WHAT’S NEW |
MULTI-EVENTS U.S. BEEF PROGRAM BUILDS DIVERSE SKILLS AND CULINARY VIBRANCY AMONG EGYPTIAN CHEFS
U.S. Meat Export Federation (USMEF) and the Texas Beef Council (TBC), in partnership with the Egyptian Chefs Association, launched a dynamic multi-event program to bolster Egypt’s burgeoning hospitality industry through technical seminars, hands-on trainings, and competitions.
A culinary voyage commenced at Modern Culinary, where 25 talented young chefs delved into the world of U.S. beef. Through an immersive U.S. beef masterclass and hands-on training, they embarked on an exceptional educational journey.
The adventure continued at the prestigious Steigenberger Hotel, uniting 60 top-tier executive chefs, F&B directors, hotel/restaurant managers, foodservice operators, and traders.
Under the guidance of Head Chef Lubna Alamat and Head Butcher Ziad Muasher, with coordination by USMEF Representative Lina Kanaan, participants immersed themselves in cutting-edge cookery demonstrations and explored diverse scientific and technical topics.
During these enlightening sessions, participants compared tenderloin and striploin, emphasizing the role of ribeye in the grading system. Discussions clarified terminology distinctions, correlated grading with USDA stamps, and addressed packaging differences.
Beyond theory, chefs mastered precise steak portioning and expert reverse-searing techniques. They actively participated in hands-on activities, including trimming and portioning U.S. beef cuts.
Concepts like resting and carry-over cooking were highlighted, along with insights into flank steak’s unique characteristics and the importance of cutting against the grain.
Marinades, dry rubs, and culinary techniques were explored, including smoking briskets and the art of low and slow cooking, showcasing U.S. beef’s versatility, even with lesser-known cuts like braised short ribs.
Upon mastering these culinary applications, participants enjoyed a hands-on carving and tasting session, featuring expertly prepared cuts, from succulent short ribs to perfectly Reverse Seared Ribeye and Striploin Steaks, all served in rich, savory gravy.
This culinary journey received invaluable support from USMEF and TBC, extending to the highly anticipated Hotels’ Buffet Challenge 2023, hosted by the esteemed Egyptian Chefs Association (ECA) at the InterContinental City Stars Hotel.
Renowned chefs from various hotels showcased their talents, with Steigenberger Hotel’s team, led by Chef Hossam Soleiman, claiming the first place.
The grand finale included an unforgettable Award Ceremony, where USMEF and TBC awarded challenge cups, medals, trophies, and custom-made butcher’s knives to winners, recognizing their remarkable achievements.
This partnership with ECA showcased diverse U.S. beef muscle cuts in the Egyptian market, highlighting their quality, taste, and tenderness.
Sponsored by USMEF and TBC, it promises a pivotal role in the success of the Hotels’ Buffet Challenge 2023, marking a significant milestone in Egypt’s culinary landscape.
RESTAURANT IN LEBANON |
MAISON DADA
A Living Story of Beirut
A City That Never Stops Rebuilding
In Beirut, rebuilding is more than a necessity, it is an instinct. The city carries an extraordinary ability to reinvent itself, preserving its soul while continuously evolving. Maison Dada, and at its heart Le Dada Bistro, captures that spirit through a space where culture, design, and hospitality come together with intention.
More than a boutique destination, Maison Dada represents a belief in Beirut itself: its creativity, its resilience, and its future.
The Vision of Marc AND Mario El Dada
Set within a restored 1930s building in Gemmayzeh, Maison Dada is the vision of brothers Marc El Dada and Mario El Dada. Together, they transformed a historic Beirut home into an intimate, art-driven retreat where every detail feels purposeful.
Their approach goes beyond hospitality. Maison Dada was created as an emotional and cultural experience—one where architecture, atmosphere, and storytelling coexist. Original elements of the building remain present, preserving the soul of old Beirut while introducing contemporary artistic touches that reflect the city’s evolving identity.
Every corner feels curated yet deeply personal, creating a space that is both nostalgic and forward-looking.
Le Dada Bistro, Beirut’s Living Room
At the center of Maison Dada lies Le Dada Bistro, a space designed to feel warm, expressive, and effortlessly inviting. Rather than a traditional restaurant, the bistro feels like an extension of Beirut itself, a place where conversations linger, meals are shared slowly, and people gather with intention.
From quiet mornings over coffee to intimate candlelit dinners, the atmosphere evolves throughout the day while maintaining a sense of intimacy and ease. The design balances artistic sophistication with comfort, making guests feel less like visitors and more like part of the story.
A Culinary Experience by Sarah-Joe Geara
Under the direction of Executive Chef Sarah-Joe Geara, Le Dada Bistro offers a refined yet soulful interpretation of Mediterranean cuisine.
The menu celebrates seasonal ingredients, simplicity, and sharing, values deeply rooted in Lebanese dining culture. Each dish feels thoughtful without losing warmth, balancing elegance with familiarity. Chef Sarah-Joe Geara brings both creativity and authenticity to the table, crafting flavors that reflect Beirut’s cosmopolitan spirit while remaining grounded in comfort and connection.
The experience is not about excess, but about atmosphere, emotion, and the pleasure of gathering around food.
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INTERVIEW |
Hisham Baeshen
Chef Hisham Baeshen has built a unique career at the intersection of digital storytelling and culinary artistry. What began as a passion for sharing food experiences online evolved into years of learning directly from professional chefs around the world, shaping his approach to cooking, menu development, and cultural storytelling through food. In this interview, he reflects on his journey, the impact of social media on the culinary world, and his vision for the future of food.
Tell us about your culinary journey.
My presence as a food blogger has greatly helped me connect with professional chefs and understand their methods of preparing dishes. I used this access as a gateway into their world—learning their secrets across different places around the globe. Since 2016, I have been visiting chefs in their kitchens, learning their philosophies, cooking alongside them, and exchanging recipes, just as I share on my social media platforms.
I invested my time in observing and learning from them, and thankfully, since 2023, I have started building my own school of thought in menu creation.
Having built an audience online, how do you think social media has changed the way people experience food?
Social media is truly one of the blessings of our time. It has bridged distances, made communication easier, and uncovered many hidden aspects of the culinary arts. It has also elevated the role of food in our daily lives, making it an essential part of people’s routines and ultimately transforming into an open school accessible to everyone.
You spent over a decade as a food blogger and vlogger; what moment made you realize you wanted to step into the kitchen professionally?
To be honest, at many events and institutions, I have heard harsh criticism directed at food bloggers on social media, questioning their expertise and even their presence in this field, particularly from professional chefs.
I consider this unfair, as we have played a significant role in bringing people closer to the world of food and making it more approachable. This motivated me to take a step that challenges that perspective, to encourage others not to rush to judgment, but instead to recognize the positive impact we bring.
As a result, I decided to open the first restaurant built entirely around the same recipes I have shared across my online platforms.
You’re known for menu development and food concepts; what’s your process when building a new concept from scratch
The first thing I focus on is the core objective behind creating a menu: what is the story behind it?
For example:
- Is this menu tied to a specific occasion?
- What is the event?
- What is the duration?
If it is, for instance, for a national celebration, then the menu should reflect that through comforting flavors, warm colors that represent the identity of the country, and familiar tastes that are part of everyday life.
I always say: before executing any recipe or taking any step, I ask myself, “Why am I doing this?” If my answer is logical and aligned with the objective, I move forward.
Cooking is a cultural art form, and our thinking must be culturally driven in its execution before it becomes purely technical.
How would you define your culinary identity today?
I consider myself, first and foremost, a traditional chef. I will remain committed to this identity for a long time, allowing people to fully connect with what I offer until I achieve my goals.
What are your current projects and future plans?
I have truly enjoyed my journey as a food blogger and my transition into presenting culinary arts within the restaurant scene. Today, I have also stepped into television, where I present rich cultural and professional content in the world of food, such as Ta’am Al Saudiya and Million Riyal Menu.
My next steps are focused on growth and on developing food products that align with the demands of the modern era.
WHAT’S NEW |
Chef Middle East Launches “Industry Connect” Workshop Series to Empower Hospitality Professionals
New Epicure Studio initiative in Dubai aims to strengthen culinary skills, operational excellence, and industry collaboration across the GCC hospitality sector.
A New Platform for Hospitality Learning
Chef Middle East has announced the launch of its “Industry Connect” Workshop Series. The initiative aims to empower hospitality professionals through practical, hands-on learning.
Hosted at Epicure Studio in Dubai, the program will bring together chefs, restaurateurs, and industry experts. Sessions will focus on culinary mastery and operational improvement.
The initiative reflects the company’s wider mission to support the hospitality sector beyond food distribution. Chef Middle East continues to invest in education, skills development, and professional growth across the region.
Continuing a Legacy of Culinary Development
The workshop series builds on Chef Middle East’s long-standing investment in gastronomy education and industry partnerships. This includes collaborations with organizations such as the Fondation Paul Bocuse.
Through these partnerships, the company has promoted culinary excellence and knowledge-sharing across the GCC. Chef Middle East believes industry growth starts with access to expertise, training opportunities, and collaboration.
First Workshop Focuses on Profitability
The first session, titled “Profit Reset,” will take place on May 20. The workshop will be led by Chef Georges Chihane, Culinary Development Manager at Chef Middle East.
The session will focus on improving profitability through smarter dish structuring and ingredient utilization. It will also address cost-control strategies for hospitality businesses.
Future workshops will feature Chef Amine Hmani, Pastry & Bakery Development Manager at Chef Middle East. Additional hospitality specialists will also participate. Topics will include menu innovation, bakery development, and business performance in today’s evolving market.
Building Stronger Industry Connections
The monthly program will be complimentary for participants. Seating will remain limited to encourage meaningful engagement and productive discussion.
Joanie Dall’anese, Head of Marketing at Chef Middle East, said the company’s commitment extends beyond distribution. She noted that the business aims to help hospitality professionals strengthen their capabilities through education and shared expertise.
Through Epicure Studio, Chef Middle East continues to position itself as a key industry enabler. The company connects international culinary standards with regional talent. It also creates spaces for learning, collaboration, and innovation.
WHAT’S NEW |
Kristel Bechara and Chef Shehab Launch “Edible Art: Heart of Chroma” at Third Avenue Dubai
Dubai’s luxury dining scene welcomes a bold new collaboration as artist Kristel Bechara and Chef Shehab Medhat transform the acclaimed “Heart of Chroma” series into an immersive culinary journey.
Third Avenue, Dubai Mall Fashion Avenue, till 16 May 2026
A New Immersive Dining Experience in Dubai
Dubai’s dining scene welcomes a new immersive culinary experience. Contemporary artist Kristel Bechara collaborates with Chef Shehab Medhat for “Edible Art: Heart of Chroma” at Third Avenue Dubai.
The limited-time experience runs from 16 April to 16 May 2026. It transforms Bechara’s “Heart of Chroma” art series into an interactive fine dining journey. The concept draws inspiration from color, storytelling, and mythology.
Where Contemporary Art Meets Haute Cuisine
Hosted at Third Avenue in Dubai Mall’s Fashion Avenue, the experience blends contemporary art with haute cuisine. Guests can enjoy an exclusive eight-course tasting menu.
Each course takes inspiration from one of Bechara’s original artworks. The dishes translate visual elements and symbolism into curated flavors and presentations.
Chef Shehab’s Artistic Culinary Interpretation
The immersive dining concept reflects Dubai’s growing appetite for experiential restaurants. It also highlights the city’s demand for luxury culinary events.
Guests can explore Bechara’s artworks throughout the venue. They can then experience edible interpretations crafted by Chef Shehab. The chef is known for his innovative and narrative-driven gastronomy.
Signature dishes include a salmon tartare inspired by Athena. A theatrical shrimp creation represents Circe. The experience concludes with a coconut dessert inspired by Echo.
Every plate reflects themes of empowerment and transformation. The menu also explores balance and memory through storytelling.
A Limited-Time Culinary and Cultural Experience
The collaboration highlights the evolving relationship between art and gastronomy in Dubai. It combines visual storytelling with contemporary cuisine.
“Edible Art: Heart of Chroma” delivers a multi-sensory dining experience. The concept blends creativity, culture, and hospitality under one roof.
The experience is available until 16 May 2026 at Third Avenue Dubai Mall Fashion Avenue. Reservations can be made through the restaurant’s booking channels and social media platforms.
RESTAURANT IN UAE |
GLORIA OSTERIA
A Glamorous Italian Escape in Dubai
Gloria Osteria is one of Dubai’s most talked-about Italian dining destinations, blending theatrical design, authentic cuisine, and a distinctly European sense of hospitality. Opened as the first Middle Eastern venture of the Big Mamma Group, the restaurant has quickly established itself as a vibrant addition to the city’s competitive culinary scene.
A slice of 1970s Milan in Dubai
Located in the heart of Dubai International Financial Centre (DIFC), Gloria Osteria is an immersive experience. The concept draws heavily on the glamour of 1970s Milan, transporting guests into a nostalgic yet energetic Italian setting. Interiors designed by Studio Kiki feature Murano glass chandeliers, velvet seating, vintage lamps, and bold, eclectic patterns that create a lively, almost cinematic atmosphere.
Culinary philosophy: tradition with indulgence
At its core, Gloria Osteria is about Italian food rooted in authenticity. The menu, curated by chef Pietro Zamuner, emphasizes classic dishes made with high-quality ingredients sourced from regions such as Emilia-Romagna and Piemonte.
Fresh pasta is prepared in-house, and ingredients are imported from Italian producers, reinforcing the restaurant’s commitment to provenance. Signature dishes include truffle pasta, veal Milanese, and indulgent desserts, all served in dramatic, often table-side presentations that enhance the dining experience.
The food is designed for sharing, reflecting Italy’s social dining culture. Generous portions, interactive service, and carefully chosen plating, such as pasta tossed in large cheese wheels—add a sense of spectacle without abandoning culinary roots.
A new landmark in Dubai’s dining scene
Gloria Osteria’s arrival in Dubai marks a significant expansion for Big Mamma Group, known for its flamboyant, design-led restaurants across Europe. By bringing its signature blend of bold aesthetics, approachable luxury, and authentic Italian cooking to DIFC, the brand has successfully tapped into Dubai’s appetite for experiential dining.
In a city where restaurants often compete on spectacle, Gloria Osteria stands out by pairing visual drama with genuine culinary substance. The result is a venue that feels both transportive and contemporary—an Italian escape in the middle of Dubai’s financial district, where meals are meant to be savored, shared, and remembered.
Cuisine: Italian cuisine.
Recommended dishes: yellowtail aguachile, girella di agnello alla ligure, and soufflé al cioccolato.
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INTERVIEW |
Chef Lynn Hazim’s journey into the culinary world didn’t begin in a kitchen, it began with curiosity, observation, and a deep appreciation for food in everyday life. What started as a career shift soon evolved into a clear philosophy: keep things simple, meaningful, and consistently well-executed. In this interview, Chef Lynn opens up about her approach to cooking, the ingredients she swears by, and the vision behind Middle Child.
What inspired you to become a chef, and how does that story shape your cooking today?
I didn’t grow up wanting to be a chef. I worked in a completely different industry, but I always cared a lot about food, eating out, cooking at home, and noticing details. At some point, I realized I was more interested in food than anything else I was doing, so I decided to take it seriously. That shift still defines how I cook today. I’m not trying to create complicated or technical food—I focus on things people actually want to eat regularly, and I pay a lot of attention to consistency and execution.
What’s your favorite dish, and why?
I don’t really have one fixed favorite, but I always go back to simple dishes, like pasta or a really good sandwich. For me, the best dishes are the ones you can eat often and still enjoy every time. If something is too heavy or too complex, you won’t crave it again. I’m more interested in food that people want to come back for.
What are three ingredients you always keep in your kitchen?
Good olive oil, lemons, salt, and something fermented or preserved, like anchovies or pickles. Those are the basics I rely on all the time. They add brightness, depth, and balance, even to the simplest dish.
What is your philosophy or personal motto?
Keep it simple, but make it matter. I believe in doing fewer things, but doing them really well. And in creating experiences that feel genuine rather than over-designed. People can always tell the difference.
What is your dream in life?
To build something that lasts, not just as a business, but as a place people feel connected to. I want Middle Child to be somewhere people grow with, come back to, and feel like it’s theirs as much as it is mine. Beyond that, I just want to keep creating, evolving, and staying close to what I love.
What are your current projects and plans?
Right now, I’m focused on strengthening and growing Middle Child, refining the experience, building a strong team, and making sure the food stays consistent as we scale. At the same time, I’m exploring new ideas around retail, packaged products, and ways to extend the brand beyond the space itself. The goal is to grow, but in a way that still feels very true to who we are.
NEWS |
GAULT&MILLAU SAUDI ARABIA GALA MARKS A NEW CHAPTER FOR THE KINGDOM’S GASTRONOMY ON 2 June 2026
Riyadh hosts the official launch of Gault&Millau Saudi Arabia, celebrating culinary excellence, unveiling the national guide, and bringing together the chefs and talents shaping the future of Saudi cuisine
On 2 June 2026, Riyadh will host one of the most anticipated events on the Kingdom’s culinary calendar: the Gault&Millau Saudi Arabia Gala. Designed as an annual cornerstone gathering, the evening will officially launch the Gault&Millau Saudi Arabia brand while honoring the chefs, restaurants, and talents shaping the nation’s dynamic food scene.
Honoring culinary talent across the Kingdom
The gala will spotlight exceptional achievements across Saudi Arabia’s gastronomy sector. Awards will be presented to distinguished chefs, pastry chefs, and promising rising talents whose work reflects excellence, innovation, and dedication. Each honoree will receive official Gault&Millau plaques and trophies, recognizing both established mastery and the next generation of culinary leaders.
Launch of the Gault&Millau Saudi Arabia guide
A major highlight of the evening will be the unveiling and distribution of the official Gault&Millau Saudi Arabia Guide. Featuring a carefully curated selection of the Kingdom’s finest restaurants, the guide sets a new national benchmark for culinary quality and creativity, positioning Saudi Arabia firmly on the global gastronomic stage.
A platform for connection and collaboration
Beyond recognition, the gala is conceived as a meeting point for the industry. Chefs, journalists, influencers, and partners will gather under one roof, fostering dialogue, collaboration, and visibility for Saudi culinary talent within the region and beyond.
A gala dinner showcasing Saudi artistry
The evening will conclude with an exclusive gala dinner prepared by leading chefs. Through refined techniques, local ingredients, and contemporary interpretations, the menu will showcase the richness and evolution of Saudi cuisine to both national and international guests.
Gault&Millau Saudi Arabia is launched in KSA in collaboration with the Saudi Culinary Arts Commission, under the Ministry of Culture, with the support of Hospitality Services Middle East.
A century-old recipe, a family legacy, and a benchmark for fresh lemonade in the region
An everyday drink, perfected
In a region where fresh juices are part of everyday life, lemonade is everywhere. It is poured at home, ordered without thinking, and expected to deliver instant refreshment. Yet very few places achieve that perfect balance. Hilmi’s is one of them.
A recipe rooted in time
Founded in 1888, Hilmi’s has built its reputation on something deceptively simple: fresh Lebanese lemons and a precise balance of sweetness. The recipe has been carefully preserved over generations, and that continuity is what defines it. What you taste is sharp, clean, and refreshing, without heaviness, allowing the natural brightness of the lemons to come through.
The art of balance
That sense of balance is what sets it apart. Lemonade may seem straightforward, but it requires precision. At Hilmi’s, every glass reflects a consistency that has been maintained over time, turning a familiar drink into a recognizable signature.
More than a drink, a cultural gesture
There is also something deeply rooted in Lebanese culture in that approach. Across the Levant, citrus is part of the culinary identity, and lemonade is more than a seasonal refreshment. It is a gesture of hospitality, a presence at gatherings, and a simple pleasure woven into daily life. Hilmi’s carries that tradition forward in its purest form.
A new generation, the same philosophy
Today, the fourth generation of the Hilmi family, Rana, Farah, and Nour, continues to shape the brand with the same attention to detail.
Alongside the original, they have introduced variations such as mint, strawberry, and floral blends, expanding the range while staying true to the essence of freshness and balance.
Consistency over reinvention
What defines Hilmi’s is not reinvention, but consistency. In a region known for rich and layered flavors, it stands out for its clarity and restraint. Each glass delivers exactly what it promises, with a sense of familiarity that keeps people coming back.
A name that became a reference
Over time, Hilmi’s has grown into more than a name. It represents a way of doing things properly, with care, patience, and respect for tradition.
A stop worth making
If you find yourself in Lebanon, or if it is on your list this summer, it is one of those simple experiences worth seeking out, the kind that stays with you long after the glass is empty.
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RESTAURANT IN JORDAN |
DISTRICT
Amman’s Elevated Playground of Flavor, Views, and Vibe
A Rooftop That Redefines Amman Nights
Set atop the Shepherd Hotel in Jabal Amman, District Urban Rooftop offers a distinctly modern escape in the heart of the Jordanian capital. Designed as a hybrid between a restaurant and a bar, it delivers an all-encompassing experience, whether you’re in the mood for a laid-back sunset drink or a lively night out.
The venue’s spacious outdoor terrace is its defining feature, opening up to sweeping panoramic views of Amman’s layered hills and historic skyline. It’s this setting, especially at golden hour, that has helped cement District as one of the city’s top rooftop destinations.
Where Design Meets Atmosphere
District’s aesthetic strikes a careful balance between sleek sophistication and warm, rustic charm. Contemporary art, vintage touches, and an open-air layout create a space that feels both curated and effortless.
The atmosphere evolves throughout the day: relaxed and sunlit in the afternoon, then transitioning into an upbeat, music-driven social hub by night. It’s a place where Amman’s cosmopolitan crowd gathers, drawn by the energy as much as the setting.
A Menu Built for Sharing
On the culinary front, District leans into international fusion cuisine, offering a menu that blends familiar classics with inventive twists.
Signature highlights range from gourmet sliders and premium steaks to more experimental dishes like duck tacos and sesame-crusted tuna.
The drinks menu is equally compelling, with expertly crafted cocktails and a popular weekend brunch that adds a social, celebratory edge to the experience.
Type of cuisine: Fusion cuisine
Recommended dishes: Sesame Crusted Seared Tuna, Duck Tacos, Japanese Raw Carpaccio
Address: Shepherd Hotel, Amman, Jordan
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WHAT’S NEW |
REIF OTHMAN AND HADRIEN VILLEDIEU JOIN FORCES FOR A COLLAB
For two nights only, Chef Reif Othman and Chef Hadrien Villedieu will host an intimate eight-course residency, blending Parisian soul with Singaporean-Japanese mastery in a boundary-pushing “Coolabs” collaboration
TERO, Dubai Hills Business Park, June 6 – 7, 2026
Two of the most formidable names in Dubai’s gastronomic landscape are joining forces for a strictly limited culinary event. Chef Reif Othman and Chef Hadrien Villedieu have announced an exclusive “four-hands” dinner, promising a fusion of Singaporean-Japanese precision and Parisian-inspired flair.
Part of the newly launched Coolabs series—a play on “cool collaborations”—the event will see the two chefs share a single kitchen to push the boundaries of culinary creativity. The 300-word news article details that the eight-course feast will take place on Thursday, 6 June and Friday, 7 June at TERO (The Experience by Reif Othman), located in the Dubai Hills Business Park.
A Meeting of Mastery
The partnership brings together two heavyweights recently honored at the FACT Dining Awards Dubai. Chef Hadrien’s Chez Wam was crowned “Best Newcomer – Fine Dining,” while TERO secured “Favourite Newcomer – Fine Dining.” Chef Reif himself holds the distinction of being FACT’s inaugural “Chef of the Year.”
- Chef Hadrien Villedieu: Hailing from Paris, Hadrien infuses his French-rooted techniques with global influences from Morocco to St. Barts.
- Chef Reif Othman: A Singaporean icon in the region, Reif’s legacy spans from Zuma to his acclaimed homegrown concepts like Hoe Lee Kow and Reif Japanese Kushiyaki.
The Exclusive Experience
The dinner is designed for intimacy, hosted at TERO’s exclusive 12-seater chef’s table. With two seatings per night at 6pm and 9pm, only 24 diners per evening will witness the duo in action. Each chef will present four signature dishes, culminating in an eight-course journey priced at AED 888 per person.
Given the limited seating and the high-profile nature of the collaboration, organizers urge food enthusiasts to secure reservations immediately to avoid missing what is set to be the dining event of the season.
