Interviews & Features
Chef Kelvin Kelly, head chef at One Life Kitchen and Café, joined the Dubai venue when it opened in 2016, and draws inspiration for dishes from his love for simple meals made daily from fresh produce. How have you seen demand for more vegan and healthy options in the UAE grow over the past two
Food Crowd and Al Dahra CEO Salmeen Al Ameri reveals the all-new platform’s strategy to controlling the supply chain for the best delivery outcome. Tell us a bit more about Food Crowd. Food Crowd is the UAE’s all-new platform – we deliver the best selection of fruits and vegetables, dairy, grocery, fresh meats and beverages.
Promising a delicious texture for those who would like to cut down on meat, but still enjoy tasty food, SWEET EARTH® might just be the answer to skyrocketing demand for plant-based products. Business Executive Officer at Nestlé Professional, MENA Joe Aouad gives us a glimpse of the process, philosophy and sustainable promise behind the successful
General Manager Luke James joined the hip, modern Zabeel House by Jumeirah, The Greens in 2018; here, he shares his journey with Hotel & Catering News ME. Tell us a bit more about your journey as a hotelier.I have over 20 years of experience in F&B and hospitality at a number of international hotels, resorts,
Earlier this year, the Dubai Chamber of Commerce and Industry has announced the establishment of the Restaurants Business Group, a new organisation that will support the sector by unifying the voices of member companies. Here, Gates Hospitality Founder and Chief Executive Naim Maadad shares his views on being a part of food and beverage’s newest representative body. Tell
Lou’Loua By Nadia Executive Chef Sam Wole Momoh, a Nigerian national, has 12 years of culinary experience, eight of which are in the UAE. Can you give us a glimpse of your career journey so far?My name is Samuel Oluwole Momoh: I started my career back in Nigeria in 2006. I decided to further my education in culinary
Sweetheart Kitchen Chief Operating Officer Chef Daniel Sangareau, a Portuguese national, has 12 years of culinary experience, 1.5 of which are in the UAE. Can you give us a glimpse of your career journey so far?I’ve always been passionate about food, but started my journey in 2008 when I joined the culinary school in Lisbon. Soon after,
Operating on a national scale, Origin Green is Ireland’s pioneering food and beverage sustainability programme. In an exclusive interview with Hotel & Catering News Middle East, Deirdre Ryan, director of Origin Green and Sustainable Assurance, Bord Bia (Irish Food Board), shares her views on the Irish industry. What’s Origin Green and how has it helped the
Chef Mohammad Chabchoul has held the position of executive chef at Grand Millennium Hotel Business Bay for two years since the hotel opened in October 2018. How did you become a chef?I’ve always loved food! From a very young age, I have memories of being in the kitchen with my mother, helping her prepare meals.
Paul Stewart, general manager at The Duck Hook and Hillhouse Brasserie, discusses his venues’ approach to the pandemic, and keeping customers coming back for more. Tell us about yourself and your background.My hospitality career, which spans more than a decade, has seen me work across both the UK and UAE, having been born and raised