Dhrumil Gor, Senior Sous Chef, The Torch Doha, talks preserving tradition and the importance of sustainability.

What’s your earliest kitchen memory and how did this affect your decision to become a chef?
My earliest kitchen memory is standing on a stool beside my grandfather while he cooked. I remember being fascinated by the smells, the sounds of sizzling pans and how he could turn simple ingredients into something that brought the whole family together. He’d let me stir the pot or sprinkle in a pinch of salt and, even though it was a small role, it made me feel proud and connected to what we were creating.
That experience taught me that food isn’t just about eating, it’s about emotion, creativity and sharing moments with others. It’s what first sparked my curiosity about cooking and eventually inspired me to become a chef. I wanted to give people that same sense of comfort and joy that I felt in my grandfather’s kitchen.

One of your strong points is the sourcing and use of seasonal ingredients. How do you achieve this given the limits imposed by Qatar’s climate and why do you believe it’s important?
Sourcing and using seasonal ingredients is one of my core philosophies as a chef, even in a challenging environment like Qatar’s. While the climate limits the variety and availability of certain local produce, I work closely with local vendors, farms and hydroponic growers who are doing incredible work with sustainable agriculture in desert conditions. This includes using controlled environments to grow herbs, leafy greens, tomatoes and even strawberries at certain times of the year.
To supplement local sourcing, I also stay updated with the seasonal calendars of nearby regions – like Lebanon, Jordan or parts of India – so I can bring in fresh ingredients that are in peak season regionally I believe using seasonal ingredients is important not only for flavour and quality but also for sustainability. Ingredients harvested at their peak require less artificial intervention and transport, which reduces environmental impact. It also creates a dynamic, ever-changing menu.

Your dishes have won awards. Please tell us about that, what were the awards? The process that went into these recipes and can they be found at The Torch?
Yes, I’ve been fortunate to have a few of my dishes recognised in culinary competitions and hospitality awards, both locally and regionally. One standout was a modern take on chateaubriand using an aged method, grilling to perfection and using locally grown herbs. This dish received recognition at the UK Culinary Professionals Awards, where the focus was on innovation while respecting tradition.
Another award-winning creation was a deconstructed fresh pasta and hot tiramisu dessert, which earned a gold medal at the Great Indian Culinary Challenge. It balanced familiar Italian flavours with modern techniques.
The process behind these recipes involved deep research into traditional Italian and regional dishes, then applying contemporary methods to elevate the presentation and flavour without losing their soul. I worked closely with local vendors for fresh herbs and spices, ensuring the ingredients were seasonal and high-quality. You can find variations of these award-winning dishes featured at The Torch, especially during seasonal tasting menus or special events.

Please tell us about your signature dish at The Torch Doha. How was it developed and what makes it popular?
One of my signature dishes at The Torch Doha is the Steak Royal with Homemade Steak Rub Sauce. It blends traditional Mediterranean and Italian flavours with modern presentation and techniques and it’s become a favourite among both local and international guests.
The inspiration came from my wife Regina when we spoke about the classic Italian and Mediterranean dishes like beef ragu and seasonal steak. I wanted to reimagine them in a way that respects the flavours while offering something unique and elevated. The steak is marinated for 12 hours in a blend of spices, then slowcooked until it’s incredibly tender. Instead of the usual chips accompaniment, I use light, sweet potato chips to give freshness and balance, along with a homemade steak rub sauce and sourdough cheese toast that brings subtle sweetness and ties the dish to local produce.
The development process took several weeks of tasting and refining. I worked closely with local suppliers to get the best quality meat and spices, and with my team to perfect the balance of traditional and modern elements.
What makes it popular, I believe, is the sense of familiarity it offers while still surprising with unexpected textures and presentation. ✤