Interviews & Features

Interview: All about the DEWA-owned Mai Dubai

by Dina Maaty | 07 Sep 2020

Alexander van ‘t Riet, CEO of Mai Dubai, tells Hotel & Catering News ME all about the DEWA-owned brand’s products and developments. Tell us a bit more about Mai Dubai. Mai Dubai, the fastest growing and the second biggest bottled water brand in the country, is an independent Limited Liability Company, which is fully owned by

New Kid on the Block: Tropicool’s super fruits land in Dubai

by Dina Maaty | 06 Sep 2020

Tropicool Co-Founder Caio Nabuco unveils the juicy journey to his brand’s success in the region. Tell us a bit more about Tropicool.Tropicool brings the finest super fruits of the Brazilian Amazon in their most natural form to the region. We’re the first in the market to use non-frozen super fruits to serve up açai and

New Hotel: Sofitel Dubai The Obelisk

by Dina Maaty | 06 Sep 2020

Omar Souab is the general manager of Sofitel Dubai The Obelisk, leading the strategic direction and managing the pre-opening operations of Sofitel Hotels & Resorts’ largest property in the Middle East. Tell us more about the new hotel. In the shape of an obelisk adorned with a golden pyramidion, representative of the Luxor Obelisk currently in

European-Style Luxury: Kempinski Mall of the Emirates’ latest from General Manager Slim Zaiane

by Dina Maaty | 03 Sep 2020

Kempinski Hotel Mall of the Emirates General Manager Slim Zaiane gives Hotel & Catering News ME an overview of the property’s latest developments. Can you tell us a bit more about the unique points of the hotel? As a pioneer in European luxury hospitality, Kempinski Hotels has been a market leader in the UAE since 2006.

The Milky Way: Meet the founder of Koita Foods

by Dina Maaty | 01 Sep 2020

Entrepreneur Mustafa Y. Koita is founder and CEO of Koita Foods. He established the organic food company in 2013, with the aim of making healthy food more accessible for families in the MENASA (Middle East, North Africa, South Asia) region. American-born Mustafa grew up in Chicago, Illinois, where he went on to gain a Bachelor

Social Eats: Chef Will Stanyer

by Dina Maaty | 26 Aug 2020

Marina Social Head Chef Will Stanyer tells us about his role at the lively Intercontinental Dubai Marina-based venue and culinary journey to the emirate. Tell us a bit more about your career journey.I guess I was a late starter in many ways, beginning my career at the age of 22 in my hometown of Brighton,

Abu Dhabi Culinary Season: Meet Punjab Grill’s Sandeep Ail from The Chef’s Table

by Dina Maaty | 18 Aug 2020

Sandeep Ail, brand executive chef at Punjab Grill, on his passion for cooking and connecting food with travel experiences for his Chef’s Table menu What can diners expect from your limited-edition Chef’s Table menu?The Chef’s Table menu at Punjab Grill is true to the theme ‘Travel through Food’. Through a five-course meal, we promise to

Interview: Radisson Hotel Group Cluster GM James Berry

by Dina Maaty | 12 Aug 2020

James Berry, cluster general manager for Radisson Blu Hotel, Dubai Media City and Park Inn by Radisson, Dubai Motor City, showcases his properties’ best features. Berry, 42, from Northamptonshire, England, began his management career as general manager in 2008 and brings with him over 20 years of experience in the hotel and hospitality industry. Prior

Success Ahead: Meet Bulldozer Group’s Evgeny Kuzin

by Dina Maaty | 11 Aug 2020

Born in Russia, Evgeny Kuzin was raised by a family of skilled entrepreneurs across all industries, an environment that developed his keen eye for detail and business acumen from a young age. In 2008, Kuzin relocated to Dubai and ventured into the luxury dining and entertainment industry with the inauguration of Bulldozer Group Having proved

Hospitality brands’ biggest priority is to ensure guest health and safety, Radisson senior VP says

by Dina Maaty | 26 Jul 2020

Radisson Hotel Group Area Senior Vice President Middle East & Africa Tim Cordon reveals his turnaround plan to mitigate the effects of COVID-19, and what’s coming in the future for the properties he supervises. What have your operational priorities been during this time? There were many factors we’ve had to consider from an operational perspective,

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