W Doha Hotel & Residences has appointed chef Taimoo Sun as its new chef de cuisine at Spice Market restaurant.
Taimoo Sun, better known as Spencer Sun, brings to the team 14 years of experience.
Sun began his culinary journey in 2002 at the College of Hotel and Culinary Arts at Sorabul Hotel University in South Korea, where he is from.
He then gained hands on experience while serving at the South Korean Navy base for more than two years.
Sun went on to learn sushi skills at Marche Restaurant in South Korea, later interning for the Sky Lounge Kitchen at Lotte Hotel.
In 2006 he assisted the chef at the cold section of fine dining at Table 34, The Grand Intercontinental as well as the sushi station buffet and main kitchen. Following this, Sun worked at JW Marriott Hotel, Seoul for four years as a commis chef where he assisted with banquets as well as preparing sushi along with cuisines such as Indian and Thai.
Sun's accomplishments were recognised as he received various awards at the Seoul International Culinary Competition.
The list included two gold medals in Live Cooking and Hot Parts, four silver medals in Live Cooking, Hot Parts, and Cold Parts, while also receiving a bronze medal in Global Korean Food.
In 2011, Sun came to the GCC for the first time and joined the Marriott Marquis Doha. There, he was promoted from demi chef de partie to chef de partie.
In 2015, Sun assumed the role of chef de partie at celebrity chef Nobu Matsuhisa's Nobu restaurant in Miami.
After training in different sections of the kitchen at the headquarters of Nobu in Miami, he also helped with the pre-opening of Nobu Eden Rock Hotel and was trained to become the senior chef at Nobu’s worldwide locations.
During that time he had the opportunity to work with well-known chefs such as Thomas Buckly and offer omakase corporate menus.
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