Four Seasons Hotel Doha
The Corniche, P.O. Box 24665, Doha, Qatar
Chef de Cuisine, Il Teatro
“Food is always part of my trip when I travel. You can learn a lot from going to temples and seeing the beauty of nature, but cuisine really reveals a lot about culture.”
|| Hired 2007, returned 2011
First Four Seasons Assignment: Chef de Cuisine, Cafe PRATO,
|| Hotel Metropole, Maison d’Hotes, Taormina, Sicily;
||Hospitality Degree, Istituto Professionale di State per I servizi Alberghieri e della Ristorazione|
||Italian, French, English, Spanish|
A pinch of Piedmont, a dash of Sicily, a
dollop of Veneto … “I love the regional cuisines of Italy because each is so
distinctive,” says Matteo Arvonio, who was appointed Chef de Cuisine of Il
Arvonio’s crowded resume reveals 25 restaurant postings over two decades, most
across Italy, but also with
Perhaps the most significant stop along Arvonio’s rambling path to Doha was a three-year run in Sicily, including two years as sous chef at a Relais & Chateaux property. Many of his current menu items are drawn from the experience, such as pan-seared crisp skin fillet of red snapper with couscous done up Sicilian style in cuttlefish ink, and roast breast of French guinea fowl with sauce of Valrhona chocolate and juniper berries, blending the traditions of north Italy and Sicily in the use of cacao, chocolate with meat.
What originally inspired Arvonio to the kitchen? “I love food. I’m a food lover. I really love food. Wine, travelling, food – those have always been my things.” Growing up in Piedmont, he was encouraged by an uncle who worked in five-star hotels in Milano before moving on to Germany and then Denmark. “By age 13, I already knew what I wanted to do.”
Authenticity has always been key for Arvonio. “So many of our guests have business interests in Italy, so there is no fooling them.” Instead, he dazzles at Il Teatro by refining original recipes with creative presentations and modern cooking techniques – for example, slow cooking with herbs or special marinades at a low temperature for a long period of time to assure all the jus flavour remain inside the food.
to find Doha in the midst of a boom, with three or four new restaurants opening
each month. Rather than be intimidated, he feels the competition is inspirational.
“With so many restaurants, coming up with something to keep us on top is a good
challenge,” he says, adding happily, “with
Hotel Press Contact
Stephane Carre De Malberg
Director of Public Relations
P.O. Box 24665, Doha, Qatar
Email Stephane Carre De Malberg
T. (974) 4494 8507
Find Another Hotel
To find press information on a specific hotel or resort, click on the link below.