From Peruvian fine dining and Nikkei cuisine to premium steakhouses, Jose Quenaya Falcón has never stayed in one lane. We caught up with the Head Chef of Muru Doha to talk curiosity, discipline and finding his own culinary identity.
For Jose Quenaya Falcón, Head Chef of Muru Doha at Waldorf Astoria Doha West Bay, the journey started long before luxury hotels and award-winning kitchens. Growing up in Lima during Peru’s gastronomic boom, he spent much of his childhood cooking alongside his grandmother, an experience that sparked a passion that quickly turned into a career. That journey eventually led him to Astrid & Gastón, “the ultimate benchmark for Peruvian cuisine” and one of the country’s most influential restaurants. Landing a position there was no easy feat, but he describes it as the moment that completely changed his career. In many ways, he says, it felt like “entering a military school for chefs. The discipline there was non-negotiable, the consistency was absolute, and the reverence for the product was deeply instilled in all of us.” Surrounded by more than 30 young chefs all chasing the same dream, the experience completely reshaped his outlook. “It completely opened my eyes and redefined what this career truly means to me,” he says.
Rather than staying in one lane, the chef has spent his career moving between very different culinary worlds, from authentic Peruvian cuisine and Nikkei dining to luxury hospitality and premium steakhouses. For him, curiosity has always been the driving force. “What keeps me culinarily alive is stepping out of my comfort zone.” That mindset also led him to one of his biggest professional challenges: taking charge of a high-end steakhouse despite having no previous background in technical butchery. Through research, determination and adaptability, he successfully led both the team and the concept.
Years spent working across different kitchens have naturally shaped the way he cooks today. “I would describe it as a mature, technique-driven cuisine,” he explains. “It has deep-rooted foundations in bold Latin American and Nikkei flavours, but it is refined and thoughtfully adapted to suit the global, cosmopolitan palate of the Middle East.”
Today, that philosophy is finding a new home at Muru Doha at Waldorf Astoria Doha West Bay, where he’s focussed on building on what is already there, rather than starting from scratch. His priority is maintaining consistency while gradually evolving the menu with his own personal touch. The reward, he says, is seeing guests respond to the experience. “What I enjoy the most is the reaction of a full house, vibrating with my food.” For first-time visitors, two dishes perfectly sum up the identity he wants Muru Doha to be known for. The Lomo Saltado reflects the meeting point between traditional Peruvian Creole cooking and Cantonese influences, while the Arroz con Mariscos offers a distinctly Peruvian take on the classic Spanish paella. “Both dishes perfectly represent the balance of flavours, the culinary versatility and the exact identity I want to establish here at Muru.”
Although his career has taken him from Peru to the UAE and now Qatar, the chef isn’t looking beyond Doha just yet. His focus remains firmly on establishing Muru as one of the city’s go-to destinations for Latin American and Nikkei cuisine while continuing to grow as a chef himself. “I truly love living and cooking in this city; the energy here is fantastic for growth,” he says. Away from the kitchen, life slows down considerably. After the intensity of restaurant service, his perfect day off is spent at the beach, cooking something simple and sharing fresh seafood with friends. As he puts it: “Disconnecting from the high pressure of the kitchen allows me to reconnect with my other great passion: the sea.”
