The Ned Doha has announced the appointment of Marc Razurel as executive pastry chef.
Hailing from France, Razurel brings more than 15 years of experience in pastry and dessert creation, with a career shaped in some of the most prestigious culinary establishments worldwide. He began his journey in renowned kitchens including Le Carré des Feuillants, Le Trou Gascon and under the revered Pourcel brothers in Montpellier. Most recently, Razurel served as head of pastry chef instructors at Le Cordon Bleu Bangkok, mentoring and inspiring the next generation of pastry professionals.
Known for his creativity, precision, and artistry, Razurel specialises in chocolate showpieces, petit gâteaux, entremets, and refined chocolate bonbons, often highlighting his signature citrus-infused creations. His approach combines classical French technique with contemporary flair, producing desserts that are visually stunning while perfectly balanced in flavour.
As a leader, Razurel is recognised for his hands-on style and commitment to mentorship, fostering a kitchen culture founded on discipline, creativity, and collaboration. He strives to create an environment where his team feels inspired and empowered to innovate and elevate their craft.
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Beyond the kitchen, Razurel values wellness and balance, drawing inspiration from the outdoors and quality time spent with family and friends.
Guest Contributor
2025-11-03 01:05:00