Shane Earl Louw, Regional Executive Chef, Gastronomica Middle East, tells us what drew him to Qatar and shares some of his favourite foodie pleasures.

After many years working in your native South Africa, what decided you to make the move to the Middle East?
Culture. It was a country and culture I had very little knowledge of, with food being widely ranging — it was a no brainer for the next step in my career. Personally, the fact that I was stepping into the unknown I found very appealing. It is never too late to evolve as a chef, you never stop learning, the Gulf presented a massive learning experience, and rumour has it the Karak is to die for.

Please tell us about the brands you look after at Gastronomica and what your role entails.
I have been fortunate enough to have worked in and managed most of the brands in Gastronomica across four countries in the GCC. I started my career in OFK, then managed Lazy Cat and B+F, and currently Burger Boutique, Milk Bun, Fat Pie and Nomad.

On a personal note, what is your guilty food pleasure?
Chicken liver pate… I will eat it until my subconscious tells me I am a terrible person and that I should make smarter choices in life… then I have some more.

If you could only recommend one dish across your brands that everyone should try, what would it be?
Too many to choose from, it is like trying to identify your favourite child. So, I’ll break it down per brand.

Burger Boutique – the classic Solar Gravity burger.

Milk Bun – the Truffle Swiss burger.

B+F – definitely the Grilled Rib Eye steak.

Lazy Cat – the Fluffy Japanese Pancakes.

Fat Pie – the Rony, a classic pepperoni pizza.

Nomad – the Pulled Brisket sandwich.

OFK – the Whole Seabass and the Basque Cheesecake to finish.

There you have it… my last dinner if I was on death row. ✤