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Social by Heinz Beck's chef de cuisine, Francesco Acquaviva, recently held an evening of gastronomy at The Emirates Academy of Hospitality Management alongside the school's students. The evening was attended by F&B industry peers, and consisted of a specially-curated six-course menu featuring a selection of Heinz Beck's signature dishes, including

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The only professional competition of its class in the Middle East, the Richemont Masterbaker Pastry & Baking Championships are designed to shine a light on the most exciting emerging industry talents and give them the opportunity to train under Masters in Switzerland, as part of the winners’ prize. After a

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Since joining Sambusek, the Lebanese restaurant at Rosewood Abu Dhabi, as its head chef in 2012, chef Emad Zalloum had led the restaurant to become of the capital’s top spots for Middle Eastern cuisine. Chef Emad is a culinary ambassador of Middle Eastern and Mediterranean cuisines and in a one-to-one with

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The region’s F&B industry leaders gathered last night to celebrate the best culinary achievements from across the Middle East, at the seventh annual edition of The Pro Chef Middle East awards. For six consecutive years, the awards have recognised the biggest accomplishments and triumphs across the Middle East’s F&B sector, and

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Earlier this month, more than 20 contestants battled to prove themselves worthy of a spot in the finals at the Live Heats of the Richemont Masterbaker Pastry & Baking Championships 2019. With triple the number of applicants who entered last year’s competition, this regional contest has quickly become an important

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Founder and executive pastry chef consultant of RH Consultancy, Ryan Harris lends insight on how to get the most from working with a pastry consultant, consumer demands and patisserie trends of today, and the return of classics that evoke the feeling of nostalgia in the pastry kitchen. Chef Ryan’s culinary journey

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In our industry, customers are getting used to seeing molecular recipes, gels, foams, pralines and chocolate bars on their menus. Before the meal even begins, more customers are asking for their bread basket to contain spelt, sourdough, rye and ‘free-from’ breads. Even the bread basket needs to show innovation now… The

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