Pioneering sustainable solutions to tackle food security, with Abdulaziz AlMulla
This week, we're joined by Abdulaziz AlMulla, the founder & CEO of Madar Farms about the realities of water consumption and its effect on food security, how they’
Food & Beverage
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Chris Khalifa on pivoting from investment banking to F&B by starting Egyptian street food icon Zööba and learning key lessons after initially failing fast and hard.
This week, we’re joined from New York City by Chris Khalifa, founder of Zööba, an Egyptian street food concept he launched in Cairo in 2012 and took all the
Aegis Hospitality: Samer Hamadeh
Over a decade ago, a young man left behind his masters program to move to the UAE. It didn't take long for him to spot an opportunity to
Reif Othman on propelling Zuma into one of the world’s most celebrated restaurants and on launching his own, Reif Kushiyaki
We’re continuing with our food theme this month with a chef who’s left a tremendous mark on the Middle East culinary scene since his debut at Zuma in
Mohamad Ballout on how to capitalize on being a first mover & positioning cloud kitchen pioneer Kitopi as a global brand
We’re joined by serial entrepreneur Mohamad Ballout, Founder of Dubai-based foodtech pioneer Kitopi, currently the world’s leading managed cloud kitchen platform. Founded in January 2018, Kitopi has quickly
Orit Mohammed on launching Boon Coffee & breaking the stereotypes around Ethiopian women and female entrepreneurship
This week, we're talking coffee with Orit Mohammed, founder of Boon Coffee. Orit hails from Ethiopia and decided to reconnect with the coffee culture she grew up with
The tale of two pop ups
Season 2 • Episode 3
Sustainable fine dining, with Luca Gagliardi
This week, we’re talking with Luca Gagliardi, General Manager at PierChic, one of Dubai’s most iconic restaurants, on how he started out as a sommerlier in Italy, and
Organic farming in the UAE, with Elena Kinane
This week, we chat with Elena Kinane, founder of Greenheart Farms on the importance of ‘clean food’ and how to grow it. She also shares their expansion plans into other
Rethinking food waste as a resource, with Ryan Ingram
1.3 billion tonnes of food is wasted every single year. For every person who is malnourished, there are two who are overweight or obese. How do you go about
Reif Othman
Welcome to the first season of CSR of One, a podcast & social initiative. On today’s episode, we chat with Reif Othman, an award-winning chef who has been working
Frying Pan Adventures: Arva & Farida Ahmed
How do you go about carving a brand new facet for yourself in a tourism industry saturated by desert safaris? Pull up a chair and join the conversation with Arva