As The Ned Doha evolves its dining offering, it has appointed Marc Razurel as Executive Pastry Chef
The Ned Doha is delighted to announce the appointment of Marc Razurel as Executive Pastry Chef, bringing over 15 years of experience from some of the world’s most esteemed culinary institutions to the hotel’s dynamic dining destination.
Originally from France, Marc’s career has been shaped by a deep-rooted passion for the art of pastry and a devotion to excellence. His culinary journey began in the Michelin-starred kitchens of Le Carré des Feuillants, Le Trou Gascon, and with the renowned Pourcel brothers in Montpellier. Most recently, he served as Head of Pastry Chef Instructors at Le Cordon Bleu Bangkok, where he mentored and inspired the next generation of pastry professionals.
Renowned for his precision, creativity, and artistry, Marc specialises in chocolate showpieces, petit gâteaux, entremets, and refined chocolate bonbons, often highlighting his signature citrus-infused creations. His approach blends French technique with contemporary flair, resulting in desserts that are both visually striking and exquisitely balanced in flavour.
As a leader, Marc is known for his hands-on approach and belief in mentorship, fostering a kitchen culture built on discipline, creativity, and collaboration. Guided by his philosophy that “creativity is contagious – pass it on,” he strives to cultivate an environment where his team feels inspired and empowered to push the boundaries of their craft.
Outside the kitchen, Marc values balance and wellness, drawing inspiration from time spent outdoors and moments shared with family and friends. With his international background and passion for innovation, Chef Marc Razurel is set to elevate The Ned Doha’s pastry offering across its restaurants, events, and member experiences, creating memorable moments that delight guests with artistry and flavour.
