Live Cooking Show
The Live Cooking Show with Qatar Star Chefs in Hospitality Qatar is a vibrant and dynamic culinary demonstration that welcomes locally and internationally renowned chefs to cook up unique recipes throughout the period of the exhibition. This celebration of flavors, fine taste and talent sets the stage for internationally famed chefs to employ their culinary skills to prepare unique recipes in front of a live audience each day of the exhibition.
Watch Qatar's top Chefs demonstrate their world class culinary skills and present their innovative recipes. Taste the creativity and authenticity blending in a selection of signature dishes from various cuisines around the world. Enjoy the live cooking competitions across different categories. Join our Star Chefs in this unique experience, and indulge your senses as they dazzle the stage and turn food into art.
Meet Our Stars
Chef Zarmig Haladjian
Doha based celebrity Chef Zarmig Ohannes Haladjian, an Armenian Lebanese of descendant, got her Bachelor of Science degree in Culinary Arts at Al Kafaat University. Later, she completed her master’s degree in business management from Liverpool University, London. She ended up with another master’s degree in public health management at Roehampton University.
Her culinary journey began at an early age which left a lifetime trademark in her career as a Celebrity Television Personality, hosted popular culinary shows, tv guesting and presenter internationally, author of 24 Culinary Books, Certified Culinary International Judge, founder AMFEC, a culinary heritage, cultural and gastronomical of Armenian Cuisine, World Master Chef society UK, Vice Chairman of Marketing Committee of World Association of Chef’s Societies France. She achieved honors and awards in hospitality Industry Middle East Region for her remarkable contributions as a Woman Chef, an owner of a chain restaurants, and furthermore Artist / Painter, did several solo art exhibitions around the world, which beyond this success her artwork is now in several galleries, places globally.
Chef Mohamad Najem
Chef Mohamad Najem is proudly trained by Michelin star Chefs in gastronomic academy in France and chef Ferran Adria in Spain and with more than 20 years of experience in the hospitality Industry. As an advisory chef and consultant, he conducts live cooking show during the annual Qatar International food festival. Adding to his profile, chef Mohammad conducted several tv Interviews and completed 12 series of cooking programs on al Kass Tv, al Rayyan tv, Qatar tv. He hosted several classes as well for kids healthy cooking. He is the host of Aialna cooking program and kids got talent, currently streaming in al Kass tv.
Chef Ali Sakr
Chef Ali Sakr is a Lebanese chef with 22+ years of experience in Arabic and international cuisine. Worked at many fine dining restaurants around Lebanon, Saudi Arabia and Jordan. Moved to Qatar in 2010 as the Head Chef of Casper & Gambini’s. Chef Ali Sakr established a section for catering services, created many new international recipes and dishes that satisfies all different tastes, presented as piece of art with mixed flavors and colors. In 2016 Ali Sakr became the Executive Chef at Margarita (Italian cuisine), Abdelwahab (Lebanese cuisine) and Cafe Concerto (Desserts &pastries) Under Al-Mana Group. Participated in many exhibitions and events related to food and beverage sector with Qatar Hospitality. He was chosen to be the judge of several competitions in the field of cooking.
Chef Moha Fedal
Chef Moha, originally from Marrakech, embodies the essence of modern Moroccan cuisine with over 37 years of culinary experience. After studying international cuisine in Switzerland, it was there that he discovered and nurtured his passion for gastronomy. His training abroad shaped his approach, but it was upon returning to his homeland that his career truly took off.
Back in Marrakech, he dedicated himself to Moroccan cuisine, drawing on traditional recipes passed down from generation to generation. With a deep respect for this culinary heritage, he decided to revisit these ancestral dishes and modernize them while preserving their authenticity. In 1998, he opened Dar Moha, a restaurant nestled in a historic riad in Marrakech, which quickly became a must-visit destination for gastronomy lovers.
Although his international expertise is at the heart of his craft, it is his love for Moroccan roots that guides his creations. Dishes such as his famous Couscous with foie gras reflect this perfect blend of tradition and innovation, where local flavors meet global influences.
Chef Moha, passionate about the history of Moroccan culinary heritage, is actively committed to its preservation and transmission. He has received several prestigious awards for his work, including first prizes for his Tangia in 2018 and his Trid in 2020, dishes that tell the story and soul of Morocco. His dedication has also led him to represent Morocco at major international events, such as the SIAL in Abu Dhabi and the Universal Exposition in Milan. His ultimate dream is to see Moroccan cuisine recognized as part of UNESCO's intangible heritage.
Today, Chef Moha continues to lead his restaurant Dar Moha in Marrakech, constantly exploring new ways to elevate and share Morocco's rich culinary heritage with the world.
Chef Myriam Ettahri
After a bachelor's degree in economics and social sciences at Lycee Lyautey in Casablanca, Myriam Ettahri had the opportunity to join McGill, the prestigious Canadian university. She obtained a bachelor's degree in business and marketing. She went straight to management positions in two multinationals that immediately immersed her in the corporate world and the rigor of North American management.
However, her passion was elsewhere.
Since her early childhood in a family of fine gourmets, she already saw herself at the head of renowned restaurants.
It is therefore with this goal in mind that she obtained her Grand Diplome in Cuisine and Patisserie at Le Cordon Bleu. She completed her training with the man she considers to be her mentor Christian Faure, awarded the title of best worker in France.
She will evolve from position to position, accepting various responsibilities, in the kitchen, if her thirst to learn the trade was satisfied.
She is recommended by the MOF to Pierre Gagnaire "Le Reflet" Dubai, father of molecular cuisine, which allows her to begin her culinary world tour. Dubai, London, South Africa, Singapore ...
She immerses herself in this culinary planet. Another big name on this planet, Heston Bumenthal "The Fat Duck restaurant" allows her to evolve even further.
A born adventurer, she will also go to Vietnam, Australia and China to rub shoulders with all these influxes of flavors. She creates and consolidates her personal signature soaked in all these worlds.
The return to Morocco and the decision to stay there is almost organic. Requests are pouring in towards this young chef who is very educational.
Moroccan cuisine has certainly influenced her style, but will it influence modern Moroccan cuisine ?
Chef Davy Tissot
Davy Tissot comes from a family of immigrants and grew up in the Les Minguettes neighbourhood of Lyon, alongside his grandmother, uncles and aunts. “My grandmother was Sicilian and she would get up at 4 am to give her dishes time to slow-cook. Our whole apartment building could smell them, and everything was shared, even with the neighbours.”
His passions? Sport and woodwork. Having never really blossomed academically, he chose to follow the path of sport, only to be forced to abandon it later on due to an injury. But his taste for challenge had been sparked. “I was looking to achieve a goal and excellence regardless of which field it was in.” That field would be cooking, with the goal of becoming Meilleur Ouvrier de France.
After sending in apprenticeship applications to chefs and receiving nothing but rejections, he enrolled at the Vénissieux hotel and restaurant school at the age of 13. His initial steps on his career path led him to caterer and Meilleur Ouvrier de France Jean-Paul Pignol. “To start with, it was torture. They sent me to work there every weekend, given my academic results. But little by little, I discovered a profession that combines rigour, discipline and creativity and that provided me with an opportunity to channel my energy, learn to focus and surpass myself.”
Next, everything happened around a series of meetings… The first hand extended to him belonged to Monsieur Paul. “He was the one who gave me a passion for the profession.” In 1991, he took on a job as commis chef at the Auberge de Collonges where he discovered the restaurant world alongside chef Roger Jaloux. Subsequently, his experience developed alongside Jacques Maximin, Régis Marcon, Jean Brouilly and Philippe Gauvreau. Driven by his competitive spirit, Davy was passionate about contests and always finished in second or third place. Then it was time to set his sights on the Holy Grail. Supervised by chef Roger Jaloux, he practised tirelessly and, in 2004, won the title of Meilleur Ouvrier de France!
“Initially, I wanted to be a MOF, not a chef.” Goal achieved. That same year, Davy became a chef at the Terrasses de Lyon, the restaurant at the 5-star Villa Florentine hotel, for which he won a star in the Guide Michelin in 2005.
In 2016, Dominique Giraudier, director of the Institut Paul Bocuse, offered him an educational role: he became chef at the Saisons restaurant, earning it a Michelin star in 2020. “Saisons became the first Michelin-starred training restaurant in France, and I’m incredibly proud of that for all the teams.”
Chef Aurelie Clerc
Originally from Manigod in Haute-Savoie, Aurélie Collomb-Clerc has had a passion for endemic plants from a very young age. Now a pastry chef at Flocons de Sel, she draws her inspiration from the mountains she is so passionate about preserving. She has found her rightful place alongside Chef Emmanuel Renaut.
This year, Les Grandes Tables du Monde awarded her the Prize for Best Pastry Chef, which she accepted with her usual humility.
What is your background?
I started my studies in pastry making in 2009, at the apprentice training centre (CFA – centre de formation d’apprentis) in Groisy, Haute-Savoie. I did my apprenticeship in Bruno Bétemps’ baker’s, cake and chocolate shop: I got my vocational training (CAP – certificat d’aptitude professionnelle) in pastry and chocolate making, then I worked for a year in confectionery and chocolate making. Afterwards, I completed my training with an additional qualification in restaurant desserts at Château des Avenières, in Cruseilles (Haute-Savoie), alongside Pastry Chef Cédric Perret as well as a vocational diploma (BTM – brevet technique des métiers) in pastry making under Bruno Bétemps once more.
Afterwards, Chef Cédric Perret asked me to become his assistant pastry chef, so I returned to Château des Avenières. In 2015, I received coaching from Meilleur Ouvrier de France Thierry Froissard to prepare for Sirha Lyon’s French Championship of Pastry Arts (ice sculpture and ice cream desserts), where I won first prize. I then joined the Flocons de Sel teams in 2016, initially as chef de partie. Then, when the pastry chef position became available, Chef Emmanuel Renaut showed his trust and trialled me for a year. That’s how I ended up with the title of pastry chef.