This month we took a trip to New York Steakhouse in Marriott Marquis City Centre Doha for a culinary feast with Executive Sous Chef Pedro Arceyut. He’s a charismatic and easy-going Chef, whose food keeps Doha’s diners coming back to this beautiful venue.

As soon as we stepped inside the fabulous New York Steakhouse restaurant, famous for its meat and seafood dishes, we were quickly drawn into Chef Pedro’s fine cuisine. From his charming presence and friendly demeanor to his devotion to creative cooking, we knew that he was quite the perfectionist when it comes to taste and presentation.

So, what’s Chef Pedro’s favourite dish to make? “I love cooking seafood,” he says. “Today, you’re experience is all about seafood delicacies.” And we were sure ready for it! The first tantalising dish was coconut and tomato seafood stew. With an impeccable presentation we were in awe of how delicious it looked.

We were curious to learn more about the Costa Rican culinary mastermind’s kitchen experience and skills. “I was born in Costa Rica and later with my family we moved to Guatemala at a very young age,” he recalls. “I was always involved in the kitchen; I took part in family BBQs, brunches, important meals, gatherings and other such meals.”

Chef Pedro has not only been involved with food, surprisingly, and for a short period of time, he studied electrical engineering back in Guatemala, but soon realised that food was his true passion. “I moved to Paris to truly understand what I wanted from life and that’s when I joined Le Cordon Bleu and knew right away that cuisine was my biggest passion,” he tells us. Paris was the first step of many projects that the young Chef would be a part of. He later moved to the United States to Florida Culinary Institute where he fulfilled more dreams and goals as a professional cook – graduating with qualifications in hotel and hospitality.

“I moved to Paris to truly understand what I wanted from life and that’s when I joined Le Cordon Bleu and knew right away that cuisine was my biggest passion.” – Chef Pedro Arceyut 

As Chef Pedro reminisced, our second dish arrived; red snapper and scallops in saffron and ginger nage. At this point our bellies were rumbling to taste! The fish and scallops were cooked to tender perfection and packed with a pleasant saffron and ginger flavour that lingered long after each bite. Chef Pedro not only loves to experiment in the kitchen, but he debuted back in Guatemala as a food columnist; “I used to write for a newspaper and a magazine and what I loved to do was to write about my recipes, but mixing them with a story line,” he says. “I used to love to interact with the housewives that were loyal readers of my column – it was a very nice experience being a part of such a project.”

“I was born in Costa Rica and later with my family we moved to Guatemala. I was always involved in the kitchen; I took part in family BBQs, brunches, important meals, gatherings and other such meals.” -Chef Pedro Arceyut

He’s been living in the Middle East for the past five years and has come to love Doha! “I’ve adjusted quite well with the culture,” he says. “Latin people and Arabs are quite similar when it comes to friendliness; we’re quite similar on a lot of aspects. I definitely see myself living in the Middle East for quite some time,” he adds. Chef Pedro finally brings his last creation; oyster vichyssoise. With a magnificent presentation, we tuck in almost instantly.

Chef Pedro not only is an impeccable connoisseur when it comes to knowing what ingredients work well together, he has a great knack for making every dish look colourful and appealing to the eye – his presentation and plating gets a huge tick! This was an exclusive tasting of recipes created specially for our Chef ’s Table – we loved every single one! If you’re craving quality meat dishes, however, New York Steakhouse is the place to go.

Go: Visit New York Steakhouse at Marriott Marquis City Centre Doha Hotel. Call 4419 5000 for reservations and more information.