Serge Gouloumès has been appointed as Executive Chef at Hilton Doha The Pearl Hotel & Residences
Hilton Doha The Pearl Hotel has brought in a new executive chef entrusted with reimaging menus across all of the hotel's restaurants. Chef Serge Gouloumès hails from southwestern France and started his career locally before going on to travel the world.
Already, outlets such as Mulberry Tavern and The Kitchen have introduced Gouloumès menu ideas while still upholding Qatar's history, culture, and local produce. Menu additions include cantouloupe melon salad, with smoked beef ham petals. There is also crab meat tartare, with apple and vegetable tartare and lobster caviar; and roasted Sultan Ibrahim with crab meat stuffings, leaks, and a lemon gel.
He has previously spent 13 years as a chef with Relais & Chateaux Le Mas Candille in Mougins, South of France. He has also ran the kitchens of the Famous La Samanna Belmond Hotel, followed by his visit to Virginia where he opened the Glass Light Hotel and Gallery.