FACT chats with Chef Jean-Pascal about his path to the top.

With nearly 20 years of industry expertise under his belt, Executive Chef for W Doha Hotel and Residences, Jean-Pascal Irissou, has acquired a deep knowledge of European, Asian, Latino, Arabic, and international cuisine and banqueting over his journey.

Starting out as a commis de cuisine, progressing to chef de partie, chef de cuisine and ultimately becoming Executive Chef in five-star luxury hotels and Michelin-starred restaurants, he has built his career on anticipating customers’ gastronomic expectations and creating innovative menus with his teams that prioritise fresh seasonal produce and ingredients. Jean-Pascal invests his time in understanding the history of localised cuisine and undertakes a commitment to cooking these products with respect and simplicity.

We met with Chef Jean-Pascal to get the sweet and lowdown on his recent move to W Doha, what inspired him to become a top chef, and some insights into his style and tastes.

What is your background in food and how did you become a chef?

I was born and raised in France and had a desire to be a chef since I was five years old. My love and passion for cooking came from spending time in the kitchen with my grandmother. After completing my technical degree in hospitality and tourism in Toulouse, I started my culinary career working as commis chef at Les Pres d’Eugenie. This is where I discovered the art of French gastronomy under the guidance of three-Michelin-starred Chef Michel Guerard. In 2015, I emigrated to Dubai as Chef de Cuisine at the three-Michelin-starred Stay by Yannick Alleno at the Palm Jumeirah and had an enriching experience working with yet another three-Michelin-starred chef. I moved to Doha a couple of months back to join W Doha as Executive Chef. I oversee the kitchens of Spice Market, Market by Jean-Georges, COYA, W Café, Wahm, and La Spiga by Paper Moon, ensuring we maintain our high standards for all the fabulous outside catering we pull off for high-profile events inside and outside the hotel.

What four ingredients are a necessity in your kitchen?

Fleur de sel, olive oil, mustard and vinegar.

Where does your inspiration for food come from?

I am inspired by seasonal fresh products coming from both the land and sea. When I travel, I like to taste different cuisines, experience new tastes and discover ingredients that I wouldn’t be able to try anywhere else. I also enjoy going to local markets to discover a country’s authentic and traditional ingredients for inspiration.

Do you have advice for young aspiring chefs in their careers?

My advice for young chefs is to have fun, stay consistent, learn from every experience and, most importantly, cook with passion.

What is your signature dish?

Though W Doha is famous for its sushi, my signature dish is Soy Glazed Short Ribs from Spice Market. It’s marinated for 24 hours, cooked for five hours, and then served with celery purée and crunchy apple salad. Using this method, the texture becomes very soft, and smells like a splash of perfume with all the flavours from the marination. It’s a complete, unique, sweet and sour dish, with a combination of Asian cuisine and Western flavours. ✤

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