Food magazine like no other in the regional market
Sponsored: Marie Brizard facilitates the transition from standard service to bespoke mixology, providing a cost-effective route to premiumisation through natural ingredients and 270 years of botanical expertise Founded in 1755 in Bordeaux, Marie Brizard has grown from a small artisanal workshop into a globally trusted partner for hospitality professionals, while maintaining
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99 Sushi Bar & Restaurant is entering a new stage of growth with the appointment of Chef Thinus van der Westhuizen as Culinary Director for 99 International, alongside the arrival of two new senior chefs, Pedro Banzuzi and Timothy Edwards, strengthening its UAE operations as the brand prepares for further
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Hilton Salwa Beach Resort & Villas has appointed Anders Groenholm as Executive Chef, strengthening its culinary leadership at the beachfront property in Qatar Chef Anders brings more than 20 years of experience across Europe, Asia and the Middle East, with a career spanning luxury hotels and international hospitality destinations. A graduate
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Haider and Luma Al Assam, founders of Good Burger and Maiz Tacos, on building adaptable restaurant concepts in an unpredictable market When opening Good Burger in Dubai, how did you plan for uncertainty in customer traffic and spending habits? We didn’t try to over-engineer certainty, because right now it simply doesn’t
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W Riyadh – KAFD, part of W Hotels, has opened in Riyadh, marking the brand’s first hotel in the Kingdom. Located in King Abdullah Financial District, the property is positioned as a lifestyle-led destination that blends hotel stays with dining, wellness and social spaces. The hotel features 210 rooms, including suites,
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ROKA continues its seasonal expansion this summer with the return of its Mediterranean destinations and a series of new openings across key resort markets, alongside a major new launch in Dubai The brand returns to Santorini, Bodrum and Mallorca, strengthening its presence across Europe’s leading summer destinations. In Santorini, the ROKA
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Cheval Collection has entered the branded residences sector with Cheval Residences Dubai Islands, a beachfront project developed in partnership with AVENEW Development and Wadeen Developers, scheduled for completion in 2029 The property marks the company’s third asset in Dubai and fifth in the Middle East, and will feature 99 one-, two-
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Kokoro Handroll Bar will open its first international location in Cannes in July 2026, marking its entry into Europe with a site on La Croisette, in partnership with DB Group Founded in Dubai by Tamer Elkhayat and Faisal Yabroudi with chefs Daniel Lee and Patrick Pham, the concept is built around
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Dubai Restaurant Week returns from 1 to 17 May 2026, bringing together more than 125 restaurants across over 25 cuisines, from fine dining and premium casual spots to homegrown concepts Diners can choose from two-course lunches at AED 125 and three-course dinners at AED250, with menus spanning MICHELIN-recognised venues and restaurants
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Gerbou has appointed Ninad Salvi as Head Chef, bringing close to 20 years of experience across Michelin-recognised kitchens and leading restaurants He has been involved with the concept since its pre-opening phase, working on menu development and helping establish kitchen standards during launch. Originally from India, Salvi began his career in
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Isabel Mayfair opens in Abu Dhabi on 20 April at The Galleria, Al Maryah Island, marking its first international outpost The concept centres on a seasonal, ingredient-led Mediterranean menu by chef Vincent Visinet, featuring dishes such as croquetas, heirloom tomato salad, carabineros, and beef Wellington, alongside desserts like pistachio madeleine. The
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Biljana Jovanovic, Director of Food & Beverage at The Red Sea EDITION, shares insight into concept development, cost control, and delivering consistent performance at the luxury destination How would you define the F&B vision at The Red Sea EDITION? Our vision is to create dining experiences that feel both globally relevant and
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Executive Chef Simon Wu on preserving China Tang’s standards, sourcing ingredients, and staying true to Cantonese roots How do you make sure China Tang maintains its high standards even when supply chains or the market is unpredictable? Consistency at China Tang Dubai is anchored in a very clear legacy - one established
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Tazizi provides offices with smart automated fridges stocked daily with chef-crafted, wholesome meals that are nutritious and affordable The workplace food solutions provider has announced its expansion across Dubai, with plans to launch in Abu Dhabi by the end of 2026 and enter Saudi Arabia in early 2027. The service addresses everyday
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Sponsored: Massimo Vidoni, founder of Italtouch, reflects on building a business from restaurant doorsteps to a regional presence, and why showing up for Dubai’s dining scene matters now more than ever We are a Dubai company. Fifteen years ago, I was walking into restaurants like Zuma and Roberto’s with a bag
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UNS Vertical Farms has launched a high-tech tomato farm in Al Ain, further advancing the country’s push towards sustainable, homegrown agriculture The 10,000-square-metre facility aims to produce around 150,000 kilograms of tomatoes annually, strengthening the supply of locally grown produce. The project reflects a wider shift towards resilient, high-quality agricultural systems
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Richard Cowling, Director of Operations at Amriya Group Bahrain, shares how clear communication, visible leadership and a sharper focus on guest experience are shaping high-performing hospitality teams How do you build and maintain strong teams across large-scale operations? The key is communication, alongside clearly defined strategies built with involvement and input from
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JW Marriott Marquis Hotel Dubai has launched Good Company, a free 12-month community membership designed to integrate the hotel into everyday life for the local community Starting 1 April 2026, the membership offers access to dining, wellness, meetings, and lifestyle experiences, positioning the hotel as a neighbourhood hub rather than just
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Chedi Hospitality has partnered with JIH Global Investments LLC to enter the Maldives, developing a boutique hotel and a limited collection of branded residences. The project blends Chedi’s signature understated luxury with island living, combining refined hospitality and residential experiences for travellers and homeowners seeking design-led escapes. “This partnership represents a
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Professional kitchens have long carried a reputation for high pressure, strict hierarchies, and relentless pace. For decades, long hours, intense stress, and rigid structures were considered the norm, often at the expense of staff well-being. Today, however, a new generation of chefs is redefining leadership by creating supportive, respectful kitchens
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