Nobu Doha's new chef de cuisine reveals his plans for the new dining destination
What attracted you to the position of chef de cuisine at Nobu?
It is an incredible opportunity to work for two recognised leaders in the hospitality world: Nobu and Four Seasons combine the very best in culinary experiences with the very best in luxury hotel service. The restaurant is also the largest Nobu in the world, which I find very challenging from an operations stand-point, but equally as exciting as a chef.
What knowledge do you bring to the role?
I have over 15 years of culinary experience, many of which were spent at luxury and five-star restaurants around the world. Taking the helm at Nobu Doha is like coming home again, as I spent many years working at Nobu Dubai perfecting my craft. I also worked at the One & Only Maldives as chef de cuisine. From the cosmopolitan city of Dubai to the remoteness of island life, one thing is consistent — the sophisticated palate of the guests. Also, my tenure in Dubai — almost six years — helped me understand the market and culture of the region.
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What are you most looking forward to?
Opening the largest Nobu in the world is extremely exciting, and the opportunity to work alongside such an experienced team at Nobu and Four Seasons adds to the excitement. And lastly, I’m really looking forward to offering an amazing culinary experience, from the cuisine to the service, to the architectural masterpiece.
How do you intend to increase the venue’s appeal to the market?
At Nobu, we are constantly creating new dishes, new guest experiences, and maintaining our high standards. That said, we plan on incorporating fresh fish from Japan, and will be working very closely with our suppliers in Dubai, Qatar and other parts of the world to guarantee the freshest products.
What is your favourite thing about the F&B operations at your property?
First and foremost, it is the incredible Nobu and Four Seasons team. I’ve worked with many of them in Dubai and everyone has done an incredible job preparing, training, and working together towards the opening. The service levels and knowledge of each team member are just outstanding.
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