FACT caught up with celebrity chefs Richard Sandoval and Dani Garcia as they gave diners at Marsa Malaz Kempinski, The Pearl – Doha, the treat of their lives by cooking up a storm in a ‘Four-Hands Dinner’.

Mexican-born Richard Sandoval and Spaniard Dani Garcia joined hands to create six meticulously crafted courses that wowed guests at the ultra-luxury hotel that nestles in The Pearl – a man-made island designed to be an exclusive destination.

Chef Richard founded and runs Richard Sandoval Hospitality, which owns 60 restaurants across four continents, 11 countries and 10 US states.

In Doha, he operates three exclusive outlets: Zengo, which offers Latin-Asian cuisine; Toro Toro, a Pan-Latin restaurant; and Maya, which specialises in modern Mexican food. All three are in the Marsa Malaz Kempinski.

Meanwhile, three Michelin-starred Chef Dani, who also has his own hospitality company called, The Dani Garcia Group, owns restaurants at the hotel too. Lobita de Mar offers Spanish and Mediterranean seafood while BiBo Doha promises a fine dining experience that takes the best Spanish flavours and aromas and adapts them for the local market.

The pair took time out to answer our questions during their recent visit.

FACT: What can diners expect for the summer season at your restaurants Zengo, Toro Toro and Maya?
Chef Richard: Diners at Zengo, Toro Toro, and Maya can look forward to an array of vibrant and refreshing dishes that capture the essence of summer.
At Zengo, we’ll be featuring lighter, Asian-inspired dishes with a focus on fresh ingredients and bold flavours, perfect for the warmer months.
Toro Toro will showcase a selection of grilled meats and seafood, complemented by bright, zesty accompaniments that highlight the best of Latin American cuisine.
And, at Maya, expect a menu filled with colourful, flavourful Mexican dishes, including seasonal salsas, ceviches and light tacos that are ideal for summer dining.
Overall, we’re embracing the season with menus designed to provide a delightful and refreshing dining experience.

FACT: How do you feel about collaborating with other chefs, four-hands style?
Chef Richard: I absolutely love collaborating with other chefs in a four-hands style.
It’s an incredible opportunity to share knowledge, techniques and inspiration. Working together allows us to create something truly unique that neither of us could achieve alone.
It’s a chance to learn from each other and to push our culinary boundaries.

FACT: The summer season is here. What’s in store for guests at your restaurants BiBo Doha and Lobito de Mar?
Chef Dani: Heat awaits them, right? (Chuckling.)
But also food that’s as refreshing as possible. Our menu offers a variety of raw dishes that are highly recommended for these temperatures, including Lobito de Mar’s tuna dishes or the famous BiBo ceviche.

FACT: What do you feel collaborations, such as this one with Richard, bring to diners?
Chef Dani: Collaborations are always very special, both for the restaurants themselves, the team, the chefs and for the diners. They are unique experiences that happen at a given moment, and having the opportunity to share experiences with other colleagues is always very enriching and fulfilling.
In addition, for the customers, it is also very special to enjoy the cuisine of two different restaurants at the same time. We all enjoy this type of event very much.

GO: Call 4035 5555 for more information.