5 Brendan McGowen, Executive chef,
St. Regis Doha
Looking after 100 employees to make sure the luxury F&B offerings at St. Regis Doha – which is soon to include two new restaurants from Gordon Ramsay and the third Hakkasan in the region – run seamlessly is just a part of McGowen’s role.
He makes sure banqueting and private dining functions are immaculately executed and works tirelessly to introduce regional twists to his restaurants’ traditional cuisine.
He has been working his way around the region since 1998, with stints as executive chef in Dubai, Kuwait and Saudi Arabia, plus roles as executive sous chef in Jordan and Turkey. He is committed to using the finest quality produce and draws on his experience of working at the highly acclaimed Californian La Folie restaurant and the Ritz-Carlton San Francisco.
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Hailing from the North East coast of Dublin, he has an appreciation for fresh seafood embedded in his DNA and he admits simple dishes that let the product speak for itself are usually on this dinner table at home.
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