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Our latest edition is here. Inside we hear from chef Marco Pierre White, who shares details of his second Abu Dhabi-based opening, Marco’s New York at Fairmont Bab Al Bahr. As the one-year countdown kicks off, we take a behind the scenes look at Expo 2020 Dubai with the show’s director of concessions, Darren Tse, who reveals plans for feeding 25 million visitors. Bridging a gap in Dubai’s market for casual, street food style Japanese eats, chef-owner Reif Othman discusses the opening of Reif Japanese Kushiyaki at Dar Wasl Mall in Jumeirah. The UAE’s first meat sommelier, Charlie Grainger from The Abu Dhabi Edition’s Oak Room talks role responsibilities, and why educating today’s diner on secondary, forgotten beef cuts is so valuable. Next, well-known Indian chef and TV personality, Vikas Khanna introduces his new 180-seat restaurant, Kinara by Vikas Khanna at JA Lake View Hotel, JA The Resort, and we celebrate the appointment of chef Rami Nasser at MINA Brasserie, Four Seasons Dubai, DIFC with a discussion on his menu plans and becoming a great chef in today’s competitive market. All that, plus the latest food news, inspirational pieces with industry-leading professionals, dates for your culinary diary and much more.

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.