APR/MAY 2026 / CATERERMIDDLEEAST.COM / 3 In this issue April/May 2026 22 34 26 Specials Building a legacy 22 How Leylaty is leading the way in Saudi Weathering the storm 26 How leaders deal with a crisis Piece of cake 34 The secrets of a successful afternoon tea CAT_2204_3-4_Contents_13866309.indd 3CAT_2204_3-4_Contents_13866309.indd 331/03/2026 12:2731/03/2026 12:274 / CATERERMIDDLEEAST.COM / APR/MAY 2026 In this issue 40 42 Regulars What’s Hot 06 Inside cool new concept Uncut Trending 08 Latest F&B news from the region Careers 10 Appointments, interviews, and more Mixmasters 38 Taking inspiration from classic movies 20 Questions 40 Legendary Daniel Boulud is on the spot Spotlight 42 Akmal Anuar’s Harrumanis enters year two Instant Classic 48 Bistro des Arts celebrates a decade Seven Lessons 50 Straight talk from an industry leader 06 CAT_2204_3-4_Contents_13866309.indd 4CAT_2204_3-4_Contents_13866309.indd 431/03/2026 08:4131/03/2026 08:41JUNE 2023 / HOTELIERMIDDLEEAST.COM / 5 ITP Media Group CEO Ali Akawi Managing Director Martin Chambers Deputy Managing Director Holly Sands Head of Business & Technology Thomas Shambler Editorial Editor, Hospitality & Design, Saudi Safa Hassan Tel: +966 11 512 2611 email: safa.hassan@itp.com Social Media Editor, Hospitality Ella Gavaghan Tel: +971 52 318 9486 email: ella.gavaghan@itp.com Advertising Chief Commercial Offi cer Sally Whittam Tel: +971 4 444 3348 email: sally.whittam@itp.com Commercial Director Richard Mobbs Tel: +971 4 444 3592 email: richard.mobbs@itp.com Senior Commercial Admin Executive Janet Comia Email: janet.comia@itp.com Administrative Manager Siti Sumarsono Email: siti.sumarsono@itp.com Art Senior Designer Gillian Fletcher Junior Designer Celine Iskandar-Elhachem Group Video Editor Bharat Tahiliani Videographer Karan Sumadari Videographer & Editor Sumeet Kadira Production, Distribution & Circulation Senior Production & Distribution Manager Balusubramanian P Production Manager Anand Sundaram Distribution Coordinator Avinash Pereira Circulation Executive Rajesh Pillai Marketing Head of Events Eleanor Ashton Senior Events Manager Kate Galaktionova Events Manager Gavin Moeketsi Associate Events Manager Vrinali Nazareth Associate Events Manager Maria Trishina Events Co-ordinator Bobbie Rosario Events Sales Assistant Joyce Salonga events@itp.com ITP Group CEO Ali Akawi CFO Toby Jay Spencer-Davies PO Box 500024, Dubai, UAE Tel: +971 (0)4 444 3000 Web: www.itp.com Offi ces in Abu Dhabi, Dubai, Geneva, London, Mumbai & Riyadh The publishers regret that they cannot accept liability for error or omissions contained in this publication, however caused. The opinions and views contained in this publication are not necessarily those of the publishers. Readers are advised to seek specialist advice before acting on information contained in this publication, which is provided for general use and may not be appropriate for the readers’ particular circumstances. The ownership of trademarks is acknowledged. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without the permission of the publishers in writing. An exemption is hereby granted for extracts used for the purpose of fair review. Published by and © 2026 ITP MEDIA GROUP FZ-LLC Shared tables The Caterer team There are moments when the true purpose of this industry comes into sharper focus. The past month has been one of them. What has unfolded across the region is not something many could have anticipated, yet the response from the F&B community has been both immediate and instinctive. In times of uncertainty, restaurants and bars become more than venues, they become gathering points. Places where people come not just to eat and drink, but to connect, to pause and to feel, however briefly, a sense of normality. That sense of community, between operators, teams, and guests, has never felt more vital. Across the region, we’ve seen businesses supporting one another, sharing resources, and continuing to open their doors wherever possible. It’s a reminder that hospitality, at its core, is about people. Of course, this period has not been without its challenges. With revenues under pressure and footfall dropping significantly, many operators are facing difficult decisions. The road ahead is uncertain, and for some, this will be the toughest stretch since the pandemic. And yet, there is resilience in that shared experience. A quiet determination to keep going, to adapt, and to protect what makes this industry so important to the communities it serves. Perhaps, by the time you read this, the situation will have already shifted. We can all hope. In this issue, we hear from operators navigating these challenges in real time, sharing their insights on managing through crisis, alongside our regular focus on careers, operations and venues thriving against the odds. Because long after the headlines fade, it is these spaces, and the people working and dining within them, that hold communities together. CAT_2204_5_eds letter_13881260.indd 5CAT_2204_5_eds letter_13881260.indd 531/03/2026 08:4231/03/2026 08:426 / CATERERMIDDLEEAST.COM / APR/MAY 2026 DIFC has added a new dining destination to its roster with the opening of Uncut, a third-culture restaurant by Citadel Hospitality, now open at Al Fattan Currency House. Positioned as a space for exploration rather than strict culinary labels, Uncut introduces a menu shaped by cross- continental infl uences and a deliberately generous, share- led approach. More than a single-cuisine concept, Uncut is built around the idea of third-culture cooking, where technique, memory and travel intersect. The menu moves fluidly from refined small plates and artisanal pastas to expressive mains and indulgent desserts, encouraging guests to explore rather than order conventionally. European precision, Middle Eastern warmth, Asian aromatics and global comfort flavours are woven together into dishes designed for the centre of the table. Bread service sets the tone early, arriving with a collection of more than ten house-made compound butters, each offering a distinct flavour profile. Starters draw on classic technique through a contemporary lens, including lamb ribs, pâté en croûte and escargots, while mains push into more unexpected Uncut Citadel Hospitality opens third-culture dining concept in DIFC What’s Hot territory. Dishes range from cabbage Bolognese and slow- cooked lamb pasta infused with spice, to champagne lobster and black cod glazed with lemongrass and tamarind. Desserts lean confidently into indulgence, with shareable options such as chocolate and black truffle cake and a pistachio cheesecake that balances richness with restraint. The throughline remains consistent: handcrafted execution, depth of flavour and plates designed to be experienced together. The beverage programme mirrors the kitchen’s global outlook, spanning premium spirits, rare whiskies, craft gin, aged rum, sake, mezcal and top-tier tequilas. A wide-ranging wine list covers France, Italy, Spain and beyond, supported by Champagne, rosé and dessert wine selections. CAT_2204_6-7_Whats hot_13869434.indd 6CAT_2204_6-7_Whats hot_13869434.indd 630/03/2026 16:0830/03/2026 16:08APR/MAY 2026 / CATERERMIDDLEEAST.COM / 7 CAT_2204_6-7_Whats hot_13869434.indd 7CAT_2204_6-7_Whats hot_13869434.indd 730/03/2026 16:0930/03/2026 16:098 / CATERERMIDDLEEAST.COM / APR/MAY 2026 Rosy Hospitality confirms CQ Brasserie to join Time Out Market Time Out Market Dubai has expanded its culinary line-up with the arrival of CQ French Brasserie, the UAE-founded brand that celebrates the charm, comfort and conviviality of classic Parisian dining. CQ French Brasserie already operates popular locations in Jumeirah Lake Towers and Barsha Heights – the new concession brings the warmth and spirit of a traditional French brasserie to the heart of Downtown Dubai, further strengthening Time Out Market’s commitment to showcasing the city’s most exciting home- grown talent. The concept was created as a reflection of founders Ziad and Rowan Kamel of Rosy Hospitality’s journey and values – a celebration of resilience, generosity and a deep respect for French brasserie tradition. The two described the opening as an important milestone, saying: “For over two decades, we have believed in building restaurants with heart – places that people return to not just for the food, but for how they feel when they walk through the door. Time Out Market champions home-grown concepts and originality, and we are honoured to be part of a community that celebrates independent brands.” News Iris Harbour, the latest evolution of Iris, will open at Dubai Harbour on April 1. The move sees Alphamind shift the brand from its former Meydan location to a coastal setting overlooking the marina, introducing a refreshed identity while maintaining the music driven atmosphere that built its following. Positioned above Bar Du Port and alongside the newly opened Son of A Fish, the new Iris Harbour has a sleek, contemporary aesthetic, with views across the waterfront and an outdoor terrace designed to anchor the early evening experience. The venue transitions from sunset socialising into a more energetic late night environment, supported by a house led soundtrack that remains central to the brand. Iris Harbour places the spotlight on its cocktail programme, which blends technique with creativity, complemented by a menu of sharing plates suited to the venue’s social atmosphere. Signature experiences such as Iris Brunch and Iris Sunsets will also return, alongside a new ladies’ night added to the weekly calendar. The relocation to Dubai Harbour introduces a softer, more scenic backdrop for the brand, trading skyline views for a seafront Iris opens new venue at Dubai Harbour setting while retaining the spirit that made Iris a long standing favourite in the city’s dining and nightlife scene. Reservations are now open ahead of the April 1 launch. CAT_2204_8-9_News_13866310.indd 8CAT_2204_8-9_News_13866310.indd 830/03/2026 16:1030/03/2026 16:10APR/MAY 2026 / CATERERMIDDLEEAST.COM / 9 News talabat UAE offers 100 cloud kitchens to local brands talabat UAE has unveiled a new initiative, offering 100 cloud kitchen spaces rent-free to eligible restaurant brands until September 2026. The programme is designed to reduce operational barriers for locally founded concepts, enabling them to focus on growth, customer reach and long-term sustainability. By removing rental costs, talabat is positioning the initiative as a practical intervention at a time when margins across the industry remain under pressure. Restaurants selected for the scheme will gain access to fully equipped cloud kitchen infrastructure, allowing them to expand delivery operations without the capital investment typically required to open additional locations. Simonida Subotic, managing director of talabat UAE, said the initiative reflects the platform’s commitment to supporting the businesses that define the country’s dining landscape. “Homegrown restaurants are at the heart of the UAE’s food scene, and supporting their growth is a priority for us. With this initiative, we’re removing key barriers and giving our partners the space and visibility they need to scale, while continuing to strengthen the wider ecosystem.” To qualify, brands must have been founded in the UAE and operating for at least 24 months. Applicants are also required to have a minimum of 12 months of delivery activity on any platform, alongside running at least one physical location in the country. Dennis McGettigan’s Vision Holding acquires Bla Bla Dubai Dennis McGettigan has announced the acquisition of Bla Bla Dubai by Vision Hospitality. Founder and CEO McGettigan says the timing underscores a broader shift underway across the UAE’s food and beverage sector. Completed on March 1, the deal lands at a moment when operators are contending with softer consumer demand, geopolitical uncertainty and rising operational costs, conditions that are already accelerating consolidation across the market. “We had agreed the deal before all this kicked off, and we took it over just as the situation escalated,” McGettigan said. “But when you commit to something, you’ve got to keep going with it.” Despite the near-term challenges, he remains confident in the resilience of Dubai’s hospitality sector and its ability to rebound. “It’s in a rut at the moment, there’s no question about that,” he said. “But the leadership here has done a strong job, and I do believe we’ll bounce back. When that happens, there’ll be real pent-up demand.” CAT_2204_8-9_News_13866310.indd 9CAT_2204_8-9_News_13866310.indd 930/03/2026 16:1030/03/2026 16:10Next >