Food magazine like no other in the regional market
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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Chef James Knight-Paccheco will open a new cookery school in Dubai on 31 October, offering hands-on classes for home cooks of all skill levels The school will run every Saturday from a purpose-built demonstration kitchen, with two small-group sessions per day. Initial classes will cover Dinner Party Classics, Breakfast Essentials, and
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Global Food Week 2026 has opened registration for visitors to the exhibition and attendees of the second Global Food Security Summit (GFSS) Organised by ADNEC Group, a Modon company, in partnership with the Abu Dhabi Agriculture and Food Safety Authority (ADAFSA), the event will take place at ADNEC Centre Abu Dhabi
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Culinary Director Darren Andow explains how Fairmont The Palm approaches sustainability, food waste reduction, and large-scale kitchen operations As Culinary Director of Fairmont The Palm, Darren oversees a wide portfolio of restaurants while focusing on sustainability, operational efficiency, and developing strong kitchen teams. In this interview, he talks about balancing creativity
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Alexandros Sperxos, founder of THE DISH, discusses the concept’s evolution, its two Dubai locations and plans for further growth How would you describe the journey so far? The journey with THE DISH has been exciting and very rewarding. For me, THE DISH is personal because it represents my Mediterranean roots, my experience
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