fact caught up with Chef Danish Merchant, Director of Culinary at Sheraton Grand Doha Resort & Convention Hotel, to talk about catering major events, upcoming plans and turning the kitchen into a playground.

With a culinary career spanning almost two decades, it would be easy to sit back and enjoy the fruits of his success but for Danish Merchant, the man at the culinary helm of one of Doha’s favourite properties, nothing could be further from the truth.

He explains: “Food has always been my language. What first pulled me into the kitchen was the joy of creating something tangible with my hands and seeing an immediate reaction from the people enjoying it. The kitchen felt alive – every day brought new lessons, new challenges and new personalities to work alongside.

“Nearly 20 years on, the excitement is still very much there. The stakes are higher and the responsibilities heavier, but the passion hasn’t faded – it has evolved. Today, the greatest satisfaction comes from mentoring young chefs, refining menus and protecting the highest standards of quality. It gives me the same thrill I felt on day one, only now with deeper purpose and perspective.”

Speaking of high stakes and heavy responsibilities, Chef Danish has overseen some seriously impressive events in recent years including high-state dignitary visits, the Second World Summit for Social Development 2025, during which his team produced 15,000 meals, and the Arab Cup 2023, during which they served media, VIPs and dignitaries from 50-plus countries over 45 days. But he is quick to point out that it’s very much a combined effort, saying: “Events of that scale are never about one person – they’re about trust, teamwork and preparation. Everything starts long before the first dish is served, with detailed planning around menus, logistics, food safety and manpower.

“Clear communication is key. Every team member needs to understand their role and feel confident in delivering it. On the day itself, it’s about staying present, supporting one another under pressure and keeping the operation flowing seamlessly. When a team moves together with purpose, even the biggest challenges become achievable.”

Asked what he’s most proud of in his career to date, perhaps not surprisingly, Chef Danish cites teamwork, explaining: “There hasn’t been one single defining moment – it’s been a collection of intense, unforgettable experiences. High-pressure services, major international events and moments where there was absolutely no room for error. Standing in the kitchen, watching a diverse team work in perfect rhythm to serve thousands of guests – that feeling never fades.

“Looking ahead, the journey continues. My ambition is to keep growing as both a chef and a leader – mentoring the next generation, especially Gen Z talent, pushing standards higher and creating food and experiences that stay with people long after the plates are cleared.”

That approach to challenges and development is replicated in his day-to-day operations, where something new is always cooking. “At Sheraton Grand Doha, we don’t believe in routine,” he says. “Every day is a chance to create something memorable. Ramadan is a perfect example. Our Iftar and Suhour tent becomes a celebration of Qatari heritage, enriched with global flavours. Speciality chefs from different regions bring their own expertise, turning each meal into a culinary journey.

“Beyond the hotel, we’ve expanded our vision with Sheraton Gatherings, allowing guests to enjoy our signature food and service in their homes or offices – whether for birthdays, engagements or intimate celebrations.

“And this is just the beginning. New themed experiences, events and bespoke services are always in development. At Sheraton Grand Doha, every moment tells a story – and our goal is to make each one unforgettable.”

However, all work and no play is not part of Chef Danish’s makeup. “At home, my kitchen becomes a playground,” he says. “I love making stuffed pasta for family and friends – fun fact, it was the very first dish I ever cooked in my professional career. The beauty of it is that it’s endlessly creative: different pastas, fillings, sauces – so no two versions are ever the same.” While, at the hotel, he likes to draw on the simplicity of the classics, adding: “Choosing just one signature dish is never easy, but if I had to, it would be our Teriyaki Chicken with Jasmine Rice and Wakame. It’s simple, comforting and full of flavour – a classic dish that our guests return to time and time again.” ✤