Claudio Dieli, Executive Chef, Waldorf Astoria Doha West Bay, talks hard work and a constant drive for improvement.

Having just joined the hotel in August, how are you finding it so far, and what has most impressed you about the culinary offering?
The experience so far has been incredibly rewarding. The food and beverage operation is vibrant, with a strong focus on delivering quality across every outlet. What’s most impressive is the deep culinary expertise of our chefs and their shared commitment to excellence, making it a pleasure to collaborate and innovate together.

You’ve worked alongside triple Michelin-starred chefs, such as Jean-Georges Klein and Christian Bau. What would you say was the most important thing gained from this experience, and how will you interpret it in your own kitchens?
The most valuable lesson was the relentless attention to detail and the constant drive for improvement, no matter how small. This mentality has shaped how I approach my own kitchens, encouraging a culture of refinement, precision and the pursuit of excellence on a daily basis. It’s about pushing boundaries to continually elevate our craft.

What would be your advice to any budding amateur chefs who might be reading?
If you’re aiming to become a professional chef, you need to be prepared to give it your all from the very beginning. Being open to learning and absorbing everything, from techniques to flavours, is essential. Success in this industry comes from dedication, passion and a willingness to put in the hard work.

What is your signature dish at Waldorf Astoria and why is it popular?
Our Business Lunch at Tribeca Market Restaurant is becoming a favourite, but the standout dessert is the Sicilian Cannoli. It’s a truly authentic version that’s rare to find outside of Italy, and its rich, traditional flavours make it a must-try for guests. The blend of authenticity and indulgence is what makes it so popular. ✤