Portfolio

A selection of some of my work, which I will continuously update. Happy reading!


Interview: Virgilio Martínez

Caterer Middle East 01/04/2017

Peruvian cuisine has been in the global spotlight for a few years now, and Dubai has been no different. At 2016’s Caterer Middle East Food & Business Conference, it was predicted that no less than 14 Peruvian concepts would be open by the end of the year. It’s in the shadow of this Peruvian emergence that celebrated chef Virgilio Martínez opened his first restaurant in the Middle East, with Lima Dubai in City Walk Dubai.

View more

Interview: Edition Hotels' Dan Flannery

Hotelier Middle East 01/10/2017

The first thing you notice about Dan Flannery, the senior vice president and managing director of Edition Hotels, is how he towers over you. And then it’s his infectious grin and easy-going nature. The unassuming hotelier joined Marriott in 1981 at the age of 18, at the opening of the original Gaithersburg Marriott. And from bussing tables in one restaurant and waiting tables in the other, he’s now grown to helm the operator’s luxury boutique brand, Edition Hotels.

View more

Interview: AccorHotels' Russell Scott

Caterer Middle East 01/05/2018

For someone who entered the hospitality industry by sheer default, Russell Scott is doing very well indeed. Now the vice president of food & beverage for AccorHotels’ Luxury Brands in the Middle East, Scott has a lot of plans for the brands and restaurants under his remit. And it’s not just restaurants that are already operational; Scott reveals that the number of restaurant openings sitting on his desk amount to 61 between now and the end of next year.

View more

Interview: Akmal Anuar

Caterer Middle East

By all accounts, unless you have deep pockets or an investor who has them, opening one’s own restaurant can be challenging. So when a chef or restaurateur makes it in a tough market, it’s hard not to applaud their success. Akmal Anuar, the chef and founder of 3 Fils restaurant in Dubai, is a chef-preneur who has seen the lows and highs of running his own restaurant.

View more