Ahmad Jamil, Executive Chef, Marriott Marquis City Center Doha Hotel, on the importance of preparation and structure in managing multiple outlets and huge events.

Marriott Marquis has several food and beverage (F&B) outlets. It must be a very high-pressure job. How do you bring it all together and what is your favourite part of your role?
Managing nine food and beverage outlets is certainly high pressure, but it’s also what makes the role so energising. The diversity of concepts keeps every day dynamic. For me, it all comes down to structure, strong leadership and, most importantly, trust in the team. Each outlet has its own personality, and my role is to ensure consistency in quality while allowing every concept to express its individuality.
The most rewarding part of my role is developing people. Mentoring chefs, watching them grow and seeing them take ownership of their kitchens is incredibly fulfilling. When a team feels confident and aligned, even the most demanding days turn into moments of pride.

You were responsible for the hotel’s outside operations during the Asian Cup 2023. Do you have any fun or interesting stories to share about this time?
The Asian Cup was one of the most intense and memorable experiences of my career. Operating across three stadiums, managing 12 VIP lounges and serving around 2,000 people every day meant the pace never really slowed down, but the energy was incredible.
What stayed with me most was the feedback from VIP guests from all corners of the world, which reinforced that the systems, planning and team leadership were delivering at the highest level. Moments like that make all the long hours worthwhile and give the team a real sense of pride.
Behind the scenes, it was organised chaos in the best sense, long nights, quick decisions and constant problem solving. What made it special was the mindset, everyone stepped up without hesitation, supporting one another and treating it as a once-in a-lifetime experience rather than just another event. That shared spirit is what made it truly unforgettable.

How do you prepare for a massive operation like that, it must be quite nerve racking? Were you pleased with how everything turned out?
Preparation is everything at this scale. We began planning months in advance, covering menu engineering, logistics, staffing and supplier coordination, supported by multiple dry runs. By the time the operation went live, the groundwork was firmly in place, allowing the team to execute with confidence.
There is always a strong sense of responsibility with an operation of this size, but that comes with the role. I was very pleased with how everything turned out. The feedback from guests, organisers and senior leadership confirmed that the planning, structure and teamwork delivered exactly what we set out to achieve.

What is your personal signature or favourite dish that’s served at the hotel and what makes it popular?
One dish that truly represents my personal signature is our Lobster Salad with grapefruit emulsion, avocado, sweet potato, celeriac, carrots and tarragon oil. It’s a dish I keep coming back to because it reflects how I like food to feel: clean, balanced and quietly refined.
What makes it special is the harmony of flavours and textures. The natural sweetness of the lobster works beautifully with the brightness of the grapefruit emulsion, while the avocado adds a smooth richness. Sweet potato and celeriac bring depth, the carrots add a gentle sweetness and crunch, and the tarragon oil finishes the dish with a subtle herbal note that pulls everything together.
Its popularity comes from that balance. It feels light yet satisfying, elegant without being complicated, and visually striking. Most importantly, it reflects the modern, refined culinary direction we aim to deliver across Marriott Marquis City Center Doha. ✤