Tang Restaurant at the Le Meridien Mina Seyahi Beach Resort & Marina is one of the few restaurants around the world that uses Molecular Gastronomy. Here in these two videos, the team at Tang shows us how to make two Christmas cocktails…molecular style! The Disappearing Christmas Tree   A modern twist to Eggnog You can also find more videos by YoungHotelier.com on Tang Restaurant Dubai her...

Dr Max Hitchins, the Hospitality Doctor shares his wisdom and tells us what are the 5 Key things that define highly successful hoteliers.  About Max: One of the WORLD’S top speakers Max is recognised by peers and clients alike as one of the world’s top marketers and speakers. Speaking Industry legend Dottie Walters includes Max in the top ten best marketers in the world. Max was e...

Roger Harrop provides insights into what will allow hoteliers to compete and thrive despite the recession. Roger uses examples from his “Change House” model (see below) to illustrate his point and provides some interesting anecdotes to illustrate what sets the great apart from the mediocre. Excellent service is what it’s all about! Roger’s Change House Model: About Roge...

Hotelier Idol points the spotlight at the robust hotel development pipeline and the underlying challenges presented in terms of recruitment, training and retention. Case Study: The United Arab Emirates, specifically Dubai and Abu Dhabi If one was to look at the global inventory in the pipelines and view it as a “city state” Dubai has officially the largest Construction Pipeline of any other M...

We often read about the stars and celebrities who live in Beverly Hills just under that “Hollywood” sign. Without actually admitting it there are many of you reading this who believes they live “the Perfect Life” filled with all the glamour, glitz, bright lights and happy endings! So too do many consider the hospitality industry as the most glamorous and fashionable industry to work in! A ...

We recently had the pleasure and honor of catching up (over the wires for now…as we wait for his travels to bring him to Dubai) with Brad Nelson, Marriott’s Culinary VP and Corporate Chef. Brad has just joined the hospitality blogging community in Bill Marriott’s footsteps with a food blog titled “Marriott in the Kitchen”. Besides Brad’s Q&A on the blog, w...

Do you like operating in the DANGER ZONE?! What about the Liquid Nitrogen danger zone, which is boiling point at -220 degrees! The artic seems like the Sahara next to this bad boy!! Challenging the traditional ideas and styles of cooking and eating, step inside the kitchen with Younghotelier.com as we see the instruments and experimental techniques of the laboratory used in the kitchen!! I bet you...

Cocktails, Mocktails and Candy Floss Cocktails?! Have you ever eaten your Jack Daniels & Coke! Well you can! Younghotelier.com approaches a random passer by in Tang Restaurant Dubai to try out one of their signature molecular cocktail, the Molecular Pisco which uses Tequila, Candy Floss and liquid Nitrogen! Tang is the only restaurant in the Middle East to employ molecular gastronomy not just ...

We take a look behind the scenes at the world of Molecular Gastronomy at Tang Restaurant Dubai, the only one of it’s kind in the Middle East that employs these techniques and philosophy. A two part interview with Chef de Cuisine Stuart Sage, who talks about his career, molecular gastronomy, trend-setter chefs, offers advice to young people looking to make their mark in the kitchen and also l...

YoungHotelier.com interviews the creative and energetic Chef de Cuisine of one of the top “Fish” restaurants in Dubai…Willibald Reinbacher, also popularly known just as ‘Willi’. Willi decided at the age of 15 that he was always interested in food, cooking it, seeing how it evolved but admits there was a great influence and inspiration from his mother. She had her ow...