Alan Geaam receives pin of honor
Twenty years after migrating to Paris, Lebanese Chef Alan Geaam, who started at the bottom to eventually win a coveted Michelin Star for one of his restaurants, is awarded an honorary pin by the Lebanese Ministry of Foreign Affairs for his undeniable efforts in promoting Lebanese cuisine. Being aware of...
Video: Noma’s Rene Redzepi visits Beirut
René Redzepi, is a 42-year old Danish chef and co-owner of the two-Michelin star restaurant Noma. Located in Copenhagen, it has been voted number one in the World’s 50 Best Restaurants list four times since launch. Redzepi is credited with popularizing new Nordic food and his restaurant is believed to be the most influential of the past decade.
Four Seasons Hotels And Resorts appoints John Davison as president and CEO
Davison, 60, joined Four Seasons executive ranks in 2002 and has served as CFO since 2005, with oversight of corporate finance and information systems.
Khalid Bseiso is the new Hotel Manager of The St. Regis Hotel Amman
Bseiso comes with over 20 years of experience in hospitality, specifically in food and beverage. He has been engaged in pre-opening phases of seven hotels.
New CFO for EMEA joins Radisson Hotel Group
Amodeo will take on the duties of Knut Kleiven, who is currently the Deputy President & CFO of Radisson Hospitality AB and a member of the Global Steering Committee for Radisson Hotel Group.
Lebanon’s Selim A. Bassoul recognized as one of WFF’s industry titans
Recently retired Chairman and CEO at Middleby Corporation Brands Selim A. Bassoul was elected one of this year’s Women’s Foodservice Forum personalities. He will be recognized as a WFF Industry Titan at the 2019 Annual Leadership Development Conference. Bassoul, through his unrelenting dedication, helped solve one of the industry’s toughest...
New chief executive officer appointed at DUR
Al-Otaibi was a member of the Saudi Commission for Tourism & National Heritage which prepared for the Saudi hotel regulations.
Anantara Eastern Mangroves welcomes a new GM
Prior to his new post, he had spent nearly two decades in the hotels industry in his native Egypt before relocating to the Middle East in 2005.
Bartartine’s recipe for success
Bartartine’s Executive Chef Joseph Boutros talks to HN about the strategies being employed to keep the brand innovative, relevant and healthy, at a time when the F&B industry is grappling with an increasingly demanding audience
Where bartender meets chef
Alcohol and food have always reflected societal advancements. Today, the role played by both industry representatives are overlapping, thereby altering what previously were defined occupations. HN investigates
