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Inside the Winter issue, we hear from chefs spearheading the way for culinary innovation, including Niko Romito from Il Ristorante at The Bvlgari Resort Dubai. We speak to Pierre Gagnaire about how the expectations of today’s diner are changing and how he’s managed to stay grounded as a chef 50+ years into his career. We discuss the qualities of being a good leader and its importance to staff retention in the ever-competitive employment landscape, and visit The Emirates Academy of Hospitality Management where seasoned chefs Nathan Outlaw and Nigel Haworth talk the value of giving back to those chefs coming through the ranks. All that, plus the latest food news, inspirational pieces with industry-leading professionals, dates for your culinary diary and more.
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