Stefano Terrenghi, Executive Chef at Lucia’s Doha, tells of uncompromising standards and collaborative innovation to celebrate Italy’s rich culinary heritage.

What’s your earliest kitchen memory, and did it actually influence your decision to become a chef, or did that come later?
There are so many early memories that it is difficult to choose just one, but I have always been surrounded by the hospitality industry.
Pesaro, the city that welcomed me, lives through tourism and people coming from all over the world. I spent many of my teenage years in hotels with my father, experiencing that unique environment first-hand.
The atmosphere, the passion and the stories behind every chef I met during that time subconsciously guided me toward choosing to study at the hotelier school in my city. Since then, I have never stopped, and I have never had a single doubt that this was the right path for me.

You left Italy in 2013. What part of your Italian identity do you refuse to compromise on in your kitchen?
I left Italy in September 2013, with the first early autumn breeze and a suitcase full of dreams, not knowing what the future would bring. It was the beginning of a journey that allowed me to grow both personally and professionally around the world.
When it comes to my Italian identity, there are certain things I will never compromise on. First of all, the heritage behind our recipes and dishes that have their own history, tradition and regional culture. I believe these classics deserve respect and should never lose their authenticity.
The second is the quality and integrity of ingredients that make Italian cuisine recognised and loved worldwide. Simplicity is at the heart of Italian cooking, so when ingredients are honest and excellent, they should speak for themselves. That balance between tradition and quality is something I always protect in my kitchen.

Between Kuwait, Denmark and Qatar, which place changed your cooking the most and what exactly did that entail?
Definitely Kuwait. It was my first overseas experience, when I arrived in 2013, everything felt new and unfamiliar. I was initially confused because the environment was so different from what I knew in Italy. The perception of Italian cuisine, the sourcing of ingredients and the availability of products were all completely different. Some ingredients I was used to simply were not available at all.
Even preparing what seemed like a basic dish required deeper thought, adaptation and creativity. That experience probably shaped me more than any other, because it changed the way I look at ingredients. I stopped seeing them only for what they are, and started seeing them as powerful tools that, when understood properly, can help you achieve the final result in different ways, it taught me flexibility, problem solving and how to stay close to the essence of a dish while adapting to a new reality.

What’s your signature dish at Lucia’s or one that represents your overall style?
I don’t believe there is only one signature dish at Lucia’s Doha. For me, there is a part of myself and a part of the entire Lucia’s team in every dish we serve.
Our menu is built through collaboration, we brainstorm, share and test ideas, taste continuously and adjust every detail together. Every single person contributes to that process, from the line chefs to the restaurant management team and the owner. That shared effort is what gives each dish its identity.
What has truly shaped Lucia’s Doha into what it is today is the combination of all our experiences over the years, like travelling, different cultural backgrounds, personal tastes and guest feedback. Those influences come together to create dishes that feel authentic and memorable, which is why I believe they connect so well with our guests.
For the dish that represents my style, I suggest the Mediterranean seabream, a dish that brings Sorrento lemon to the plate in true Lucia’s style. It reflects the colours of the Italian flag, the freshness of seasonal vegetables and the delicate flavours of the Mediterranean Sea, all ingredients that proudly celebrate our Italian heritage.