Celebrating Three Decades of Horeca

Last week I attended a fabulous brunch at Le Gray’s Qasti restaurant to honor 30 years of Hospitality Services’ Horeca. If you’re any degree of foodie, the annual event to look forward to in Beirut is Horeca. Formed from the words Hotels, Restaurants, and Cafés, this exhibition is the largest in the Levant for the food service and hospitality industry, attracting hundreds of exhibitors, trade visitors, internationally renowned chefs and food experts.

The sumptuous brunch at Le Gray was hosted by Joumana Dammous-Salamé, managing director of Hospitality Services, and her experienced team. A more convivial setting could not have been pinned down, and how fortuitous that winter took a one-day leave to afford us a beautiful, 25-degree day replete with sunshine. We sat outside on the terrace of Qasti, tucked away from the din of the busy street lining Martyr’s Square. 

Le Gray Hotel takes its throne in the heart of the historic downtown district. After the August 4, 2020, Beirut blasts, Le Gray was partially damaged and forced to shutter. It finally reopened in the autumn of 2025, boasting fresh renovations, with Franco-Lebanese Michelin-starred Chef Alan Geaam at the helm of its culinary portfolio.


Joumana Dammous-Salamé introducing Chef Alan Geaam


Chef Alan expressing praise for Horeca, with which he has been heavily involved over the years


I hadn’t stepped foot on its premises since 2019, and though I had no time to explore the enchanting corners of this opulent estate, I can say with certainty that if Qasti is any model of what we can expect, then every would-be visitor should be exuberant. I promise to return to the hotel soon to confirm this hypothesis.


The terrace at Qasti, whose name literally translates to "my story" in Arabic


Chef Alan's French expertise delectably manifested in these dainty Religieuses and Babas au Rhum


I neglected to take stills of the buffet, but here's a selection of the sweet stuff!


Back to Horeca, though, which I’ve been diligently attending since 2013. I can’t help it! My heart goes aflutter each year when Horeca nears. At this annual forum for the hospitality and foodservice industries, I explore what’s new in the food world, from novel products to trendy cocktails. This is also my chance to speak directly with company representatives, who are manning the stands and eager to rub elbows with attendees.

This year, from April 21 to 24, Horeca returns to the Beirut Seaside Arena, marking a formidable milestone: three decades as the region’s premier hub for the hospitality and foodservice industries. To commemorate the occasion, Horeca will debut a third exhibition hall, bringing the total area to 13,000 square meters. The event expects to usher in more than 24,000 professional buyers and 400 exhibitors, offering a comprehensive showcase of food and beverage, hotel and kitchen equipment, technology, design, and hospitality services.

If you’re in the hospitality industry, you can register free of charge to attend Horeca. All non-industry professionals can secure admission at a cost of $50 USD.


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