Perfect culinary execution and a variety of flavours always have us knocking on the doors of Crowne Plaza Doha & Holiday Inn Doha – The Business Park. We chat with the hotel’s Executive Chef Sabri Kocoglu about pasta, produce, and the guilty pleasure he’ll happily leave bed for.

What inspired you to become a chef? Can you tell us about your journey?
I would say my mom’s cooking skills definitely fascinated me when I was a young kid. Later, during my high school years, I started working part-time in a restaurant – that’s where the hospitality virus caught me.

You’ve worked with Michelin-star restaurants around the world. What type of pressure did you experience working in those environments and what did you learn?
It was like playing in the Champions League final… twice a day. It was a healthy pressure, and there was great camaraderie amongst the team that was consistently focused on delivering great food and service experience.

Most chefs have a specialty, be that in terms of dishes or kitchen skills. What’s yours?
I’m very proud that here at The Business Park, we have something to offer for everyone, whether it is Rodizio (our Brazilian Churrascaria), Arguelina with Levantine cuisine, Meesh Café with great coffee and light bites, or Stock Burger Co., which offers more than just burgers.

What is the one thing you can’t live without?
Tool? My chef’s knives – and coffee.

What five ingredients would you take with you on a deserted island, and what would you make?
Garlic, olive oil, salt, pepper, and lemon can be useful for all the fish that I can hopefully catch and grill on a campfire.

We’ve noticed that chefs tend to cook simple meals at home. What’s your go-to dinner?
Just a simple spaghetti aglio e olio with shrimp.

Sourcing ingredients can be a challenge in this part of the world due to climate factors and our dependence on imports. How do you tackle this problem?
Yes, it can be quite challenging sometimes, but also manageable with the right planning and logistics from the suppliers’ end. However, as a chef, I do often miss the cold autumn/winter morning harvesting of my own vegetables from a local farmer.

More and more people are going vegan or opting for glutenfree options. Has accommodating dietary preferences presented a challenge?
I strongly believe that a healthy and well-balanced diet is beneficial for everyone’s interest in the short term as well as long term. At The Business Park, we do have and offer lighter and healthier options to our guests in our restaurants.

What is your go-to guilty pleasure when it comes to food?
Doughnuts and ice cream. You can wake me up in the middle of the night for either one of these – or both!

Cooking at home became a hobby for many over the course of 2020. How did your relationship with food evolve?
I believe it gave not just me, but everyone a chance to pause, catch up, and reconnect with each other as a family. After all, “Happiness is a small house, with a big kitchen.” ✤

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