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In this issue

Chefs, welcome to the 52nd edition of The Pro Chef Middle East. Inside this issue, we hear from leading experts in the region on hospitality trends that the current customer is looking forward to. In addition, Dr Amedeo Scarpa, Italian Trade Commissioner to the UAE, Pakistan and Oman, reveals the growth rate of Italian imports and plans for Expo 2020. Chef Stamatis Loumousiotis from the newly opened AIZA at The Pointe, discusses the lively concept that boasts a Greek-Mediterranean menu, dance performances and plate smashing. Meanwhile, Head Chef Anis Anssari introduces us to the Chef's Garden at The Ritz-Carlton Ras Al Khaimah, Al Wadi Desert, home to fresh vegetables and herbs that are used at the restaurants to promote sustainable eating. Looking for culinary inspiration? Find a selection of recipes from Li’Brasil; a Brazilian and Lebanese fusion concept at Address Beach Resort, and discover Executive Chef Marcel Ravin’s signature specials served at The Monte-Carlo Bay Hotel & Resort. This time of year, we would be gathering together to celebrate The Pro Chef Middle East Awards 2020 ceremony. Unfortunately, we couldn’t proceed with this year’s celebrations due to the ongoing pandemic. To see if your favourite chef won, turn to page 37. All this, plus the latest food news, chef’s specials and restaurant offerings in town. Happy reading,

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