Arrivals to Oman to increase at a CAGR of 5%, fuelled by visitors from India who accounted for 21% of total arrivals in 2018
Giga-projects is one of six different streams created by Saudi's Public Investment Fund (PIF) around which it has structured its investment plan
Providing value across hotel market segments through Expedia's Lodging Partner Services
The Remede Spa will offer private healing sessions and a group healing class hosted by Guru Made Sumantra
Read moreSheraton Grand Hotel, Dubai will go dark for one hour on March 30, as part of the Earth Hour 2019 initiative
Read moreLocated next to five-star hotels, the development includes seven key districts spanning more than 2.4km of waterfront walkways
Read moreMarriott Internationals’ Aloft Kuala Lumpur Sentral has employed Rubel Miah as its general manager.
Read moreA high rise hotel close to Makkah in Saudi Arabia caught fire, officials from the Kingdom’s fire services have announced.
Read moreTo raise awareness about disposable plastic pollution, Abu Dhabi’s Jumeirah at Saadiyat Island Resort will be hosting a swimming competition — Swim for clean seas.
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17 Oct 2011
Great to see your name here Chef Maurice. Congratulations! Well deserved. Archie
17 Oct 2011
Why you don,t put the Exec.chef Pictures ?
18 Oct 2011
Hi Georges, thanks for your question - sorry there was a display problem causing the pictures not to show, which I've now fixed. So now you can see the smiling faces of all our nominees for exec chef too!
18 Oct 2011
Congratulations Chef George and Good Luck for tomorrow! InterContinental Doha is very proud of you. Win or Lose, for us you're always the best Chef and the Champion!
19 Oct 2011
Chef George, we are all very proud to be part of your team, with your wonderful, inspiring and pleasant work atmosphere, your strive for perfection in culinary art, it?s an honour to work with you. Your signature for this year will be this Tuesday October 25th when you will amaze Doha with the authentic French grandeur menu on the Tribecca Film Festival from your hand. Thank you Chef Antonius van Esch