Gaurav Prakash, Executive Pastry Chef, JW Marriott Marquis City Center Doha, talks passion, collaboration and making a traditional dish his own.

Who or what inspired you to pursue the sweeter side of kitchen life and what is it about pastry and baking that attracts you?
My entry into the world of pastry was both unexpected and transformative. Having completed my degree in Hotel Management and gained hands-on culinary experience, my initial ambition was to specialise in Indian cuisine. With this goal in mind, I moved to Delhi, full of anticipation and determination to refine my skills in that domain.
However, during an interview that I believed would lead to a position in an Indian kitchen, I had the privilege of meeting Chef Ranveer Brar. Rather than assigning me to a traditional role, he extended an invitation to explore the chocolate room – an environment that was entirely unfamiliar to me. Intrigued, I accepted a two-week trial. That decision marked the beginning of an entirely new chapter in my culinary career.
What started as a temporary exploration quickly evolved into a profound passion, one that was nurtured and shaped by my mentor, Chef Saurabh Shahi. He revealed to me that pastry is not merely about precision or technique – it is an expressive art form. It allows for emotion, creativity and storytelling, all translated through flavour, form and detail.
Now, as the pastry chef overseeing the entire pastry and bakery programme at JW Marriott Marquis City Center Doha, I have the opportunity to bring that philosophy to life across all our outlets. Among them, La Maison Martinez, our signature patisserie, has become a particularly special canvas for creativity. It’s where the craft of pastry meets storytelling, and where we invite guests to experience afternoon tea and desserts as more than just indulgence.

You’re known for fusing modern techniques with timeless flavours and creating desserts that look beautiful while also telling a story. How do you achieve this and can you give us an example?
The foundation of my approach lies in respecting tradition while reimagining it through a contemporary lens. I believe that classic flavours – such as citrus, vanilla, chocolate and nuts – carry a sense of nostalgia. They are comforting and familiar, evoking memories that are deeply personal to each guest.
What I strive to do is retain those timeless flavour profiles while presenting them in a way that surprises and delights. Modern techniques become tools for reinterpretation – whether through texture, temperature or visual form. Each element plays a role in the narrative I’m trying to convey.
One example that stands out is my take on the traditional lemon meringue. Rather than presenting it in its conventional form, I reimagine the dish by transforming the lemon curd into a light mousse, enclosing it in a delicate sphere and pairing it with brûléed meringue shards and citrus gel. The flavours are recognisable, yet the format elevates the experience into something unexpected.

What’s the biggest event you’ve ever catered and how did you rise to this challenge?
The most notable event I’ve had the honour of leading was the catering for the AFC Asian Cup Qatar 2024, held at Education City Stadium. It was a defining moment for our team at JW Marriott Marquis, as it marked our debut in large-scale sports catering at an international level.
Over seven match days, we catered to between 1,200 and 1,500 guests daily, adhering to strict protocols set forth by both the Ministry and the event’s organising committee. Every aspect – logistics, setup, transportation and service – was meticulously planned and executed.
To meet this challenge, we conducted an in-depth case study based on FIFA’s catering framework, tailoring our approach to meet both compliance and quality standards. We developed a comprehensive operational plan that encompassed everything from sustainable sourcing and allergen labelling to food safety, hygiene training and temperature-controlled delivery infrastructure. Collaboration was key – across supply chains, departments, and service teams. Waste management was also a priority, with accurate forecasting and portion control playing a crucial role in minimising excess. The experience was intense, but ultimately rewarding. It tested our capabilities and showcased what is possible when a team operates with unity, precision and purpose.

Your signature dish is the Basque Cake, please tell us how it was developed and what makes it popular?
The Basque Cake is a dessert that holds great personal significance for me. There is something inherently comforting about its rustic appearance and rich, custard-like centre, enveloped in a caramelised, burnished crust. I was initially drawn to its understated elegance – its ability to be both indulgent and honest.
Wanting to make it my own, I began experimenting with subtle flavour enhancements. After much refinement, I introduced a gentle infusion of blue cheese and fresh rosemary from our JW Garden. The result was a harmonious balance: the earthiness of the rosemary and the depth of the blue cheese added complexity without overpowering the original essence of the cake.
At La Maison Martinez, this cake has become a popular choice among guests, appreciated for its subtle balance of flavours. It’s not overly sweet, which makes it approachable for a variety of palates, and it pairs well with a cup of coffee or tea. Its slightly cracked top and golden finish reflect its handcrafted nature. It’s a simple, thoughtful dessert that highlights both technique and care. ✤