Chef Cristhian Serraino of ADRIFT Anda Doha, at Le Royal Méridien Place Vendôme Lusail, on collaboration, a love of learning and doing great things with tomatoes.

What is your earliest kitchen memory, and what inspired you to pursue a career in the kitchen?
I’m not one of those who wanted to be a chef since I was a kid. However, when I first stepped into a kitchen at the age of 15, in a typical Italian trattoria as a kitchen porter, I really felt at home. Seeing people create amazing things with food in a high-pressure environment made me fall in love with this job and served as a great inspiration. I completed any task I was asked to do in a very attentive, fast and sharp manner. People around me were impressed by my hunger for learning and started teaching me the menu. The chef offered me the opportunity to work there anytime I was free after school so, despite my peers having fun, I began working and building my career at a very early age.

How much input does Chef David Myers, the founder, have into ADRIFT Anda? Is there a strong collaboration ethos?
David Myers gives me and my team a lot of freedom overall. Whenever I have an idea for a new dish, we discuss it over the phone; I send photos and videos explaining the details and he helps by giving suggestions based on his extensive experience.

If you could take a food tour of any city in the world, where would you choose and why?
If I had to choose one place for a food tour, it would be Tokyo or another city in Japan. I was impressed by their food and culture while working alongside Angelo Sato, the chef patron at Humble Chicken in London, my last workplace.

What is your signature dish, and why is it popular?
One of my signature dishes is the tomato salad with different textures. I love it because it’s the perfect example of how something as simple as a tomato can be transformed into something truly special by playing with its textures. It’s a combination of fresh and semi-dehydrated tomatoes, tomato powder, tomato oil, tomato mayo, and tomato consommé, finished with a juicy burrata on top. It’s popular because people appreciate its simplicity, even though there are several cooking techniques involved. ✤