The Ned Doha has appointed Marc Razurel as its new Executive Pastry Chef, bringing over 15 years of experience from top culinary institutions worldwide. Hailing from France, Razurel’s impressive career spans Michelin-starred establishments such as Le Carré des Feuillants and Le Trou Gascon, as well as a recent position at Le Cordon Bleu Bangkok.
Known for his artistic flair and precision, Chef Razurel specializes in creating stunning chocolate showpieces, petit gâteaux, entremets, and refined chocolate bonbons, with a particular focus on citrus-infused desserts. His unique approach fuses traditional French techniques with modern aesthetics, resulting in desserts that are visually compelling and exquisitely flavored.
Under Razurel's leadership, The Ned Doha’s pastry menu is set to undergo a transformation, enhancing the culinary experiences offered across the property’s restaurants and events. His philosophy emphasizes innovation and excellence, promising to deliver memorable moments for guests through artistry and taste.
“With his international background and passion for innovation, Chef Marc Razurel will elevate The Ned Doha’s pastry offering,
