The Kitchen at Hilton Doha The Pearl has launched a new menu curated by the newly appointed Executive Chef Luigi Giovanni Goytizolo Vasquez. Known for his innovative approach and extensive international experience, Chef Luigi brings a fresh and exciting culinary perspective to The Kitchen.
Educated at the prestigious French Culinary School Le Cordon Bleu in Peru, Chef Luigi's leadership and culinary excellence have earned him numerous accolades, including the Best Friday Brunch at the FACT Dining Awards.
The new menu features a delightful array of dishes such as The Kitchen Ceviche, blending Peruvian flavors with the catch of the day, avocado, and crispy calamari, and Cheese Croquets with Manchego cheese and pear chutney. Main courses include the 36 Hours Confit Lamb Shank, grilled Halibut with lime foam, and slow-cooked Sticky Ribs with pickle watermelon and capers chimichurri. For dessert, guests can indulge in Fromage de Campagne Cheesecake with raspberry coulis and hazelnut, Tortellini Tiramisu with chocolate and Speculaas, and Hellenic Indulgence with olive oil biscuit and basil lime mousse.
Comments