Dario Mangoni, Executive Chef at Sumosan Doha, talks early passion and new menus.

You’ve worked in some of the best restaurants and hotels around the world, including Italy, Australia, Monaco and now Doha. Was it always your ambition to become an executive chef?
Yes it was. When I was child, I always used to help my grandparents in the kitchen. From a hobby, it became a passion. I was born in Cremona, Italy, then I moved with my family to a big city, Milan. As soon as I finished high school, knowing what I wanted to do, I moved onto hotel college for five years.

Sumosan is a multi-award-winning contemporary Japanese restaurant and has a stellar reputation globally, what new creations can diners expect on the menu?
We are preparing and presenting to our customers a ‘Japanese contemporary modern cuisine’ using the finest products coming directly from Japan. The World Cup period was quite a busy period for us with diners coming to enjoy our food. At the beginning of new year, we will start working on new à la carte menu offering and preparing our Ramadan set menu as well.

What is your signature dish and why?
In Sumosan restaurant Doha our signature dishes are Lobster Salad, which is made with Lollo Biondo salad, cooked fresh lobsters from Canada and dressed with Chef Buba’s secret dressing, Chef Buba is our Corporate Brand Chef. And also, our Wagyu Beef Sando. For this Japanese sandwich we use high-marble-grade-quality Wagyu beef.

When you’re not leading the team in the kitchen, how do you like to spend your spare time in Doha?
I love to spend my spare time with my family and enjoy the beautiful weather in Doha, especially during this period of the year. ✤