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LEZIMA GOMES
DOHA
Award-winning restaurant Spice Market at W Doha Hotel & Residences recently welcomed a new chef de Cuisine. Chef Taimoo Sun, who goes by the name Spencer Sun, brings with him 14 years of experience that will further contribute to the renowned South-East Asian restaurant and help build the brand name further.
Chef Sun started his culinary journey in 2002 at the College of Hotel and Culinary Arts at Sorabul Hotel University in South Korea where he hails from. The 32-year-old chef was a Taekwondo player before heading off to culinary university. ''When I turned 23, I realised that being a chef at a 5-star restaurant was my only dream. My professor at university helped me understand all the elements of the culinary industry that helped me excel at what I do,'' he said.
Following his culinary education, Chef Sun gained hands-on experience while serving in the South Korean Navy for more than two years. With a bright future in the culinary field, the chef then went on to learn the art of sushi at Marche Restaurant in South Korea, and later, interned at the Sky Lounge Kitchen at Lotte Hotel. He has previously held the position of Commis 2 at JW Marriott Hotel, Seoul, Chef De Partie at the Marriott Marquis Doha, as well as Nobu in Miami. He gained substantial training in Western, Asian and Japanese cuisines, and also trained in molecular cuisine.
He has also won various awards at the Seoul International Culinary Competition for his culinary talent. ''There have been a few people who have influenced me in my culinary journey. I learned so much during my time at the JW Marriott Seoul working under the senior chef for four years. Also, Chef Didier from Alain Duccase restaurant in Paris when he came down to Doha, has been such a massive influence and I feel fortunate to have had such great opportunities. Lastly, working with Thomas Buckly and Nobu Matsuhisa was an incredible experience and truly classic,'' he said.
Having been appointed as the new Chef de cuisine at the Spice Market in W Doha Hotel and Residences, he said has been wonderful. ''Every challenge is fascinating and interesting, that each day is a different adventure. The experience I have had so far is indescribable, as there were so many instances and opportunities to learn from! But most importantly, I realised the essential skills that every chef needs to succeed. I hope to bring the same philosophy and organisation to Spice Market.''
Speaking about the current menu at Spice Market, he said, ''The menu has some incredible dishes that just bring out the true authenticity of South-East Asian food, my favourite being the 'Kumquat Chicken'. The menu offers a variety of beautiful food and continues to evolve.'' Chef Spencer is working along with his team to ensure high quality and consistency, they are also working out culinary inventions to ensure that the guest are happy.''
The passionate young chef further aims to achieve his dreams and goals of leading an entire team while promising loyalty, forging teamwork and guaranteeing unprecedented success to the organisation he is part of.
