Chef Biju George – Senior Chef de Cuisine – Banquets
Chef Biju’s passion for cooking began when he was a child spending time in the kitchen with his mother. After a lifetime of cooking, he decided to start his own personal chef service. He started his training in India. Very soon, he took the culinary challenge in Sharjah, UAE and a year after he had the opportunity to be part of the opening team of a 5-star hotel.
In 2002, Chef Biju joined The Ritz-Carlton, Doha as Chef De Partie. By learning and growing he is now the proud Banquet Senior Chef in the hotel. Today, Chef Biju works hard in creating menus for many events like weddings with up to 2000 attendees or VIP functions for many leading companies in Qatar.
Chef Feras Rafik Hawa - Chef de Cuisine – Admirals and Flamingos
Chef Feras love for cuisine began at an early age. His mother inspired him to find his calling in a culinary career that would take him across the globe. He always dreamt of becoming a pilot but his desire shifted to food which he loves along the way. He set forth on an international culinary adventure to perfect his skills and follow his passion of cooking.
He joined several hotels in Syria and in Cairo but later he realized that he must put up a different approach. By then, he rented a small shop in Cairo and made a name for himself. Due to the nature of his business, he got acquainted to some of the well-known chefs in Egypt and encouraged himself to join prestigious hotels. In his quest for culinary perfection, he embarked to another vision that took him to The Ritz-Carlton, Doha.
Years and efforts have passed and the well-awaited recognition came. Being a guest chef in Singapore, Jakarta and Bahrain was a fruitful experience because it exposed him to many different aspects and insights of food. He loves his work and he enjoys doing it and that’s all that matters to him.
He is currently managing the kitchen in Flamingos and Admiral’s Club – a place where we embrace a dynamic balance between the finest food and beverages.
Chef Khaled Rashwan – Pastry Chef – La Dolce Vita, Pastry Kitchen
He was born and brought up in Cairo, Egypt with the land of the pharaohs. His fascination for cooking ignited in early childhood when he tasted a piece of cake that his sister had made. It was delicious and he had to find out how it was made.
He started his culinary career in Cairo while completing his hotel management courses, then moved to a five star property beach resort as Commis 1.
Two years later, he joined the pre-opening team of The Ritz-Carlton, Doha where his passion took him to a journey where he succeeded to break the World Record in 2010 by creating the largest cake sculpture. It all started with a small piece of cake which grew to the biggest cake in the world!
Chef Anoob Ashraf – Chef de Cuisine – Lagoon
During his childhood Anoob was interested to help his father in kitchen especially on Sundays while cooking with his father for whom he inherited the passion form cooking. This weekly gathering inspired him to join the culinary institute in India.
He started his first job in Le Meridian hotels when he was 18 years old. After 3 years of apprenticeship in Le Meridian, he was set to travel and explore different cuisines,. Malaysia was his first stop where he worked in an Indian and Thai restaurant. As his passion for Indian cuisine was stronger than ever, it took him back to India where he joined The Oberoi Group of Hotels. During this period he worked in different hotels of this property, learning with the most renowned chefs about the new way of mixing spices. Two years later, he joined Rosewood hotels in Jeddah where he acquires expertise in Arabic cuisine. In 2011, he got the privilege to join The Ritz-Carlton, Doha as assist Chef de Cuisine and only after two years he got the title as the Chef de Cuisine of The Lagoon restaurant with a team of 11 chefs, they embrace the culinary journey of our most valued guests in 4 different outlets.