Chef Fabio Fioravanti, the newly appointed executive sous chef, at Park Hyatt Doha, in conversation with Sara Naveed, talks about his 16 years of culinary expertise, and how he combines a youthful curiosity and artistic flair to craft dining experiences, promising to elevate the offerings at Park Hyatt Doha.
QH: What drew you to the culinary world, and how does that passion reflect in your dishes?
Fioravanti: Working in this field is a continuous creation; there is never a point of arrival. This is what drives me to pursue my career. I am very passionate about my job, which allows me to highlight my emotions to the guests in every dish I prepare. The magic happens when people are delighted, enjoying their meals. Every dish that I create has an experience from my career path and every dish is a new recipe born out of discovery, which reflects my passion and attention to detail.
QH: Can you highlight a signature dish that embodies your blend of Italian and French flavours?
Fioravanti: I think that over time, I have learned to analyse the dishes with a different eye. My approach towards developing a recipe has changed. I would not say that I have one single dish that has the fusion or mixture between the two cuisines; instead, it’s the incorporation of French techniques into my recipes. The perspective of study and research on the scale of flavours belongs to the spirit of haute cuisine.
QH: How do you plan to craft an immersive dining experience at Park Hyatt Doha?
Fioravanti: I consider several points starting with the local culture. Developing an intelligent and attractive culinary proposal is a challenge considering the competitive spirit of many restaurants in the area and in Doha, we have many big culinary brands in town. However, looking at the classics of the kitchen, and presenting an excellent quality given by research of the ingredients, I believe it is the key to meet the expectations of the customer and offer an immersing culinary experience.
QH: What excites you most about exploring Qatar’s culinary scene?
Fioravanti: Qatar is developing rapidly and so is the gastronomic scene. The city embraces a wide variety of culinary journeys and offerings. I would say that in Qatar we focus on a very interesting fact, which is the Middle Eastern cuisine blended with the discovery of spices. From a simple dish, we can embrace the culture and change its taste by using the amazing spices that we have in Qatar.
QH: Could you share a memorable kitchen moment that significantly shaped your approach to cooking?
Fioravanti: I owe my passion to my family. Fond recollections involve my grandmother crafting homemade pasta, the rhythmic use of a rolling pin on the dough, and the delightful engagement from my childhood. My cooking prowess stems from family traditions, the warmth of hospitality, and the belief in cooking with love.
Short Shots
Favourite travel destination: Cambodia
Most favourite book: The Devil in the Kitchen by Marco Pierre White
Most favourite meal: Ravioli with meat gravy sauce
Best advice received: Don’t let anyone change your ideas if you really believe in them
Unwinding method after a long day: I take a long shower, followed by lounging on the couch. Sometimes I read or watch a good movie to distract myself from work
