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Grilled in a Minute

QH dines this month with Chef Victor of Mövenpick Al Aziziyah Hotel and gets to grill him with a quick re-round of Q&As.

Victor Ancuela, Chef de Cuisine has over two decades of experience in The Gulf and was invited to come and work in Doha where he has built a reputation of creating international gastronomic delights. His passion for cooking is matched only by the love he has for his customers – who he refers to as “my special guests”.

Steak and sushi – sounds delicious! How do they complement each other?                                                                                                

The sushi and steak concept is presented as a starter of thirty different pieces of sushi followed by sizzling steak as a main course. I believe that the meat that follows the fish course completes the meal.

When did you develop your passion for cooking?
Nearly thirty years ago I began working in Saudi Arabia and started to learn how to cook. I trained in international cuisine and I especially love the flavours of Asian cooking which I decided to concentrate on and hone in my skills.

Where did you develop your talent that you have brought to Qatar?
I worked in restaurants in The Gulf. I especially love Asian cuisine and I have added some Arabic influences to the dishes that I have created – making them unique.

How does the restaurant’s location add to the dining experience?
A restaurant’s location has a big impact on the dining experience. It is the location that can make or break a diner’s interest and then once seated it follows on with the taste of the meal. Blue restaurant is situated in a very enjoyable location of the hotel as it has immaculate views of Aspire Park, making a big impact for diners to enjoy the outdoor terrace in the cooler months. As one of the most picturesque and greenest parts of Doha, the alfresco location for Blue compliments the overall dining experience.

What do you enjoy most about being the Chef at Blue Restaurant?
Well, as a chef I mostly enjoy having the capacity and capability to create new dishes for the menu. Having the flair and imagination for fresh concepts is what drives me each day and knowing that my guests are seeing more and more of my creations as a result is what becomes my overall motivation.

Blue Restaurant sushi is presented like a palette of colours. How important is it for a chef to have a flair for art?
For me it is very important for food to be presented well. The combination of colours and flavours is very important and I even personally select the plate that the cuisine will be served on and arrange it so that it looks attractive as well as tasting delicious.

How do you find the inspiration to create new dishes?
My guests – my special guests – are my inspiration. Seeing guests come back over and over again because of the various new dishes that I have introduced to the menu is a boost to my creativity and inspiration. I combine various ingredients so that there is always something different for them. They encourage me to keep on introducing new options and make a great new menu.


Chef’s Recommendations 


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Chicken Cordon Bleu

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Salmon Triangle Maki

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Beef Sliders

Find it: 1st floor at Mövenpick Hotel Al Aziziyah, Aspire Park, daily from 12.30pm to 12am. Call: 4445 5535.