Eric Gonzalez, Executive Chef at La Méditerranée Robuchon Doha, on a surprising early ambition, an awesome achievement and creating lasting memories.

Your culinary career has been peppered with one-of-a-kind, high-end experiences such as catering at the Cannes Film Festival and feeding presidents, heads of state and other VIPs. But what first inspired you towards a life in the kitchen?
My journey into the culinary world was deeply influenced by my family – my mother and grandmother. Their home-cooked meals, filled with love and warmth, greeted me each day after school. The enticing aromas that wafted through our home weren’t just inviting; they sparked a deep-seated excitement and anticipation for the flavours that awaited. This sensory experience was the foundation of my inspiration.
Life has a way of guiding us to unexpected paths. Initially, my ambition was to become a football player but an unforeseen injury redirected my course. It was then that a family friend, who ran a catering business and served as another source of inspiration, offered me a summer internship. Making the decision to trade leisure for learning, I immersed myself in the culinary arts. This experience ignited a passion within me, leading me to enrol in culinary school, where I graduated as the top student in my class.
This path also afforded me the privilege of working alongside some of the best in the field, such as Bernard Loiseau. Under his mentorship, I had the unique opportunity to delve into the world of Michelinstarred cuisine, further shaping my skills and culinary perspective.

Of all the accolades bestowed upon you, including Michelin-starred status and being named as one of the 100 best chefs in New York, which has meant the most to you and why?
The Michelin star because it’s like winning the World Cup!

You spent many years working with the late renowned chef Joël Robuchon and now you are helming his namesake restaurant in Qatar. What can diners expect from you and your team?
I aspire for his name and reputation to resonate with everyone who visits, crafting an unforgettable dining experience that lingers in their memories. The essence of a remarkable restaurant experience is not just in the immediate joy it brings, but in its enduring impact. Imagine dining at a place where the ambience, flavours and service are so extraordinary that, even a month later, you find yourself fondly reminiscing and sharing stories about it. That’s the kind of memorable experience I aim to deliver – a lasting impression that continues to delight and inspire long after the meal has ended.

Please tell us about your signature dish. How was it developed and what, in your view, makes it popular?
Oeuf de Poule with Caviar is a Joël Robuchon signature dish. It’s a perfect illustration of how something as simple as an egg, in the right hands, can become an unexpected masterpiece. The dish is a mix of smoked salmon with egg yolk and cream. These elements are surrounded by a crispy rice batter for extra texture, topped with high-quality caviar adding both visual appeal and the salty taste that takes the dish to the next level. ✤