Interviews & Features
For Glee Hospitality Solutions, being consistently able to bring joy through success to clients is the ultimate priority. Managing director Abdul Kader Saadi walks us through the right way to make it in the regional F&B landscape. Tell us a bit more about your background. I have around 25 years of experience in hospitality, having
F&B leaders, professionals and chefs came together for Hotel & Catering News Middle East’s roundtable, held ahead of The Big F&B Forum, to discuss some of the most important topics in the industry at Rixos, The Palm. In attendance were Yousef Al-Barqawi, regional manager, Deliveroo Editions – EMEA, H. Peter Drescher, vice president, Food
From massive burgers to juicy briskets, American cuisine is big on flavours and even bigger on portions. We chat with Chef Gregory Cordice, head chef at Perry & Blackwelder’s and Chef Orelle C. Young, chef de cuisine and pitmaster at The Blacksmith Smokehouse for hot-off-the-grill insights on favourites from the 50 states. What would you
Chef Arif Mohammad, chef de cuisineat Little Miss India and Chef Vinu Raveendran, executive chef at Carnival by Trèsind, know all about striking the perfect balance – while still spicing things up. What would you say is the essence of Indian cuisine and how do you ensure that your dishes have the right components?
Marriott International’s Tahseen programme was created to develop Arab talent with a very specific long-term goal, but what really goes into training future leaders? We speak to David Leman, chief human resources officer, Middle East and Africa at Marriott International. Tell us more about the Tahseen programme, when and why was it first launched? Tahseen
Raki Phillips is no stranger to the art of envisioning phenomenal experiences for guests and bringing them to life. Here, the CEO of Ras Al Khaimah Tourism Development Authority, tells Hotel & Catering News Middle East about what’s coming for the emirate, which has attracted 1,072,066 visitors from domestic and key international markets during 2018.
800PIZZA Founder Alessandro D’Ubaldo opened the Italian restaurant’s first outlet in 2007, and now operates six across the UAE. We find out the main ingredients to the entrepreneur’s recipe for success. You’ve started the business 12 years ago; tell us more about how it all began. Initially, my wife and I were running a very
Stefan Borchardt, brand chef of The Noodle House, talks satay, menu revamps and how the homegrown F&B brand’s presence is growing stronger with four upcoming branch openings in the pipeline. What’s trending in the F&B industry and how are you integrating these developments into menus at The Noodle House? Street food is a trend that
Dusit International Group CEO Suphajee Suthumpun’s passion is rooted in a simple concept: “any business, at its core, is about serving customers”. Overseeing a total of 269 properties, the hotel boss tells all about creating dreamlike experiences – day in, day out. To some, Dusit International is about luxury experiences that revolve around peace, serenity
Located in the heart of Dubai is the 5-star Kempinski Hotel Mall of the Emirates, the perfect starting point to discovering a whole new world of lavish European-style grandeur. Here, Slim Zaiane, the hotel’s general manager, tells us all about his role, and the property. Please share your career journey with our readers. Over the