Concorde Hotel Doha: Blending Arabic tradition with global flavours

Published: 13 October 2024

As Executive Chef at Concorde, Hussam Alnazer blends traditional Arabic flavours
with global influences, offering diners a truly unique and unforgettable experience.

By Godwin Isaac. K

Arabic cuisine, with its rich flavours, fragrant spices, and deep-rooted connection to tradition, has long captivated food lovers. At Concorde Hotel in Doha, this culinary heritage is elevated and transformed by Chef Hussam Alnazer, a master of Arabic cuisine with over 20 years of experience.

His mastery, gained from working across various GCC countries, allows him to seam lessly blend traditional Arabic flavours with global influences, offering diners a truly unique and unforgettable experience. Chef Hussam’s journey began in Syria, where his passion for culinary arts took shape at the Institute of Culinary Education between 2001 and 2003. From his early days, his love for traditional Arabic dishes was evident, but it was his ability to incorporate international flavours that set him apart.

His illustrious career has seen him lead kitchens in some of the world’s most prestigious hotels, including Armani Hotel in Burj Khalifa, Dubai, Atlantis The Palm, and the Four Seasons Hotel in Doha. “I keep myself updated with the market and intelligently incorporate new trends,” Chef Hussam shared in an interview with News Trail. “We have a chef committee here in Qatar, and I am one of its members. We regularly meet to stay informed about new products and trends, and I travel frequently to see what new ideas are emerging globally. I blend European, Arabic, Indian, and Asian cuisines into a fusion, adding my personal touch to give guests the best dining experience.” This fusion is the hallmark of Concorde’s dining experience. The hotel’s buffet reflects a mix of Arabic, Indian, European, and Asian influences, ensuring that diners from all walks of life can find something to enjoy.

“This is our signature approach, designed to welcome everyone, not just those interested in a specific type of cuisine,” he explained. Chef Hussam’s expertise lies in his ability to reinvent traditional Arabic dishes with a modern twist. “In Qatar, working with spices is easy,” he said, referencing the rich flavors of cinnamon, cumin, and dried lemon, which are staples in the local cuisine. “I sometimes make paella with a Qa tari twist, or pasta with Qatari spices. Dishes like potato hara combine Indian and Qatari flavours, reflecting Qatar’s seafood-centric cuisine and my passion for unique fusions.

” Having honed his skills in the demanding kitchens of Jumeirah from 2004 to 2008, Hussam’s cooking style evolved through hard work and collaboration with renowned chefs.

The intense experience during these years helped him develop his own distinct style, which he has immortalized in his personal cookbook, featuring his signature recipes. One of his standout creations is “Kunafa Nabulsia,” a traditional Arabic dessert that showcases his ability to merge authenticity with elegance.

The dish, made with layers of crispy semolina dough and gooey Nabulsi cheese, topped with sweet syrup and pistachios, is a favourite among guests.

Another popular dish at Concorde is the lamb shank with oriental rice, a combination of Qatari flavours and Syrian culinary traditions.

Their date pudding with vanilla ice cream has also become a staple, loved by both guests and catering clients alike. As the Executive Chef at Concorde, Hussam leads a diverse team of 19 chefs from various nationalities, including Arabic, Moroccan, Indian, Nepali, and Russian backgrounds.

“I believe having different nationalities together is a great asset. We bring natural ingredients from different cultures and present them on the plate. At Concorde, we target everyone, not just one nationality, which is reflected in both our staff and our menu,” he explained. Though the restaurant’s only challenge is sourcing ingredients, as many are imported, Chef Hussam’s creativity ensures that the quality of the dishes never falters.

Concorde Hotel has two distinct dining outlets: an all-day dining restaurant offering a wide variety of international dishes, and a breakfast restaurant serving unique creations such as flatbread pizza with zaatar and cheese, poached eggs with avocado, and a fresh take on traditional carrot cake.