Posted on October 08, 2017

Mondrian Doha announces appointment of executive chef Timur Fazilov for Morimoto Restaurant

Mondrian Doha, sbe’s highly anticipated first Middle East property opening in October, has announced the appointment of celebrated Chef Timur Fazilov to Executive Chef of Morimoto. Chef Timur will lead the exceptionally talented team at Mondrian Doha’s Asian-inspired restaurant, delivering a completely new epicure an experience to guests across the region.

This will be the first appearance of Morimoto, one of Japan’s most famous culinary concepts which has garnered international acclaim for its seamless integration of Western and Japanese ingredients, in the Middle East. “Chef Timur is known for his extensive knowledge and experience in creating unique international dishes,” states Matt Balcik, General Manager of Mondrian Doha. “We are excited to have him lead the team at Morimoto.”

An Uzbek native, Chef Timur brings over a decade of experience to his new role. Previously, he was the Head Chef at Scape Restaurant and Bar at the world renowned Burj Al Arab. Before that, he was the Chef de Cuisine at the St. Regis Abu Dhabi‘s award winning Catch restaurant and Lounge, where he led the opening team; Junior Sous Chef at Zuma restaurant in Dubai, a multi-award winning Japanese restaurant; and Demi Chef De Partie at Little Bay in Kilburn in London where his career began. Throughout the years, Chef Timur has worked with some of the world’s most revered chefs including Gordon Ramsay, Richard Corrigan and Anthony Demetre.

Inspired by one of Japan’s most famous temples and the key landmark in the city of Nara, temple Todaiji, the walls of Morimoto at Mondrian Doha are adorned with energetic and graceful artworks by Japanese painter Hiroshi Senju, who is known for his large scale waterfall paintings. Guests are invited to dine at the 16-seat sushi bar, the main dining area which can seat up to 100 guests, or the private dining area with two interlinking private rooms that seat 16 and 18 guests.

With 270 rooms and suites, Mondrian Doha will boast a culinary emporium with eight innovative restaurants and bars to dine at as it seeks to provide an unparalleled epicure an experience for its guests. Mondrian Doha is located in the heart of West Bay, next to Lagoona Mall and Lusail City, the future of Qatar with its innovative design, architecturally led landscape making and the gateway to Qatar’s next major city destination. The Hotel was designed in collaboration with famed Dutch designer, Marcel Wanders, making it Wanders’ first Hotel in the Middle East.

For further information about Mondrian Doha visit

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Mondrian Doha introduces executive chef Ben Small, at the forefront of CUT

sbe, the global lifestyle hospitality company, welcomes Executive Chef Ben Small to the iconic CUT by Wolfgang Puck restaurant at Mondrian Doha. With a wealth of knowledge and experience not only in the culinary world, but with the CUT brand, Chef Ben will deliver an entirely new experience to Doha as CUT opens its doors for the first time in Qatar.

Chef Simon John Winchester, Executive Chef at Mondrian Doha, commented saying: “I am thrilled about Chef Ben Small joining our distinguished team at Mondrian Doha. We all share one particular trait; passion for food and hospitality. A decade after its inception, CUT still maintains its role as a premier culinary force, innovator, and leader in fine dining contemporary steak restaurants, and continues to garner national and international critical acclaim. Ben’s passion for the food industry has taken him to exceptional heights, and I am looking forward to what he will bring to the table at Mondrian Doha.”

While presentation, aesthetics and setting all contribute to an exceptional dining experience, Chef Ben has been working behind the scenes ensuring the brand’s ethos remains true to the essence of the CUT experience. This premier establishment has become renowned for its commitment to consistency in food and service. He says: “People in Qatar can look forward to a great steak restaurant that will become a touchstone for cuisine and hospitality in the region.” Offering a dynamic menu that will focus on seasonal items, a vibrant setting and immersive atmosphere, Mondrian Doha’s CUT will change the pace of the dining scene in Doha. CUT at Mondrian Doha’s food emporium will stand out for its individuality in food, service and setting. Explains Chef Ben: “This CUT is unlike any of the CUT’s out there. Thanks to the work of Marcel Wanders, its design is unique, elegant and fresh.”

Ingredients are a key factor for CUT explains Ben, “We have worked hard to find the right suppliers, not only across the world, but also here in Doha to produce the quality of food essential to the CUT experience. We have sourced from local farmers in Qatar, ensuring freshness and quality of products is always maintained.”

About joining CUT at Mondrian Doha Chef Ben says: “I am excited about being part of CUT at Mondrian Doha as we are bringing a few new concepts to the CUT experience for the first time in Doha, including a pizza oven, and breakfast. It is also exciting to see Marcel Wanders’ work shine through as it’s the first time CUT has taken on such an elegant, softer look. I am intrigued to hear the feedback from our guests as we tried to infuse a sense of hospitality, which Doha has become synonymous for, into the CUT experience through design, produce and service at Mondrian Doha.”

After graduating with a Bachelor’s degree in Hotel and Restaurant Management, Chef Ben attended the Culinary Institute of America before joining the culinary team at Wolfgang Puck’s flagship restaurant, Spago in Beverly Hills. His career progressed and he joined the team at WP24 at the Ritz-Carlton Los Angeles which began a 10-year span with the Wolfgang Puck family. He then moved to Washington D.C. to work at The Source by Wolfgang Puck. In October 2014, he made the move to the Middle East, to Bahrain, where he served as Executive Chef of CUT Bahrain Bay. Today, Chef Ben is at the helm of the CUT kitchen at Mondrian Doha and ready to open its doors.

For further information, visit