TOP-NOTCH INSPIRATIONVoice from the kitchenXNovember, 2021Downtown Rotana’s Executive Sous Chef Froosh Nur talks of humble beginnings, impressive mentors and working
FIREFIGHTER TO FOODIEBahrain, Voice from the kitchenXOctober, 2021Chef Hector Miguel Mendoza Becerra of Cantina Kahlo talks inspiration and a love of learning.
ORGANIC AND SUSTAINABLEBahrain, Voice from the kitchenXSeptember, 2021Chef Susy Massetti, founder of L’Orto, on her passion for clean food and Nonna’s home
CREATING STUNNING AUTHENTIC DISHESBahrain, Voice from the kitchenXAugust, 2021Goh Boonwah, Chef de Cuisine at Bushido, talks inspirations and a new menu. You have
JAPANESE PERUVIAN FUSIONVoice from the kitchenXJuly, 2021Chef Jolbi Huacho of Clay explains his meteoric rise and passion for Nikkei cooking. What
OF FUSIONS AND INFUSIONSBahrain, Voice from the kitchenXJune, 2021Tala Bashmi, the woman at the helm of Fusions by Tala, at The Gulf Hotel
WILL WORK FOR…Bahrain, Voice from the kitchenXMay, 2021Brian Becher, Executive Chef, re/ ASIAN CUISINE and CUT by Wolfgang Puck, talks early learning
CULINARY ARTVoice from the kitchenXApril, 2021Yann Bernard Lejard, Executive Chef at The Ritz-Carlton, Bahrain, explains the art, creativity and emotional