Hicham Alahmad, Senior Executive Sous Chef, Alwadi Hotel Doha – MGallery Collection,explains how his background has shaped his kitchen philosophy.

You come from a family of cooks. Please tell us about your culinary background and your kitchen inspirations.

I grew up in a family where cooking was part of daily life. My earliest memories are of the kitchen, especially the warmth of our family restaurant in Syria. I began with pastry, but my heart was always in Arabic cuisine. I’m inspired by traditional recipes, local ingredients and the way food connects people emotionally. My style blends Middle Eastern roots with modern touches, refined yet soulful.

What prompted you to move from the pastry kitchen, where you started, to taking on a wider role?

Pastry taught me precision and patience, but I was drawn to the energy of the hot kitchen and the creative freedom it offered. Expanding my role allowed me to tell deeper culinary stories through Levantine and Mediterranean flavours. Leading a full kitchen lets me shape a broader dining experience from concept to plate while still carrying that detail-oriented mindset pastry gave me.

You have been at Alwadi since the pre-opening. What were the main challenges you faced then and how do you see your role going forward several years later – what’s your main ambition for the hotel’s culinary offerings?

Pre-opening was both exciting and intense. We were building something from the ground up, assembling a team, designing menus and creating a culinary identity that reflects the MGallery brand and Doha’s heritage. Today, I’m proud of how far we’ve come. My ambition is to position our outlets as local favourites and culinary destinations. I aim to continue blending authenticity with innovation, all while promoting sustainability and local sourcing.

Please tell us about your signature dish, Truffle Jedi Bel Zit. Where does it originate from? How as it developed and what makes it popular?

The Jedi Bel Zit is a cherished traditional dish from Damascus, deeply rooted in our culinary culture and made using locally sourced ingredients. I’ve reimagined it with a refined touch – elevating the original by adding porcini mushrooms, braised potatoes and finishing it with a hint of truffle oil. This version brings together the soul of Levantine comfort food and the elegance of French technique, creating a dish that feels both nostalgic and elevated. ✤