Luigi Vespero promoted to director of F&B and culinary at Waldorf Astoria DIFC
Luigi Vespero joined the property in 2019 and played a visionary role in the strategic planning of the hotel’s F&B and culinary function.
Conrad Dubai appoints a new general manager
Michael Schmitt joins Conrad Dubai with a multi award-winning background, much of his career spent working with Hilton hotels.
A culinary encounter with Tarek Alameddine, culinary director of Baky Hospitality
Visionary chef Tarek Alameddine, who is currently at the helm of Baky Hospitality’s kitchen, talks about his culinary journey, from the world-famous Noma in Copenhagen to new adventures in Egypt.
MasterChef, The TV Experience appoints a new executive chef
Chef Llaca has a wealth of experience, having led several teams of culinary professionals at renowned restaurants across three continents.
Discussing dairy with Dr. Mike Johnston
We sat with Dr. Mike Johnston, chief executive of the dairy council for Northern Ireland, to hear about the challenges facing the dairy industry and what’s to come.
A passion for desserts by Antonio Bachour
There seems to be no end to the talent of pastry chef Antonio Bachour. Not only is he a published author, with no fewer than six books under his belt, he was also voted the Best Pastry Chef in the World (2018) by The Best Chef Award (Milan) and Pastry Chef of the Year (2019) by Esquire magazine. Here, the Puerto Rico native explains how he was hooked on pastry from a young age thanks to a childhood spent in his family’s bakery and what it takes to excel in the kitchen.
Discussing culinary trends with Thomas Kyritsis, Le Cordon Bleu
Le Cordon Bleu is the leading global network of culinary arts and hospitality management institutes. Offering a range of widely recognized training programs in the fields of gastronomy, wine, hospitality and tourism, this 125-year-old institution is leading the way in industry-related education. Here, Dr. Thomas Kyritsis, the school’s program director of culinary industry management (BBA) and culinary innovation management (MSc), discusses culinary trends.
Hotel Albergo, a gem to behold with Tony W. Gergess
Tucked away in a quiet neighborhood in east Beirut, a stone’s throw from downtown, the Hotel Albergo is a sanctuary of luxury and the only Relais & Châteaux property in the country. Old-world charm meets high-end service at this Beirut landmark, as Tony W. Gergess, the newly appointed general manager, explains.
Luminescenza, a reliable partner
With nearly 10 years of experience in the industry, Luminescenza has plenty of experience in helping foodservice clients achieve optimal efficiency. Georges Haddad, the firm’s owner, explains the range of services Luminescenza offers.
Five minutes with Laurent Damiens
Laurent Damiens, COO of CNIEL, discusses how the organization is serving the French dairy industry and what’s happening in the market.