Interviews & Features

Onwards And Upwards

by Mahak Mannan | 10 Jan 2019

26-year-old Deanna Naidoo recently took the reins at Table 9, Hilton Dubai Creek as senior chef de partie and acting head chef. We caught up with the South African chef on her journey in the hospitality industry. Tell us a little bit about yourself. I started my career at Capsicum Culinary Studio in Pretoria, South

Opinion: Delivering On Your Promise

by Mahak Mannan | 09 Jan 2019

JS Anand, founder and owner, LEVA Hotel Apartments, Dubai, on why a brand should think before they commit. A strong brand is built by the promises it keeps. The saying actions speak louder than words, holds so true when it’s time to deliver what is promised. Fulfilling commitments that you make to your customers should

Cover Story: Discovering Emirati Heritage

by Mahak Mannan | 09 Jan 2019

A museum, a library, traditional alleyways, luxurious baths, a gramophone to play your vinyl records inside the rooms, and a slightly tilted circular wind tower are just a few things that will catch your eye when you visit the recently opened Al Bait Sharjah. The boutique property, which is valued at AED200 million, is home

Desert River Expands Table Lights Business

by Mahak Mannan | 09 Jan 2019

Claudia van der Werf, director, Desert River tells Hotel & Catering News ME about their new website for table lighting. How long has Desert River been in the lighting business? We have been selling lighting products to the GCC hospitality sector for over 10 years now. This ranges from large statement lamps for outdoor use

All About The Pasta

by Mahak Mannan | 07 Jan 2019

When it comes to Italian food, pizza and pasta is as traditional a cuisine as it gets and in October 2018, Mahak Mannan got to visit Milan with one of the leading companies in the pasta world, Barilla, to celebrate World Pasta Day and attend the Barilla Pasta World Championship. Carolina Diaz, representing the USA

OPINION: The Rise Of Fast-casual Diners

by Mahak Mannan | 03 Jan 2019

Nizar Darwish, executive director, Private Equity at Regulus Capital tells us how Johnny Rockets is changing ways in line with market trends. The quote “First we eat, then we do everything else,” is remarkably appropriate for the UAE market if we take into account its performance in the recent past. Statistically the country has graduated

Case Study: Boecker x The Yellow Chilli

by Mahak Mannan | 19 Dec 2018

Keeping up with International hygiene and food safety standards within your establishment is crucial for any operator in the F&B market within the UAE. These factors can not only affect guest satisfaction but also employee practices in the workplace and we spoke to Sandeep Krishan, general manager, The Yellow Chilli, on their experience in the food safety

Opinion: On The Subject of Tourism

by Mahak Mannan | 17 Dec 2018

Zaid Maleh, managing director at Modul University, shines a light on the university that is empowering industry professionals and transforming them into the next generation of tourism industry leaders Tourism is one of the world’s largest industries, and an important part of the government’s diversification efforts to drive economic growth in the non-oil sectors. According

Everything you need to know about PatisFrance

by Mahak Mannan | 16 Dec 2018

Our Pastry Chef of the Year at The Leaders in F&B Awards, Nickola D’Souza, cake specialist at Steigenberger Hotel Business Bay gives us her thoughts on using PatisFrance Source De Seduction Chocolate. The Chef Leaving behind a 11-year career in media, Nickola D’Souza, cake specialist at Steinberger Hotel Business Bay, found herself increasingly drawn towards the art of

Meet The Sponsors: Pulsar Foodstuff

by Mahak Mannan | 19 Nov 2018

Stephen Bennett, general manager, Pulsar Foodstuff, on partnering with the Big F&B Forum Why have you chosen to support the event? It is very important for Pulsar Foodstuff to continue to support events such as BNC Publishing’s Big F&B Forum as it allows us to stay in direct contact with our target clients, many of









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