Mohamad Sleiman, Executive Chef at The St. Regis Marsa Arabia Island, The Pearl Qatar, talks about feeling at home in the kitchen and combining local and international ingredients.

What is your earliest kitchen memory and is this something that formed your decision to become a chef?
My earliest kitchen memory goes back to my childhood, standing beside my family in the kitchen, watching simple ingredients transform into something that brought everyone together. I remember the aromas, the patience and the respect given to food, nothing was rushed, nothing was wasted. Even at that age, I was fascinated by how cooking could create emotion and connection. That experience stayed with me and naturally shaped my path. Becoming a chef wasn’t a sudden decision; it was a gradual realisation that the kitchen felt like home. Those early moments taught me that cooking is not just about technique, but about care, discipline and storytelling and that philosophy continues to guide me in my career today.

Please tell us about the outlets at The St. Regis Marsa Arabia? If you had to choose, which would be your favourite that most represents your style of cooking?
The St. Regis Marsa Arabia outlets are: Zorba, which celebrates Greek and Mediterranean cuisine; Bay View for international cuisine and breakfast for guests; Lobby Lounge and Sailors Lounge which support the St. Regis brand rituals – afternoon tea, refined social gatherings and evening relaxation; and Bay View Pool Bar, a relaxed, resort-style extension of the Bay View dining experience, designed to capture the spirit of laid-back luxury by the marina and poolside.
Of course, we also offer room service with a curated international menu, allowing guests to enjoy breakfast, all-day dining selections and late-night options without leaving their rooms. And the Banquet and Events operation at The St. Regis Marsa Arabia Island plays a central role in delivering bespoke culinary experiences for weddings, corporate events, social gatherings, and private celebrations.
As the Executive Chef of The St. Regis Marsa Arabia Island, the outlet that most represents my personal style of cooking is Bay View. It’s an international cuisine outlet where the menu is built on fusion dishes inspired by both imported products and local ingredients. What defines this outlet for me is the way we take highquality international products and inject them with a strong local identity, particularly through the use of locally sourced vegetables from Al Safwa Farm. This approach allows us to truly embrace a farm-to-table philosophy within a luxury hospitality environment.
My cooking style is ingredient driven, focussed on freshness, seasonality and respect for the product. Bay View gives me the flexibility to express this philosophy by creating dishes that are globally inspired, yet grounded in the local landscape.

If you could choose anyone, living or dead, who would be your ideal dinner guests and what would you cook for them?
Alain Ducasse represents discipline, restraint and absolute respect for the product. For him, I would cook something very pure and precise – a perfectly cooked line-caught fish, lightly seasoned, with seasonal vegetables sourced locally and a delicate sauce.
Massimo Bottura represents emotion, creativity and storytelling through food. For him, I would cook a modern reinterpretation of a traditional dish – something rooted in memory and heritage but presented in a contemporary way. The dish would connect past and present, tradition and innovation, which is a philosophy I deeply believe in.
Nobu Matsuhisa, from Japan, represents balance, restraint and the harmony between technique and flavour. His cuisine shows how simplicity, when executed correctly, becomes luxury. For him, I would cook a clean, refined seafood dish – perhaps line-caught fish lightly cured or grilled, paired with seasonal vegetables and subtle Middle Eastern accents.

What is your signature dish? How was it developed, and what, in your view, makes it popular?
My signature dish is Safi Fish with Moghrabieh, Saffron Bisque & Dried Lime Espuma. It was developed as a way to combine local ingredients and regional flavours with classical French technique. Safi is a delicate local fish, so it’s cooked gently to preserve its natural flavour and texture. Moghrabieh, which is traditionally rustic and comforting, is reworked into a smooth French-style bisque to bring depth and elegance. The dried lime espuma adds acidity and aroma, lifting the richness and creating balance. What makes the dish popular, in my view, is its contrast and harmony. Guests recognise familiar regional elements, but experience them in a refined, contemporary way. It feels authentic yet sophisticated, with clean flavours, strong identity and a clear sense of place – something that resonates with both local and international guests. ✤