We chatted with Antonio Sanchez, Head Chef at Aleph Doha Residences, Curio Collection by Hilton, about waste minimisation, refining classic dishes and his ideal dinner guests.
Having started out as a hotel steward, Chef Antonio discovered his passion for the culinary arts through helping out in the kitchen. After honing his skills for several years, including serving 1,200 diners at a time as chef on a Disney Cruise ship, he arrived at Aleph Doha Residences in 2023 and has been busy building the reputation of the hotel’s dining offerings since then.
He says: “Each culinary outlet has its own identity, audience and purpose, so innovation starts with ensuring every concept evolves in a way that feels authentic rather than forced. Our approach focusses on menu agility, seasonal storytelling and creating experiences that guests can return to for something new each time.
“At IKA, our South American concept, innovation comes through bold flavour exploration and menu rotation inspired by Peruvian and Nikkei influences. We continuously introduce seasonal seafood selections, citrus-forward dishes and limited-time chef specials that highlight local sourcing and full-product utilisation to minimise waste while elevating creativity on the plate.
“MONDO is designed around comfort dining with a refined touch. Here, innovation is more subtle and guest-centric. We refresh the menu with seasonal produce, introduce lighter and wellness-focussed options and refine classic dishes through better sourcing and thoughtful preparation. The goal is familiarity with a sense of progression rather than constant reinvention.
“WAKA brings a social, lifestyle-driven energy to the portfolio. It is where we experiment the most with formats such as shareable plates, themed evenings, match-day offerings and hookahpairing menus. New developments are focussed on enhancing the communal experience, with bold, easy-to-enjoy flavours and rotating bites designed for repeat visits.”
Across all three outlets, sustainability and responsible sourcing remain central to how the team innovates. Whether through seasonal menus, supplier partnerships or reducing waste through full-ingredient utilisation, every update is designed to balance creativity, guest expectations and long-term impact.
That same respect for the environment and culinary traditions is evident in the things Chef Antonio considers kitchen essentials. “For me, the essentials are both emotional and practical,” he says. “The three ‘ingredients’ I consider fundamental in every kitchen are olive oil, love and passion. Olive oil builds flavour, while love and passion are what turn cooking into genuine hospitality.
“My philosophy is rooted in tradition. Technique and respect for the product always come first, allowing the ingredients to speak for themselves.
“At the same time, modern tools like the Thermomix and sous vide help us achieve precision and consistency in our daily operations. Yet the most indispensable tool in my kitchen remains the mortar and pestle. It represents craftsmanship, heritage and the fundamentals of real flavour.”
It’s no surprise then that the signature dish he chooses to highlight is something that’s very traditionally South American – the classic ceviche.
He explains: “Our ceviche at IKA is our signature dish and a true reflection of the restaurant’s identity. It showcases fresh seafood, precise knife work, balanced acidity and clean presentation.
“The leche de tigre is prepared in house, layered with citrus, chilli and depth from carefully made stock, creating a flavour that is vibrant yet refined.
“What makes the dish special is its balance. It is sharp yet elegant, bold yet controlled. While it appears simple on the plate, it requires technical precision and a deep respect for the ingredients, which perfectly represents what IKA stands for.”
And, on a more personal note, asked who his own ideal dinner guest would be and what he would serve, the chef, once again, reveals the very personal and emotional side of cooking, saying: “My parents. I miss them deeply, and they were always the most honest audience at my table. I would cook something simple – brown lentil stew and fried fish. Nothing luxurious, just comfort food made with care.
“I miss their feedback, their comments over a meal and that simple joy of cooking purely to see them happy.” ✤
