(MENAFN- Gulf Times) The Years of Culture (YoC) initiative, in collaboration with Qatar's Ministry of Commerce and Industry, will present a travel industry delegation from Argentina and Chile at the 10th edition of Hospitality Qatar, opening today (Tuesday) at the Doha Exhibition and Convention Center (DECC).
The event forms part of the Qatar Argentina and Chile 2025 Year of Culture, highlighting how culture and commerce intersect across the hospitality and tourism industries.
Hospitality Qatar has become one of the region's most influential industry gatherings, bringing together professionals from hospitality, tourism, food and beverage, and design. This year's edition, being held over three days, takes place amid a period of record tourism growth for Qatar, which welcomed more than 5mnn international visitors in 2024.
Latin America's presence at this milestone edition shows Qatar's growing connections with new tourism markets. The participation of Argentina and Chile, both known for their culinary heritage, innovation, and sustainable tourism practices, demonstrate how collaboration across regions can help build more resilient and experience-driven hospitality industries.
HE Mohammed al-Kuwari, YoC Advisor on Latin American Affairs and Qatar's former ambassador to Mexico, said:“We're looking forward to seeing that spirit of collaboration at Hospitality Qatar extend beyond the cultural sphere into business and innovation. When people connect through shared experiences in hospitality, design, or gastronomy, they build understanding and trust. That is what the Years of Culture stands for: creating opportunities that bring nations closer together in meaningful and lasting ways.”
Argentina's high-level delegation will be led by Augusto Ardiles, Undersecretary of Investments at the Ministry of Economic Development of Buenos Aires; while the Chilean delegation will feature four innovative companies.
The programme will feature panels, live demonstrations, and knowledge-sharing sessions exploring new ideas in hospitality and culinary innovation.

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