Ibrahim Al-Omar is the newly appointed director general of Saudia airline, elected recently by the board of directors, headed by Minister of Transport Saleh Al-Jasser.
Al-Omar holds a bachelor’s degree in electrical engineering from the King Fahd University of Petroleum and Minerals and has a strong background in the information communications technology and logistics sectors.
He also attended the program for leadership development at Harvard Business School.
Al-Omar has been a Saudia board member since June 2020. Prior to that, he was the governor of the Saudi Arabian General Investment Authority between April 2017 and February 2020.
He was chief executive officer of the National Shipping Company of Saudi Arabia (Bahri) between 2014-2017.
He has worked on a variety of major international telecom projects as well, during his 18-year career, including appointments at Saudi Telecom Co. (STC), until he became
vice president of STC’s business unit, chief executive officer of VIVA Bahrain and chief alliance and partnership officer and chief development officer
at Mobily.
Al-Omar is also chairman of Mideast Ship Management Limited and serves on the boards of the Saudi Railways Co., National Chemical Carriers and the International Tanker Owners Pollution Federation.
Ibrahim Al-Omar, director general of Saudia airline
https://arab.news/b6rsc
Ibrahim Al-Omar, director general of Saudia airline
Top French chef assists Saudi talent to create gourmet excellence
- Chef Jacques Rolancy seeks to develop skills, ties with Saudi
- Good France initiative working with KSA culinary commission
JEDDAH: The Good France event in Jeddah recently brought together top French chef Jacques Rolancy with rising local talent from the Bunyan Academy, sponsored by the Culinary Arts Commission.
The 23 male and female students who took part on Sunday are all pursuing their associate diplomas in culinary arts at the academy. They are the first group sponsored by the Ministry of Culture’s commission.
Good France, initiated in 2015 by the French Ministry of Foreign Affairs and renowned chef Alain Ducasse, celebrates the nation’s gastronomy worldwide.
Recognized by UNESCO, the initiative highlights chefs’ skills, local ingredients and the rich heritage of French cuisine, while promoting cultural exchange and international collaboration.
Mohammed Nehad, consul general of France in Jeddah, praised the collaboration. “The participation of Bunyan Academy students tonight shows the strength of Franco-Saudi cooperation in training and culinary arts.
“Their collaboration with chef Jacques Rolancy is a valuable opportunity. They came to assist, to support, and most importantly, to learn from an (award-winning) Meilleur Ouvrier de France.
“This exchange reflects our shared commitment to developing skills, promoting gastronomy and strengthening the ties between our two countries.
“(Good France) is not only a dinner, it is a moment of learning, sharing and cooperation.”
Dareen Saleh, culinary arts instructor at Bunyan Academy, said: “It was an honor for our students to participate in such an event.
“They are at the foundation and intermediate levels of the diploma program, and this was their first industry experience.
“They learned a lot, worked hard, and were genuinely excited. Each one of them did a fantastic job.”
Rolancy, who has worked in some of France’s top Michelin-starred restaurants, including the renowned three-star restaurant Jamin, described his approach.
“I had to balance creating dishes that are both exciting for the guests and manageable for the students. Collaboration with Bunyan Academy was great and very exciting.”
Saudi culinary alumna Arwa Hamad, a 2023 graduate of Le Cordon Bleu Paris, also participated, assisting the chef and mentoring the students.
“It was an honor to work alongside chef Rolancy and Bunyan Academy students.
“This masterclass allowed me to refine my skills and celebrate the role of Saudi chefs who have dedicated themselves to building their careers internationally,” she said.
The event attracted business leaders and French delegates.
