As Ramon Salto Alvarez takes the reigns of the W Doha Hotel, the executive chef talks Catalan cooking and his dream to create a banquet for a winning Barcelona football team
His feelings on heading up W Doha’s culinary team
This property is the flagship of W worldwide and I’m looking forward to take the culinary operations to the next level.
We will be creating an entirely new menu collection for banquets, events and outside catering, we will take a new approach to the Living room (our lobby outlet), we will introduce new salads and desserts in W Café and launch a tapas menu for Wahm [the lounge which opens onto the pool].
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On what he’s looking forward to bringing to the hotel
I would like to bring my passion for cooking in order to create a very solid team that performs as good as they have been doing since the opening of the property.
On his previous role setting up the first ever Missoni Hotel in Kuwait
Missoni Kuwait was the first lifestyle designer hotel in the Middle East and Rosita Missoni was heavily involved in the preopening process. It was an honour to meet and share experiences with such an iconic person. It was a great experience to open the property and to work side-by-side with celebrity chef Giorgio Locatelli.
On moving to Qatar
The country is developing fast and the diversity of the nationalities residing here is much bigger [than Kuwait], so it will be a challenge to satisfy the diverse tastes. Qatar is a happening place for culinary arts – there are many celebrity chef concepts in the pipeline and I’m looking forward to helping change the culinary scene.
His style of cooking
I’m a Catalan by birth but I left my country a long time ago and my style of cooking has a strong Mediterranean influence. I like to mix cuisines, techniques and experiences in my food. Recently I have been working on a Mediterranean tapas menus for our Wahm bar lounge that should reflect part of my culinary vision.
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Mar 15, 2012 , Kuwait
Congratulations Chef Ramon on getting your interview published! Precious few have had the courage to write on the challenges of Chefs today. You have given an excellent interview, of course much of your subject was your own hard-won experience in the matter. Nevertheless, you must have done a whe...