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Middle East ProcureTech Summit 2023 in Dubai is supported by the Chartered Institute of Procurement and Supply (CIPS), Supply Chain and Procurement Society (SCPS), and Supply Chain and Logistics Group (SCLG). The summit will be braced by the presence of some key industry leaders and solution providers like Ivalua, a leading provider of cloud-based Spend Management software, and Kissflow Procurement Cloud, a flexible source-to-pay platform for procurement teams to manage all their procurement spends in a single place. For more information and registration visit: www.meprocuretech.com The growth of procurement within the region is on an uphill trajectory combined with the adoption of technology and supply chains. The market growth factors are the increasing need for procurement process automation and the rapid adoption of e-procurement technology. The rapid strides with which digital technology is being adopted by businesses are transforming the way they operate. From finance to procurement to marketing, digital technology empowers teams with better control over operations. Verve Management is taking the lead with another premier initiative in the region, The Middle East ProcureTech Summit 2023. The summit devoted to a disruptive procurement sector will be unveiled on February 21–22, at Swissotel Al Murooj, Dubai, UAE. At the summit, this year, will take a deep dive into the modified paradigm of the procurement industry, focused on the new technology adopted by the industry to change the procurement game. The summit aims to provide a platform for like-minded individuals to gather and discuss the new era of Digital Procurement with topics such as Cloud procurement, E-Procurement Solutions, and Supplier Relationship Management (SRM), to name a few. Over the course of two ground-breaking days, the summit is setting out to headline experts and key leaders within the industry including:  Dirk Karl, Group Chief Procurement Officer, MTN  Waleed Saeed Al Saeedi, Director, Procurement and Supply Management, Department of Tourism and Culture (Abu Dhabi)  Rajkumar Adhya, Supply Chain Operations Director, AztraZeneca  Amadou Dioulde Diallo, CEO, DHL, Deutsche Post  Dr. Abdalla Abduljalil, Chief Contracts Specialist (Expert in Revenue, Expense Contracts and B.O.T, PPP), Dubai Academic Health Corporation  Tatjana Ozgoren, Director of Global Procurement – AMEA, PepsiCo  Shakti Arora, Chief Procurement Officer, RAK Ceramics PJSC  Heba Abdelhady, Chief Supply Chain Officer, Saudi German Health  Maytham Al-Khairulla, VP Procurement and Business Support, OSN  Amit Bhatia, Supply Chain Director – IMEA, LVMH Beauty  Shannon Hore, Senior VP- Procurement and Logistics, Abu Dhabi Airports  Stephen Rea, Chief Procurement Officer, Al Ghurair  Mohamed Samak, Global Procurement Director, Aramex International  Sam Achampong, Regional Director of CIPS MENA, CIPS (Dubai)  Shailen Shukla, Chief Logistics Officer, Mohamed Hareb Al Otaiba Group  Chamath Nawaratne, Vice President and Chief Procurement Officer, Air Liquide  Vineet Gupta, Chief Commercial Officer, Babyshop  Hon. Peter Gesper, SVP of IT, Noon.com  Remya Venugopalan, Director of Operations, International Modern Hospital  Engr. Ammar AlAboud, VP of Consuting & Research, Supply Chain and Procurement Society  Suhail Siddiqui, Procurement Director, Juma Al Majid for Electro - Mechanical Works  Sandeep Sharma, Director- Group Procurement and International Market Supply Chain, Alamar Foods- Domino’s Pizza  Vishal Noronha, Group Head of Procurement, Gargash Group  Aslam Labeeb, Head of Supply Chain & IT, Gulf International  Brish Bhan Vaidya, Head of APAC Sourcing & Global Buying Center, UBER  Shashi Kiran, Group General Manager – Supply Chain, Jashanmal National Group  Huzefa Boxwala, Head of Supply Chain Innovation, Henkel Corporation  Sara Omer, Sales Director Middle East & Africa, iValua  Arnaud Malarde, Senior Product Marketing Manager, iValua  Prasanna Rajendran, Vice President - Head of Business, Kissflow,  Abhinav Suresh, Director and P&L Leader- Middle East and Africa, Locus The Middle East ProcureTech Summit will be an invaluable opportunity to network with industry leaders, who will set out to delve into all of the latest technological advances in procurement to help drive businesses forward. Middle East ProcureTech Summit 2023 is supported by the Chartered Institute of Procurement and Supply (CIPS), Supply Chain and Procurement Society (SCPS), and Supply Chain and Logistics Group (SCLG). The summit will be braced by the presence of some key industry leaders and solution providers like Ivalua, a leading provider of cloud-based Spend Management software, and Kissflow Procurement Cloud, a flexible source-to-pay platform for procurement teams to manage all their procurement spends in a single place. The Middle East ProcureTech Excellence Awards 2023 will be held at the summit as part of the Middle East Procuretech Summit. The Awards will celebrate Procurement, Supply Chain, and Logistics leaders who have worked constantly towards improving disrupted supply chains through innovating and adopting advanced technology. For registration and to participate in the event: info@verve-management.com

Anne Hathaway February 16, 2023 attends The “She Came to Me” Premiere during the Opening ceremony of the 73rd Berlinale International film festival LOOK: Valentino Haute Couture look from Le Club Couture Spring/Summer 2023 collection CREDIT: all images Valentino/GettyImages Marisa Tomei (58) and this year's jury president Kristen Stewart (32) mingled with German acting and political celebrities who were also well represented at the 73rd edition of the Festival. Festival opened with the melancholic romantic comedy "She Came to Me" by US director Rebecca Miller (60). Dinklage, Tomei and Hathaway star in the out-of-competition film. Aimee Lou Wood DATE: February 16, 2023 EVENT: The Newport Beach Film Festival UK Honours 2023 LOOK: Valentino dress from the Unboxing Spring/Summer 2023 LOCATION: London CELEBRITY: Lydia West DATE: February 16, 2023 EVENT: The Newport Beach Film Festival UK Honours 2023 LOOK: Valentino dress from the Unboxing Spring/Summer 2023 LOCATION: London CREDIT: Valentino/GettyImages OFFICIAL TAG: @maisonvalentino

In her spring/summer 2023 ready-to-wear collection for Dior, Maria Grazia Chiuri draws inspiration from Catherine de Medici to depict a (Re)naissance of Dior fashion. Dior spring-summer 2023 ready-to-wear. Photographer Brigitte Niedermair. All images courtesy of Dior. The looks depict a symbolic meeting between Dior foundations and stylistic symbols, such as the reinvented corset, which emphasizes the silhouette with its graphic shapes, in a sophisticated setting illuminated by shades of green. For Dior's spring-summer 2023 ready-to-wear collection, Chiuri creates a wardrobe that examines the various facets of female power. Aptly photographed by Brigitte Niedermair, this collection of images depicts a (Re)naissance of Dior fashion, in an alluring and mysteriously tinged cosmos of femininity and beauty. An ode to the virtuosity of needlework and ancestral savoir-faire, raffia coats are adorned with delicate flower and bird motifs, which also appear on the iconic Lady Dior. With sportswear accents, crinoline skirts and dresses are reimagined in previously unheard-of scales, enhancing this intriguing dialogue between the past and the present. A captivating journey that honors the power, frailty, and beauty of perpetually moving womanhood and is permeated with the collection's bewitching strangeness. See more on Dior.com.

In the company of close friends and family, Four Seasons Hotel George V, Paris pastry chef Michael Bartocetti was awarded Chevalier des Arts et des Lettres at a prestigious medal ceremony held in the sumptuous reception rooms of the French Ministry of Culture. The award honours those who have significantly contributed to the country’s cultural and artistic legacy. Four Seasons Hotel George V, Paris. All images courtesy of Four Seasons. Four Seasons Hotel George V, Paris pastry chef Michael Bartocetti, Chevalier des Arts et des Lettres "It’s a great honour and pride to be awarded the Chevalier des Arts et des Lettres medal, furthering the culinary arts in France and internationally through my creations. This award also acknowledges the hard work of my entire pastry and bakery team who support me daily in everything I do. I am determined to make the George V's pastry offering shine now more than ever." Michael Bartocetti The distinction recognises the talent, creativity and exceptionally high standards Michael daily brings daily to his work, honouring him for his remarkable contribution to the French culinary arts. Michael was brought up surrounded by accomplished cooks. He spent his childhood hopping between the kitchens of two family restaurants, where he became familiar with myriad smells, flavours and textures from a young age. Several of his parents’ friends were pastry chefs who eagerly shared their love and passion for the profession. Michael soon knew he wanted to become a pastry chef. A hardworking and dedicated individual, but above all keen to share his knowledge and expertise with others, Michael is now a key figure in French haute cuisine and in the world of pastry-making. He is committed and responsible, personally selecting his own producers, choosing small, sustainable growers with an integrated approach to agriculture. A veritable artisan who favours high quality produce, he has won the hearts of both French and international sweet tooths as well as of hundreds of thousands of social media followers. Recognised by the general public as well as by fellow chefs for his meticulous craftsmanship that is both bold and precise, he constantly strives for excellence, crafting exceptional sweet creations with painstaking attention to detail.

In response to the emergency situation following earthquake in southern Türkiye and northern Syria, the Kering family of brands is coming together to provide support to the thousands of people affected by the earthquake. Kering and all its Houses (Gucci, Saint Laurent, Bottega Veneta, Balenciaga, Alexander McQueen, Brioni, Boucheron, Pomellato, Dodo, Qeelin, and Kering Eyewear) will together make a donation to the International Committee of the Red Cross as an immediate contribution to support the work of the emergency responders who are meeting people’s immediate needs in the aftermath of the earthquake. Kering and all its Houses stand in solidarity with the victims and their families. About Kering A global Luxury group, Kering manages the development of a series of renowned Houses in Fashion, Leather Goods and Jewelry : Gucci, Saint Laurent, Bottega Veneta, Balenciaga, Alexander McQueen, Brioni, Boucheron, Pomellato, DoDo, Qeelin, as well as Kering Eyewear. By placing creativity at the heart of its strategy, Kering enables its Houses to set new limits in terms of their creative expression while crafting tomorrow’s Luxury in a sustainable and responsible way. We capture these beliefs in our signature: “Empowering Imagination”. In 2021, Kering had over 42,000 employees and revenue of €17.6 billion.

LVMH announces the list of the 22 candidates shortlisted for the semi-final of the 2023 LVMH Prize LVMH ©ARR For its tenth anniversary, the LVMH Prize for Young Fashion Designers has confirmed its success and international scope: over 2,400 candidates applied for the 2023 edition, a record number of entries from all over the world. When the applications closed, 22 young brands were selected for the semi-final. The designers hail from 15 countries, including, for the first time, from Brazil and Jamaica, celebrating a great diversity of cultures and talents. The 22 semi-finalists will present their collections and their creative world on the occasion of a showroom in Paris on March 2nd and 3rd, 2023. This year, the LVMH Prize will once again be held digitally on the dedicated website lvmhprize.com and will involve the general public: from March 1st to 5th, the public will be able to discover the designers and vote for their favorite candidate. This vote will be added to the experts’ vote. During this semi-final – which takes the form of a digital showroom and a physical presentation – the International Committee of Experts of the LVMH Prize, composed of specialists from the world of fashion (listed below) and the public, will vote to select the eight finalists. Delphine Arnault declares: “I am very pleased to welcome these talented young designers and I am extremely grateful to the candidates from all over the world who took part in this edition. The 22 semi-finalists are all driven by a very innovative vision and also show great creative maturity. Many of them place the culture and craftsmanship of their native country at the heart of their design approach. Eco-responsibility is also a major stake for them as they use innovative or recycled materials, and embracea more local and ethical production system. The fluidity between menswear and womenswear is anot her key feature this year, since no fewer than nine designers create genderless collections. Values of inclusivity and diversity showcased in the selection also echo the turn taken by the fashion and luxury industries. I would like to warmly thank all of our Experts who contribute each year to making the LVMH Prize a benchmark for young designers. The 2023 edition promises to be exceptional.” The winner of the LVMH Prize for Young Fashion Designers receives a 300,000-euro endowment and enjoys a year-long mentorship by a dedicated LVMH team. The Karl Lagerfeld Prize also rewards a young designer with a 150,000-euro allocation and allows him or her to benefit from a year of mentoring. Finally, the Prize distinguishes three students graduating from fashion schools in 2022. The students will each receive 10,000 euros and join the design studio of one of the group’s houses for one year. They can apply on the lvmhprize.com website until 19th March, 2023. LIST OF THE BRANDS SELECTED FOR THE SEMI-FINAL OF THE LVMH PRIZE AARON ESH by Aaron Esh, United Kingdom, menswear ANNE ISABELLA by Anne Isabella, France, womenswear BETTTER by Julie Pelipas, Ukraine, womenswear BLOKE by Faith Oluwajimi, Nigeria, genderless collections BURC AKYOL by Burc Akyol, France, womenswear, menswear and genderless collections CHARLIE CONSTANTINOU by Charlie Constantinou, United Kingdom, menswear and genderless collections DIOTIMA by Rachel Scott, Jamaica, womenswear JOAO MARASCHIN by Joao Maraschin, Brazil, womenswear and menswear JOHANNA PARV by Johanna Parv, Estonia, womenswear JUNTAE KIM by Juntae Kim, South Korea, genderless collections KARU RESEARCH by Kartik Kumra, India, menswear KUSIKOHC by Giseok Cho, South Korea, genderless collections LOUIS SHENGTAO CHEN by Louis Shengtao Chen, China, womenswear LUAR by Raul Lopez, United States, womenswear, menswear and genderless collections MAGLIANO by Luca Magliano, Italy, menswear MARRKNULL by Wei Wang and Tian Shi, China, genderless collections NAMESAKE by Michael, Richard and Steve Hsieh, Taiwan, menswear and genderless collections PAOLINA RUSSO by Paolina Russo, Canada, and Lucile Guilmard, France, womenswear QUIRA by Veronica Leoni, Italy, womenswear SETCHU by Satoshi Kuwata, Japan, genderless collections STINARAND by Stina Randestad, Sweden, genderless collections WATARU TOMINAGA by Wataru Tominaga, Japan, genderless collectionse THE WINNERS OF THE PREVIOUS EDITIONS S.S. Daley (2022 winner) ERL, Winnie NY (2022 Karl Lagerfeld Prize) Nensi Dojaka (2021 winner) KidSuper, Lukhanyo Mdingi, Rui (2021 Karl Lagerfeld Prize) Ahluwalia, Casablanca, Chopova Lowena, Nicholas Daley, Peter Do, Sindiso Khumalo, Supriya Lele, Tomo Koizumi (2020 finalists) Thebe Magugu (2019 winner) Hed Mayner (2019 Karl Lagerfeld Prize) Doublet (2018 winner) Rokh (2018 Special Prize) Marine Serre (2017 winner) Kozaburo Akasaka (2017 Special Prize) Grace Wales Bonner (2016 winner) Vejas (2016 Special Prize) Marques’Almeida (2015 winner) Jacquemus (2015 Special Prize) Thomas Tait (2014 winner) Hood by Air (2014 Special Prize) Miuniku (2014 Special Prize) THE NEW EXPERTS Piergiorgio Del Moro, Tiffany Godoy, Gabriella Karefa-Johnson, Lina Kutsovskaya, Harry Lambert, and Law Roach. LIST OF EXPERTS Emmanuelle Alt, Stylist and fashion consultant Imran Amed, Founder and Editor-in-Chief of The Business of Fashion Sarah Andelman, Founder of Just an Idea Rami Atallah, Cofounder and CEO of the global platform SSENSE Fabien Baron, Art director and founder of Baron & Baron Tim Blanks, Editor-at-Large for The Business of Fashion Derek Blasberg, Executive director, Gagosian Quaterly Alexandre de Betak, Founder of Bureau Betak Frédéric Bodenes, Art Director of Le Bon Marché Rive Gauche Carmen Busquets, Investor in BoF, Farfetch, Net-à-Porter, Lyst, Moda Operandi Burak Cakmak, CEO, Fashion Commission of Saudi Arabia’s Ministry of Culture Marie Chaix, Stylist Camille Charrière, Broadcaster, writer and creative director Eva Chen, Director of Fashion Partnerships at Instagram, author Anne-Sophie von Claer, Deputy Editorial Director of Le Figaro Ben Cobb, Editor in Chief of ES Magazine Ronnie Cooke Newhouse, Artistic director Caroline Daur, Digital entrepreneur Godfrey Deeny, International Editor-in-Chief of Fashion Network Piergiorgio Del Moro, Casting director Babeth Djian, Editor-in-Chief of Numéro Jo Ellison, Editor of HTSI and Deputy Editor of Financial Times Weekend Edward Enninful, OBE, Editor-in-Chief of British Vogue and European Editorial Director Linda Fargo, Senior Vice-President of Bergdorf Goodman Angelo Flaccavento, Fashion journalist Jo-Ann Furniss, Journalist and creative director Chantal Gaemperle, LVMH Group Executive Vice President for Human Resources and Synergies Michel Gaubert, Sound Designer Julie Gilhart, Consultant and President of Tomorrow Project Tiffany Godoy, Head of Editorial Content of Vogue Japan Ikram Goldman, Founder of ikram Elizabeth Von Guttman, Cofounder of System magazine and Altava Group Jefferson Hack, Cofounder and Editorial Director of Dazed Group Bella Hadid, Model Amanda Harlech, Creative consultant Ashley Heath, Editorial Director of Pop and Arena Homme+ Laure Hériard Dubreuil, Founder and creative director of The Webster Adrian Joffe, CEO of Dover Street Market International Sylvia Jorif, Editorial Director of Vogue France Ibrahim Kamara, Editor-in-Chief of Dazed magazine and Art and Image Director at Off White Gabriella Karefa-Johnson, Consultant and Global Contributing Fashion Editor-at-Large, Vogue Natalie Kingham, Fashion consultant Karlie Kloss, Model and philanthropist Suzanne Koller, Stylist and consultant Hirofumi Kurino, Creative Director of United Arrows Lina Kutsovskaya, Founder & Creative Director of Be Good Studios Harry Lambert, Stylist Susie Lau, Founder of StyleBubble and journalist Linda Loppa, Consultant, Advisor Strategy and Vision at Polimoda Pat McGrath, DBE, Makeup artist Kevin Ma, Founder and CEO of Hypebeast Sara Maino, Educational and Scouting Advisor of Vogue Italia Pierre A. M’Pelé, Head of Editorial Content of GQ France Suzy Menkes, Journalist Sarah Mower, Fashion Critic Vogue US Samira Nasr, Editor-in-Chief of Harper’s Bazaar US Alexia Niedzielski, Cofounder of System magazine and Altava Group Mel Ottenberg, Editor-in-Chief of Interview Magazine Ezra Petronio, Editor and Creative Director of Self Service and photographer Fabio Piras, Course Director of MA Fashion at Central Saint Martins College of Art and Design Peter Philips, Creative and Image Director of Christian Dior Makeup Loïc Prigent, Filmmaker Gaia Repossi, Creative Director of Repossi Law Roach, Stylist Carine Roitfeld, Founder of CR Fashion Book Lauren Santo Domingo, Cofounder and Chief Brand Officer of Moda Operandi Julia Sarr-Jamois, Stylist and Fashion Director of British Vogue Marie-Amélie Sauvé, Stylist, cofounder and Creative Director of Mastermind Anne-Florence Schmitt, Editorial Director of Madame Figaro Léa Seydoux, Actress Cindy Sherman, Artist Aimee Song, Influencer and founder of Song of Style Carla Sozzani, Founder of 10 Corso Como and President of the Alaïa Foundation Stefano Tonchi, Editorial Director of Palmer Eugénie Trochu, Head of Editorial Content of Vogue France Aizel Trudel, Founder of the Fashion Platform Aizel Natalia Vodianova, Model and philanthropist Aleksandra Woroniecka, Stylist and fashion consultant Margaret Zhang, Editor-in-Chief of Vogue China LVMH CELEBRATES 25 YEARS OF PROMOTING YOUNG FASHION DESIGNERS Over the 25 years since the foundation of LVMH, the Houses in the Group have all been inspired by a passion for creativity and innovation while nourishing an exceptional heritage rooted in time-honored know-how. As Bernard Arnault explains: “Innovation is more powerful when it springs from a preserved heritage.” In métiers as diverse as fashion, jewelry, perfumes, leather goods, winemaking or watches, LVMH brands and designers stand apart in their quest for excellence, and their unique passion for innovation, invention and creativity. Because both its roots and future are intimately linked to creativity, LVMH and its brands have always actively nourished creative talent. Creativity is one of the Group’s core values, guiding all its teams, from designers to noses to cellar masters. This engagement inspires all LVMH houses to actively support creativity in every form. For that reason, the Louis Vuitton Foundation for contemporary art opened to the public in October 2014 in a sumptuous building created by Frank Gehry, adding to LVMH’s lasting sponsorship of the arts. Motivated by this “passion for creativity”, LVMH has for many years supported the world of fashion globally through corporate philanthropic initiatives, including: the ANDAM Fashion Awards (Association Nationale de Développement des Arts de la Mode) the Hyères International Fashion and Photography Festival Central Saint Martins College of Art and Design in London the investment fund for young designers created by the French Ministry of Culture and Communication. This same passion has led the LVMH Group to launch the LVMH Prize for Young Fashion Designers. This initiative helps drive the momentum and emergence of fresh talent that is essential to the vitality and diversity of the fashion ecosystem, a role that is perfectly in phase with the responsibilities of the world leader in luxury.

Pharrell Williams will showcase his first collection for Louis Vuitton this June during the Men’s Fashion Week in Paris. Portrait by Erik Ian Pharrell Williams is a visionary whose creative universes expand from music, to art, and to fashion – establishing himself as a cultural, global icon over the past twenty years. The way in which he breaks boundaries across the various worlds he explores aligns with Louis Vuitton’s status as a Cultural Maison, reinforcing its values of innovation, pioneer spirit and entrepreneurship. “I am glad to welcome Pharrell back home, after our collaborations in 2004 and 2008 for Louis Vuitton, as our new Men’s Creative Director. His creative vision beyond fashion will undoubtedly lead Louis Vuitton towards a new and very exciting chapter.” declares Pietro Beccari, Louis Vuitton’s Chairman and CEO. Pharrell Williams Biography Pharrell Williams is a visionary recording artist, producer, songwriter, philanthropist, fashion designer, and entrepreneur with 10B combined global music streams to date. He has been honored with 13 Grammy Awards, including 2004, 2014, and 2019 Producer of the Year, and ASCAP’s Golden Note Award in 2012. He has received two Academy Award nominations for his original song “Happy” (Despicable Me 2) and for Best Picture-nominated Hidden Figures (2016) as co-producer. Williams also received a Golden Globe Nomination for co-scoring the film. In 2019, Williams received an Emmy-nomination for his original song “Letter to My Godfather,” for Netflix’s Black Godfather about legendary music executive Clarence Avant. In 2020, Williams was inducted into the Songwriters Hall of Fame for his work as The Neptunes. In 2018, Pharrell narrated Universal’s remake of the classic film The Grinch, authored the book A Fish Doesn’t Know It’s Wet, and released the Netflix Original series Brainchild (2018) with his producing partner, Mimi Valdés. Other projects include Dope (2015), Roxanne Roxanne (2017), Voices of Fire (2020) and Amazon’s Harlem, which has been renewed for a second season and Lena Waithe’s Rollin’ for HBO Max. In 2019, Pharrell founded YELLOW, a non-profit working to even the odds for all youth through education, helping them realize their potential. In 2020, Williams launched Black Ambition, a non-profit initiative that provides a bridge to success for Black and Latinx entrepreneurs who are launching tech, healthcare, Web 3.0 and consumer products/services start-ups. A longtime advocate against racial injustice, Pharrell was an integral part in talks with Virginia Governor Northam about Juneteenth being a permanent paid state holiday. In April 2019, Williams launched his first SOMETHING IN THE WATER, a multi-day music festival and experience on the beach in his hometown of Virginia Beach. Last summer, Williams brought his SOMETHING IN THE WATER Music festival to Washington D.C. on Juneteenth Weekend (June 17 – 19). This April, SOMETHING IN THE WATER returns to Virginia Beach and will continue its mission spotlighting the community. Pharrell excels as a fashion designer and entrepreneur with his Billionaire Boys Club and Ice Cream apparel among other brands. In the fall of 2019, Williams teamed up with David Grutman and opened both Swan and Bar Bevy in Miami’s Design District, and The Goodtime Hotel in 2021. In 2020, Pharrell founded Humanrace™, a product company with a mission to empower all individuals in their pursuit of wellbeing across product and people. A longtime advocate against racial injustice, Pharrell was an integral part in the talks with Virginia Governor Ralph Northam about Juneteenth being a permanent paid state holiday and continued to make the push for it to become a national holiday.

The LOEWE FOUNDATION unveils the thirty-finalist list for the sixth edition of Craft Prize ARR Craft figures at the heart of LOEWE and the vision of its Creative Director Jonathan Anderson. The LOEWE FOUNDATION has announced the 30 shortlisted artists for the 2023 edition of its annual Craft Prize. Their work will be exhibited in Isamu Noguchi’s Studio at The Noguchi Museum in New York from May 17 through June 18, 2023. The 30 finalist artists were selected from over 2,700 submissions by artisans, representing 16 countries. They work across a range of mediums including ceramics, woodwork, textiles, furniture, paper, basketry, glass, metal, jeweler lacquer, leather and bookbinding. The panel of experts selected the most outstanding works in terms of technical accomplishment, innovation and artistic vision. Unexpected colors and materials, trompe-l’oeil techniques and plays of light all sparked delightful surprise in the skillfully crafted works. For the first time since the creation of the prize in 2016, works by the shortlisted artists will be exhibited in New York. They will be displayed in the studio of Japanese-American artist Isamu Noguchi following the announcement of the winner of this year’s LOEWE FOUNDATION Craft Prize on May 16. Anatxu Zabalbeascoa, Executive Secretary of the LOEWE FOUNDATION Craft Prize Expert Panel, said: “For this sixth edition, with the vision of the prize now well-established, we felt it was a good time to open doors. We’re thus delighted to focus the spotlight more on the notion of craft with artistic ambition, welcoming both the aesthetics of non-Western canon and figurative craft approaches.” A jury comprising 13 leading figures from the worlds of design, architecture, journalism, art criticism and museum curatorship will select the winner of the sixth edition of the prize, which celebrates excellence, artistic merit and innovation in modern craftsmanship. The winner will receive an award of 50,000 euros.

To honour International Women’s Day, Four Seasons Hotel des Bergues Geneva has launched a special collaboration with three Swiss female winegrowers. Salvatore Salerno, Restaurant Director of Il Lago, Four Seasons Hotel des Bergues Geneva. All images courtesy of Four Seasons. “It is a real privilege to showcase the wines of three remarkable female winemakers dedicated to growing the best grapes to produce excellent quality wines,” comments Salvatore Salerno, Restaurant Director of Il Lago. “We selected three wineries from different cantons – Vaud, Valais and Grisons – to reflect the very best of Swiss terroir. The three producers span three generations, highlighting the dynamism and determination of Swiss women in the wine industry. All three are fervent advocates of biodynamic methods, striving to keep in tune with nature.” On March 8, 2023, the Hotel will host a gala dinner at Il Lago to shine a special light on three inspiring female role models who are talents in their field, daily bringing enthusiasm and passion to everything they do. Winemaking has, historically, been a male-dominated industry, where women have been excluded from positions of leadership. The gala dinner seeks to showcase exceptional Swiss wines made exclusively by female producers. Chef Massimiliano Sena has created a seven-course menu, with dishes marrying with carefully selected wines from the three estates. The menu includes multi-coloured ravioli with Italian salt cod, and beetroot risotto with sweetbreads and balsamic vinegar. The three winegrowers will be present during the gala dinner to introduce their wines and shed light on their philosophy and values as winegrowers. The Winemakers Laura Paccot, Winery Owner, Domaine La Colombe - Domaine La Colombe is located in Féchy, a small Swiss village that sits on a hillside in Vaud, where grapevines have been cultivated for thousands of years.  Today in its fourth generation, the winery is run by Laura Paccot, who sees herself as an ambassador for Chasselas, the most important grape variety in the region. The winery prides itself on its biodynamic approach to winemaking, with strictly no use of chemical herbicides nor insecticides, and grapes harvested manually. Ludivine Sper, Vineyard Manager, Domaine Chappaz - Domaine Chappaz in Fully in the Canton of Valais is a highly regarded Swiss winery whose wines are much sought after and enjoyed by connoisseurs around the world. Producing biodynamic wines since 1997, Marie Thérèse Chappaz’s family estate has expanded from 2.5 to almost 20 acres. Vinification practices are as natural as possible, using indigenous yeast and minimal intervention. Ludivine was named Winemaker of the Year in 1996 and Icon of Swiss wine in 2016 by French restaurant guide Gault et Millau. Her wines have won numerous awards. Annatina Pelizzatti, Winery Owner, Annatina Pelizzatti - Annatina Pelizzatti continues her family’s long winemaking tradition in Jenins on Domaine Pelizzatti’s 10-acre estate, balancing long-established tradition with innovation. Annatina’s wines are among the best in Bündner Herrschaft, the most important wine-growing region in the Canton of Grisons. Domaine Pelizzatti prides itself on its sustainable approach to winemaking. Chef’s Table at Il Lago Following the gala dinner, Four Seasons Hotel des Bergues will continue to honour the work and commitment of each winemaker. Throughout the month of March, Il Lago will offer three dishes of the day, each paired with a wine by one of the three winemakers, offering diners the opportunity to discover three different wines produced by exceptional Swiss winemakers.On three Thursdays following the gala dinner, groups of up to 10 diners can experience an unforgettable culinary experience at the Chef’s Table, with four tasting dishes crafted by Chef Sena paired with a vertical wine tasting by one of the three winemakers. Each Thursday, the owner/manager of one of the wineries will be present to talk diners through the wines that will be enjoyed that evening.Annatina Pelizzatti, Annatina Pelizzatti – March 16, 2023Ludivine Sper, Domaine Chappaz – March 23, 2023Laura Paccot, Domaine La Colombe – April 6, 2023The gala dinner on March 8, 2023 is priced at CHF 350 per person with wine pairings. To book, contact +41 22 908 71 10 or e-mail Illago.gen.dst@fourseasons.com

Chef Fatih Tutak's love message to Turkish cuisine and tradition, is prepared in his newly opened TURK FATIH TUTAK (December 2019), which earns him 2 stars in the inaugural edition of the MICHELIN Guide Istanbul. Chef and the team of two Michelin-starred TURK FATIH TUTAK (turkft.com). Image Duygu Turkmen. Chef Tutak's successful concept is "Cooking with Time", which entails the importance of both time as a cooking construct - knowing when is best to serve an ingredient at its optimal taste - and time as an indefinite continuation of life and his thirst for creativity. Chef Fatih Tutak, who was born in Istanbul in 1985, has spent the most of his career working in some of the most well-known restaurants in Turkey and abroad, including the Ritz-Carlton Cam in Istanbul under renowned chef Paul Pairet and in the Far East, in Tokyo under Seiji Yamamoto at three Michelin-starred Nihonryori Ryugin, before he was presented with a unique opportunity to join René Redzepi at the much celebrated Noma in Copenhagen. TURK's menu inspires the guests to fall in love with Turkish cuisine prepared by Chef Fatih Tutak. Dry-aged persimmon, kaymak snow. Image credit Duygu Turkmen. He then admits to feeling the pull of the East again, and returned to Hong Kong, furthering his techniques and immersing himself in a history and culture that truly fascinated him. A move to Thailand in 2015 saw him open The Dining Room of The House on Sathorn in Bangkok as Head Chef. In just two years it was named in Asia’s 50 Best Restaurants (No.36 in 2017) and a Michelin Plate in the Thailand Guide 2018-19. Chef FATIH TUTAK. Image Ibrahim Özbunar. "If I don’t find key ingredients, I would have to change the menu, which pushes me to create. It is also why Turkish cuisine is so tasty—because of the creativity of chefs that arises from a demand for variation and the simplicity of ingredients. - Chef FATIH TUTAK. Chef Tutak credits the pleasure and delight that his mother's delectable food gave to the family table for inspiring him to pursue his job. As a result, he was directed immediately to Mengen, a village in the Bolu Province on the main route connecting Istanbul and the capital, Ankara, which is renowned throughout Turkey for producing some of the best chefs in the nation. Milk skin, pistachio, yufka. Image credit Duygu Turkmen.' Where did your passion for Turkish cuisine start? Chef Fatih Tutak: We wanted to reflect our own perspective on Turkish cuisine and establish TURK as a distinctive dining destination for the nation when we made the decision to open it. Therefore,every aspect has been covered, including architecture, design, music, culinary expression, and beverages. We set out to develop a complete experience cantered on expressing and providing Turkish cuisine. I worked as a cook for a very long time and alongside many excellent chefs. "Food is precious to us, like a diamond, so we can’t use anything that is unsustainable." Chef FATIH TUTAK in the kitchen. Image Ibrahim Özbunar. TURK FATIH TUTAK was launched by you in December 2019. However, the restaurant was awarded two Michelin stars in 2022, in spite of the pandemic and all the restrictions involved. Describe your experience for us. Chef Fatih Tutak: It was a big challenge, and this restaurant is also a reflection of what I learnt from them. We wanted to offer this cosmopolitan, global, and gourmet side since there are many excellent restaurants in the country, and I respect what they are doing. We wanted to open fantastic restaurants where both local and foreign customers could experience our food and where our staff members could develop professionally from the beginning of their employment. Turkish food has a rich history as well as many facets. Although Turkish BBQ and street food are well-known, they only make up 1% of Turkish cuisine. We decided to do more as a result and present Turkish food at its highest level. Lamb Saddle, Kebab, Koji, Lamb Garum. Photo credit İbrahim Özbunar. How would you summarize your time working in renowned restaurants like Noma, or with Chef Seiji Yamamoto in Tokyo, where you spent the most of your career up to your return to Turkey in 2019? Chef Fatih Tutak: My professional development and growth have greatly benefited from working with such outstanding and well-known chefs. I can use all I've learned about their philosophy, cooking methods, and vision in my own cooking. It was an honour for me to be in their kitchen at such a young period in my career because they are both significant components of my profession. Our goal was to start our own restaurant serving Turkish cuisine. The detail of every single dish is enhanced by complimenting beverages and music. We sought to improve the entire dining experience, and in doing so, I hope to establish a new, universally recognized vocabulary for Turkish cuisine. Michelin-starred TURK FATIH TUTAK. interiors. Photo credit İbrahim Özbunar. What are the advantages and benefits of having such a unique destination and work environment as Istanbul? Chef Fatih Tutak: Istanbul is one of the most multicultural cities in the world, bringing together so many different cultures from the Byzantine, Ottoman, Turk, Armenian, and Kurdish peoples, and its unique history and journey characterize the city. All this gives Istanbul soul and a creative vibe. It's incredibly inspiring everywhere you go, whether you're walking around the city, crossing the bridge between Asia and Europe, or taking a boat. I feel so lucky to have been born and raised here. Every time I take a walk outside or go on a tour of the city, it nourishes my soul, which translates into and is reflected in my cooking. Umami birthday cake. Why is it important for you to immerse yourself in other cultures outside your professional comfort zone, and how does this help you to refine your own definition and understanding of gastronomy? you developed an entire menu of "New Turkish Cuisine" and introduced it to the dining room? Please, can you describe this concept? Chef Fatih Tutak: Turkey has its own cuisine. Thus, we are inspired by many inputs, but we remain true to our Turkish roots, so when you have a dish, you can always discern the taste of Turkish cuisine. In terms of cooking technique, we can apply all cooking techniques, which can be inspired by Danish, German, or French cooking. Cooking techniques are very universal in general. TURK's open kitchen. Image credit Duygu Turkmen. The different cooking techniques were developed as a response to the lack of technology that could preserve food. Different salting, fermentation, and preservation techniques were developed around the world. Now we have the technology that helps us cook and apply these ancient cooking processes to new ways of cooking that can enable us to enhance or create new flavors. Using not only fire for cooking but a variety of options In my opinion, Turkish cuisine has no limitations, nor do other cuisines, in terms of the availability that exists today and the inspiration and exchange of ideas that occurs through the internet and modern food preservation and transport. This allows us to create new and beautiful techniques and dishes. Bluefish, tokat onion, black pepper, buddha's finger. Photo Duygu Turkmen. Still, we never change the traditional dishes; we need to respect the Turkish tradition, which means we do not copy or replicate them. We have a couple of traditional dishes on the menu now; they are signature dishes of Turkish cuisine, but we don't change them to show them off. If anything, we can improve them by using higher-quality ingredients, improving cooking techniques, and even combining art, science, physics, and entertainment to tell the story of a particular dish. Egg and beef pastrami. Image credit Eda Ildam. If food can stimulate our emotions and help us understand our emotional states, is this how you would want to understand and explore the Turkish food in your restaurant? Chef Fatih Tutak: Food is very sentimental for me because it touches your soul and heart. We hope that all our menu experiences will connect guests to cherished memories, possibly the best gastronomic moments from their childhood. Turkish guests understand this well, and they can relate to it instantly. We don't only serve food; we present a menu that feeds the soul. We work with a micro-seasonal menu, so we don’t change the menu each season, four times a year, but rather almost every four weeks. We keep a couple of staple dishes on the menu, but each day we add something new, and eventually, after a month, we change the entire menu. TURK FATIH TUTAK interiors. Photo credit İbrahim Özbunar. How do you compose the tasting menu, and what are the highlights on the TURK's menu this season? Chef Fatih Tutak: We catch nature and its products at the right time. We make use of whatever nature provides us during its peak season, whether we preserve it or cook it over time. We capture the peak quality and flavors of the season and preserve them by working with them and then allowing them to rest, age, and ferment. We then reuse them the following year. This is our philosophy of "cooking with time". We will show you many ingredients that we prepared two or three years ago. Their flavor profile evolves with the passage of time, just as balsamic or wine do. Imagine this being used for salted beef that ages 100 days to develop its umami profile. These are just some examples of aging techniques that we use because we love to cook with time. We have so many ingredients that we prepare ahead of time. Our philosophy is that we don’t waste food. Thracian whitecheese and Ayvalık early harvest oliveoil. Photo credit Eda Ildam. We must not waste anything because of our principle of continuity and because we must respect the environment. Food is precious to us, like a diamond, so we can’t use anything that is unsustainable. Therefore, we need to show the climate and seasonality of Turkish geography because we use everything from here. Every corner of this country has different terrain, which is why we focus on using all these products. What is your leadership/management style? How many people work under you in your team? Chef Fatih Tutak: My management style I would call "sweet and spicy." Sometimes I’m very tough because I have rules. In the kitchen and in restaurants, rules are required. I am a very nice guy, and everybody always wants to be a nice guy. My team is like my family; we see each other for 13–14 hours daily, more than we see our own families. Mussels dolma. Eda Ildam credit. How important is a sustainable approach in your profession today? Chef Fatih Tutak: We always try to find the best-quality products that are available to us at the time and whose production would not be harmful to the land, water, and sea. Thus, vegetables are one of our primary ingredients, although they may not have always been attributed significant value compared to other ingredients. Cooking with precious products such as caviar and oysters can be easy, but it's more satisfying if you can turn more simple ingredients into an amazing dish. And we always serve our guests a sampling menu consisting of multiple dishes. We have almost 50 dishes on our menu, and we never repeat the same ingredients, and we serve dishes in small portions. Siirt Beetroot, milk tarhana soup and Urfa trout eggs. Photo credits Eda Ildam. How many of the ingredients in your recipes are produced locally, and where do you get some of the most commonly used ingredients? Which are your current favorite flavor combinations? Chef Fatih Tutak: We shop everything ourselves, mainly at a local market that is just 100 meters away from the restaurant. You need to see our products, and we try to find good suppliers. It is different to find suppliers here compared to fresh food markets in London, for example, and the consistency also varies. If I don’t find key ingredients, I would have to change the menu, which pushes me to create. It is also why Turkish cuisine is so tasty—because of the creativity of chefs that arises from a demand for variation and the simplicity of ingredients. Now we are witnessing an evolution in people's eating habits, and people eat less meat. A lot of plant-based dishes from the Aegean region are a good example, and they naturally use high-quality local olive oils. Among the highlights of the menu that Visionnaire Moralmoda tasted is this Umami birthday cake based on mushrooms and onions and decorated with eadible milk candle.

The second day of the International Property Show 2023 on 13th February was a resounding success, attracting a multitude of valuable visitors. The day was packed with engaging events, including a top-notch conference, insightful training and workshops, and the signing of the MOU between IPS and a host of fantastic companies. The highlights of the day included the prestigious YPN Awards competition, a glamorous gala dinner, and the PNPThink Tank, which provided a platform for productive discussions and exchange of ideas. Overall, the second day of the IPS 2023 was a triumph, and we look forward to more exciting developments in the future. Tariq Ramadan, Director International Property Show Don't miss out on the chance to be a part of the final day of the International Property Show 2023 on 14th February! Join for a day of exciting events, including the YPN conference and the PNP Think Tank program, and take advantage of the many opportunities to learn, grow, and connect. Register now and be a part of the unforgettable experience that is the International Property Show 2023. The exhibition opens its doors daily from 12 –14 February for visitors from 10am to 7pm at DWTC, Halls 5 & 6 and Al Multaqua Ballroom. Register here.

The Magician with the Legendary Smile chooses Rebellion Timepieces for a special project. Ronaldinho the new ambassador of the Swiss watch brand Rebellion Timepieces also shares further exciting plans He said YES! Yes to a project that is different, special, unlike any other! A brand ambassadorship but also a “Father & Son” project: Two roles imagined with his friend Calim Bouhadra, CEO of Rebellion Timepieces. Calim Bouhadra, CEO of Rebellion Timepieces and Ronaldinho in front of the Flowered Clock of Geneva, all images courtesy of Rebellion Timepieces. His smile and his joie de vivre have forever left their mark on the world of football! His talent, his technical skills, his magical dribbling, his spectacular virtuosity, his zest for life on the field and off. What a fabulous player! A living legend in the history of Brazilian football and one of the most successful players ever in global football. Generous on the field, Ronaldinho is also generous in his personal life. Very involved in causes that affect him, the illustrious attacking midfielder has been an ambassador against hunger for the World Food Program since 2005, and a UN Goodwill Ambassador, UN Spokesperson on Sport for Development and Peace since 2006. For years Ronaldinho always said no to the watchmaking industry. Not a single project appealed to him, not one captured his imagination. It would take the story of two men to change that. It was his meeting with Calim Bouhadra that proved decisive. That and the creation of the "Father & Son" project. A watch for the father. A watch for the son. Two timepieces, imagined in close concert with Ronaldinho, in a dialogue with each other. Rebellion Timepieces, based in Lonay, Switzerland, on the shores of Lake Geneva, is renowned name in the world of Swiss watchmaking. The three main principles that inspired the establishment of the business in 2007 and continue to direct it today are passion, perfectionism, and performance. This combination appealed to Ronaldinho who also stated, "Being creative and unique is something that unites us…". In the quest of a unique style of watchmaking, nothing is overlooked or left to chance. Easily identified by their appearance, functionality, or limited production “We are rebels!” Ronaldinho x Calim Bouhadra. The two men get on wonderfully, sharing the same tastes, for joie de vivre, sports, achievements, team spirit and family values. All of these aspects are reflected in the ethos of Rebellion Timepieces, which occupies a unique position in the watchmaking industry. Founded in 2007 by Alexandre Pesci, Rebellion Timepieces is unlike any other brand. Closely linked to the Rebellion Racing team, both were born on the racetrack, driven by a passion for motorsport, a drive for mechanical perfection, innovation, independence, performance, design, and a ‘no compromises’ attitude that continues to guide their development day after day. A story of men, a story of friendship and family. The joy of living, the happiness of being together. This weekend, at the invitation of the entire Rebellion Timepieces team, Ronaldinho came to Switzerland to imagine and collaborate on the designs and functions of a future watch for himself as well as on one for his son Joao Mendes, who is following in his father's footsteps and has just signed with FC Barcelona, a club dear to Ronaldinho's heart, also a family affair. Ronaldinho said: “I had a wonderful time with my friend Calim and his team who gave me a warm welcome in Switzerland this weekend. I was particularly touched by the great care the team at Rebellion has put into creating these two watches, my son's and mine, which we will be presenting together soon. It is a joy to be part of the Rebellion Timepieces team and I am already looking forward to my role as an ambassador for the brand worldwide.” Calim Bouhadra, CEO of Rebellion Timepieces, added: “It’s truly a dream, the story of a growing friendship between us. He’s the coolest and even with his full schedule, he still has that magical smile, is always available for his friends, and that desire to get involved and share beautiful moments of bonding that do us proud.” Titles and trophies aplenty Jersey #10. World Champion in 2002 with the Brazilian team, elected FIFA World Player of the Year in 2004 and 2005, FIFA Ballon d’Or (Golden Ball) in 2005, FIFPRO Best Player in 2005 and 2006, Bola de Oura (Brazilian Golden Ball) in 2012, Player of the Decade in 2009... the list of titles is impressive! Adulated by the Socios of FC Barcelona, a club with which he has won several titles, including the trifecta in 2006 by winning the Spanish Championship, the Spanish SuperCup and the Champions League. After five seasons with Barcelona, Ronaldinho joined AC Milan where he was crowned Italian champion in 2011. In 2013, he won the Copa Libertadores with Atletico Mineiro, making him a unique record- holder in the world. Ronaldinho officially retired from professional football on 16 January 2018. Calim Bouhadra, CEO of Rebellion Timepieces and Ronaldinho