A new chapter with Eddy Tannous, COO of Rotana
With over two decades of experience in the hospitality sector across the Middle East, Eddy Tannous has held prominent positions at major hotel brands. Most recently, he served as senior vice president of operations at Fairmont, overseeing the operational performance across the brand’s Middle East and Asian properties.
In the kitchen with Christopher Belen
As head chef of Stock Burger Co., Sirocco and in-room dining at Holiday Inn Doha – The Business Park, Christopher Belen enjoys experimenting with flavors. Here, we learn more about his favorite ingredients and how to make his surf and turf dish.
5 minutes with chef Simon Mouannes
Executive chef and consultant Simon Mouannes believes that in order to become a great chef, one must work with the best in the business. Here, he gives us a taste of the Saudi market and his upcoming projects.
Tech talk with Diego Martin, commercial manager for Furukawa Electric EMEA
As commercial manager for Furukawa Electric in EMEA, Diego Martin is an expert in the telecommunications market. Here, he sheds light on how Furukawa is helping hotels become digitally advanced to meet the needs of modern travelers.
Where sweet meets sour
Syrups are today firmly established as an essential ingredient for bartenders and mixologists worldwide, enabling these creatives to add flavor, taste and imagination to classic beverages or give new concepts a contemporary twist. We asked seven experts to share their thoughts on all things syrup-related, from trending flavors and industry innovations to how they achieve that perfect balance in a glass. Here’s what they had to say.
Hot Chocolate
Ten chocolatiers and pastry chefs tell us what’s creating a buzz on the scene of our favorite sweet treat, from exotic, imaginative combinations of flavors to non-dairy alternatives and single-origin, ethically sourced cocoa beans.
Travel redefined
The regional travel industry is booming, buoyed by increased confidence, pent-up demand and MENA countries’ successful efforts to position themselves globally as attractive destinations. However, today’s travelers have different requirements, priorities and wish lists. Ten industry experts explain how their hotel brand is adapting to accommodate a new era of guests, while also sharing their far-reaching regional expansion plans.
60 seconds with executive chef Moath Muneer Mohammed Hamdan of Amman Rotana
Chef Moath Muneer Mohammed Hamdan recently joined Amman Rotana from The Chedi El Gouna Hotel & Resort, Hurghada, bringing with him over 21 years of valuable experience in the hospitality industry. We learn more about how he is wholeheartedly committed to enhancing Amman Rotana’s culinary offerings.
Empowering the F&B sector to source local talent
As Dubai solidifies its position as one of the world’s leading tourism destinations, the critical role of vocational training in shaping a skilled workforce has never been clearer. In recent years, a remarkable shift in educational preferences has occurred, with an increasing number of students recognizing the immense value of vocational studies over traditional technical education. This transformative transition not only benefits the students themselves but also plays a pivotal role in ensuring the sustainable growth of the burgeoning tourism industry. In addition, a robust vocational offering aligns with a key priority of the Dubai Economic Agenda, D33, which aims to seamlessly integrate the next generation of Emiratis and young residents into the thriving tourism sector. Essa Bin Hadher, general manager of Dubai College of Tourism, shares his thoughts on investing in local talents.