Marc Mahfouz, head chef at MILA, Rosewood Hotel Doha, reveals how his disciplined, memory-driven cuisine transformed homegrown experimentation into Bib Gourmand recognized excellence.
What were the defining decisions that shaped your rapid success?
The rapid success was driven by strong belief, vision and unwavering commitment. Moreover, I chose authenticity, bold flavors and consistency. Building a committed team and receiving guidance from my leader aligned decisions faster. Therefore, progress became natural and sustainable.
What were the toughest moments during this journey, and how did they influence your approach to leadership in the kitchen?
The toughest moments have been intense pressure, limited resources and high expectations within short timelines. This tested resilience. Thus, reinforcing calm leadership, communication and discipline was a priority. Moreover, consistency emerged through structure, trust and leading by example, as staying present daily transformed challenges into collective growth mindset.
How do you balance accessibility with excellence on your menu every day?
Accessibility with excellence begins through smart sourcing, simplicity and ingredient respect, while technique maximizes flavor without unnecessary complexity daily. Moreover, portion control, seasonality and efficient operations keep prices accessible. However, consistency, honesty and memorable food define excellence every day.
What are your future plans?
Looking ahead, my plans focus on purposeful growth by refining concepts, strengthening teams and maintaining consistency at the highest level.
Expansion, mentoring young chefs and identity-driven concepts matter. Sustainability, people development and craft will guide decisions forward.
