Print Subscription Middle East YEARLY
Chef magazine aims to keep the professional informed about what’s happening in the business, celebrating success and creating innovation in the industry.
What does it mean to be a Chef? Aside from creating fantastic food you must be many other things. A businessperson, a mentor, an influencer with great PR skills, a relationship builder and above all else, an employer working with your brigade to bring the best out of them so they can progress with confidence.
Chef and Restaurant, formerly Chef Magazine, is published for you. With support and contributions from Chefs across all areas and at the top of their game, our core values are to provide you, our reader with relevant, informative and exciting content. To network, through print and digital publication with your counterparts and to understand and appreciate how others in your trade are influencing the hospitality scene today. We share knowledge and skills. Our contributors are keen to “pay it forward”. This is a large industry, yet an all-inclusive one.
Sourcing new suppliers and service partners can be exhaustive, and engagement with existing ones on new products and developments time consuming. We specialise in creative solutions to this. Running several features throughout the magazine, we have an approach whereby we ask culinary experts across the board to either test, taste or review – giving you real feedback from professionals on which you can rely.
Published 12 times a year.