Erhan Afacan, Executive Chef at Rixos Gulf Hotel Doha, talks global experiences and a fascination for molecular cuisine.

You were born and raised in Bolu, an area that is known for its culinary associations and for producing great chefs. What was that like, and what is your earliest kitchen memory?
Bolu is a treasure trove of culinary history and traditions, a place where food is not just sustenance but an integral part of life. Growing up in such a vibrant food culture deeply influenced my passion for cooking from a very young age. The region has long been recognised for producing some of Türkiye’s most renowned chefs, and its rich culinary practices have always been a source of pride. My earliest kitchen memory is watching my grandmother, whose hands seemed to dance effortlessly as she prepared authentic dishes using the freshest local ingredients. The rich aromas, meticulous techniques and the warmth of family meals ignited a lifelong fascination with food, and it was in those moments that my desire to become a chef truly took root. The essence of cooking with love, care and respect for ingredients became the foundation of my culinary philosophy.

You have made molecular cuisine a particular specialty. What does this entail and what about it attracts you?
Molecular cuisine is a thrilling intersection of science and art, where the kitchen transforms into a laboratory for creating innovative, unexpected experiences for the palate. Techniques like spherification (a process that transforms liquids into spheres resembling roe), foams, liquid nitrogen freezing, and emulsification allow me to reimagine how food interacts with the senses. What draws me to molecular cuisine is its ability to challenge the traditional boundaries of cooking, offering guests a completely new, multi-sensory dining adventure. It’s a canvas that allows me to play with texture, flavour and presentation in ways that leave a lasting impression. I find it fascinating how molecular gastronomy opens up endless possibilities – each dish becomes a creation that’s not just about taste, but about evoking emotion, excitement and surprise. It’s this element of discovery and innovation that continues to drive my passion for this culinary art form.

Having worked in various locations from the USA to Russia and Kazakhstan to Morocco, where would you say is your favourite place and how do the locations of your kitchens affect the dishes you produce?
Every place I’ve worked has offered a distinct culinary journey, shaping my skills and broadening my understanding of global cuisines. It’s hard to choose just one but, if I had to, Morocco stands out for its vibrant spices, rich history and exceptional depth of flavours. The intensity of Moroccan spices and the traditions of slow-cooked, aromatic dishes deeply inspired my culinary approach. But each location has contributed uniquely to my style – whether it’s the bold, smoky flavours of American barbecue, the delicate, refined techniques of European cuisine, or the fragrant, layered spices of the Middle East and North Africa. What excites me most about working in diverse regions is how the local culture and ingredients continuously challenge me to innovate. I strive to blend regional influences with my personal culinary vision, creating dishes that speak both to the heritage of the location and my own global experiences.

What is your signature dish at Rixos Gulf Hotel Doha, and what makes it popular?
One of my signature dishes at Rixos Gulf Hotel Doha is the lamb chops at Akte Pier 51. This dish has become a guest favourite because it seamlessly blends tradition with modern techniques, offering a truly exceptional dining experience. The lamb is tenderised, resulting in a melt-in-your-mouth texture that is incredibly rich and juicy. The blend of Middle Eastern spices – earthy, aromatic and bold – elevates the dish, infusing it with deep, captivating flavours. It captures the essence of traditional flavours while showcasing the precision of contemporary culinary techniques. Guests are drawn to this dish because it’s not just a meal – it’s an experience. It’s a reflection of my dedication to using high-quality ingredients, embracing the heritage of regional cooking and elevating it through innovation. ✤