A wedding menu that tastes of Doha
I cook weddings in Doha at private villas on The Pearl, beachfront venues, wedding halls and desert camps, from an intimate dinner to 500 guests. You get one chef responsible for every plate, a menu written for you and a team I brief and lead.
Qatar’s table is built on the Gulf: hammour, safi and shrimp, alongside dates, saffron, cardamom and dried lime. I cook them over embers and smoke, with nods to machboos and harees made lighter and more modern. Karak tea, Arabic coffee with cardamom and my own date, mint and citrus infusions sit naturally beside the menu.
The celebration starts after sunset, guests arrive through the evening and the party runs well into the night with music, coffee and sweets. I build the menu so hot dishes come out in waves rather than one fixed seating, and sweets and karak keep coming until the last guests leave.
A menu idea: Gulf shrimp and safi over embers, saffron rice in the spirit of machboos and date desserts with karak tea.
Season and logistics
The main wedding season in Doha runs October to April. Summer heat makes outdoor weddings impractical from about May to September, and even in winter I plan shaded, cooled prep areas. Many Qatari weddings hold separate receptions for women and men, so food and staff are planned for two spaces. I work alongside your planner and venue so the kitchen fits into their timeline.
What I can cook for you
Canapés and aperitif
Cold and warm bites for the arrival, each one a clean single mouthful, made from local produce.
The wedding dinner
A plated tasting menu, a family-style feast, food stations, or a mix of all three.
Drinks programme
Wine and champagne pairings, a non-alcoholic pairing and a signature cocktail, designed with the menu.
Late-night food
Something warm and salty around midnight to keep the dance floor going.
Welcome and rehearsal dinners
A relaxed barbecue or fire-cooked feast to start the weekend, or an intimate tasting menu for family.
Day-after brunch
A late, generous brunch for everyone who stayed, and one last moment together.
My signature: live-fire wedding catering, a wild and foraged wedding menu, and intimate weddings and elopements.
How your quote is built
- Food from 120 euros per guest
- Kitchen and service team sized and quoted for your guest count
- Drinks quoted separately, from pairings to a full bar
- Travel added to the quote
- Your date is locked with a 60 percent deposit
Staying longer? See my private chef services in Doha for villa stays and dinners.
Weddings in Doha: good to know
When is wedding season in Doha?
The main season runs October to April. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can you provide a female service team for the women’s reception?
Yes. I can hire and brief a female team for the women’s hall so guests feel completely at ease.
Can you cater a large wedding in Doha?
Yes, up to 500 guests with a hired kitchen and service team that I brief and lead.
Do you cook the welcome dinner and brunch too?
Yes. The whole wedding weekend can be planned as one menu, from the welcome dinner to the day-after brunch.
How is the date secured?
A date is locked when a deposit of at least 60 percent is received.