Marc Razurel, Executive Pastry Chef, The Ned Doha, tells us his kitchen story, including Michelin-starred experiences and a slightly unusual inspiration.
A native of France with extensive international experience in Michelin-starred restaurants and luxury hotels across Europe, Asia and Australia, Chef Marc’s career spans concept development, kitchen operations, banquets and à la carte as well as fine-dining development of Culinary School programmes. He’s received numerous accolades including Two Hats from Gault & Millau (Australia) a rating system that recognises culinary excellence among others. Chef Marc trained under Michelin-starred chefs such as Alain Dutournier at Le Carré des Feuillants (two stars) and Le Trou Gascons (one star) and the renowned Pourcel Brothers as well as with MOF (Meilleur Ouvrier de France) pastry chefs including Angelo Musa, Yann Brys, Christophe Renou and Frédéric Hawecker, and world chocolate masters such as Franck Haaznoot.
He’s even contributed to world-class events such as the Roland Garros Tennis Championship in Paris. Speaking of the lessons learnt from his impressive roll call of mentors, Chef Marc says: “Working with chefs like Alain Dutournier and his Executive Chef Laurent taught me that excellence comes from discipline, consistency and passion. Creativity truly shines when built on strong classical technique. I also learnt that teamwork and respect are essential, great food is always the product of shared dedication.” And now, in a leading role himself, he aspires to live by his own favourite quote ‘Creativity is contagious, pass it on,’ saying: “I foster a culture of curiosity and collaboration by involving my team in tastings, brainstorming and menu development. When ideas are valued, creativity grows and everyone takes pride in what we create together.”
We asked if his 15-year career has ever thrown up any outrageous requests and Chef Marc did not disappoint recalling: “Yes, once, a guest had multiple allergies and dietary restrictions: gluten-free, dairy-free, nut-free, low-fat and no refined sugar. She requested something indulgent, ready in less than 24 hours. I created a delicate chocolate dessert using 41% vegan coconut chocolate, avocado for creaminess, coconut blossom sugar and a rice flour sponge. The result was elegant, flavourful and completely allergen-friendly. Seeing her delight was incredibly rewarding.” And, seeking tips for our own culinary endeavours, we asked for recommendations on ‘must have’ kitchen gadgets. Chef Marc’s reply? “A digital thermometer, because precision is everything in pastry. A hand blender, which I use constantly for smooth emulsions and ganaches. And a silicone spatula: simple, versatile and essential for clean, efficient work.”
Outside the kitchen, Chef Marc enjoys spending time with his wife and their Husky. The couple are keen divers, with the chef revealing that even his hobbies bring culinary inspiration. “Diving is a way to disconnect, recharge and find inspiration,” he says. “The colours, textures and serenity underwater often influence my pastry creations. I also enjoy travelling to explore other cultures and ingredients, which constantly inspire new ideas in my work.” Perhaps surprisingly, Chef Marc’s signature dish, and his own favourite, is the humble Apple Tart. He explains: “It’s inspired by my grandmother’s recipe. Made with quality ingredients, salted butter, and served with a spoonful of fresh crème fraîche, it’s simple, comforting and meant to be enjoyed with family. Sometimes, a simple dessert can be more comforting and memorable than a complex one.” ✤
