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.
WHAT’S NEW |
LE GRAY BEIRUT IS SET TO REOPEN, WELCOMING BACK GUESTS WITH A CULINARY STAR POWER
Iconic hotel is returning with redesigned spaces and Michelin-starred Chef Alan Geaam at the helm
After years of anticipation, one of Beirut’s most iconic hotels is opening its doors once again. Le Gray Beirut, a member of the Leading Hotels of the World, returns to the heart of the capital as a beacon of culture, hospitality, and resilience.
Adding to the excitement is the homecoming of Michelin-starred Chef Alan Geaam, the only Lebanese chef to hold such a distinction. After 27 years in France, Geaam returns to launch a new culinary era at Le Gray. “It is with great emotion that I come back to Lebanon,” he said. “Our mission is to put soul into every dish, honoring Lebanese heritage while nurturing local talent.”
For Charles Akl, General Manager of Le Gray Beirut, the reopening is a profound milestone. “This is a rebirth and a reaffirmation of our commitment to Beirut,” he noted. “We rebuilt with pride and passion—not just for our guests, but for our city.”
With its renewed fusion of art, architecture, and gastronomy, Le Gray’s return signals more than luxury—it is a testament to Beirut’s enduring spirit and its readiness to inspire the world once again.
The reopening introduces 104 newly redesigned rooms and suites, brought to life under the artistic direction of renowned Lebanese architect Galal Mahmoud. His vision marries timeless elegance with contemporary sophistication, echoing Beirut’s unique cultural identity.
Long considered more than just a hotel, Le Gray has been a gathering place for both locals and the Lebanese diaspora, a venue for lively dinners, sunset cocktails, late-night conversations, and intellectual exchange. Its spa, art collection of more than 600 works, and central location made it a symbol of refinement and a refuge in the bustling city.
WHAT’S NEW |
THE FIRST RESTAURANT POWERED BY AN AI CHEF OPENS IN DUBAI
Dubai is about to serve up a futuristic dining experience like no other. Meet “Chef Aiman,” the AI-powered head chef billed to launch at WOOHOO this September in Downtown Dubai, just steps from the Burj Khalifa and inside Kempinski The Boulevard. While human chefs will do the cooking, Chef Aiman is tasked with designing the menu, shaping flavor pairings, and even informing elements of ambience and service.
How it works
Chef Aiman is a culinary large-language model trained on decades of food-science research, molecular composition data, and thousands of recipes. It breaks dishes down into acidity, texture, umami and more to propose novel combinations; a human brigade then tastes, tweaks, and executes the final plates. The development has involved feedback from acclaimed Dubai chef Reif Othman to keep ideas grounded in delicious reality.
The food & the room
Early guidance points to a globally inspired menu with Asian influences, presented in a moody, high-gloss dining room that leans into digital art and a skyline backdrop of Burj Khalifa.
Beyond the “wow” factor, the project points to practical goals: using data to reduce waste and building more sustainable kitchen systems, an approach that could ripple across the region if successful.
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Opening: September 2025 (exact date TBC)
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Where: WOOHOO, Kempinski The Boulevard, Downtown Dubai (near Burj Khalifa)
SHOPPING |
STORAGE AND ORGANIZATION MUST-HAVES YOU’LL LOVE
A well-organized space doesn’t just look good—it makes cooking, cleaning, and daily life run more smoothly. Whether you’re working with a spacious space or a cozy corner, smart solutions help you maximize every inch while keeping everything in its place. In this roundup, we’ve gathered essential items that will help you streamline your home, reduce stress, and make mealtime a breeze.
MOOD PRECIOUS COFFEE
Add a touch of modern luxury to your coffee or tea service with the MOOD Precious Coffee set from Christofle. This elegant collection includes six espresso spoons, each beautifully finished with an 18-carat pink gold coating.The spoons are stored within a stunning, egg-shaped case, which is also rose gold and features a rich walnut wood interior. Designed for use with demitasse cups, this set effortlessly combines sophisticated design with everyday practicality, making it a perfect centerpiece for brunch, coffee breaks, or high tea.
This three-in-one spice rack combines smart design with rustic elegance. Crafted from grey-washed wood in a crisscross pattern, it can stand freely on your counter, be mounted on the wall, or tucked neatly into a drawer. The rack comes complete with 18 glass jars, each topped with stainless steel caps and sifter disks for easy dispensing. Filled with a curated assortment of essential herbs and seasonings—including basil, rosemary, oregano, fennel seed, and more—it’s both practical and stylish. As a bonus, the set includes a five-year free spice refill offer, making it a lasting addition to your kitchen.
FAT LADY CONTAINERS
The Fat Lady Containers are a playful and artistic addition to your table setting. This set of three unique glass containers is each topped with a different spherical marble stopper, adding a whimsical and sculptural touch. Designed by the renowned architect and designer, Michael Graves, these pieces are part of a larger collection that blends everyday utility with a sense of wonder. Perfect for storing sugar, honey, or other condiments, the containers elevate a simple meal, like breakfast in bed, into a delightful and stylish experience.
RAINIER GALVANIZED STORAGE CART
This Rainier Galvanized Storage Cart is a versatile and stylish solution for all your storage and serving needs. With three spacious tiers and a rugged, distressed gray galvanized metal finish, it brings a rustic, industrial farmhouse aesthetic to any room. The cart features four sturdy casters for easy mobility and is accented with beautiful wood handles, allowing you to effortlessly transport dinnerware, drinks, or household items from one room to another. Its durable construction and multi-purpose design make it a perfect fit for the kitchen, dining room, or even as a unique display piece in a living area.
WHAT’S NEW |
WHISKY LIVE BEIRUT 2025: A SPIRITED CELEBRATION RETURNS TO THE HEART OF THE CITY
Lebanon’s premier whisky festival brings global flavors and local flair on October 22–24.
Whisky Live Beirut is set to make a grand return this year from 22 to 24 October 2025. It will be hosted once again at AVA Venue in Achrafieh, Beirut. More than 60 specialist whisky producers, distributors and suppliers are taking part. The event promises to be a thrilling affair for both seasoned connoisseurs and newcomers alike.
Now in its seventh edition, Whisky Live Beirut typically draws over 7,000 visitors across three days. The festival blends tastings, masterclasses, entertainment, culinary delights, and exclusive experiences. Attendees can explore premium single malts, bourbons, blended whiskies, and much more. The line-up includes spirits from Scotland, Ireland, Japan, the United States, and local Lebanese brands.
A major attraction this year will be the Masterclasses. These sessions are led by global brand ambassadors and industry experts. They give attendees deeper insight into tasting notes, production techniques, and rare releases. Whisky lovers seeking elevated access can opt for the “Gold Circle” ticket tier. It offers exclusive tastings and limited-edition whiskies not available to general ticket holders.
The event also features the Star Bar, a hub for cocktail creativity. Top bartenders — both local and international — will showcase innovative whisky cocktails. Pop-up food stations will provide pairings to complement the drinks. The Lifestyle Boutique will also be back, offering rare bottles, accessories, and whisky-related goods.
After many challenging years for Lebanon’s hospitality industry, Whisky Live Beirut feels especially significant. It is more than a tasting event. It is a celebration of culture, craftsmanship, and community. Visitors gather to share a love for whisky in a city that knows how to raise a glass.
RESTAURANT IN KSA |
CHOTTO MATTE
A BOLD FUSION IN RIYADH
Since its grand debut in January 2025, Chotto Matte Riyadh has swiftly positioned itself as a culinary landmark in KAFD, offering bold Japanese-Peruvian (Nikkei) flavors within a dynamic, design-led setting.
The venue is a feast for the senses, blending urban sophistication with natural motifs. Its bold interiors—designed by London’s Superfutures—feature lava-stone elements, Shou Sugi Ban wood, plush greenery, and striking graffiti by street artist Big Moe, all under a mirrored ceiling that echoes the angular architecture of Riyadh’s skyline.
At the core of the experience is Nikkei cuisine, artfully interpreted by Executive Chef Jordan Sclare. Signature highlights include tuna tataki with truffle ponzu, black cod ají miso, flame-seared wagyu with yuzu soy, and spicy yellowtail sashimi—all celebrated for their depth and presentation. The theatrical open sushi counter and robata grill amplify the ambiance, while innovative mocktails crafted to pair with the menu complete the indulgence.
From stylish mocktails and dramatic plating to deep cultural roots and an energetic soundtrack, Chotto Matte delivers a polished, immersive dining experience—one that speaks to both Riyadh’s evolving culinary scene and the bold spirit of Nikkei cuisine.
Type of Cuisine: Nikkei cuisine.
Recommended dishes: black cod aji miso, truffled avocado roll, and lomo a la parrilla.
Address: 7229, Riyadh 13519, Saudi ArabiaAl Aqiq, Riyadh 13519, Saudi Arabia
More restaurants to discover in KSA
RESTAURANT IN LEBANON |
YAMMA
BEIRUT’S NEW SOUND OF THE NIGHT
Beirut’s nightlife has a new rhythm, and it’s rising from the rooftop of Em Sherif founders. Yamma, the city’s newest cultural and musical destination, is the brainchild of the founders of Em Sherif and award-winning DJ/ Producer, Rodge. Together, they’ve created more than just a venue—it’s an experience where sound, flavor, and energy collide.
Unlike traditional nightlife spots, Yamma doesn’t fit neatly into a category. It’s not just a bar, not quite a restaurant—it’s a club of culture, where oriental flair meets modern beats. Each evening unfolds like a musical journey: the night begins with live bands, filling the air with vibrant performances, before seamlessly transitioning into late-night DJ sets. With Rodge curating the music direction, guests are promised a night where the soundtrack evolves with the crowd, setting the tone for unforgettable memories.
Of course, no night is complete without flavor. Drawing on the founders of Em Sherif’s culinary legacy, Yamma offers a menu of signature bites designed for sharing. Add to that a dynamic bar serving creative cocktails, and you have the perfect pairing of taste and atmosphere.
With its unique blend of live music, Rodge’s signature sets, and Em Sherif’s unmistakable touch, Yamma is redefining nightlife in Beirut—offering a space where tradition meets modernity, and where every night is a story waiting to be lived.
Type of Cuisine: International cuisine.
Recommended dishes: popcorn falafel, sujuk arayes, wagyu kebab sliders, and shrimp osmalieh.
Address: Warwick Palm Beach Hotel, Beirut
OTHER RECOMMENDED RESTAURANTS IN LEBANON
Behind the flavors of Hilton Dead Sea is Executive Chef Anas Abudula, a chef whose journey spans five-star hotels in Jordan, international restaurants in the UAE, and collaborations with Michelin-starred chefs. We sat down with him to talk about his beginnings, his philosophy on food, and his upcoming plans.
What was your inspiration to become a chef?
Actually, my first inspiration came when I started as a dishwasher at 15 years old. I’ve been doing this for 35 years now. Two female chefs noticed the young talent in me and encouraged me to go to culinary school in New York. They were really the ones who inspired me. After that, I spent some time taking care of my mom, and then decided to travel the world and work in Michelin-starred restaurants. One night, I got a phone call from the Abu Dhabi Four Seasons saying, “Yalla habibi, come to Abu Dhabi.” That was nine years ago — I came, I fell in love, and I don’t think I ever want to leave.
What’s your favorite dish to make?
Honestly? Ramen noodles. I love ramen noodles. But chefs — we cook for kings and eat like dogs. I also really love cooking steak and classic food. What I enjoy the most, though, is going to someone’s house and having their mom or grandma cook for me. Experiencing their cuisine is something really special.
What advice would you give to young aspiring chefs?
This is an amazing industry. You can travel the world, you get to taste so many different foods. Yes, it comes with pressure, but once you reach a certain level, you get incredible opportunities — like flying to Jordan for a food festival. It’s a career worth pursuing if you have the passion.
Do you have any current projects or plans?
Yes, I’m running a Michelin-rated steakhouse and we’re always working on new menus and projects. On the side, I have a little “toy” that I really enjoy — a food truck. It’s kind of my habibi. I get to experiment with different steaks, sandwiches, and American classics like Reubens and Philly cheesesteaks. It’s a fun side gig where I get to play around creatively.
MEET OTHER CHEFS
TABLE ETIQUETTE: HOW TO ARRANGE AND USE CUTLERY WITH CONFIDENCE
When we receive an invitation or host a special dinner, one of the first questions that comes to mind is: How should the table be arranged? Closely followed by: What is the correct order to use the cutlery and plates? While these concerns may feel overwhelming, the truth is that both questions have one simple answer rooted in the basics of dining etiquette.
BY JANA ZAHDEH, FOUNDER OF SCHOOL OF ETIQUETTE
The BMW method
A simple way to orient yourself at the table is to remember the BMW method:
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B for bread (on your left),
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M for main dish (in the center),
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W for water (on your right).
This method prevents confusion about which plate or glass belongs to you and provides a foundation for correct table settings.
The outside-in rule
The second golden rule of dining etiquette is: always use cutlery from the outside in, and from the top down. The utensils placed farthest from your plate are for the first course, while those closest to the plate are reserved for the main dish. Dessert cutlery is usually set above the plate horizontally or brought in later.
Course by course
Let’s imagine a dinner with four courses:
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Soup
The soup spoon is placed on the far right, making it the first item to use. The soup bowl rests neatly on a small plate in the center. -
Appetizer
After the soup is cleared, the appetizer is served. Here, you use the smaller fork and knife, positioned just inside of the soup spoon and outer fork. Once finished, the cutlery is cleared away to maintain a tidy table. -
Main Dish
The larger fork and knife remain closest to the plate and are reserved for the main course. Their size and weight are ideal for handling the centerpiece of the meal. -
Dessert
For dessert, everything used for earlier courses is removed. A small plate is placed with a fork and spoon, either laid out above the dinner plate from the start or provided with the dish. Cleanliness and simplicity are key to ending the meal gracefully.
Cleanliness and order
Beyond cutlery and placement, fine dining etiquette emphasizes the appearance of the table. After each course, plates and utensils should be cleared, leaving a clean surface for the next stage of the meal. Each course should feel like a fresh experience.
Why etiquette matters
Fine dining etiquette is not about memorizing stiff rules. Instead, it creates an atmosphere of elegance, order, and comfort. By following the BMW method, using cutlery from the outside in, and keeping the table neat, you not only feel confident but also show respect to your hosts and guests.
Mastering these basics ensures that dining becomes less about worry and more about enjoyment, the way it’s meant to be.
RECOMMENDED BOOK |
APPETITE FOR FREDOM BY MARIA Y. OROSA
Published by Ige Ramos
Spanning over 700 recipes, the book reflects Maria Y. Orosa’s visionary approach to harnessing local ingredients—turning cassava into flour, bananas into ketchup, soybeans into protein-rich Soyalac, and rice bran into vitamin-laden “darak” cookies—to combat malnutrition and food insecurity.
Maria Orosa’s innovations weren’t just culinary—they were acts of survival and resistance. During World War II, she smuggled her nutrient-dense creations into internment camps and guerrilla forces using hollow bamboo tubes, helping to sustain countless lives under dire conditions.
This edition also includes insightful essays that provide context to her life and enduring legacy. It underscores her pivotal role as a pioneer in Philippine food science, a champion of self-sufficiency, and a symbol of patriotism. As noted in one reflective passage, she “first showed us the way toward self-sufficiency in food, and… proved that courage and patriotism are no empty words.”
Published by Ige Ramos Design Studio in 2021 and spanning some 303–304 pages, the hardcover edition showcases vibrant design and detailed documentation, including glossaries and indexes.
RECOMMENDED BOOKS
Behind the flavors of Hilton Dead Sea is Executive Chef Anas Abudula, a chef whose journey spans five-star hotels in Jordan, international restaurants in the UAE, and collaborations with Michelin-starred chefs. We sat down with him to talk about his beginnings, his philosophy on food, and his upcoming plans.
Tell us about your culinary journey
Honestly, it started in my childhood. I graduated from the Royal Academy of Cuisine in 2012 and began my professional career in Jordan, working at a five-star hotel. After that, I moved to the United Arab Emirates, where I had the chance to work in both fine-dining restaurants and international hotels alongside Michelin-starred chefs. Eventually, I returned to Jordan, and now I’m the executive chef at Hilton Dead Sea Resort and Spa.
What’s your favorite dish to cook?
There are many challenges in this field. But rather than focusing on the difficulties, I try to see them as opportunities to create something memorable. I don’t tie myself to one specific cuisine—I see my role as crafting experiences through taste and flavor. Of course, I’m passionate about elevating Jordanian cuisine to a contemporary level, but if I had to pick a personal favorite dish, it would be parmigiana di melanzane.
What are three ingredients you can’t live without in your kitchen?
That’s a tricky one. But I’d say cloves, because I love pairing and layering flavors; butter, for the richness it brings; and olive oil, which is essential in so many dishes.
What advice would you give to young chefs starting their careers?
Be patient, stay curious, and don’t limit yourself to just cooking—you need to understand the culture, the story, and the emotion behind food. Work hard, be willing to learn, and always push yourself to create something that leaves an impression.
What are your future plans? Do you have any upcoming projects?
Yes, absolutely. Right now, we’re focusing on sustainability in our kitchens. That means working hard to reduce food waste, thanks in part to new systems we’re implementing with Weno. We’re also moving toward clean energy kitchens, which is part of Hilton’s global approach. It’s exciting to be part of a movement that’s not just about great food, but also about responsibility to the environment.
MEET OTHER CHEFS
