Hotels turn bingsu into summer's splurge
From edible gold to champagne pairings, Seoul's hotels are racing to outdo each other on a summer staple.
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Why Mazlum Topcu says hospitality’s era of “doing everything” is ending
For Mazlum Topcu, co-founder of The Banc at Renaissance Business Bay, the next phase of hospitality growth will not be defined by how much a venue offers — but by how clearly it knows what it stands for. As the industry looks ahead to 2026, Topcu…
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India’s luxury hotels are putting chefs’ roots on the menu
Behind each dish is a childhood kitchen. Luxury hotels are now drawing on the memories and hometown wisdom of chefs to create regional popups inspired by home
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We need to eat more dessert. Ozempic is crushing the hospitality industry
“We’re definitely noticing an Ozempic effect,” the chef Stevie Parle told me recently. He was talking about planning the menu for Town, his new restaurant in Covent Garden.
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Top French chef bans Michelin Guide inspectors from his new restaurant
Five years ago he took the prestigious Michelin Guide to court and lost over an unfavorable review of a controversial soufflé. Now French chef Marc Veyrat has launched a fresh salvo against the fine-dining bible, banning its inspectors from his new…
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US National Restaurant Association menu trend forecast 2025
The (US) National Restaurant Association’s 2025 What’s Hot Culinary Forecast is here, revealing top trends set to shape the nation’s menus with a fresh focus on flavour, wellness, and sustainability.
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How the culinary tourism boom is driving hotels and resorts to hire world-class chefs
As more travellers are choosing destinations based on their culinary appeal, hotels and resorts are hiring world-class chefs to create unique dining experiences and enhance their brand, writes Ashish Tiwari, Executive Chef at ANDAAZ Banquets and…
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