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Meet Shahzad Bhatti, CEO of TheCoKitchen, a dark kitchen (cloud share kitchen), enabling new entrepreneurs to invent their new recipes at a lower cost and with the highest quality equipment.
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Read about the journey of turning an F&B concept into bricks and mortar reality, his approach to leadership and a snapshot of the hottest industry trends.
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Read more on the importance of world-class yet home-grown concepts, digitising processes to operate more sustainably and staying true to traditional cooking methods.
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Read more on what it means to be a food & beverage innovator and what it takes to bring a restaurant concept to life.
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Read more on the invaluable experience of Antoine Pravin and his views on what it means to be a food & drinks (or formerly beverage) director in the bubbling MENA's region.
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Meet Moritz Neumann, Culinary Director at JW Marriott Marquis, showing us what is happening behind the scene of a restaurant, from an operation to a sustainable approach.
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Learn more about what the behind-the-scenes of a fine-dining 2 michelin star restaurant, the level of dedication, passion and hard work it takes to work for such a prestigious institution.
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