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.
Sami Khoueiri: not an average restaurateur
Spiced and Sliced is a fast-casual chain of shawarma restaurants combining authentic shawarma recipes with unique flavors and modern interior design. Sami Khoueiri, the firm’s CEO, shares details of the concept with us and explains why it suits the franchise model.
Esco-bar a Lebanese legacy beyond borders
A nightlife enthusiast at heart, Marc Chehade entered the Lebanese F&B scene at a young age. After setting up his company MEC, the entrepreneur launched a series of renowned concepts, including Escobar, Lockstock, Stairway and Kaffeine. We learn more about his path to success.
Alwatania Poultry: a legacy in the making
Dr. Mohammed Sulaiman Alrajhi of AlWatania Poultry, the largest poultry facility in the Middle East, talks about what has contributed to the firm’s success and upcoming projects.
Rabih Fakhreddine: taking over the region
Rabih Fakhreddine has always had a passion for the food and entertainment industry, opening his first oasis of music and cuisine, Seven Sisters, in Beirut in 2015 and forming 7 Management soon after. He went on to develop 10 food, beverage and entertainment concepts, affirming his position as an F&B trendsetter.
Empowering women through cooking with Dina Saoudi
Dina Saoudi is the co-founder of Seven Circles, a consulting agency that provides full-fledged services for companies and organizations looking to establish strategic partnerships, create new revenue streams and build sustainable, impactful solutions. Saoudi co-developed Empowering through, a model that adopts an ecosystem approach, encouraging stakeholders to work together to empower the individual both economically and socially.
5 minutes with AMFORHT’s president Philippe François
Philippe François, president of AMFORHT, gives us an overview of the future of tourism and his role at AMFORHT.
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.