Horeca Trade Show 2016

Under the patronage of Lebanese Minister of Tourism, H.E. Mr. Michel Pharaon, the opening of the 23rd edition of HORECA, the annual meeting place for the hospitality and foodservice industries, took place on Tuesday April 5, 2016 at BIEL, Pavillon Royal. The opening ceremony was attended by presidents of associations and syndicates and prominent figures in the hospitality and foodservice industries.

The 2016 HORECA opening ceremony hosted an urban culinary experience honoring Lebanese culture and the nation’s innumerable flavors, which have spread across the globe. Dubbed Beirut Beats, the extravaganza celebrated the eclectic spirit of Lebanon and how strongly its heart beats around the world through five tastes symbolic of the country. Lebanon’s favorite melted sweet cheese dessert, knefeh, was recreated by Ziad Beydoun with his quirky Knefritter. Mario Haddad Jr. and Zeinab Jeambey showcased the wealth of local ingredients at The Live Mezze Bar. Nabil Hayek created a signature arak-based drink, Soho-Beirut, to share a taste of Lebanon with the world while Marc Naaman proved that the slow clay cooking technique could be applied to any type of food using basic equipment. To round it all off, Rouba Khalil’s Lebanese Pantry showcased the range and versatility of the earthy flavors of Lebanon’s rich soil.

HORECA, which is organized by Hospitality Services and runs until April 8, 2016, has earned a reputation as the region’s premier hospitality and foodservice meeting place. A must for trade professionals, the show brings together key players from all aspects of the industries to forge cohesive business ties, network and exchange ideas. It also serves as a platform where decision-makers can source the latest solutions, innovations and products. 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 25 daily 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 385 exhibitors and 15 different events overseen by some of the most famous and highly skilled local, regional and international experts. Among the chefs, the jury includes guest of honor 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); Lorenzo Cogo, one Michelin star, Chef and Owner of EL Coq Restaurant (Italy); Thomas Haller, Advisory Chef of Nestlé Professional (UAE); Yasser Jad, President of Saudi Arabian Chefs Association (KSA); Tolgahan Kamiloglu, Executive Chef Richmond Hotel Turkey, Culinary Art Instructor, Izmir Economy University (Turkey) and Hossam Soliman, President of Egyptian Chefs Association (Egypt). Expert baristas Branislav Beronja (UAE), Safa Salehi (Iran) and Suhas Dwarakanath (UAE) 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. In total, more than 20 international food, wine, service and hospitality experts and 20 international celebrity chefs will be present for the four-day show.

Joumana Dammous-Salamé, Managing Director of Hospitality Services sarl, 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, “HORECA remains a meeting place for all shareholders, while seeking to provide a source of inspiration for creativity.”

HORECA 2016 further marks an important partnership with Les Restaurants du Coeur. The initiative will see a portion of ticket sales going towards the charity, providing food supplies to those in need.