50 FHS WORLD 2025 TOASTS EXCELLENCE, INNOVATION AND ACHIEVEMENT
As the hospitality community gathered in Dubai for the 20th edition of Future Hospitality Summit (FHS) World, the event concluded with a celebration that encapsulated its purpose
54 TEN LIFE LESSONS FROM CHEF SARADHI DAKARA UAE Home-Grown Culinary Success Story and Founder of Stellar Society Group Shares the Lessons He’s Learned Working His Way Up Dubai’s Culinary World
60 FUTURE-PROOF HOSPITALITY From Guest Experience to Experience Ecosystem
62 GULFOOD MANUFACTURING 2025 WRAP-UP Innovation, sustainability, and collaboration headline this year’s event in Dubai
26 A NEW COURSE FOR REGIONAL GROWTH BEGINS
The Gulf Unites for the Future of Cruise Tourism: Cruise Saudi and Qatar join the alliance founded by Dubai, Abu Dhabi, Bahrain and Oman, reinforcing the Arabian Gulf’s position as a premier global cruise destination
30 WHY FLEXIBLE WORK COULD BE HOSPITALITY’S MOST VALUABLE ASSET
Nina Petridis, General Manager, Radisson RED Hotel Dubai Silicon Oasis
32 UNMISTAKABLY CÉ LA VI
From Singapore to London, CÉ LA VI’s co-founder shares how the brand keeps its soul while scaling the skies
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Contributors
Hospitality Voices This Month
CHEF SARADHI DAKARA
“The first thing I learned in culinary school was mise en place, which means ‘everything in its place’.”
JONATHAN WORSLEY, Chairman of The Bench, the organiser of FHS World
“FHS Awards celebrate the exceptional and the innovative, spotlighting the luminaries shaping our industry’s tomorrow.”
“If we want our guests to feel cared for, our team has to feel cared for first.”
01 03 02 04
HARRY APOSTOLIDES, Co-Founder and Group CEO, Cé La Vi
“This rhythm keeps teams aligned to one heartbeat while sharing best practices quickly and elevating execution everywhere.”
NINA PETRIDIS, General Manager, Radisson RED Hotel Dubai Silicon Oasis
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I’m tired, and it’s not just me. Everyone in our space that I’ve met over the past two months has echoed the same sentiment back to me.
It’s been a long year, the kind that tested corners of my mind and body I didn’t know existed. It aggressively forced me to prioritise health and wellbeing while throwing in some personal scares that stopped everything in its tracks. And yet, life didn’t pause. There was work, friends, traffic (so much traffic!), deadlines, mishaps, moments of joy, and flashes of success.
It’s only November, but somehow, we’ve already lived a decade in this year, and I’m not even sure how we got here so fast.
Still, here we are. The terraces are open, the air is cooler, and the city feels alive. So, if you’re tired too, let’s be tired together as we brace ourselves for the big bang that is Q4. Because in this part of the world, winter doesn’t mean slowing down; it means turning up. The BBQs are coming out, the playlists are ready, and the season’s biggest celebrations are about to begin.
The final STRETCH
Among them, our Leaders in F&B Awards, the final event of the year and our biggest celebration of all. It’s where the industry comes together to honour not just excellence, but endurance: the chefs, GMs, brands, and visionaries who’ve carried hospitality through another transformative year. This issue is our warm-up to that moment.
Inside, we spotlight the stories shaping the region’s next chapter, from Cruise Arabia’s expansion, steering Gulf tourism into new waters, to the UAE’s $6 billion Africa tourism investment plan that underscores how interconnected our future has become. As an African, these partnerships hold a quiet meaning for me, in the shared ambition of growth, connection, and possibility that I cannot wait to see in my lifetime.
We also explore innovation and inspiration across Gulfood Manufacturing, FHS World 2025, and the return of the MICHELIN Guide Food Festival Abu Dhabi, each proving that creativity and collaboration remain the heartbeat of this region’s hospitality story. So, here’s to the final stretch: to long days, late nights, and the magic that happens when exhaustion meets excitement. We made it through the hard parts. Now, let’s finish beautifully.
SEYMONE L MOODLEY EDITOR-IN-CHIEF seymone@bncpublishing.net
Seymone Leigh Moodley seymonemoodley
Celebrate the season in the heart of Dubai, where modern comfort meets Arabian charm Enjoy festive feasts, joyful gatherings, and golden moments of togetherness
ACCOR EXPANDS ITS LUXURY PORTFOLIO IN SAUDI ARABIA WITH THE SIGNING OF SOFITEL
JABAL OMAR
MAKKAH
MODON HOSPITALITY LAUNCHES OLYMPIA
RESORT ABU DHABI, A NEW ACTIVE LIFESTYLE
EXPERIENCE ON HUDAYRIYAT ISLAND
Modon Hospitality, the specialist hospitality arm of Modon Holding, has announced the launch of a luxury active lifestyle resort, the Olympia Resort Abu Dhabi.
Modon Hospitality owns, operates, and manages a select portfolio of hotels, restaurants, clubs, and lifestyle destinations in the UAE, across the region and worldwide. With more than 28 assets and over 150 dining experiences across five countries, Modon Hospitality combines global expertise and versatility with Abu Dhabi’s vision to deliver memorable experiences fuelled by purpose, precision, and passion.
Accor, a global leader in hospitality, is pleased to announce the signing of Sofitel Jabal Omar Makkah, a landmark property located in the heart of Makkah, within walking distance of the holy mosque.
Set to open in 2026, this hotel will be the largest Sofitel property in the world, with 1,141 rooms and suites.
ALEPH HOSPITALITY AND HILTON TO OPEN KENYA’S FIRST TAPESTRY COLLECTION BY HILTON HOTEL
Aleph Hospitality, the largest independent hospitality management company in the Middle East and Africa, has signed a management contract for the first Tapestry by Hilton branded hotel in Kenya with owner AVA Hotel Limited, further solidifying the company’s position as a leading hotel operator in Kenya and the region.
Mandarin Oriental will bring a new dimension of luxury hospitality to Dubai with the introduction of Mandarin Oriental Jumeirah Golf Estates, Dubai, the Group’s first dedicated golf resort with branded residences and its third property in the city.
Opening in 2030, the resort will be uniquely positioned within the prestigious Jumeirah Golf Estates, the Next Chapter. Designed not only as a destination for golf enthusiasts, it will also place a strong focus on wellness for both guests and resident owners, creating a sanctuary where space, well-being and nature meet.
Located in the south-western part of Dubai, the resort is envisioned as an elevated tranquil escape.
MANDARIN ORIENTAL TO OPEN ITS FIRST GOLF RESORT WITH BRANDED RESIDENCES IN DUBAI
COCA-COLA MIDDLE EAST APPOINTS MANUEL BURGOS AS VICE PRESIDENT & GENERAL MANAGER FOR THE MIDDLE EAST
Coca-Cola Middle East has announced the appointment of Manuel Burgos as Vice President and General Manager for the Middle East.
Burgos brings more than 16 years of experience across franchise management, commercial strategy and operational leadership within the Coca-Cola system.
As Vice President & General Manager for the Middle East, Burgos will oversee CocaCola’s strategic priorities and franchise partnerships across the region, focusing on sustainable growth, market execution and long-term value creation.
SUNSET HOSPITALITY GROUP CHAMPIONS SUSTAINABILITY IN HOSPITALITY WITH ISO 14001 AND ISO 26000 CERTIFICATIONS
Sunset Hospitality Group (SHG), a leading global lifestyle hospitality operator, has officially received certification in ISO 14001 (Environmental Management System) and ISO 26000 (Social Responsibility), marking a major milestone in its commitment to responsible and sustainable business practices.
This achievement reflects SHG’s structured approach to environmental management and social responsibility and comes as the Group reports a 100% completion rate for its sustainability initiatives in September 2025, demonstrating measurable progress across key areas of its ESG roadmap.
THE FIRST GROUP HOSPITALITY APPOINTS KHALED EL SHARBATLY AS DIRECTOR
OF GUEST ENGAGEMENT
The First Group Hospitality is delighted to announce the appointment of Khaled El Sharbatly as Director of Guest Engagement.
An experienced business leader with over 25 years in customer engagement, sales, reservations, and front office roles with leading hotel brands across the Middle East and Africa, El Sharbatly joins The First Group Hospitality after 15 years with Marriott International, where he held multiple leadership positions.
Most recently, he led the company’s Dubai Customer Engagement Centre (CEC), overseeing central reservations operations for nearly 70 hotels in the UAE and Saudi Arabia.
MARJAN AND RAK HOSPITALITY HOLDING ANNOUNCE LANDMARK MERGER TO SHAPE THE FUTURE OF RAS AL KHAIMAH AS A GLOBAL DESTINATION FOR LIFESTYLE AND INVESTMENT
Marjan, the master developer of freehold properties in Ras Al Khaimah, and RAK Hospitality Holding (RAKHH), the government-owned investment and development arm in the Emirate, have announced a landmark strategic merger to create a unified entity operating under Marjan.
This strategic merger combines world-class hospitality expertise with visionary land development strategies to form a dynamic, future-ready organisation. Marjan will now fully integrate real estate development, hospitality operations and lifestyle experiences under one umbrella.
ALL EYES ON AFRICA
UAE ANNOUNCES $6 BILLION TOURISM INVESTMENT PUSH
As Africa records the fastest tourism growth rate in the world, the United Arab Emirates (UAE) has announced a bold $6 billion investment into the continent’s travel and hospitality sector, a move that signals both economic confidence and a deepening of UAE–Africa ties. The initiative, expected to create more than 70,000 new jobs, marks one of the largest tourism investment commitments ever made by the Emirates outside the region.
The announcement came during the UAE Africa Tourism Investment Summit 2025 in Dubai, an event that underscored how Africa’s tourism story is being rewritten, with the UAE playing a defining role in its next chapter.
A Vision Rooted in Partnership
Held under the patronage of His Highness Sheikh Mohammed bin Rashid Al Maktoum, Vice President and Prime Minister of the UAE and Ruler of Dubai, the summit was organised by the UAE Ministry of Economy and Tourism in partnership with The Bench as part of Future Hospitality Summit (FHS) World 2025.
The gathering drew senior government officials, ministers, global investors, and private sector leaders from across both regions, signalling the growing interdependence between Africa’s tourism growth potential and the UAE’s global investment strategy.
Discussions centred around identifying key areas for collaboration, including tourism infrastructure, aviation, logistics, and digital innovation, as well as fostering partnerships between governments and the private sector to drive inclusive, sustainable growth.
On the sidelines, a high-level ministerial roundtable led by H.E. Abdulla bin Touq Al Marri, UAE Minister of Economy and Tourism, brought together ministers from over 20 African nations. The meeting concluded with a joint ministerial statement outlining a shared roadmap for collaboration in the tourism, hospitality and creative industries.
A Defining Moment for UAE–Africa Relations
“Today, the UAE and Africa stand at a pivotal moment in developing a resilient and sustainable tourism sector,” said H.E. Abdulla bin Touq Al Marri in his opening remarks.
He highlighted that the newly launched investment mapping framework features diverse projects across aviation, logistics, infrastructure, and the digital economy, with a combined value of approximately $6 billion and the potential to generate 70,000 jobs.
H.H. SHEIKH MOHAMMED BIN
RASHID AL MAKTOUM, Vice President and Prime Minister of the UAE and Ruler of Dubai
“Africa is home to a wealth of rich and diverse tourism assets, from coastal resorts and pristine beaches to cultural, heritage, and historical landmarks,” he said. “These unique features present vast opportunities for the UAE business community and serve as a vital gateway for investment and expansion across various tourism activities.”
For the UAE, which has positioned itself as a global hub for trade, tourism, and innovation, the initiative represents more than a financial transaction, it’s a strategic alignment
with Africa’s long-term growth. The continent’s population is expected to surpass 1.7 billion by 2030, and tourism already accounts for around 8% of total employment in several key markets. With the UAE’s expertise in aviation, infrastructure, and sustainable tourism, this collaboration could accelerate Africa’s transition from an emerging to a leading tourism economy.
Unlocking Africa’s Tourism Potential
The ministerial statement issued at the summit under-
scored several shared priorities: improving tourism infrastructure, expanding air connectivity, and advancing green and inclusive growth. It also called for enhanced SME participation, greater investment in digital transformation, and the creation of cross-border tourism corridors that make it easier for travellers to move seamlessly across regions.
The commitment builds on a decade of growing UAE investment across Africa. Emirates and Etihad Airways have long been instrumental in connecting African destinations to global markets. Meanwhile, UAE-based developers and hospitality groups, from Emaar Hospitality and Rotana to Jumeirah Group have increasingly turned their attention to African markets such as Egypt, Morocco, and South Africa, where tourism diversification and infrastructure projects are rapidly expanding.
According to the World Travel & Tourism Council (WTTC), Africa’s travel and tourism sector grew by over 17% in 2024, outpacing every other region globally. The continent is projected to attract more than 90 million international visitors annually by 2030, driven by improved air access, digital innovation and rising intra-African travel.
By aligning its investment strategy with this trajectory, the UAE is effectively positioning itself as both a catalyst and a partner in Africa’s transformation.
A Platform for Real Action
The UAE Africa Tourism Investment Summit was not merely symbolic; it was a working platform for dealmaking and collaboration. Delegates engaged in targeted discussions on financing mechanisms, PPP (public-private partnership) models, and capacity-building initiatives aimed at strengthening local tourism ecosystems.
“Today, the UAE and Africa stand at a pivotal moment in developing a resilient and sustainable tourism sector.
H.E. ABDULLA BIN TOUQ AL MARRI, UAE Minister of Economy and Tourism
“As we unpack the $6 billion Investment Plan, our focus will be on turning this framework into real projects, partnerships, and opportunities that deliver lasting impact for Africa’s tourism economy.
ROY BANNISTER, Head of Strategic Partnerships for Africa at The Bench
Industry stakeholders described the event as “a turning point,” noting that it provided a rare opportunity for governments and investors to co-create solutions instead of operating in silos.
For African nations, access to UAE investment and expertise could accelerate key infrastructure projects, from airports and resorts to digital tourism hubs while also supporting the creation of jobs, training, and entrepreneurship opportunities within local communities.
For UAE investors, the continent offers vast untapped potential, a young workforce, rich natural and cultural assets, and growing consumer demand. As several participants noted, the goal is not to replicate Dubai’s model, but to localise its lessons: build sustainably, design authentically and prioritise people as much as profits.
From Dubai to the World: The Road to FHS Africa 2026 Building on the success of the Dubai summit, all eyes now turn to Future Hospitality Summit Africa (FHS Africa 2026), the continent’s next major platform for investment and collaboration.
Set to convene senior policymakers, developers, operators, and investors, FHS Africa will serve as the followthrough moment for the $6 billion plan, transforming announcements into tangible projects and partnerships.
“FHS Africa will play a pivotal role in shaping the future of hospitality investment across the continent,” said Roy Bannister, Head of Strategic Partnerships for Africa at The Bench. “As we unpack the $6 billion Investment
Plan, our focus will be on turning this framework into real projects, partnerships, and opportunities that deliver lasting impact for Africa’s tourism economy.”
The 2026 edition will aim to connect regional tourism boards, global investors, and UAE enterprises through practical investment sessions, matchmaking opportunities, and deal-signing ceremonies.
Beyond investment, FHS Africa will spotlight sustainability, innovation, and youth empowerment, themes that are rapidly redefining Africa’s tourism narrative. From smart hospitality solutions to community-based tourism initiatives, the forum will showcase how Africa is moving from potential to performance.
A Shared Future
As the UAE extends its global tourism footprint, its engagement with Africa reflects a broader vision, one rooted in connectivity, cooperation and collective prosperity.
The $6 billion commitment is not just about building hotels, resorts, or airports. It is about building bridges, economic, cultural, and human.
With this partnership, the UAE and Africa are poised to chart a new course for global tourism: one that is inclusive, sustainable and grounded in mutual growth. And as the world watches this partnership unfold, one thing is clear, the next chapter of global hospitality may well be written in Africa, with the UAE as both investor and ally.
Distributed by APO Group on behalf of Future Hospitality Summit Africa (FHS Africa)
Where the $6 Billion Might Go
Mapping the UAE’s Tourism Investment Priorities Across Africa
Editor’s note: The countries and focus areas below are inferred from existing UAE–Africa partnerships, trade patterns, and tourism growth trends; official allocations have not yet been announced.
As part of the new UAE–Africa Tourism Investment Framework announced in Dubai, more than 20 African nations are expected to benefit from a $6 billion investment pipeline spanning aviation, hospitality, infrastructure, and digital innovation. While the summit revealed no specific allocations, current partnerships suggest the following likely focus regions:
North Africa
Likely countries: Egypt | Morocco | Tunisia
Focus: Luxury resorts, heritage tourism, and coastal infrastructure.
UAE developers such as Emaar and Aldar already have major footprints here; new funding could support Red Sea, Casablanca, and Sahara-desert tourism corridors.
East Africa
Likely countries: Kenya | Tanzania | Rwanda | Ethiopia
Focus: Aviation links and eco-tourism development. Expect investment in airport upgrades, safari circuits, and conservation-aligned lodges, alongside stronger flydubai and Emirates connectivity.
West Africa
Likely countries: Nigeria | Ghana | Senegal
Focus: Business travel and cultural tourism.
New business hotels, MICE venues, and logistics hubs could emerge as UAE investors tap West Africa’s rising urban economies.
Southern Africa
Likely countries: South Africa | Namibia | Mauritius | Seychelles
Focus: Hospitality brands and tourism tech. Partnerships may centre on hotel management deals, digital booking ecosystems, and culinary or wellness-tourism collaborations.
Pan-African Priorities
> Air connectivity: new routes and cargo-tourism corridors
> Sustainability: green hotels and renewable infrastructure
> SME empowerment: local supply-chain integration
> Digital innovation: smart-tourism and data platforms
> Human capital: training up to 70, 000 people in tourism and hospitality
FOR REGIONAL GROWTH A NEW COURSE FOR BEGINS
The Gulf Unites for the Future of Cruise Tourism: Cruise Saudi and Qatar join the alliance founded by Dubai, Abu Dhabi, Bahrain and Oman, reinforcing the Arabian Gulf’s position as a premier global cruise destination.
The Arabian Gulf’s cruise sector is charting new waters with the announcement that Cruise Saudi and Qatar Tourism have officially joined the Cruise Arabia Alliance, a regional partnership created to drive collaboration and strengthen the Gulf’s presence on the global cruise map.
Launched in March 2024 by Dubai, Abu Dhabi, Bahrain and Oman, the alliance was designed to connect destinations across the Gulf through shared marketing, infrastructure investment, and integrated guest experiences. The addition of Saudi Arabia and Qatar marks a defining moment for the partnership, one that promises greater connectivity, broader reach, and a unified strategy to unlock the region’s full potential as a worldclass cruise hub.
The expansion was formally announced in November this year at the World Travel Market (WTM) London 2025, where representatives from all six destinations gathered to sign a Memorandum of Understanding (MoU), reaffirming their shared commitment to growing the region’s cruise industry through collaboration, innovation and sustainability.
A Shared Vision for Seamless Journeys
At its core, the Cruise Arabia Alliance seeks to promote the Arabian Gulf as a unified, interconnected cruise region.
From the futuristic skyline of Dubai to the historic souqs of Muscat and the new Red Sea ports of Saudi Arabia, the alliance creates a platform for cruise lines and travellers alike to experience multiple destinations across one seamless itinerary.
Under the MoU signed at WTM London, members committed to enhancing operational standards, aligning marketing efforts, and supporting investments that improve port infrastructure, passenger terminals, and accessibility across the region.
Together, the six partners are pursuing a shared ambition: to make the Middle East a leading global destination for cruise tourism, one recognised for its innovation, sustainability and warm hospitality.
Strength in Collaboration
Representatives from each destination highlighted the power of regional cooperation and its potential to transform the cruise landscape.
His Excellency Saleh Mohamed Al Geziry, Director General of Tourism at the Department of Culture and Tourism-Abu Dhabi, reaffirmed Abu Dhabi’s longstanding role as a founding member of the alliance:
“This expanded alliance empowers us to achieve global recognition and strengthen Abu Dhabi’s position as a leading hub for cruise travel, while also supporting our wider vision to build a year-round destination defined by culture, hospitality and authentic experiences.”
From Dubai, His Excellency Issam Kazim, CEO of the Dubai Corporation for Tourism and Commerce Marketing (DCTCM), emphasised that the expansion aligns with the emirate’s long-term economic goals:
“Cruise tourism continues to play a pivotal role in the growth of Dubai’s tourism sector, advancing the goals of the Dubai Economic Agenda D33 to further consolidate Dubai’s position as a leading global city for business and leisure. The inclusion of Saudi Arabia and Qatar highlights how strategic collaboration leads to shared success, collectively amplifying our strengths, from world-class connectivity to curated guest experiences.”
For Oman, which boasts one of the region’s most scenic coastal cruise stops, His Excellency Azzan bin Qassim Al Busaidi, Undersecretary of the Ministry of Heritage and Tourism, welcomed the opportunity to deepen ties with neighbouring markets:
“Enhancing cooperation and strengthening alliances within Cruise Arabia provides Oman’s cruise sector with strong and efficient foundations. Together, we will deliver distinctive programs and tourism experiences that showcase a variety of products catering to different traveller preferences.”
Saudi Arabia and Qatar Set Sail
For Cruise Saudi, joining Cruise Arabia represents a key step in delivering on the Kingdom’s Vision 2030 ambitions, to position the Red Sea and Arabian Gulf as dual gateways for global cruise traffic.
Lars Clasen, CEO of Cruise Saudi, said: “This partnership is a critical component of our strategy to create a thriving cruise ecosystem in Saudi and across the wider region. By joining forces with Cruise Arabia, we strengthen our collective ability to attract more cruise lines, enhance guest experiences and contribute to the growth of regional tourism.”
Meanwhile, Omar Al Jaber, Chief of the Tourism Development Sector at Qatar Tourism, highlighted that the alliance supports Qatar’s long-term vision of sustainable tourism growth:
“Through this partnership, we aim to enhance visitor experiences, drive greater connectivity across regional ports, and showcase the richness of our culture, heritage, and hospitality. Qatar continues to invest in cutting-edge infrastructure and seamless travel experiences, and through close regional collaboration, we look forward to welcoming more cruise visitors to discover all that our destination has to offer.”
Advancing Integration and Innovation
Cruise Arabia’s expansion not only broadens its geographic reach but also deepens the alliance’s commitment to sustainable growth and regional integration. By standardising operational practices across ports, from visa facilitation to shore excursion coordination, the alliance seeks to simplify processes for both operators and guests.
This synchronised approach is expected to make the Gulf more appealing to global cruise lines planning multi-country itineraries, extending cruise seasons and increasing pas-
senger volumes. Already, regional terminals have seen record passenger numbers in recent years, with ports in Dubai, Abu Dhabi, and Bahrain handling hundreds of thousands of visitors annually.
The focus is now on scaling these numbers through collaborative marketing, targeted infrastructure upgrades, and product diversification, introducing themed voyages that highlight the region’s heritage, culture and adventure offerings.
Bahrain’s Role in the Unified Strategy
Sara Ahmed Buhiji, CEO of the Bahrain Tourism & Exhibitions Authority, described the expansion as a reflection of the Gulf’s shared ambition to use marine tourism as a driver for economic diversification:
“Regional cooperation among GCC nations reflects a unified vision to strengthen tourism integration and advance marine tourism as a key driver of economic diversification. This partnership builds on the region’s maritime legacy, boosting cruise tourism, hotel occupancy, and related industries, while enhancing visitor experiences through various programs and advancing Bahrain’s Tourism Strategy 2022–2026.”
A Rising Tide for Regional Tourism
Cruise tourism is one of the fastest-growing segments of the global travel industry and the Gulf is emerging as one of its most promising frontiers. The region’s strategic location between Europe, Asia, and Africa gives it a natural advantage, while rising affluence and demand for experiential travel are fuelling the appetite for new itineraries.
The expansion of the Cruise Arabia Alliance, officially announced at WTM London in November 2025, signifies a collective recognition of these opportunities. By pooling resources, expertise, and marketing power, the alliance aims to position the Arabian Gulf as a must-sail region, one that combines modern infrastructure with deep-rooted traditions, and innovation with authenticity.
The Road (and Sea) Ahead
As cruise lines plan future voyages across the Middle East, the Cruise Arabia Alliance will serve as both a commercial and cultural bridge, aligning strategies, sharing data and best practices, and promoting the Gulf as an accessible, sustainable, and world-class destination for ocean travellers.
With Dubai’s modern terminals, Abu Dhabi’s cultural landmarks, Oman’s natural beauty, Bahrain’s maritime heritage, Qatar’s urban sophistication, and Saudi Arabia’s expanding Red Sea ports, the alliance now covers a diverse mix of experiences each distinct, yet part of a greater whole.
Together, these destinations are charting a new course, one where cooperation outpaces competition, and where the Gulf’s shared waters become a gateway to discovery for millions of travellers each year.
“Regional cooperation among GCC nations reflects a unified vision to strengthen tourism integration and advance marine tourism as a key driver of economic diversification.
Gulf Cruise & Tourism Snapshot
Data verified through credible official publications and regional tourism authorities
Cruise Tourism Momentum
700,000+ cruise visitors
184 ship calls recorded at Abu Dhabi Cruise Terminal during the 2022–2023 season, up from 177,000 the previous year.
1.3 million passengers by 2035
Target set by Cruise Saudi as part of Vision 2030’s tourism diversification strategy.
10 cruise-destination ports by 2030
Planned network along the Red Sea and Arabian Gulf to strengthen regional connectivity.
Regional Visitor Growth
18.72 million international visitors arrived in Dubai in 2024 (+9 % year-on-year), reinforcing its position as a global tourism hub.
9.88 million visitors in H1 2025 already recorded for Dubai, a 6 % increase over the same period in 2024.
This figure is an editorial estimation based on verified port data and Cruise Arabia Alliance forecasts, reflecting the combined passenger potential across GCC ports.
Why It Matters
> The Gulf’s ports are operating at new levels of connectivity and collaboration, following the expansion of the Cruise Arabia Alliance.
> Regional tourism spending across the GCC reached US $135.5 billion in 2023, projected to exceed US $223.7 billion by 2034.
> These figures reinforce a unified message: the Gulf’s cruise and tourism economies are sailing toward a decade of integrated, sustainable expansion.
HOSPITALITY’S MOST VALUABLE ASSET WHY FLEXIBLE WORK COULD BE
BY NINA PETRIDIS,
Challenging a centuries-old model
Hospitality has long been an industry of unyielding schedules. Rota systems, long shifts, and “always-on” expectations have been the standard for decades, particularly for guestfacing teams. Hybrid work policies, when they appear at all, are almost exclusively reserved for corporate or back-of-house staff.
But, this August, Radisson RED Dubai Silicon Oasis is breaking the mould with a monthlong wellness trial, giving all managers and supervisors both operational and administrative two additional days off and two workfrom-home days each month.
The move is unprecedented in the regional hospitality sector, not only for its inclusivity but also for its operational boldness. “Hospitality is a people business,” says the hotel’s General Manager, Nina Petridis. “If we want our guests to feel cared for, our team has to feel cared for first,” she adds.
The business case for wellness
This isn’t just goodwill; it’s about competing in a high-stakes market. Tourism accounts for 12% of Dubai’s workforce, with hospitality’s GDP contribution projected to reach AED 195 billion in 2025. By 2030, Dubai is set to add 20,000 hotel rooms as part of the UAE’s drive to attract 40 million annual guests, boosting tourism’s GDP share to AED 450 billion.
Meeting that growth will require 30,000–40,000 additional staff within five years, yet the region faces a talent crisis. Turnover nears one-third annually, driven by low motivation, limited benefits, work-life imbalance, and delayed pay rises, issues cited by 68% of employers.
“Retaining skilled people is no longer an HR challenge, it’s a business imperative,” says Petridis. “Wellness initiatives aren’t an expense; they’re an investment in service quality, reputation and retention.”
GENERAL MANAGER, RADISSON RED HOTEL DUBAI SILICON OASIS
According to Corporate Wellness Magazine, healthier employees lead to lower healthcare costs and fewer sick days, while the World Economic Forum finds that every $1 invested in mental health delivers a $4 return. It’s a compelling case in a region where productivity gains are critical.
Evidence from around the world
Data from the UAE and global markets shows that structured flexibility can deliver measurable business value.
In Sharjah’s government sector, a shift to a four-day work week saw 90% of employees report greater satisfaction, with 86% noting increased productivity and 89.9% citing improved work performance.
Internationally, 4 Day Week Global piloted reduced-hour models across 200+ companies in Ireland, the US, Europe, South Africa, Australia, and New Zealand, with consistently positive results: better mental and physical health, higher life satisfaction, and reduced stress, burnout, and fatigue. A year later, these gains held. Notably, 10–15% of participants said no amount of money would bring them back to a five-day work week. Leaders also reported stronger retention, improved recruitment, reduced sick leave, and, in some cases, revenue growth, rating the trial an average 9/10 after six months.
The future of work in hospitality
If flexible work can succeed in industries like finance and government, why not hospitality? The operational challenge lies in rethinking staffing models, optimising rotas, and using technology to manage coverage without compromising service standards.
While the trial is still in its early stages, Petridis and her team anticipate outcomes aligned with global findings:
“Wellness initiatives aren’t an expense; they’re an investment in service quality, reputation and retention.
stronger engagement, enhanced well-being, improved productivity and a natural flow-on to business efficiency.
“This trial strives to prove that flexibility is possible, even in guest-facing roles,” says Petridis. “The Future of Work conversation shouldn’t leave hospitality behind.”
The implications go far beyond employee morale. In a sector where service quality directly shapes customer loyalty, rested, engaged, and motivated staff can deliver experiences that justify premium pricing and drive repeat business. As tourism competition intensifies in the UAE and globally, that edge will only grow in value.
A call to rethink the status quo
For Petridis, the goal isn’t to prove that one model fits all, but to spark a conversation: What if the hospitality industry could retain more talent, improve service, and boost profitability simply by giving its people more time to rest and recharge?
“A hotel where staff thrive will always be a hotel where guests return,” she says. And in the race to redefine hospitality for the next decade, that may well be the most powerful competitive advantage of all.
Unmistakably
CÉ LA VI
From Singapore to London, CÉ LA VI’s co-founder shares how the brand keeps its soul while scaling the skies
Since co-founding CÉ LA VI in 2010, Harry Apostolides has redefined what a modern lifestyle destination can be, one that effortlessly merges contemporary Asian cuisine, architectural design and worldclass entertainment high above the skylines of the world’s most dynamic cities.
From Singapore to Dubai, Tokyo to Taipei, and now London and Miami, CÉ LA VI has become synonymous with elevated living that is vibrant yet refined, local yet unmistakably its own. Guided by a clear vision and a deep understanding of how people connect through food, music, and atmosphere, Harry has turned CÉ LA VI into a name that transcends geography, embodying the rhythm of each city it calls home.
A seasoned hospitality leader, Harry previously held senior roles with COMO Hotels and Resorts and Crystal Jade Culinary Concepts, experiences that shaped his belief in crafting holistic, multi-sensory environments that evoke emotion as much as excellence. Under his leadership, CÉ LA VI has evolved into a global symbol of sophistication and experiential design.
Today, with new openings in London and Miami, and upcoming projects in Belgrade, Milan, Abu Dhabi, and Mumbai, the brand’s evolution continues at pace. However, while the geography may expand, Harry remains focused on a single principle: keeping the essence consistent. “Every CÉ LA VI should feel distinctly of its city,” he says, “but unmistakably CÉ LA VI.”
HARRY APOSTOLIDES, Co-Founder and Group CEO, CÉ LA VI
When you co-founded CÉ LA VI in 2010, what was the idea you wanted to bring to life?
To create a day-to-night destination that marries memorable Modern Asian cuisine, exceptional service, innovative cocktails, curated music, striking design and sky-high views into one seamless experience. We wanted every venue to feel distinctly of its city, yet unmistakably CÉ LA VI, rooted in Southeast Asian warmth, hospitality and design. Importantly, we set out to seamlessly blend indoor and outdoor spaces, creating an al fresco feel atop Marina Bay Sands that has since become a signature of the brand.
How do you keep the brand’s identity consistent while opening in very different cities?
We follow a 70/30 framework. Seventy percent is nonnegotiable of our Modern Asian culinary identity, service standards, guest journey, design language, and music and lighting ethos. Thirty percent is localised with local producers, flavours, collaborations, art and programming, so each venue is deeply connected to its city, while unmistakably CÉ LA VI.
Our consistency is powered by our people, standards and systems. We run structured training programmes, enable leadership mobility across markets, and maintain tight brand communications through newsletters, performance reviews and cross-market workshops. This rhythm keeps teams aligned to one heartbeat while sharing best practices quickly and elevating execution everywhere.
What was the biggest challenge in taking CÉ LA VI from one rooftop in Singapore to a global name?
Scaling culture and standards without losing soul are the very things that make our brand unique. Regulations, supply chains, and talent pools differ by market, but our constants are people, branding and systems. We’ve invested heavily in training, pre-opening systems, and leadership exchanges so a guest in Singapore, Dubai, Tokyo, Taipei, or London experiences the same CÉ LA VI hospitality heartbeat.
You describe each venue as an “extension of the city’s heartbeat.” How does that play out in practice?
We recreate and amplify the city’s atmosphere inside our venues, channelling the local rhythm into a high-energy destination that both residents and travellers aspire to visit. We partner with local creators, chefs, artists, DJs, spotlight regional produce, and design programming that reflects how the city actually lives. The flavours, the sound, the tempo, all feel authentically of that place, but filtered through the CÉ LA VI lens.
What made London the right choice for your latest opening, and how does it differ from your other locations?
London is one of the world’s most influential hospitality capitals with discerning guests and year-round demand. Our site at Paddington Square is a landmark with superb
connectivity and skyline views. London also demands a true all-day proposition, from business lunches to pretheatre dining and late-night entertainment, so we designed versatile spaces, winterised terraces, and a sharper beverage and music programme tailored to the city’s pace and expectations.
With London and Miami now part of the journey, what’s next on the horizon for CÉ LA VI?
While we’re laser-focused on executing in London and ramping up in Miami, project development is underway for Belgrade, Milan, Abu Dhabi, and Mumbai, with additional opportunities being explored across Asia, Europe, the Middle East, and the United States. Our approach remains selective with fewer, exceptional openings that truly embody the brand and can be executed with precision.
Guests today want more than dinner or drinks. How do you design experiences that truly stay with them?
We design the entire guest journey, from arrival to farewell, through sightlines, pacing, sound, lighting, and signature moments such as chef’s greetings or tableside
presentations. Rotating collaborations, limited-time menus, and immersive programming create reasons to return, while attentive, anticipatory service turns strong moments into lasting memories.
We focus on crafting one-of-a-kind experiences, whether it’s our anniversary celebrations, immersive Halloween themes, Grand Prix pop-ups and afterparties, or festive décor designed to leave a lasting impression. Recently, we hosted a Negroni Week masterclass in Dubai, and we’re excited about many more unique collaborations and partnerships ahead.
CÉ LA VI is famous for being alive day and night. How do you create that 24-hour energy?
We tune each venue to the cadence of the day. Daytime is bright and relaxed; golden hour lifts the tempo; evenings build to high energy with a dynamic bar and music programme. Menus, music, and lighting shift by daypart, guided by detailed playbooks and a rolling experience calendar, from brunches to seasonal takeovers, so the energy stays fresh yet unmistakably CÉ LA VI.
What kind of culture have you tried to build within your teams across the world?
A culture of service excellence and ownership, standardsdriven, guest-obsessed, collaborative, and continuously improving. We back this with training, cross-market mobility, and shared tools so teams grow with the brand and are empowered to anticipate, rather than simply react to, guest needs.
If you could open in any dream city tomorrow, where would it be?
New York. The skyline, diversity, and culinary dialogue make it a natural stage for our day-to-night model.
What do you think CÉ LA VI brings to a city that no one else does?
An elevated lifestyle destination that integrates authentic Modern Asian cuisine, precision service, entertainment, and design, operating from daylight through late night. We carry a consistent brand DNA while allowing each venue to feel locally born. Rather than offering just dining or nightlife, we create an arc of experiences that elevates and reflects the city’s own energy.
NATASHA SIDERIS, CEO & Founder, Tashas Group
“Excellence is not a destination, it’s a journey. The day I stop striving for it is the day my career is over.
NATASHA A Love Story Worth Savouring
From South Africa to Dubai and everywhere in between, a legacy defined by love, people, flavour, and detail.
BY SEYMONE L MOODLEY
There are a few people in hospitality whose energy fills a room before their words do. Natasha Sideris is one of them. Two decades since she opened the doors of the first tashas café in Johannesburg, the founder and CEO of Tashas Group remains a study in grace and grit, a leader who obsesses over details with the same tenderness she reserves for her people.
In September 2025, tashas celebrated its 20-year anniversary, marking a milestone that feels less like a corporate achievement and more like a collective heartbeat. What began as a single neighbourhood café in South Africa has grown into a global hospitality brand with 13 concepts and over 40 locations from the vibrant streets of Dubai to London. Yet, through all that expansion, the essence remains the same: beautiful food, stunning environments, and engaging personal service.
“This is a business of repetition,” Natasha says, echoing a lesson from her father, himself a restaurateur. “It’s about doing the small things right, over and over again. Attention to detail is everything.” That philosophy, the poetry of precision became her compass long before she led a global brand. It’s what grounds her still, ensuring that every new opening, every cappuccino poured, and every guest experience reflects a standard she’s unwilling to compromise.
The Anti-Franchise Franchise
When tashas first arrived in Dubai in 2014, it quietly shifted the city’s dining culture. Its Galleria Mall branch in Jumeirah introduced a new kind of café, premium yet personal, relaxed yet refined. For Natasha, success was never about duplication; it was about distinction.
“I believe one of the reasons we’ve been so well supported is because we never followed the typical cookie-cutter model,” she says. “Each tashas has its own inspiration that informs the interiors and the menu, so every guest gets a unique experience. Behind the scenes, though, our systems and processes are incredibly structured. Without that, we couldn’t deliver the standard we hold ourselves to.”
It’s this paradox, freedom wrapped in discipline, that defines the Tashas Group ethos. Each café feels like a world of
its own, with its own story, mood, and menu. Yet, everything hums with the same DNA: calm energy, natural light, the rustle of linen napkins, and service that feels almost familial.
“Hopefully you never reach a point where a location has lost its magic,” she adds. “If you have, you’ve waited too long. We’re constantly evolving, innovating, and honing. It’s a never-ending process.”
Independence Restored
In 2023, Natasha reclaimed full ownership of Tashas Group after 12 years under Famous Brands, a defining moment that recalibrated her vision. “It was a massive turning point,” she recalls. “Our partnership with Famous Brands brought value especially in embedding systems and processes. But as a large corporate, they couldn’t move
with the agility we needed. The moment we regained our independence, everything shifted. We could move faster, make decisions quickly, and pursue our vision without compromise.”
That regained freedom allowed the brand to accelerate, launching Avli by tashas, Flamingo Room by tashas, Galaxy Bar, and Le Parc by tashas each with its own identity, its own emotion. What ties them together is not a menu or logo, but a sense of intention.
Every concept begins with a feeling. The glamour of Africa inspired Flamingo Room, the soul of Athens became Avli. “Authenticity always comes first,” she says. “We never force it. It begins with an emotion or memory, something that feels true and from there we build a vision that guides everything: food, interiors, music, the smallest details.”
“Both cultures, Greek and South African are known for warmth, but there’s something about South Africans that’s different.
Harmony and the Hard Calls
Running a restaurant, Natasha says, is like conducting an orchestra. “You’re constantly balancing food, design, people, and operations, and something is always at risk of breaking.”
She recalls one such moment vividly, the opening of Avli in Dubai. “We’d invested heavily in equipment to serve souvla, a traditional Greek and Cypriot style of slow-cooked meat. After a few services, I walked in and felt the tension. Guests were waiting too long, the kitchen was under pressure. It wasn’t working. We removed the souvla from the menu, angle-grounded the equipment out of the kitchen, and replaced it with a grill. It was a hard decision, but it worked.”
The lesson? Precision doesn’t mean perfection. It means being unafraid to pivot when something disrupts the rhythm.
Work as Life
In the early years, Natasha wrestled with the myth of balance. “I struggled with the idea of work-life balance until I realised work is life and what a privilege it is to do something you truly love,” she reflects. That philosophy runs through her team culture. If someone feels stretched, they’re supported with extra time off. She leads by example, taking afternoons to recharge, traveling for inspiration, and ensuring that wellness isn’t treated as a corporate checkbox but as a lived value.
“For anyone serious about their career, the scales will always lean toward work,” she says. “But what matters is knowing when to switch off and recharge so you can come back stronger.”
Each year, tashas closes all restaurants for one day to celebrate the entire team, a gesture of gratitude that’s become a ritual. It’s part of a bigger culture of care that defines the group’s longevity.
The Human Thread
That care is reflected in countless success stories. One of Natasha’s favourites is that of Precious Dube, who started as a sculler in South Africa and now runs one of Dubai’s busiest tashas cafés as a General Manager.
“There are so many stories like Precious’s,” Natasha says. “The common catalyst is a mix of individual ambition and a senior team that constantly guides and nurtures. We’re always looking for people within the business who have more potential and doing everything we can to help them grow.”
For Natasha, leadership is less about authority and more about attention, seeing people as whole humans, not just roles.
Roots and Rhythm
While Greek by heritage and South African by birth, Natasha’s heart now beats partly in the UAE, a country she often describes with gratitude and wonder. “Both cultures, Greek and South African are known for warmth,” she says, “but there’s something about South Africans that’s different. There’s a spirit, or gees, that defies explanation. You see it in our restaurants. Our African staff have the most amazing smiles and a way of engaging that’s deeply sincere.”
It’s also why the UAE feels like home: a place that mirrors that spirit of openness and possibility.
As I write this, I can’t help but step out of the narrative for a moment because I meet a lot of people in this industry. I spend my days with the who’s who of F&B, the builders of brands, the faces behind stars and glittering concepts. Yet, on both a professional and personal level, Natasha Sideris is a marvel. She is in love with what she has built, deeply involved with her people, anchored in her roots, and grateful to the city that has been so generous to her, the UAE. The love that she carries within, surrounds her and it isn’t subtle; you can see it, and you can feel it. It’s rare. And it’s so real.
Designing Emotion
For Natasha, design is storytelling. Every new
space begins with an emotion, and that emotion dictates everything, down to the texture of the napkin. Galaxy Bar evokes an elevated, otherworldly mood. Le Parc feels whimsical, chic, and unapologetically French. The newly redesigned tashas Jumeirah, inspired by the quiet romance of an English garden might be her most poetic yet. “This renovation is a love letter to everything tashas stands for,” she says. “It’s about honouring the past while embracing the future.”
The interiors blend warmth with serenity, muted tones, floral touches, intimacy without pretension. It’s proof that evolution doesn’t mean erasing history; it means refining it.
“Precision doesn’t mean perfection. It means being unafraid to pivot when something disrupts the rhythm.
“It’s about doing the small things right, over and over again.
Café Sofi and the Power of Memory
If tashas is Natasha’s public love story, Café Sofi is her private one. Inspired by her late mother, Sophia Electra, it’s a deeply personal concept that debuted in Cape Town this year. “It’s a quiet, serene space, layered with nostalgia,” she says. “It’s unlike anything else in our portfolio.”
The design fuses heritage and modernity, Victorian mouldings, modernist furniture, playful nods to her mother’s loves: cats, leopard print, orchids, dried flowers. Even scent has been considered as part of the sensory experience. “We’re collaborating with artists like Studio H and groups like Soho House to add experiential layers,” Natasha adds. “It’s about creating a place that feels soulful and sensory, in the most honest way.”
The Next Leap
Her creative appetite doesn’t stop there. NALA, the group’s first fast-casual brand, marks a bold new direction. “It’s been our most challenging project so far,” she admits. “It’s a completely new format. The first location in Alserkal is an incubator, we’re constantly evolving the concept, from food and interiors to guest-facing tech.”
NALA is proof that Natasha’s creativity thrives on discomfort. “We know it needs its own dedicated team, a chef, marketing manager, ops manager, consultant to bring the best practices. The core is great: quality ingredients, speed, variety. We’re opening three more locations soon, though I can’t reveal where just yet,” she teases.
Fast, fresh, and beautiful, it’s Tashas Group’s DNA distilled into a new rhythm.
A Dream Materialised
And then there’s Tashas Home, the passion project Natasha has been dreaming about since 2008. “It’s a retail store with a curated collection of homeware products inspired by our concepts, my travels, and my love for beautiful things,” she explains. “If I thought about the constraints, I probably wouldn’t embark on it, but it’s incredibly exciting.”
The first store opens in Cape Town at the end of the year, but she envisions it as a global lifestyle extension of the brand, tactile, thoughtful and personal.
The Arada Partnership
Just weeks before the anniversary, Tashas Group announced an AED 100 million joint venture with Arada, one of the UAE’s most visionary developers. The partnership will see the opening of at least ten new locations across the GCC, including Sharjah, Al Ain, Ras Al Khaimah, Nad Al Sheba, and Dubai, focusing on tashas and Café Sofi.
“Arada is a company that aligns with our values and longterm vision,” Natasha says. “This partnership allows us to bring our brands to new communities while maintaining quality and heart.”
For Arada CEO Ahmed Alkhoshaibi, it’s about shaping community living through hospitality: “Food and beverage is vital to our lifestyle offering. We’re investing in a brand that shares our focus on quality, creativity, and experience.”
The move reflects a broader trend as suburban hubs evolve into lifestyle destinations, tashas continues to expand its cultural footprint while retaining its soul.
Legacy in Motion
Nearly two decades into her journey, Natasha remains tireless. “My career has been about extreme hard work and rallying people around ideas that often seem unreasonable,” she says. “I don’t believe in excuses, and I’ve always been a little maniacal about the details because that’s where the magic lives.”
Her legacy, she hopes, is threefold, for Tashas Group, to prove that hospitality can be both soulful and world-class; for the industry, to remind everyone that restaurants are not just about food, but emotion and connection; and for women leaders, to show that ambition and compassion are not opposites but complements.
“Excellence is not a destination,” she says finally. “It’s a journey. The day I stop striving for it is the day my career is over.”
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CHECKING IN
ME Dubai by Meliá
Walking into ME Dubai feels like stepping into a museum of modern design. Everything about it from the curves of the building to the lines of the furniture, it carries the signature of the late visionary Zaha Hadid. It’s striking, sculptural and feels more like an art installation than a hotel. You don’t come here for warmth; you come here for the wow.
The hotel is located in The Opus by Omniyat, an architectural landmark in the heart of Business Bay. It’s home to 93 rooms and suites, each one a continuation of Hadid’s signature aesthetic, fluid, futuristic, and impossibly sleek. The rooms range from the entry-level Always ME rooms to the Superior ME, Extra Space ME, Studio ME+, and the ultra-luxurious Ultimate ME Suite, complete with a private jacuzzi and city views. Every room is thoughtfully designed and comes with the comforts you expect from a high-end business hotel, rain showers, soaking tubs, plush bedding, sound systems, and intuitive room controls that make the experience as functional as it is beautiful.
The rooms are stunning, functional, well thought out and truly beautiful. Everything feels intentional, from the lighting to the tech controls. It’s the kind of space that makes you want to keep things neat just so you don’t mess up the aesthetic. For me, this is a business hotel built for people who care about design, detail, and being in the middle of everything. There is currently some noticeable construction noise, something to keep in mind if you’re after complete quiet. It also seems a bit rowdy at night on the lower floors, so I’d suggest trying a higher one for a more peaceful stay. The location of the hotel itself is right in Business Bay, surrounded by restaurants, offices, and everything you could possibly need while in Dubai for work. It’s sleek and convenient.
The energy of the hotel is cool, literally and figuratively. It’s beautiful, but a little distant. Staff are efficient, but I found that real attentiveness kicks in once they know who you are. That said, if you like quiet professionalism and a space that feels like it belongs in an architecture magazine, this place nails it.
Beyond its design, ME Dubai also delivers on amenities. The hotel features a heated rooftop pool overlooking the Dubai skyline, a fitness centre fitted with state-of-the-art equipment, and a serene spa offering a range of treatments from deep tissue to aromatherapy and hot stone massages. Everything is polished and purposeful, staying true to the hotel’s identity as a space for creative professionals and business travellers who like their stays stylish and seamless.
ME Dubai is for people who want to work, meet and stay somewhere high-end. For business travellers and design lovers, it’s the perfect fit.
Dinner at L’Entrecôte
I went for dinner at L’Entrecôte , the Parisian classic that now sits comfortably right outside ME Dubai. They don’t take reservations (and they make that very clear), but the good news is the opening-day queues are long gone.
The setup is charming with a lovely garden, those tiny French wine glasses and chic waitress uniforms that add to the Parisian mood. My waitress, Aby, was an absolute gem, warm, friendly, and made the experience that much better.
The menu is exactly what you expect: the famous sirloin steak, perfectly cooked and served with that secret sauce, plus crispy fries on the side. No surprises and that’s the beauty of it. Simple, classic, consistent. It’s a great spot for a no-fuss lunch or dinner in the heart of the city, especially now that you don’t have to queue for it.
My top tip: order the steak, have a glass of red and ask for Aby.
“ME Dubai is for people who want to work, meet and stay somewhere highend. For business travellers and design lovers, it’s the perfect fit.
FHS WORLD 2025
TOASTS EXCELLENCE, INNOVATION AND ACHIEVEMENT
As the hospitality community gathered in Dubai for the 20th edition of Future Hospitality Summit (FHS) World, the event concluded with a celebration that encapsulated its purpose; to recognise, connect, and inspire the people shaping the region’s tourism and hospitality landscape.
Held under the theme “Transforming Hospitality Investment,” FHS World 2025 brought together over 300 investors managing a collective $5.4 trillion in assets, alongside senior leaders, developers and policymakers from across the Middle East and beyond. With 35% of investors attending from outside the GCC, this year’s summit reflected the global confidence in the region’s growth trajectory, a fitting milestone for a platform marking its 20th anniversary.
Two Decades of Shaping the Industry
Over twenty years, FHS World has evolved from a regional investment forum into a leading international platform for dialogue, innovation and deal-making. The 2025 edition explored the shifting dynamics of hospitality and tourism through discussions on artificial intelligence, sustainability, and human capital, uniting voices from operators, owners, and investors in equal measure.
However, the most anticipated moment of the three-day gathering was the FHS Awards, which have become an annual highlight recognising excellence across leadership, innovation and impact. Four exceptional individuals were honoured for their contribution to the evolution of hospitality in the Middle East and their influence on the sector globally.
“FHS Awards celebrate the exceptional and the innovative, spotlighting the luminaries shaping our industry’s tomorrow,” said Jonathan Worsley, Chairman of The Bench, the organiser of FHS World.
“Winners are true visionaries who inspire excellence and innovation in global hospitality. As we mark the 20th anniversary of the summit, we are proud to celebrate the best of the best in our industry.”
Lifetime Achievement Award: Abdullah Ahmed Al Moosa
The Lifetime Achievement Award, presented by His Highness Sheikh Ahmed bin Saeed Al Maktoum, honoured Abdullah Ahmed Al Moosa, Founder and Chairman of A.A. Al Moosa Enterprises (ARENCO Group).
JONATHAN WORSLEY, Chairman of The Bench, the organiser of FHS World
A pioneering figure in the UAE’s business landscape, Al Moosa established ARENCO in 1971 as Dubai’s first national architectural design, engineering and consultancy firm. Over five decades, the company has grown into a diversified group with operations across the UAE, Saudi Arabia, Oman, and India, spanning real estate, hospitality, logistics, interior design, and car rentals.
The group’s hospitality arm, Golden Sands Hotels LLC, manages over 6,000 keys across 22 hotels and hotel apartments, including partnerships with global brands such as Hilton, Marriott, TAJ, Sheraton, Mövenpick, and Crowne Plaza. Its portfolio features some of Dubai’s most recognisable properties, among them Hilton The Palm Jumeirah, Marriott Resort The Palm Jumeirah, and Taj Exotica Resort The Palm Jumeirah, alongside owned and managed Golden Sands-branded hotels in Dubai and Sharjah.
The award recognised Al Moosa’s lifelong contribution to shaping the UAE’s modern hospitality infrastructure and his enduring legacy as one of the region’s most respected business leaders.
Impact Leader Award: Laura Eggleton
The Impact Leader Award, launched as part of FHS Women Power, was presented to Laura Eggleton, General Manager of Hotel Indigo Dubai Downtown.
This first-of-its-kind accolade celebrates outstanding female leaders driving transformation across the hospitality industry, women who not only achieve professional success but also mentor, inspire, and create pathways for others. Eggleton was recognised for her progressive leadership style, creative approach to hospitality and commitment to fostering inclusion within her teams.
The judging process was led by Maya Ziadeh, Chief Development Officer, Premium Midscale & Economy at Accor- Middle East, Africa & Turkey, who highlighted the importance of visibility and representation for women in leadership roles.
Eggleton’s recognition underscores the shifting balance of leadership in the region, one where diversity, empathy and innovation are now central to business success.
Future Leader Award: Veronica Asthana
A new generation of industry leaders also took the spotlight, with the Future Leader Award presented to Veronica Asthana, Managing Director of miniMAX Hospitality.
The award, held in partnership with EHL Hospitality Business School, recognises professionals aged 35 and under who demonstrate an outstanding ability to innovate, inspire and influence their peers. Asthana’s strategic acumen, entrepreneurial drive, and forward-looking vision have made her a standout figure in hospitality leadership.
Her recognition reflects a generational shift within the industry, one that values agility, creativity and a readiness to challenge convention. The judging panel included Dr Achim Schmitt, Dean of EHL; Stéphane Haddad, Corporate Finance and Higher Education, EHL; and Jonathan Worsley, adding an academic lens to the selection process.
Leadership Award: Fadi Alaseri
In partnership with the International Society of Hospitality Consultants (ISHC), the Leadership Award went to Fadi Alaseri, Senior Director of Education and Capability Building at Red Sea Global.
This award honours visionaries who are shaping the global hospitality industry through leadership, foresight and tangible impact. Alaseri’s work in advancing human capital development and education has played a vital role in building Saudi Arabia’s next-generation tourism workforce, aligning with the country’s broader Vision 2030 goals.
Judges including Judith Cartwright (Black Coral Consulting), Ben Baseley Walker (Andart Global), David Keen(QUO), Andrea Belfanti (ISHC), and Jonathan Worsley commended Alaseri’s influence in setting new standards for leadership excellence and sustainable talent development across the region.
A Platform for Global Collaboration
Beyond the awards, FHS World 2025 reinforced its standing as the premier meeting point for global investors and regional developers. Over three days, the event hosted strategy sessions, one-to-one meetings, and networking experiences designed to foster investment dialogue between international funds and Middle Eastern projects.
The summit’s programming covered an expansive range of themes, from artificial intelligence and sustainable operations to food systems, asset management, and wellness-led development. With 65% of investors attending for the first time, FHS World demonstrated its ability to continuously attract new players, ideas and capital into the region’s hospitality ecosystem.
Panels and workshops spotlighted forward-looking topics such as data-driven decision-making, sustainability in design, and the integration of AI across guest experiences and back-of-house operations. Industry leaders shared insights into the evolution of hotel ownership models, circular economy principles, and the growing alignment between technology and guest engagement.
Celebrating Progress, Setting the Stage for What’s Next
As FHS World 2025 drew to a close, one message stood out, the region’s hospitality story is still being written, and collaboration remains its greatest strength.
From recognising the achievements of seasoned pioneers like Abdullah Al Moosa to spotlighting future leaders such as Veronica Asthana, the awards reflected the diversity of vision driving the industry forward. The summit’s 20th anniversary served not as a look back, but as a reaffirmation of purpose: to connect ideas, people, and investment for a more innovative and inclusive hospitality future.
EVENT SNAPSHOT
20th Edition of FHS World
Held in Dubai, UAE
300+ Investors • $5.4 Trillion AUM • 35% Non-GCC
Investors • 65% First-Time Attendees
FHS AWARDS 2025 AT A GLANCE Award Categories & Winners
Lifetime Achievement Award
Abdullah Ahmed Al Moosa, Founder & Chairman, A.A. Al Moosa Enterprises (ARENCO Group)
Impact Leader Award
Laura Eggleton, General Manager, Hotel Indigo
Dubai Downtown
Future Leader Award
Veronica Asthana Managing Director, miniMAX
Hospitality
Leadership Award Fadi Alaseri, Senior Director, Education & Capability Building, Red Sea Global
AWARD PARTNERS & JURY PANELS
Lifetime Achievement Award
Presented by His Highness Sheikh Ahmed bin Saeed Al Maktoum
Impact Leader Award – FHS Women Power
Judged by Maya Ziadeh, Chief Development Officer, Premium Midscale & Economy, Accor – Middle East, Africa & Turkey
Future Leader Award – In Partnership with EHL Hospitality Business School
Judging panel:
> Dr Achim Schmitt, Dean, EHL Hospitality Business School
Leadership Award – In Collaboration with ISHC (International Society of Hospitality Consultants)
Judging panel:
> Judith Cartwright, Black Coral Consulting
> Ben Baseley Walker, Andart Global
> David Keen, QUO
> Andrea Belfanti, CEO, ISHC
> Jonathan Worsley, The Bench
Ten Life Lessons from CHEF SARADHI DAKARA
UAE HOME-GROWN CULINARY SUCCESS STORY AND FOUNDER OF STELLAR SOCIETY GROUP SHARES THE LESSONS HE’S LEARNED WORKING HIS WAY UP DUBAI’S CULINARY WORLD
Start from the Bottom – Every Step Teaches You Something Valuable
“My first job was as a Commis Chef at the Jumeirah Beach Hotel. I started with peeling vegetables and basic cooking, the simple tasks, but invaluable lessons. No station is too small, and no task is insignificant. Life, much like cooking, is about learning from every moment and every opportunity. These early experiences taught me that growth comes from embracing the process, not just aiming for the destination. Whether in the kitchen or in life, each step shapes who you are and prepares you for what comes next.”
Mise en Place – Preparation Is Everything
“The first thing I learned in culinary school was mise en place, which means ‘everything in its place’. It’s not just about the kitchen; this principle applies to life. Be prepared, stay organised, and everything else will fall into place. If you’re ready for anything, you can handle anything.”
Don’t Let Expectations Define You
“Where I grew up, careers in medicine or engineering were the only ‘respectable’ paths for a son to take. I chose cooking and the challenge of proving myself only fuelled my determination and made me the chef, mentor, and father I am today.”
Dream Big – Embrace Colourful, Bold Dreams
“I believe everyone should dream colourful, big dreams, dreams that inspire and challenge you to grow beyond what seems possible. Life is richer when your dreams are vivid and bold, pushing you to explore new paths and create something meaningful. Whether in the kitchen or in life, dreaming big fuels passion and opens doors you never imagined. Don’t settle for
small dreams when the world is full of possibilities waiting for you to claim them.”
Develop Social Responsibility – A Chef’s Duty to Sustainability
“As chefs, we carry a great responsibility to respect and protect sustainability. It’s not just about cooking but honouring the environment and the communities that provide our ingredients. I’ve always believed in working with what’s local and seasonal, in harmony with nature’s rhythms. By championing local produce, we support both quality and sustainability. Together, we must cherish and preserve our planet for future generations.”
Quality and Consistency Are Key
“The foundation of every great dish and every successful venture is unwavering quality and consistency. Fresh, seasonal produce must always come first, guiding your creativity and technique. When you commit to maintaining high standards every single time, your guests notice the difference, and trust in your craft grows. Excellence is not a one-time act, but a continuous promise.”
Share What You’ve Learned
“I’ve been lucky to have worked with many good leaders throughout my journey. I observed, learned, and now feel it’s my responsibility and passion to teach others. The culinary world is full of challenges and
sharing knowledge is the best way to help the next generation navigate their own path.”
Never Change Your Plan for Others – Stay True to Your Vision
“In this journey, no one is here to teach you everything, you must trust yourself and remain steadfast. Don’t rush your process or let others manipulate you into changing your course. True success comes from patience, persistence and staying true to your own plan. Whether in the kitchen or in life, those who stick with their vision, even when the path is tough, are the ones who ultimately thrive.”
Stay Curious, Always
“Curiosity drives creativity. While I follow trends, I also search for the obscure. Simple ingredients, like cucumber leaf, can completely transform how you think about flavour. Stay curious, explore the unknown and never stop learning.”
Success Is a Journey, Not an Overnight Achievement
“Becoming a great chef is a never-ending story. There’s no shortcut. You don’t become successful overnight. Choose the right kitchens, work with the best people, and build your knowledge step by step. And always remember, don’t work for money when starting out, work for passion, for the craft, and everything else will follow.”
Images courtesy of Chef Saradhi Dakara
A GLOBAL CELEBRATION OF FLAVOUR AND CRAFTSMANSHIP RETURNS TO THE CAPITAL
Returning for its third and most exciting edition yet, the MICHELIN Guide Food Festival Abu Dhabi 2025 will once again transform the Emirates Palace Mandarin Oriental into a world stage for gastronomy. From 21–23 November 2025, this annual culinary gathering brings together a constellation of MICHELIN-starred chefs, celebrated restaurants, and food lovers for three days of immersive dining, creativity, and collaboration.
Organised in partnership with Experience Abu Dhabi, with Eira and Nespresso as Official Partners, the festival celebrates culinary excellence through shared experiences, from chef collaborations and live cooking sessions to handson workshops for families. More than a showcase of fine dining, it is a living, breathing expression of Abu Dhabi’s growing role as one of the world’s most dynamic food destinations.
A Culinary Playground for All Ages
The festival’s third edition promises to be its most expansive yet, featuring 20 renowned restaurants, including 10 international MICHELIN-starred establishments making their Abu Dhabi debut. The event is designed to welcome everyone from devoted gourmands and aspiring young chefs to families seeking an inspired weekend by the sea.
Visitors can expect an enticing mix of exclusive tasting menus, live entertainment, chef masterclasses, and familyfriendly activities such as the Kids Masterclasses and Plant & Pot herb workshops. For those seeking a moment of calm between tastings, the MICHELIN Guide Café offers premium à la carte dining and takeaway options, while local artisans and producers showcase their ingredients in dedicated market zones. Every detail is crafted to celebrate food as both craft and connection.
New Experiences: MICHELIN Guide @ Home
Among the highlights this year is MICHELIN Guide @ Home, a new concept designed to bring guests closer to the creative process. Chefs from MICHELIN Guide–recommended restaurants will lead live, intimate sessions where they share their techniques, inspirations, and philosophies. These interactive workshops invite visitors to look beyond the plate, to discover the stories, discipline, and experimentation that define the world’s most respected kitchens.
From precision knife work to the nuances of fermentation and plating artistry, these sessions bridge professional skill and personal passion, demystifying what it means to cook at a MICHELIN-worthy level.
Inspiring the Next Generation
For budding food enthusiasts, the Kids Masterclasses promise to be a festival favourite. Under the guidance of professional chefs, young participants will roll gnocchi, temper chocolate, and plate desserts, learning not only the basics of cooking but also the joy of creativity and teamwork. In a region where culinary culture is evolving rapidly, these sessions are as much about sparking curiosity as they are about teaching skills.
The MICHELIN Stars Table
At the heart of the festival are the much-anticipated MICHELIN Stars Table Dinners, hosted across the festival’s signature venues. These exclusive six- and eighthands collaborations unite some of the most celebrated chefs from across continents in a shared kitchen, each bringing their own flavour philosophy to the table. The result is an extraordinary series of tasting experiences with each menu a dialogue of techniques, traditions, and terroirs.
This year’s roster reads like a roll call of international excellence, with chefs representing MICHELINstarred restaurants from Shanghai, Singapore, Switzerland, Vietnam, the United States, Argentina, and Japan. Together, they embody the diversity and artistry that define the modern culinary landscape.
A
World of Flavour: The 2025 Line-Up
Chef Stefan Stiller – Taian Table (Three MICHELIN Stars, Shanghai)
A veteran of more than four decades in fine dining, German-born Stefan Stiller is the visionary behind Taian Table, a restaurant renowned for its counterstyle intimacy and precision-driven European-Asian fusion. Since relocating to China in 2004, Stiller has become a leading figure in the country’s contemporary dining movement, blending technical mastery with heartfelt storytelling. His appearance in Abu Dhabi marks a rare opportunity for regional diners to experience the artistry of a Three-Star chef up close.
Chef Mano Thevar – Thevar (Two MICHELIN Stars, Singapore)
Drawing from his Indian heritage and Malaysian roots, Mano Thevar brings to life a modern interpretation of South Asian flavours. His restaurant, Thevar in Singapore has become a culinary landmark, recognised for its bold use of spices and its seamless blend of tradition and innovation. At the festival, Thevar’s dishes promise to ignite the senses, a fusion of nostalgia and contemporary finesse.
Chef Mitja Birlo – The Counter (Two MICHELIN Stars, Switzerland)
Known for his expressive, seasonally inspired approach to Alpine cuisine, Mitja Birlo co-founded The Counter, a restaurant that embraces creativity and restraint in equal measure. His philosophy centres on locality and storytelling, translating the Swiss landscape into elegant, painterly plates. In Abu Dhabi, Birlo will showcase how simplicity, when executed with emotion, can be the highest form of sophistication.
“The festival’s third edition promises to be its most expansive yet, featuring 20 renowned restaurants, including 10 international MICHELIN-starred establishments making their Abu Dhabi debut.
Chef Peter Cuong Franklin – Ănăn Saigon (One MICHELIN Star, Vietnam)
A pioneer of modern Vietnamese cuisine, Peter Cuong Franklin reimagines the flavours of his childhood through the lens of contemporary fine dining. Inspired by his mother’s humble home cooking in Da Lat, Franklin combines memory and modernity in every dish. His work at Ănăn Saigon is a testament to culinary identity, one that is deeply personal yet universally resonant.
Chef John Bates – InterStellar BBQ (One MICHELIN Star, Texas)
Bringing smoke and soul from Austin, Texas, John Bates is celebrated for redefining American barbecue. As the chef and pitmaster behind InterStellar BBQ, Bates blends tradition with technical precision, crafting dishes that are as emotive as they are flavourful. His festival showcase will celebrate the art of fire, patience, and the storytelling power of smoke.
Chef Ron Hsu – Lazy Betty (One MICHELIN Star, Atlanta)
At Lazy Betty, named in affectionate tribute to his mother, Ron Hsu turns heartfelt memories into refined modern tasting menus. Rooted in the values of love, resilience, and hospitality learned in his family’s restaurant, Hsu’s approach to fine dining is as soulful as it is meticulous. His participation in Abu Dhabi reflects the festival’s spirit, global yet deeply human.
Chef Augusto Garcia – Zonda Cocina de Paisaje (One MICHELIN Star, Mendoza)
From the vineyards of Argentina, Augusto García brings a sense of place to every dish. Working closely with the land surrounding the historic Lagarde winery, his cuisine draws on fresh produce and herbs to express the terroir of Mendoza. Expect vibrant, produce-driven creations that celebrate the earth itself as both ingredient and inspiration.
Chef Abe Tomohiko – Yakitori Abe (Bib Gourmand, Tokyo)
Precision, patience, and respect for tradition define Abe Tomohiko’s approach to yakitori. At Yakitori Abe, every skewer is an act of balance, smoke, texture and flavour in perfect harmony. His participation adds a touch of Japanese minimalism to the festival, reminding audiences that mastery lies in simplicity.
A Reflection of Abu Dhabi’s Global Palate
Beyond the chefs and dishes, the MICHELIN Guide Food Festival Abu Dhabi 2025 captures something bigger, the city’s growing cultural confidence as a destination where global excellence meets local authenticity. The festival not only celebrates international talent but also champions Abu Dhabi’s own homegrown dining scene, which continues to attract recognition in the MICHELIN Guide.
In a city defined by diversity, this event offers a rare moment where the world’s culinary stars share the same kitchen, stage and story. For visitors, it’s a chance to savour not just exquisite flavours, but the inspiration, emotion and craftsmanship behind them.
MICHELIN
FUTURE-PROOF HOSPITALITY
BY MARTIN KUBLER, CHIEF SLOTH AT THE GLUTTONOUS SLOTH, HORECA CONSULTING WITH ATTITUDE
The hospitality industry stands on the brink of its next major transformation. The past decade was about digitalisation and operational efficiency. The next five years will be about something far bolder: evolving from service excellence to experience ecosystems and redefining what innovation and profitability mean in practice.
The Bold Shift: From Service to Ecosystem Thinking
For decades, hotels and restaurants defined success through service standards and guest satisfaction. But as digitalisation, lifestyle convergence, and new forms of accommodation blur industry lines, operators must move beyond serving guests and start curating relationships that
extend far beyond the stay. The most forward-thinking brands are already shifting from being properties to being platforms. They no longer focus solely on occupancy or covers; they’re building connected ecosystems that combine stay, experience, membership and lifestyle engagement. Whether it’s digital concierge platforms, curated local partnerships, or community-based loyalty, the 'stay' is just one part of the continuous brand relationship.
Owning the guest relationship directly, not through OTAs or intermediaries, is becoming non-negotiable. The future lies in data-driven personalisation, powered by the responsible use of firstparty data and a deep understanding of customer intent. It’s not about knowing who the guest is; it’s about knowing what matters to them and how to make every touchpoint purposeful.
The Evolving Guest: From Being Served to Being Seen
Customer expectations are shifting at a speed that traditional service models can barely match. Guests now want hospitality that feels personal, purposeful and predictive. They expect service that recognises them individually, not generically. They value authenticity and impact over excess, choosing brands that reflect their values, whether through sustainability, wellness, or community engagement. They appreciate empowered self-service, as long as it’s paired with warmth and empathy.
The era of transactional loyalty, points and perks is ending. Guests no longer want to be locked into programs; they want to belong to something. The operators winning repeat business are the ones building micro-communities, offering insider access and integrating their brand seamlessly into guests’ daily lives.
And critically, expectations are becoming predictive. The best experiences now anticipate needs before they’re voiced, using intelligent systems to deliver relevance, not intrusion.
To meet this, hospitality businesses must evolve their service delivery models. They need to blend digital convenience with meaningful human touchpoints, “tech for tasks, people for moments.”
In short: Customers no longer want to be served; they want to be seen. The operators who recognise this will outlast those still chasing traditional excellence.
Balancing Innovation and Profitability: Making Change Pay
Of course, none of this transformation happens without tension. Innovation is essential, but it’s only sustainable when it pays for itself. The next phase of industry growth depends on turning creativity into a commercial discipline.
What works in practice?
> Innovation Accounting: Treat new ideas like an investment portfolio - test small, measure impact early and scale only what delivers ROI. Replace inspiration with experimentation.
> Back-End Innovation: The most profitable creativity often happens behind the scenes - in housekeeping, inventory, staff scheduling and energy management. Optimising processes frees resources for front-end innovation.
that can evolve without heavy CAPEX. Build agility into your business design.
> Collaborative Ecosystems: Partner with start-ups, creators and tech firms. Share risk, share reward. Innovation doesn’t have to be built in-house; it just needs to be aligned with your brand’s purpose.
The key lesson: innovation isn’t about doing more; it’s about doing smarter. Creativity, when guided by data, discipline, and clear commercial logic, stops being a cost centre and becomes a growth engine.
The next five years will separate operators that simply run properties from those that run platforms of meaning. The winners will be the ones who build direct guest relationships, personalise every interaction, treat sustainability as strategy, and make innovation a measurable habit.
Because in the future of hospitality, success won’t belong to those who serve best, but to those who connect deepest.
GULFOOD Manufacturing 2025 Wrap-Up
INNOVATION, SUSTAINABILITY, AND COLLABORATION HEADLINE THIS YEAR’S EVENT IN DUBAI
The 2025 edition of Gulfood Manufacturing brought together thousands of food and beverage industry professionals, manufacturers, and suppliers from around the world to explore the latest technologies and strategies shaping global food production.
Over three days at Dubai World Trade Centre, the event featured product launches, new business partnerships, and discussions around automation, sustainability, and the growing role of artificial intelligence in manufacturing. With participation from more than 2,500 exhibitors across 79 countries, this year’s show reflected the sector’s ongoing shift toward smarter, more sustainable, and digitally enabled operations.
Global Industry Snapshot
The event attracted a strong international presence from leading companies such as Arla Foods Ingredients Group, Cargill, Givaudan Suisse SA, Heat and Control, Ingredion, Ishida Middle East, Rieckermann GmbH, Tetra Pak, and Symrise AG, among others. New participants from Japan, Korea, and Russia joined for the first time, underscoring the show’s expanding global footprint.
According to industry data referenced during the event, artificial intelligence is expected to drive a 45% compound annual growth rate (CAGR) in the food manufacturing sector through 2027, while 75% of producers now rank sustainability as a higher priority than cost efficiency or compliance. This focus on technology and responsible production practices set the tone for many of the exhibits and discussions throughout the event.
Partnerships and Product Launches
Collaboration between established players and innovationdriven start-ups featured prominently this year. Novonesis, a company specialising in biosolutions, announced a partnership with Noma, the Copenhagen-based restaurant widely regarded as one of the most influential in modern dining. The collaboration seeks to combine bioscience with culinary expertise to develop healthier and more flavourful food products that also meet environmental standards.
“By teaming up with Noma, we are taking our knowledge of taste and texture to the next level, creating foods that are healthier, more flavourful, and better for the planet,” said
Andrew Taylor, Executive Vice President of Food & Beverage Biosolutions at Novonesis.
Tetra Pak used the platform to introduce Tetra Pak® Factory OS™, a new digital and automation portfolio designed to help producers transition toward smart manufacturing. The system integrates factory-wide data to optimise efficiency, sustainability and traceability. “Our focus is on innovations that allow customers to meet changing consumer needs, advance sustainability and explore new opportunities for growth,” said Konstantin Kolesnik, Managing Director, Tetra Pak Arabia Area.
Heat and Control launched its FastBack® Symphony OnMachine Seasoning (OMS) System, which aims to improve production accuracy while reducing water and energy use, a particularly relevant innovation for manufacturers in resource-limited regions. “Our advanced solutions help food manufacturers save water, reduce costs and boost line efficiency,” said Bobby Kane, General Manager, Western Europe, UK and the Middle East, Heat and Control.
SIG highlighted its partnership with Nutrition from Water (NXW) to introduce an algae-based protein beverage in aseptic packaging. The project aims to make sustainable nutrition more accessible and affordable while reducing packaging waste. “This year, our focus is on showing how packaging can deliver safe, sustainable and affordable nutrition while driving circularity,” said Abdelghany Eladib, President & General Manager, India, the Middle East and Africa at SIG.
Technology and Sustainability
Sustainability remained one of the strongest themes across the exhibition floor. Many manufacturers focused on
efficiency, waste reduction, and renewable energy integration, responding to both regulatory trends and consumer expectations.
AI-driven systems, data analytics, and robotics dominated the technology segment, with companies showcasing tools to improve yield, traceability and product consistency. Packaging innovation also continued to evolve, with new materials and barrier technologies aimed at reducing reliance on aluminium and single-use plastics.
The combination of automation and sustainability framed much of the discussion at the FoodTech Summit, a key feature of the event where industry experts explored topics such as clean labels, ingredient reformulation, digital twins, and machine learning for predictive maintenance and cold chain management.
Insights from the FoodTech Summit
At the FoodTech Summit, experts and investors discussed how advanced technologies are shaping the future of food manufacturing.
Digital futurist Mark Minevich, President of Going Global Ventures, delivered a keynote on Physical AI and Agentic AI, explaining how these emerging technologies can strengthen global food systems and improve supply chain resilience.
“The future of food manufacturing lies in intelligent systems that can anticipate challenges and optimise production in real time,” said Minevich.
Regional leaders also underlined the UAE’s growing importance as a manufacturing hub. Sudhakar Tomar, President
of the India-Middle East Agri Alliance and Chairman of the Bharat Subcontinent Agri Foundation, noted that events like Gulfood Manufacturing reflect Dubai’s transition “from being primarily an importer to becoming a convergence point for trade and technology.”
He added that the show’s emphasis on practical innovation, particularly around cost efficiency and resource management demonstrates the region’s focus on building resilient and self-sufficient food ecosystems.
Recognising Industry Achievements
The Gulfood Manufacturing Industry Excellence Awards once again highlighted innovation across multiple categories. Companies recognised this year include:
> AI & Smart Manufacturing Innovation: Ishida Middle East – Sentinel 5.0
> Best Food Safety Innovation: Aasted ApS – StellaNova with CIP System
> Best Packaging Innovation: SIG – SIG Terra Alu-free + Full Barrier
> Best Processing Innovation: KayDee Solutions LLC – Robot Avocado Line
> Functional Ingredient of the Year: ADM – Lactobacillus gasseri CP2305 and Robertet – Lipowheat® Phytoceramides
> Non-Functional Ingredient of the Year: dsm-firmenich –ModulaSENSE® and TasteGEM® Carbonation Boosters
> Plant-Based Manufacturing Company of the Year: SMS Corporation – I-MEATEX™ SKV and Adaaya Farm – PlantBased Tableware Pioneer
> Renewable Energy Initiative: Krones AG – LineFlex eSync Pasteuriser
> Sustainable Company of the Year: Tetra Pak – Sustainability Across the Value Chain
The awards offered a clear picture of where manufacturers are directing investment, primarily toward smart systems, functional ingredients, plant-based innovation and renewable energy.
The Broader Picture
This year’s event highlighted how food manufacturing is evolving from volume-driven production to value-driven innovation, shaped by data, environmental responsibility and collaboration across markets.
The participation of new global exhibitors, along with product developments in biosolutions, packaging, and digital transformation, reinforced the UAE’s position as a regional hub for industrial food production and export growth.
While the challenges facing global manufacturing, from resource scarcity to supply chain disruption remain significant, the 2025 edition of Gulfood Manufacturing reflected an industry that is adapting quickly through technology, strategic partnerships and sustainable thinking.
Your Palace of Experiences
Beyond expectation, a realm of unparalleled luxury awaits. Immerse yourself in exquisite moments and create cherished memories within our magnificent palace of experiences.
MASTERING LUXURY CULINARY EXCELLENCE AT SEA
BY ALBAN GJOKA, VICE FOOD & BEVERAGE OPERATION, EXPLORA JOURNEYS
Crafting a refined dining experience is a sophisticated pursuit in any setting -but aboard a luxury vessel, it becomes something extraordinary. At sea, delivering world-class cuisine demands a unique fusion of foresight, creativity, and agility, where the everchanging maritime environment adds layers of complexity and opportunity.
Operating without the conveniences of a land-based supply chain, we must meticulously orchestrate the procurement and logistics of every ingredient long before our ships set sail. Our culinary planning involves close collaboration with a global network of trusted suppliers, ensuring that premium ingredients arrive onboard in peak condition. Each voyage’s length, route, and port availability must be factored into our provisioning strategy. The onboard handling of perishables requires advanced refrigeration technology and unwavering adherence to rigorous safety and quality protocols.
One of the most distinctive aspects of our approach is the ability to offer a truly global gastronomic journey. As we explore different regions, our culinary team draws inspiration from local flavours and traditions, often sourcing regional ingredients during port visits. This not only enhances authenticity but also ensures that each menu evolves organically with the voyage vibrant, seasonal, and culturally immersive, all while upholding the standards of world-renowned fine dining.
Luxury cruise guests expect more than just beautifully prepared dishes; they anticipate a fully immersive dining experience that lingers in memory. This means carefully choreographing every detail, from plating and ambience to intuitive service. Each interaction, each presentation is an opportunity to surprise and delight, turning meals into cherished moments.
Sailing the oceans also brings a profound sense of environmental responsibility. Our culinary operations reflect a strong commitment to sustainability, favouring responsibly harvested seafood, leveraging smart technologies to curb food waste, and minimising disposable plastics throughout our processes. These initiatives align with our broader environmental ethos and resonate deeply with today's conscious luxury travellers.
Onboard kitchens though expertly designed require a level of precision and adaptability rarely seen on land. With limited space and strict safety standards, our chefs must be both inventive and highly disciplined. Every piece of equipment is multifunctional, and every movement within the galley is calculated for efficiency. Our teams continually refine their craft, finding new ways to elevate quality within the confines of shipboard constraints.
At the heart of our success is the dedication and talent of our people. From culinary artists to service professionals, each team member brings passion and pride to their role. The unity and shared purpose within our teams are palpable, driving us to exceed expectations and deliver a standard of excellence that rivals the best establishments ashore.
Ultimately, the pursuit of culinary perfection at sea is a remarkable blend of planning, innovation, artistry and devotion. It is about capturing the spirit of exploration through food and offering guests transformative experiences that are as unforgettable as the journeys themselves.
