Anders Groenholm, Executive Chef, Hilton Salwa Beach Resort & Villas, tells us of his early inspiration, pride in his team and the importance of consistency.

Can you still remember the dish that made you want to become a chef and what was the first dish you learned to cook as a professional?
I never set out to become a chef, but I’ve always loved food. As a child, my mother would say, ‘One day, you’ll be a chef,’ and as it turns out, mothers often know best.
The moment it truly clicked was during my apprenticeship. I was working on what felt like an impossibly complex dish: diced potatoes, onions, cubes of roasted meat, layered with sauces and served with homemade beets, rye bread and warm Béarnaise sauce. It took me forever. But when I finally served it and heard the feedback; mostly from family members, something changed.
Today, I could prepare that same dish in 10 to 15 minutes. Back then, it felt monumental. But in those ‘good old days,’ I discovered the magic of cooking for others. From that moment, there was no turning back

Please tell us about the restaurants and outlets you oversee at Hilton Salwa. Do you have a favourite and how do you maintain a consistently high standard?
At Hilton Salwa, I oversee a wide range of dining experiences including Dante Cucina Italiana (Italian), Ms. Wong (Chinese), Levantine (Arabic), Souk Kitchen (international), Nesma Lobby Lounge, South Pool, MIQA, Telal Café and The League Restaurant & Sports Bar. Each venue has its own identity, rhythm, and personality. If I had to choose a favourite, it would be Ms. Wong, our Chinese restaurant. If it were located in Doha city, it would easily be among the top dining destinations. The food is authentic, bold and deeply flavourful, the kind of cuisine that speaks for itself.
Maintaining consistently high standards comes down to mindset. Consistency isn’t accidental; it’s built through continuous training, motivation, encouragement, honest feedback and then repeating the process. Excellence has to be nurtured every single day.

What’s the achievement you’re proudest of in your career to date?
Without question, it’s being part of young chefs’ journeys.
Watching them grow, professionally and personally, and seeing them become what they’ve worked toward for years is incredibly rewarding. Occasionally, I visit former workplaces and reconnect with chefs I once mentored. When I see those systems, values and initiatives we introduced together are still in place, and still working, it fills me with pride.
That kind of legacy matters more than any single dish.

Please tell us about your signature dish at Hilton Salwa, how it was developed and what makes it popular?
One of my signature dishes at Hilton Salwa is Korean beef short ribs, Galbi. It’s a dish that’s very personal to me and reflects my time working across Asia, especially in Korea, where I developed a real respect for balance in flavour. We prepare it using a traditional marinade with soy, pear, garlic, ginger and mirin, which gives the meat both depth and tenderness. Then it’s grilled to get that slightly smoky, caramelised finish. It’s simple in concept, but it relies on doing every step properly.
I think guests connect with it because it’s both comforting and full of flavour, but still feels refined. It’s familiar enough to enjoy easily but has a story and technique behind it. More broadly, my cooking at Hilton Salwa Beach Resort is shaped by my experiences across Europe, Asia and the Middle East. You’ll see that in dishes ranging from classic smørrebrød to more expressive plates like this Galbi. For me, it always comes back to respecting the ingredients and creating something that feels genuine. At the end of the day, I want guests to remember how the food made them feel. That’s what matters most. ✤