Ian Minnis, Executive Chef at Banana Island Resort Doha by Anantara, talks culinary memories and crafting guest experiences.

What is your earliest kitchen memory and did this impact your decision to become a chef?
My earliest kitchen memory dates back to my childhood in the countryside, where convenience stores were non-existent. Raised in a large family, I was surrounded by the culinary prowess of my mother and grandmother. They were extraordinary cooks and bakers, crafting everything from fresh breads and homemade desserts to jams, marmalades and preserved meats and fish sourced from our own land. Our kitchen was the heart of our home, permeating every corner with incredible aromas that still resonate deeply with me today. Whether I’m exploring a bustling market or dining in a restaurant, these scents transport me back to those cherished days. This early exposure to the art of cooking is woven into the fabric of my being – it’s part of my soul.

Since arriving at Banana Island, you have introduced personalised culinary experiences for guests as well as a sustainable Chef’s Garden. Please tell us about these initiatives.
Since arriving at Banana Island Resort Doha, my focus has been on elevating culinary concepts and realising our vision for exceptional guest experiences. A key initiative has been the establishment of a sustainable Chef’s Garden, which holds a personal connection for me reminiscent of my childhood. Inspired by my parents’ practice, the garden cultivates vegetables using nutrient-rich water from our in-house compost system. Here, food waste undergoes composting to produce fertilising water, nurturing our vegetables with a natural touch and ensuring sustainability in our culinary practices.

You have also achieved unprecedented, measurable guest satisfaction. To what do you attribute this?
Our unprecedented guest satisfaction stems from a comprehensive approach rooted in understanding our guests deeply. We begin by delving into their origins and understanding their unique preferences. This insight guides us in crafting menus and culinary concepts that resonate with their personal tastes and experiences. By engaging directly with our guests and listening attentively to their interests, we create a welcoming atmosphere into our own home. At Banana Island, we strive to extend the warmest hospitality, ensuring each guest feels completely relaxed, delighted and satisfied. This dedication transforms Banana Island into more than just a destination – it becomes their home away from home, where our doors are always open.

What is your signature dish introduced at Banana Island Resort, how was it developed and what, in your opinion, makes it popular?
At Banana Island Resort Doha, our signature dish is the Bamboo Biryani, a creation born from a blend of innovation and culinary passion. Developed uniquely for our guests, this dish is not only cooked but also presented tableside in a bamboo cylinder, making it a distinctive experience available exclusively at the island. Its popularity lies in its novelty and the immersive dining experience it offers, embodying the heart and soul of our culinary philosophy – creating something exceptional and memorable that resonates with our guests. ✤