Executive pastry chef, Mondrian Doha
If he had one superpower, it would be super speed – to be able to run miles in a second and complete tasks in a snap. Meet the Mondrian Doha’s executive pastry chef Laurent Grolleau.
Joining the Mondrian from Dusit-D2 Hotel, Grolleau was also executive pastry chef at Hotel & Resort Conrad – Bora Bora Nui. He’s worked with a myriad of reputed brands including The Ritz-Carlton and the Hyatt Group.
In his free time, Grolleau loves to read. His favourite book is PH 10, Patisserie de Pierre Herme. He lives by his favourite quote, “Stay true to yourself, yet always be open to learn.”
Get to know Laurent
Favourite savoury dish: Asado lamb from Argentina.
Dream destination to be alone in with a book: The Himalayas.
The pastry you find the most difficult to make: Le cerise sur le gateau.
Head chef, Morimoto Doha, Mondrian Doha
It starts with the sharpening of a knife, sourcing the finest ingredients and giving colour, flavour and vigour to a dish until it lands on the table and every morsel is savoured. This is the journey of a dish from Timur Fazilov’s hand to the guest’s plate. An Uzbek native, Fazilov fell in love with Asian cuisine while working at Zuma and especially alongside chef Morimoto. Moving quickly up the ranks and perfecting the art of modern Asian cuisine, chef Fazilov is set to further transform Morimoto Doha.
Fazilov’s career began at 20, with his experience spanning across many restaurants in international destinations including the UK. He has shared kitchens with the likes of Gordon Ramsay, Richard Corrigan and Anthony Demetre. His extensive knowledge and experience in creating unique international dishes has also been widely recognised by world-renowned food connoisseurs.
Get to know Timur
Favourite Uzbek dish: Plov.
Pet peeve in the kitchen: Untidy work spaces.
Childhood food hero: Always my mom.
Executive chef, CUT by Wolfgang Puck, Mondrian Doha
A New York Yankees fan, chef Justin was born and raised there and moved on to living in San Francisco, Oakland, San Jose, Honolulu and many other destinations in the Middle East. He started his career with Momofuku Group but has worked at international restaurants such as Quince, Commis and at different locations for the Michael Mina Group.
He started as executive sous chef at CUT by Wolfgang Puck in Doha last year, taking over as executive chef in May 2019.
His favourite foods include anything made with flour and water from noodles and dumplings to pastas and pizzas. His best memories with friends and families are always mouths stuffed with food and that’s the main reason he became a chef – because he loves to eat.
Get to know Justin
If you had to cook one meal for the Yankees, what would it be? Honest backyard barbecue.
Your favourite thing to do besides eating? Working on construction projects.
If you were trapped on an island and could ask for just one dish to eat for the rest of your life, what would it be? Noodles/dumplings.
Executive chef, Mondrian Doha
Hailing from The Netherlands, Erik Gremmer started his overseas career in 2002 at the Sheraton Addis, A Luxury Collection Hotel, Addis Ababa in Ethiopia before moving to Fregate Island in Seychelles. This was followed by his times at Six Senses Ninh Van Bay in Vietnam, Soneva Gili in the Maldives, One & Only Ocean Club Bahamas, Six Senses Zighy Bay in Oman, The Oberoi Mauritius, Six Senses in Koh Samui and his last stop before the Mondrian Doha was Amanyara in the Caribbean.
Gremmer had always been interested in cooking since he was young, collecting recipes from his grandmother. He would come home from school and lift the lids off the pots to see what was inside. With a rich experience of 29 years behind those pots and after living in ten countries, his ultimate preference of cuisine is Mediterranean and Asian, although, he is always open to experience new things.
Get to know Erik
One cuisine he’s never tried but really wants to: Real Peruvian food.
Favourite holiday destination: Indonesia.
He just can’t eat/doesn’t like: Liver or kidney dishes.
Mondrian Doha, West Bay Lagoon (4045 5555).