Hospitality Services celebrates the opening of the 24th edition of HORECA at BIEL

April 4, 2017
6 minutes read
Hospitality Services celebrates the opening of the 24th edition of HORECA at BIEL

Under the patronage of Lebanese Minister of Tourism, H.E. Mr. Avedis Guidanian the opening of the 24th edition of HORECA, the annual meeting place for the hospitality and foodservice industries, took place on Tuesday April 4, 2017 at BIEL. The event was attended by presidents of associations and syndicates as well as prominent figures in the hospitality and foodservice industries.


This year, HORECA is held under the theme “From Lebanon to the World,” giving eminence to Lebanese flavors that have become popular on an international scale and highlighting Lebanese achievements in the hospitality and foodservice industries.


The Syndicate of Owners of Restaurants, Cafés, Night-Clubs and Pastries, in partnership with Hospitality Services and under the patronage of the Lebanese Tourism Minister, honored 11 Lebanese restaurant owners during the opening ceremony for their pivotal role in elevating Lebanese cuisine. Based on their originality, service and high quality food, the “Cedar Ambassadors” were recognized for their contribution to the development of Lebanese tourism, and for helping to position Beirut as the “Best International City for Food.”


Undoubtedly, HORECA shines a bright light on Lebanon; its hospitality, gastronomy, restaurants, chefs, experts, entrepreneurs and key players and acts as a positive medium for young talents and professionals to showcase their skills through a wide variety of competitions. Staging more than 60 competitions and live cooking workshops before a local and international audience of thousands, HORECA has become known for rewarding creativity, talent and excellence. This year’s exhibition will feature more than 350 exhibitors showcasing over 2,500 brands and new products. The four-day exhibition will gather in excess of 15,000 trade visitors and 25 top international experts from the world of food, beverage and hospitality.

Joumana Dammous-Salamé, Managing Director of Hospitality Services, said, “HORECA continues to grow year after year and we are proud to offer trade professionals a platform where they can meet, network, exchange knowledge, explore new products and solidify ties for the future of their businesses. We are always keen to bring fresh ideas to the table and we are doing that this time around through our celebration of local flavors, Lebanese gastronomy and hospitality, as well a richer events program boasting more forums, roundtables, workshops, live demonstrations and countless contests.” She added by saying, “Our mission has always been to showcase the latest innovations, the best talent and highlight key industry players. HORECA fosters positive dialogue and new business opportunity, reinforcing the prowess of Lebanon’s hospitality sector and its position as a market leader and innovator in the Middle East”.




Editors’ note


Restaurants taking award


Restaurants Founder(s) Yr of Ets.
Sultan Ibrahim Restaurant Elias , Ibrahim and Shaker Al Ramy 1961
Halabi Restaurant Elias Al Naccache 1973
Ajami Restaurant Hasaniya and Mohamad Abou Shalbak 1920
Burj Al Hamam Restaurant Fayez Al Khoury 1957
Casino Mhanna Michel and Elie Mhanna 1888
Casino Arabi Jean Arabi 1936
Mounir Restaurant Mounir Fadel 1968
Fardos Restaurant Hamid Franjieh 1968
Le Phenicien Restaurant Habib Hadid 1973
Fakhreddine Restaurant Raymond Abi Antoine 1972
Shater Hassan Restaurant Hasan Bakkar 1974



Horeca social responsibility for 2017:


  • Coordinating with Kunhadi to have taxis outside the show, encouraging people to be responsible and travel by cab.
  • Coordinating with Compost Baladi (an organization which makes compost from leftover food) to encourage restaurants to follow the strategy of “Zero Food Waste.”


Among the chefs, the jury includes:


Guillaume Gomez, Meilleur Ouvrier de France President of the French Republic Chefs and Co-President of Euro-Toques (France), Eric Briffard, Meilleur Ouvrier de France 1994, Executive Chef and Director of Culinary Arts Le Cordon Bleu (France); Thomas Bühner, 3 Michelin Star Chef, and Restaurant La Vie, Osnabrück (Germany); Thiery Bamas, Meilleur Ouvrier de France “pâtissier” 2011, European pastry, sugar and frozen dessert champion 2010 (France); Miltos Karoubas, President of the Hellenic Chefs Federation (Greece); Amandio Pimenta, Master Baker, Meilleur Ouvrier de France “Baker” 1994, Winner of the 1st World Bread Contest 1992, 1st national prize winner of “goût et santé” (France), Francois Pozzoli, Meilleur Ouvrier de France “Baker” 2004 and Founder of the World Bread Contest (France); Kamal Rahal Essoulami, CEO of the Moroccan Federation of Culinary Arts (Morocco) and Joseph Yammine, Executive Chef of The Diplomatic Club, co-founder and Vice President of Qatar Culinary Professionals (Qatar). Expert baristas Branislav Beronja (UAE), Safa Salehi (Iran) and Orkun Karaman (TUR) will also be present to judge the Lebanese Barista Competition and conduct workshops while the National Extra Virgin Olive Oil Contest will welcome agronomist Alberto Dragotta (Italy) and a number of local aficionados.


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