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.
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.
Woman at the forefront with Janina Wolkow, founder of Sumosan Dubai
Since 2002, Janina Wolkow has been leading the team at Sumosan Dubai, a restaurant known for its innovative Japanese cuisine and exceptional hospitality. Here, we discover how she has overcome challenges to position the brand as a symbol of excellence.
Redefining luxury through historical palaces with Mark De Cocinis
Located in The Avenues, Kuwait City, Midar offers a sophisticated yet nostalgic seafood experience that draws inspiration from Kuwait’s golden era of the 1960s and 1970s, a time of prosperity in design and culture.
Empathy at the top with Diletta Guarino, GM of Six Senses Zighy Bay Oman
Hailing from Rome, Diletta Guarino is an inspirational, hands-on hotelier with over two decades of experience in luxury brands. Here, she tells us how she manages to lead her team to success whilst not losing her human touch.
Seafood conversations with Zakariya Sulaiman Abdullah Al Hasni, CEO of SIMAK
Located in The Avenues, Kuwait City, MidIn an exclusive interview, Zakariya Sulaiman Abdullah Al Hasni, CEO of SIMAK, sheds light on how this flagship seafood cannery is contributing to Oman’s economic growth and stands out in the industry.ar offers a sophisticated yet nostalgic seafood experience that draws inspiration from Kuwait’s golden era of the 1960s and 1970s, a time of prosperity in design and culture.
Today’s packaging trends unwrapped
In a competitive market, the packaging and presentation of products can make or break sales, giving one brand an edge over its rivals. HN caught up with three packaging professionals to learn more about what’s shaping this key industry, from leveraging AI to maximizing capacity.
Behind the scenes at 25hours with co-founder Christoph Hoffmann
Christoph Hoffmann, co-founder of 25hours Hotels, gives us the lowdown on his unique brand and how it caters to travelers of all ages.
7 industry experts share their must-eat meat ideas for today’s menus
Changing consumer demands and broader industry trends have seen big changes in the meat dishes finding their way into commercial kitchens and onto menus. HN grilled seven experts on the latest developments they’ve noted, from the nose-to-tail cooking phenomenon to fusion creations and the glorious lesser-known cuts that are finally achieving well-deserved recognition.
