Food magazine like no other in the regional market
Parmigiano Reggiano Day takes place on 27 October, with the Parmigiano Reggiano Consortium marking the occasion with a week-long celebration across 13 Italian restaurants in Dubai and Abu Dhabi from 26 October to 1 November 2026. Participating venues will serve dishes featuring Parmigiano Reggiano at different stages of maturation, with some
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The 50 Best Restaurants Middle East & North Africa will announce its sixth edition in Abu Dhabi on 26 January 2027, in collaboration with the Department of Culture and Tourism – Abu Dhabi (DCT Abu Dhabi). The event follows the launch of The 50, a unified master brand bringing together 50
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For restaurant brands looking to expand, finding the right location is only part of the equation. Vietnamese Foodies founder Lily Hoa Nguyen explains how understanding customer behaviour, building repeat business, and adapting to different neighbourhoods can help a concept grow without losing its identity. For restaurant operators, a location with high
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The luxury hospitality supplier has launched in the UAE, bringing its plastic-free single-serve condiments to the GCC through a partnership between ABC Ventures and Mazal Hospitality Le Must has launched in the UAE, marking its entry into the GCC. The brand supplies luxury hotels, including Four Seasons, The Ritz-Carlton, Mandarin Oriental,
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In this personal account, Massimo Vidoni reflects on 15 years in Dubai, the people who supported his journey, and the opportunities that helped him build Italtouch What’s more Dubai than our story? On 15 October, 15 years ago, we arrived in Dubai with three suitcases and a one-year-old baby. Dubai was intriguing. Having
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Sexy Fish Dubai has appointed George Gkoregias as Executive Chef at its DIFC restaurant in Innovation One Joining in October 2026, George brings more than 15 years of culinary experience across Japanese-inspired cuisine, Michelin-starred restaurants, and luxury dining venues. He joins from Kioku by Endo at Raffles London at The OWO, where
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From menu development and kitchen operations to changing diner expectations, Ryan Harris and Shawn Aoki share what it takes to build restaurant concepts that work. Founded in Dubai in 2018, hospitality consultancy Harris•Aoki has delivered more than 100 projects across ten countries. Led by chefs Ryan Harris and Shawn Aoki, the
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The Cove Rotana Resort Ras Al Khaimah has appointed Chadi Saloum as Director of Culinary, marking his return to the resort, where he previously served as Executive Chef With more than 30 years of international experience, Chadi most recently served as Complex Executive Chef at Rotana’s Al Jaddaf Hotel Complex in
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Le Méridien Dubai Hotel & Conference Centre has appointed Bijendra Yadav as Director of Culinary, bringing more than two decades of international culinary experience to the hotel's diverse dining portfolio Bijendra joins from Grand Hyatt Jakarta and Keraton at The Plaza Jakarta, where he served as Cluster Executive Chef, overseeing culinary
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Kinara by Vikas Khanna at JA Lake View Hotel will host Michelin-acclaimed Chef Vikas Khanna on 21 November for the third instalment of its Forgotten Flavours dining series Titled Coast to Coast, the one-night-only dinner will accommodate 60 guests and explore India’s eastern and western coastal cuisines through a curated menu
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The Emirati chef discusses his journey from civil engineering to the kitchen, his restaurant Falwa, and his contribution to Emirati Cuisine: A Culinary Memory. A Timeless Heritage, a new cookbook A new cookbook documenting 76 traditional Emirati recipes was launched during Global Food Week in Abu Dhabi, bringing together the knowledge
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Having worked across Nammos kitchens in Dubai, London, Sardinia and Doha, Adil Ahmed discusses maintaining the brand’s identity while adapting to the diners, ingredients, and dining habits of each market Adil Ahmed, Head Chef of Nammos Dubai, has spent six years working across the brand’s kitchens, giving him a close view
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Samantha van Exter brings more than 25 years of luxury hospitality experience across Southern Africa, Europe and the Middle East, spanning resort operations, revenue management, hotel openings, wellness-led hotels and multi-property leadership. As resort manager, she will oversee operations, commercial performance and guest experience at Six Senses’ Red Sea resort, which
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Global Food Week 2026 will bring together international organisations, governments, development institutions, private sector leaders, investors, researchers and innovators to discuss food security and agrifood systems transformation. Participants include the Food and Agriculture Organization of the United Nations (FAO), the World Organisation for Animal Health (WOAH) and the FAO Policy
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Basmah El Bittar, Director of Alserkal Avenue, and Leen Al Zaben, curator of What The Food 2026, discuss supporting homegrown food businesses, this year’s Khubz wa Milh theme, and the evolving food culture of Dubai Basmah El Bittar, Director of Alserkal Avenue Supporting homegrown creative businesses is a big part of Alserkal
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Sponsored: Under the patronage of His Highness Sheikh Mansour bin Zayed Al Nahyan, Vice President, Deputy Prime Minister, Chairman of the Presidential Court, and Chairman of the Board of Directors of the Abu Dhabi Agriculture and Food Safety Authority (ADAFSA), Global Food Week will take place from 6 to 8
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With a new menu at HANU, Chef Kyung Soo Moon explains what has stayed, what has changed, and why Since opening at St. Regis Gardens, HANU has had time to see what diners are responding to and where the menu could go further. Chef Kyung Soo Moon talks us through the
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Global Food Week returns for its largest edition from October 6 to 8, 2026, at ADNEC Centre Abu Dhabi, organised by ADNEC Group in strategic partnership with ADAFSA The event will bring together 2,580 exhibitors, buyers, investors and policymakers from 92 countries in Abu Dhabi for three days of exhibitions, panel
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With more restaurant operators entering Dubai’s bakery scene, the interesting question is no longer why bakeries are booming, but what each operator is trying to build There is no denying the rise of bakeries. I should know. I have written about it enough. But one development within that growth is
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Reif Othman explains how CRISP. found its identity within REIF Japanese Kushiyaki and where the concept goes next It's been a few months since CRISP. opened. What has surprised you most about running a bakery compared to your other concepts? The patience. I’m used to kitchens where there is a lot of
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