Chef Greejanand Motee, Cluster Executive Chef at Dusit Doha Hotel and Dusit Hotel & Suites – Doha shares how his Mauritian roots, Creole cuisine and wellness-focused cooking shape his approach to fine dining, in this Voice From the Kitchen interview.

You’re a native of Mauritius, where French Culinary heritage meets rich Creole tradition. How has your background influenced your own personal food taste and the dishes you create across your kitchens?
My culinary identity is deeply rooted in Mauritius, a place where French culinary discipline meets vibrant Creole soul. Growing up, I was surrounded by fresh spices, seasonal produce and bold, layered flavours. I was not only cooking with these ingredients but also harvesting and selling them in local markets, which gave me a very raw and authentic connection to food. This background shaped my palate to value balance, richness with freshness, spice with acidity and technique with emotion. In my kitchens today, I translate this into a modern expression of Creole cuisine. French techniques form the foundation, elevated with tropical elements. It’s about creating dishes that feel refined, yet soulful luxury that still feels like home.

One of the things you’re particularly known for is wellness-focussed cuisine. Can you explain why this is important to you and where can guests find your healthier options at the Dusit properties?
Wellness is important to me because food is not only about taste, it’s about how it makes you feel. As chefs, we have a responsibility to nourish, not just satisfy. For me, it begins with nutrition and ingredient integrity. Using fresh, seasonal products and preserving their natural value, while reducing unnecessary processing, fats and sugars. Today, we are slowly losing connection with natural flavours. Food is becoming heavier, more processed and over-complicated. My philosophy is to bring that back, allowing ingredients to speak for themselves. Wellness is about balance. Creating dishes that are satisfying yet light, indulgent yet clean, so guests leave energised, not overwhelmed.
At Antoinette’s, guests can find these options, with lighter menu sections, clean proteins, fresh vegetables and mindful cooking techniques.

Which herbs and spices do you consider the most important in any kitchen and why?
Herbs and spices are the soul of the kitchen, they define identity. I rely on thyme, coriander, curry leaves, ginger, garlic and chilli. Each brings depth and character: thyme for earthiness, ginger for warmth, chilli for energy and coriander for freshness. My approach is always balance, enhancing flavours without overpowering the dish.

What is your signature dish at the Dusit properties, how was it developed and what, in your opinion, makes it popular?
My signature is Chilli Lime Shrimps. This dish is a true reflection of my roots and journey.
It features fresh island shrimps, cooked in a vibrant chilli, garlic, coriander and lime sauce – bold, aromatic and full of life. The flavours are inspired by the ingredients I grew up with in Mauritius: fresh herbs, spices, citrus and natural depth that comes from simple, honest cooking.
It’s a popular dish because the richness of the sauce is balanced with acidity and heat, creating a dish that is both comforting and expressive. It’s designed to be shared, to be experienced, not just eaten.
We always serve it with freshly baked bread, allowing guests to fully enjoy the sauce, soaking in every layer of flavour.
For me, this dish is more than just a recipe, it’s a memory. It represents where it all started, from harvesting fresh ingredients to building my culinary identity today.