Destination Greece with Pierre Abi Haila
Pierre Abi Haila has donned many hats over the course of his successful career. Apart from being a successful pastry chef and owning Le Noir Atelier du Chocolat, he is also the co-owner of Flint restaurant in Lebanon. Here, he tells us why he set his sights on Athens for his latest endeavor.
Rotana appoints Carole Gemayel as its new corporate director of environment, health and safety
Rotana, one of the leading hotel management companies in the region, with over 100 properties across the Middle East, Africa, Eastern Europe and Turkey, has appointed Carole Gemayel as corporate director of environment, health and safety.
Luca Crostelli appointed chef de cuisine of Vanitas restaurant Dubai
Palazzo Versace Dubai has appointed Luca Crostelli, as chef de cuisine of its signature Italian restaurant, Vanitas.
Cheese on the menu with Antoine Obeid, regional managing director of La Maison du Fromage, Kuwait
In an interview for Hospitality News ME, Hodema consulting services caught up with Antoine Obeid, regional managing director of La Maison du Fromage in Kuwait, to find out more about his leading gourmet cheese concept and the Kuwaiti food scene.
Five minutes with Avlok Singh, GM and commercial head at IntercityHotel Jaddaf Waterfront
With over 15 years of experience in hospitality, Avlok Singh, GM and commercial head at IntercityHotel Jaddaf Waterfront, is known for driving brand growth, maximizing operation efforts, strategically launching properties in emerging markets and championing excellent financial performance. In this candid interview, he shares insights and plans for IntercityHotel Dubai Jaddaf Waterfront.
A meaty exchange with Chef Jay McCarthy
As culinary mentor at Destination Hospitality, Chef Jay McCarthy believes that knowledge is power, especially in the kitchen. Here, he explains the importance of flavor, understanding consumers’ needs and why he remains loyal to U.S. beef.
In the kitchen with Hamzeh Abu El-Foul
Driven by a deep sense of attachment to his field, Hamzeh Abu El-Foul, executive chef of Fairmont Amman Hotel, Jordan, chats with Hospitality News ME while he prepares his signature tuna carpaccio.
What it takes to make it in the culinary world
We asked restaurateur Ziad Kamel and chef Thomas A.Gugler to list the qualities that make all the difference in their fields of expertise.
Luminescenza on hotel kitchen design
Even minor errors in kitchen design can adversely affect overall functionality and result in higher costs for hotels. We discover how to avoid the pitfalls with Luminescenza.
Studying hospitality in the UAE and KSA
With mega- and giga-projects becoming increasingly typical of the Middle East’s hospitality landscape, Mansoor Ahmed, executive director and head of development solutions healthcare, education and PPP at Colliers in the Middle East and Africa region, lifts the lid on tourism education in the UAE and KSA, and why demand for skilled hospitality labor looks set to rise.