Hospitality News Magazine

From bespoke kitchen solutions to cutting edge culinary technologies, Groupe SEB has spent decades supporting chefs and hospitality professionals across the Middle East. With the region emerging as one of the world’s most dynamic culinary destinations, Hanane Badra, VP business development professional business unit at Groupe SEB, shares how her group is redefining hospitalit...

As the Middle East’s dining scene evolves rapidly, ambitious restaurants are moving beyond imitation to establish distinctive culinary identities. In Amman, Yūgen has emerged as a leading example of this transformation, redefining contemporary Japanese dining through thoughtful innovation.

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 “Exceeding expectations through personalized experiences and exceptional service at every touchpoint” is a philosophy that guides Ziad Sleiman, GM of The Meydan Hotel. He shares how he brings this vision to life while leading one of Dubai’s most distinctive luxury destinations.

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In today’s hospitality industry, food is no longer judged solely on flavor, says James Knight-Paccheco, co-founder of Group JKP. In this article, he explains why it is all about how visual presentation shapes expectations and emotions before tasting.

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Featuring seven professional pastry and chocolate masterclasses in Dubai, the program brings together internationally acclaimed chefs for advanced training in pastry, confectionery and chocolate craftsmanship.

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