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Posted On: 8 March 2012 12:13 am
Updated On: 12 November 2020 02:11 pm


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New executive chef Ramon Salto Alvarez was out to impress a VIP guest list this week with the debut of his first Chef’s Table where Doha’s elite society came to dine in style DOHA, March 2012 – A table of delights faced a discerning audience when Chef Ramon Salto presented his first Chef’s Table at the W Doha Hotel & Residences, in the company of area general manager Safak Guvenc and area director of sales & marketing, Wael Rashid. Among the guests were the Peruvian ambassador to Qatar, dignitaries from the French Embassy in Doha plus executives from PWC, all of whom were treated to Asian specialties, served up with Spanish flair by the new executive chef who has joined the hotel from Kuwait, where he designed the F&B offering of a new hotel in the emirate. At an exclusive table in the Spice Market, Chef Raman revealed his Asian with a twist menu, mixing flavours and textures with a Thai shrimp salad that included a mango dome and coriander and basil dressing, followed by Peking Duck tea with dumpling and red cabbage, a refresher mixing a passion fruit shooter with ginger froth, and culminating in a mouth-watering Wagyu beef main course. To finish, the audience was delighted with a yoghurt ginger ice cream and green tea cheesecake, fine tuned with creamy chocolate ganache, carrot crumble, marinated melon and red velvet sponge. According to Safak Guvenc, the occasion was an insight in to what visitors and guests can expect from Chef Ramon, whose training and career experience has taken him from his native Spain to Japan, London and Egypt and has included a taste of the latest molecular gastronomy at venues including the world-famous El Bulli restaurant in Spain. “We are delighted to have secured the services of Chef Ramon whose visionary cooking matches the contemporary verve of the W Doha,” he said. “Marrying the exotic to the classic, he has devised a stunning menu that was applauded by our guests, and which reflects the true flavours of the cuisine of the Spice Market.”