Executive Pastry Chef Romain Castel, of Raffles Doha and Fairmont Doha, talks early inspiration, food security and unique creations.

What attracted you to the sweeter side of kitchen life?
My journey into the world of pastry began at the tender age of 10, when I started working weekends with a close family friend who ignited my passion for the art of sweets. For me, each day as a pastry chef offers a new opportunity to unleash my creativity, bringing my visions to life. There’s an unparalleled joy in transforming simple ingredients like flour and sugar into stunning, mouth-watering creations that captivate both the eyes and the palate.

You began your career with the legendary Michelin-starred Chef Georges Blanc. How did you secure such a prestigious opportunity?
I owe my introduction to such a distinguished establishment to the unwavering belief and support of my pastry teacher, who recognised my potential and encouraged me to pursue my childhood dream. At the age of 18, I spent three unforgettable months training under Chef Georges Blanc, an experience that profoundly shaped my career.

You were Head Pastry Chef for the Saudi Royal Family. Could you share some memorable moments from that time?
After five years in Saudi Arabia, I could write a book of experiences! (Laughs) One of the most surreal aspects of my time there was working on royal projects under intense pressure, surrounded by bodyguards, military personnel and often with doctors from the royal family requesting samples of everything I created during the day. It’s not every day that a pastry chef operates in such a high-stakes environment, and those moments were a true test of skill and composure.

What have been your proudest achievements since joining Raffles Doha and Fairmont Doha for the pre-opening?
Being part of this project from day one, opening not just one but two hotels simultaneously ahead of the FIFA World Cup in November 2022, is something I’ll always be immensely proud of. Getting the pastry kitchen up and running two months before the tournament was a monumental task, but we made it happen. The entire team can take pride in what we accomplished – it was truly a feat of teamwork and dedication.

What is your signature dish, and what makes it stand out?
For me, signature dishes are a reflection of a chef’s origins, skills and philosophy. They tell a story that extends far beyond taste. As a French pastry chef, I love working with classic French pastries – like Mille-feuille, Paris Brest, éclairs, and Fraisier – and infusing them with Middle Eastern influences. Incorporating ingredients such as dates, pistachios, apricots and rose allows me to create unique textures and flavours, weaving a narrative into each creation. Each dish is an expression of both tradition and innovation, a fusion of my heritage and the rich cultural tapestry of this region. ✤