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, 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 a 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, achieved honours 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.

“ Her passion for beyond culinary and art can either repel or entice, yet both experiences stays forever and leaves a lifetime trademark … ”

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 event 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 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!

Chef Giovanna Mayer Grossi

Luai Al Samadi

• Competition Track Bocuse d'Or (Savory/Hot Kitchen)
• Pastry Focus Chef Candidate
• Occupation sous chef (leading banquet operations) at Four Seasons Hotel Doha the Corniche
• Experience 18 years
• Languages Arabic, English

Chris Regalo

• Pastry Focus Chef Candidate
• Occupation ASST. SOUS CHEF at MARRIOTT MARQUIS CITY CENTER DOHA
• Experience 10 years
• Languages ENGLISH, FILIPINO

Hassan Farhat

• Competition Track Bocuse d'Or (Savory/Hot Kitchen)
• Pastry Focus Chef Candidate
• Occupation Sous Chef at Zulal Wellness Resort
• Experience 15 years
• Languages Arabic / English

Janka Chaminda

• Competition Track Bocuse d'Or (Savory/Hot Kitchen)
• Pastry Focus Chef Candidate
• Occupation Senior chef de party at Hilton Doha
• Experience 25 years
• Languages Singhalese, English

Muhammad Idris

• Competition Track Bocuse d'Or (Savory/Hot Kitchen)
• Pastry Focus Chef Candidate
• Occupation Chef De Cuisine at The Ritz Carlton, Doha
• Experience 12 years
• Languages English, Bahasa Melayu