In the spotlight: mid-sector dining in Saudi Arabia

In the spotlight: mid-sector dining in Saudi Arabia

Stefan Breg, MP-consulting of KEANE: Consult & Create, discusses how the mid-sector dining market in Saudi Arabia presents a promising opportunity for hotel F&B to dominate through strategic advantages.

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How to appeal to younger travelers, according to Michael Goetz

How to appeal to younger travelers, according to Michael Goetz

Michael Goetz, general manager of Movenpick Hotel Jumeirah Beach, discusses the ways in which hotels are adapting leisure offerings to cater to younger travelers, prioritizing technology, sustainability and personalization.

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Beirut-infused indulgence with pastry chef Philip Khoury

Beirut-infused indulgence with pastry chef Philip Khoury

Philip Khoury, an award-winning pastry chef and author, is renowned for crafting desserts that honor tradition while embracing innovation and sustainability. In this exclusive interview, he discusses his creation Beirut Chocolate and how chocolate can tell powerful cultural stories by seamlessly blending indulgence, tradition and sustainability.

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Saurabh Tiwari on creating luxury travel for a new era

Saurabh Tiwari on creating luxury travel for a new era

Having achieved one of its aims of opening up to 30 hotels annually in India in recent years, Taj Hotels is now firmly focused on MENA for the next phase of its expansion. Saurabh Tiwari, area director for the Middle East and CIS at Taj Hotels, tells HN what the luxury hotel chain has planned for the region and how it is adapting to meet the changing demands of today’s travelers.

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Embracing culinary diversity with Rahif Akkad, owner of Chef Akkad Company 

Embracing culinary diversity with Rahif Akkad, owner of Chef Akkad Company 

With 15 years of experience in prestigious five-star hotels, Rahif Akkad, founder of Patisserie Akkad and Chef Akkad Company, shares his thoughts on the vital role diversity plays in sparking creativity and enriching dining experiences.  

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Adapting to an aging population with David Allan, GM of Radisson

Adapting to an aging population with David Allan, GM of Radisson

Increasingly, hotels and resorts are adapting their services to meet the evolving needs of older guests, says David Allan, cluster GM of Radisson Hotel Group UAE. Here, he tells us more.

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Five minutes with Ron Pohl, president of WorldHotels

Five minutes with Ron Pohl, president of WorldHotels

Ron Pohl, president of WorldHotels and international operations at BWH Hotels, is navigating the competitive hospitality landscape, focusing on its unique strategies, evolving consumer demands and expanding market potential, particularly in the MENA region. We learn more about his work and how consumer demand is affecting the hotel industry.

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The changing face of Oman’s hospitality sector with James Reeves

The changing face of Oman’s hospitality sector with James Reeves

Much like the rest of the world, Oman’s hospitality sector is being transformed by technology. We spoke with James Reeves, GM of Hotel Indigo Jabal Akhdar Resort & Spa in Oman, to learn more about how digitization is improving efficiency and enhancing the guest experience.

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Wellness and sustainability with Heidi Grimwood VP of Atmosphere Wellness

Wellness and sustainability with Heidi Grimwood VP of Atmosphere Wellness

Heidi Grimwood, VP of Atmosphere Wellness and ELE|NA Spa and Wellness Management, and expert speaker at FHS Saudi Arabia discusses the rapid evolution of the wellness tourism market, where travelers now seek personalized, immersive experiences that go beyond traditional relaxation.

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Cultural heritage in the spotlight with chef Tareq Taha

Cultural heritage in the spotlight with chef Tareq Taha

Tareq Taha, head chef, consultant and winner of Top Chef All-Stars 2023, is a renowned Palestinian chef based in Jerusalem. Known for expertly blending traditional Palestinian flavors with modern techniques, Taha creates innovative dishes that honor his cultural heritage. Here, he shares how Jerusalem’s rich history influences his menu development and dining experiences, seamlessly combining tradition with modern culinary innovation while preserving authenticity.

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