Hilton Doha the Pearl Hotel and Residences adds another acclaimed name to their list of achievements as they appoint Chef Serge Gouloumès and introduces new menu items at The Kitchen and Mulberry Tavern
Doha, Qatar : Hilton Doha the Pearl Hotel and Residences is delighted to announce that esteemed Chef Serge Gouloumes has joined the hotel as an Executive Chef bringing with him new flavours to the restaurants menus.
Chef Serge Gouloumès hails from southwestern France and started his career locally before he embarked on his journey to travel all over the world to learn new tastes and cuisines. Chef Gouloumès journey started from the 1-star Michelin restaurant, La Pomme Cannelle in Belgium. His culinary journey continued in the Caribbean islands, where he was appointed as Head Chef in Saint Martin. This is where he opened the Poisson d’Or restaurant which became the best restaurant in the Caribbean. Seeing that America was not far, he joined Sir Patrick Terrail’s team at the famous Ma Maison Hotel in Beverly Hills, Los Angeles which is known to host celebrities.
With his roots in France, Chef Gouloumès returned to the country and spent two years
at the 4-star Aspen Park Hotel in Meribel before he continued his exemplary journey to Switzerland, Theoule-sur-Mer Cote d’Azur. In 2005, Serge’s fantastic gastronomical expedition was awarded 1 Michelin star when he was the executive chef of the Relais & Chateaux Le Mas Candille in Mougins, South of France. Chef Serge then went back to The Caribbean in Saint Martin where he ran the kitchens of the Famous La Samanna Belmond Hotel, followed by his visit to Virginia where he opened the Glass Light Hotel and Gallery. The restaurant went on to become the best French restaurant in the state of Virginia in the first 6 months of opening. From teaching in culinary schools all over the world, Serge then successfully established his own Gastronomy Consulting firm. His 30 years of experience as Chef de Cuisine and his influences from the South, East, and Asia give him an edge and a perfect addition to Hilton the Pearl.
New flavours at Mulberry Tavern and The Kitchen
With Chef Gouloumès’ as Executive Chef, the restaurants at Hilton the Pearl will be seeing new additions to their menu as well. The renowned outlets such as Mulberry Tavern and The Kitchen have introduced Serge’s classic flavours that will reflect Qatar’s history, culture, and local produce.
The Kitchen
An ode to Chef Gouloumès’s extraordinary inventions, The Kitchen, is introducing delectable new items such as the Cantouloupe melon salad, with juicy, smoked beef ham petals. The succulent crab meat tartare, with apple and vegetable tartare and lobster caviar, has already earned its spot as a favourite. Amongst other items also on the list include the roasted Sultan Ibrahim with crab meat stuffings, leaks, and a zesty lemon gel.
Mulberry Tavern
Given the classic, modern take on your regular gastropub classics, Mulberry Tavern is introducing more appetizing items on the menu including fried octopus, the scrumptious lamb ribs chimichurri, the piquant chicken & luscious smoke duck terrine, and tomato tart to name a few.
Chef Serge is known to have rich, refined details in his creations, complementing the impeccable experience offered by Hilton the Pearl. Often considered the artist of gastronomy, Serge’s work is magnified and displayed on plates, ultimately offering an unrivaled experience.
