“Jordi Vila describes his journey from helping out in family restau- rants in Barcelona to becoming Executive Chef at Constance …
BRANDING TWO BRANDS, OR NOT TO BRAND, THAT IS THE QUESTION
“Luxury has become an exceptionally difficult territory in which to compete propositionally as well as to make adequate returns.” Piers …
CULINARY EVENTS MEILLEUR OUVRIER MAURICE
The enchanting premises of Shandrani Beachcomber Resort & Spa served as the platform for the contest MOM ( Meilleur Ouvrier …
IN THE KITCHEN WITH CHEF NICOLAS VIENNE
“Moving to Mauritius was a decision first led by the island’s reputation for fascinating cuisine, but when I discovered the …
ENTREPRENEURSHIP – ANJU HAWOLDAR
“Skills can be taught but attitude is what you are born with and what you nurture by breeding the right …
THE GASTRONOMY QUEEN – EMMANUELLE COQUET
Emmanuelle Coquet, is the Director of The Gourmet Emporium and L’Epicerie Delicatessens. The company she incorporated in 2010, imports and …
MEILLEUR OUVRIER MAURICE
AJNISHA NEELOO UNGNOO : FOR THE FIRST EDITION OF THE COMPETITION, ONE OF THE BEST WORKERS IN MAURITIUS – CATEGORY …
RESTAURANT REVIEW – WAPALAPAM LE MORNE
Wapalapam is an authentic place located on the foothills of the beautiful Le Morne Brabant mountain that offers a perfect …
NESTLE NESPRESSO INTERVIEW JULIEN MARIO
Hospitality.mu had the pleasure to meet Nestle/Nespresso Middle East and Africa BDM Mr Julien Mario at the Culinary Festival of …
THE MEGA TRENDS OF HOSPITALITY
The world of hotel management has evolved at tremendous pace over recent years, largely driven by technologies. In simple words …