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Features
Gen Z on the Move
Gen Z is redefining travel in 2025—seeking affordable, authentic, and sustainable adventures shaped by digital influence.
Hotels & Accommodations
Interviews
Leadership in Hospitality: How Dietmar Platz Built His Career from Executive Chef to General Manager
GM Dietmar shares his insights and advice on his successful career, his leadership skills and on being the General Manager of Four Points by Sheraton Palawan, Puerto Princesa,
VIC ALCUAZ' HOSPITALITY SUPERSTARS: Myla Cacares. After 20 Years Of An Expatriate Life, She Is Back To Base
Myla is back in home base after 20 years of an expatriate life to continue the fire and passion for hospitality burning. This time as Managing Director for the Hospitality Division of Roxaco Land Corporation, owners and managers of several premium properties like Anya Tagaytay and Punta Fuego, Nasugbu.
Becoming A Chef
We at Discovering Hospitality interviewed a handful of internationally acclaimed chefs since the past year, and by asking them about their culinary path, we were able to uncover the key elements that have inspired them into becoming the chefs that they are today.
Travel
Education
Food & Beverage
MUSIC: Upstairs at Ronnie’s Live Music Venue Opening Next Month with World-Class Lineup
Ronnie Scott’s Jazz Club’s newly reimagined first-floor venue, Upstairs at Ronnie’s, will open on 6th February, "marking the next chapter for the iconic Soho institution" – and first-rank artists have been confirmed for the opening program.
FOOD REVIEW: Cru Bistro And Bottles
In the wine world, the term “cru” refers to the potential of a vineyard. It’s a nod to the exceptional quality of the grapes. It’s a fitting name for this Brookside bistro.
CHEF'S TIPS: Three Sacred Chef Rules Every Cook Should Know
Knife Skills Proper knife technique is always advisable - Chef Jessie Knife skills are the first thing you learn in a professional kitchen. Whenever I saw cooks wrestling with a red pepper using a dull blade, I’d put them straight onto knife-heavy prep: basic cuts, again and again, until they got it right. Most of the truly gruesome injuries I witnessed on the job, or patched up before rushing a bleeding cook to A&E, didn’t come from knives at all. They came from rotary slice
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