Named after Hayek’s son Sherif, the original Beirut restaurant is the family’s labour of love, where the trickle of water fountains meets traditional taarab music. Next, she's already setting her sights on the U.K., France and the US, among others. The self-taught cook discovered a passion for the gastronomic arts after she got married and started making meals for her family – since then, she has grown to become one the country’s most respected chefs and restaurateurs, and has opened venues in Kuwait, Riyadh, Doha, Damascus, Dubai and Cairo. The resourceful bartenders plan to offer an ambitious cocktail-and-dish pairing menu once restrictions are relaxed in New York.Ĭo-founder, manager and bartender Faye ChenĪ homage to Lebanon’s culinary heritage, Em Sherif is the brainchild of chef Mireille Hayek. Scrumptious Taiwanese sandwiches accompany eclectic drinks that may feature fresh apricots, peppers or sea buckthorn. Having trained with Japanese mixology legend Shingo Gokan in Shanghai and won several international bartending competitions, Chen brings all her creativity to Double Chicken Please. Taiwanese bartender Faye Chen and her business partner GN Chan opened the venue’s physical location on the Lower East Side in November 2020 with a concept that sees “the drinks inspired by the food and the food inspired by the drinks”. Prior to having a bricks-and-mortar location, Double Chicken Please was a pop-up bar that travelled aboard a yellow Volkswagen minibus for three years, earning rave reviews across the States. In November 2020, Selassie launched Midunu’s line of truffle chocolates – which always provide a sweet conclusion to her dinners – in the US and Canada, handmade by a team of female chocolatiers in Accra. The chef curates multi-course experiences across the city that focus on delivering Africa’s bounty to the table by integrating underutilised grains and protein. Since its launch in 2017, Midunu – which translates as ‘let us eat’ – has gained a loyal following and growing international interest, with a bright future ahead.ĭespite having a physical home and events space in the residential Tesano neighbourhood of Accra, the restaurant’s culinary concept is all about nomadic eating. After spending a decade working on humanitarian projects with the UN and teaching herself how to cook, Atadika enrolled at the Culinary Institute of America and has since conceived her own brand of new African cuisine. Midunu is chef Selassie Atadika’s project to challenge diners’ perceptions of African food. Posthumus and Janse are on a mission to show their country how to walk, run and eventually fly through the world of cocktails – and the wind is certainly beneath their wings. Located in the 350-year-old Odeon building in the heart of Amsterdam, Flying Dutchmen Cocktails puts the focus on cocktail education, with each drink served alongside the fascinating stories behind the spirits, recipes and bartenders who created them, as well as running consumer workshops and professional training programs. Their three-year-old venue is striving to build a new cocktail culture in the Netherlands by exploring the classics. They considered that before a chef can deconstruct a dish of eggs Benedict, for example, the guest first needs to understand what eggs Benedict is. When creating their bar, Dutch mixologist Tess Posthumus and her business partner Timo Janse looked to the world restaurants. From fried chicken marinated in Thai spices and accompanied by pickled turnip, to a whole fish wrapped in banana leaf and served with silky coconut milk curry and Burmese rice, everything at Baan sings with flavour – a promising opening from one of Peru’s most up-and-coming cooks.Ģ. Flying Dutchmen Cocktails, Amsterdam, Netherlands With her projects on hold due to the pandemic, Ferreyros started experimenting with recipes fusing Peruvian and Thai flavours in her home kitchen and sharing them on Instagram – and the idea for Baan was born.īefore moving to its nine-table dining room in the San Isidro neighbourhood of Lima, Baan was a delivery concept and Ferreyros has been using the feedback received from this to refine her dishes. Peruvian chef Francesca Ferreyros – who trained, among others, with Joan Roca in Spain and Gaggan Anand in Thailand – opened Baan in December 2020 to investigate the culinary links between South America and South East Asia. This International Women’s Day, we list nine of the countless female-led venues pushing the hospitality sector forward around the world, created by women who #ChooseToChallenge stereotypes and preconceptions Since the #MeToo movement first swept the world in 2017, the global hospitality industry has had its own reckoning with gender equality in the kitchen and behind the bar, with hundreds of global initiatives to celebrate women’s achievements and take action against bias.
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