Watching sports is often a group activity and viewing the World Cup in Lebanon is certainly no exception. Every night since the onset of the games, crowds gather around TV …
Nabila Rahhal
Nabila Rahhal
Nabila is Executive's hospitality, tourism and retail editor. She also covers other topics she's interested in such as education and mental health. Prior to joining Executive, she worked as a teacher for eight years in Beirut. Nabila holds a Masters in Educational Psychology from the American University of Beirut. Send mail
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Last week saw Lebanon’s designers out in force, participating in the annual Beirut Design Week (BDW). Now in its third year, BDW has made a name for itself in showcasing …
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As the 2014 FIFA World Cup looms closer and excitement levels peak among fans, one question is on almost every Lebanese mind: how can one watch the games? Answers to …
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Everywhere in Lebanon, it seems there are so many international flags festooning balconies and fluttering from cars that one could be forgiven for thinking that numerous foreign dignitaries are visiting the …
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“I want people to walk through that door and feel they are in Italy,” says Christian Bou Chaaya, the owner of the Lebanese branch of La Traviata, a cozy 25-year-old family-run …
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It seems like a no brainer at first: Use your bank card for your purchases and you will eventually receive a free iPhone, a trip to Europe or, perhaps best …
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The usually calm Pier 1 in the Port of Beirut was alive with glittering super yachts, lavish white leather VIP lounges with hot tubs and various stands showcasing the glamorous …
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“We have a cultural role to play; the festival is a form of cultural and touristic resistance which says that the country is still here,” says Hala Chahine, director of …
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Shortly after the 21st edition of HORECA, Lebanon’s largest food and beverage conference, Executive sat down with Joummana Dammous Salame, Managing Director at Hospitality Services sarl to discuss HORECA, the hospitality sector …
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As conditions for the hospitality sector in Lebanon remain stagnant, more and more entrepreneurs in the field are exporting their concepts to greener pastures abroad. While successful restaurant concepts have …
