthetics.
GM Nikolaos Kaloudis on shaping Fairmont Amman’s next chapter
As its newly appointed general manager, Nikolaos Kaloudis is committed to elevating Fairmont Amman through innovation, cultural authenticity and exceptional service. Here, the visionary hospitality leader tells us how creating memorable journeys synonymous with modern luxury is at the heart of his plans for guests.
Inside the 16-year rise of Couqley from Beirut bistro to regional French dining powerhouse
16 years after launching in Lebanon, Couqley has evolved from a neighborhood French bistro into a leading regional dining concept. In this exclusive interview, the founders, chef Alexis Couquelet, Patrick Cochrane and Ali Daoud discuss the vision, milestones and operational philosophy behind the brand’s lasting success across Lebanon and Dubai.
Ruba Khoury on how Top Chef sparked her Gulf culinary ambitions
Ruba Khoury reveals how Top Chef transformed her life, strengthened her Palestinian identity and sparked ambitious Gulf expansion plans.
Chef Karim Haïdar celebrates Lebanese flavors in his new book
Karim Haïdar releases Dictionnaire des Saveurs du Liban, a book exploring Lebanon’s culinary identity through its ingredients, traditions and regional flavors. We sat with the chef and owner of Sama restaurant and Les Mots et le Ciel catering to discuss his book and Lebanese cuisine.
Zac Austin maps out how mycelium fermentation is transforming meat alternative texture
Zac Austin, co-founder of Pacifico Biolabs, maps out mycelium fermentation’s potential to reduce taste and texture gaps for hospitality operators.
How to retain high-net-worth travelers with IHG’s Maarten P. Drenth
Maarten P. Drenth, regional general manager for Egypt and Africa at IHG Hotels & Resorts, shares how luxury hotels are rethinking ways to attract and retain high-net-worth travelers, using his property as a practical example.
