The Pro Chef Middle East - Edition 48

En este asunto

The 48th edition of The Pro Chef Middle East magazine is here! In light of Gulfood 2020 kicking off today, we take a behind-the-scenes look at the biggest event on the GCC’s F&B calendar. Inside, you’ll find discussions with industry professionals to watch out for at this year’s show, plus insider intel and stands to watch at the week-long event.

Elsewhere in this issue, we speak to inspiring leaders from across the Middle East food scene. We speak to Michael Ellis, the former Michelin executive who is now working as the Chief Culinary Officer of Jumeriah Group’s F&B division, as well as Chef Mauro Colagreco, the man behind the World’s Best Restaurant, Mirazur in France, who recently entered into a partnership to oversee the restaurants at the One&Only; Royal Mirage Dubai. We also sit down with Chef Grégoire Berger, the only chef in the UAE to be named in the top 50 Best Chef 2019 Awards – coming in at 49.

Also in this issue, we take a look at some of the new restaurant concepts and ideas arriving in the region, from Korean street-food to one of India’s most established restaurants arriving in Dubai. We hope you enjoy the issue and have a great season ahead.

The Pro Chef Middle East Magazine Description:

It’s about food. Seriously.
Unlike other F&B trade magazines, The Pro Chef Middle East focuses on chefs and their inspiration, allowing them to demonstrate their talents as well as providing a platform for skill transfer, produce knowledge and recipe development. And, unlike other food magazines aimed at the amateur cook, it will provide enthusiastic fine diners with a real insight into the world of the professional chef, inspiring them to visit restaurants and develop their own cooking techniques and menus. For both communities, it’s a resource of new products and equipment. And for suppliers and manufacturers wanting to reach both a professional front and back of house audience and a keen amateur community, it’s an irresistible mix. The Pro Chef Middle East is a food magazine like no other in the regional market, aimed exclusively at a knowledgeable and high spending audience, interested in everything from quality knives or kitchen equipment to premium produce and speciality ingredients. If you’re serious about food, this is the place to be.