THE TEAM

Morgan Perrigaud – Head Chef

Morgan Perrigaud grew up in Saint-Malo in Brittany, France where he started his apprenticeship at the age of 16.

Hailed as “one of the fresh talents of French cuisine”, his natural culinary flair saw him join the ranks of top chefs in Michelin-starred restaurants in Paris, London, and Barcelona.

Now at the helm of the kitchen at Jiwan, Head Chef Perrigaud has immersed himself in Arabic food culture, always influenced and inspired by the culinary traditions and flavours of the region.

Jeremy Cheminade – Executive Chef

Originally from Lyon, France, Jeremy developed a passion for cooking at a young age while helping at the restaurant where his father worked.

He went on to pursue his culinary ambitions, earning a cooking diploma and training under Michelin-starred Chef Gerald Passedat at Hôtel Restaurant Le Petit Nice in Marseille before honing his skills in locations including Courchevel, Paris, and Monaco focusing on the flavours of the French Rivieria.

Having achieved the culinary milestones of working alongside Pierre Gagnaire, a stint in the kitchen at L'Auberge du Pont de Collonges and winning various accolades, Jeremy made the move to Qatar to join Jiwan as Head Chef. Later rising through the ranks to Executive Chef, he now oversees all IN-Q Enterprises restaurants across Qatar Museums, ensuring the highest of standards for guests.

Lucas Fourdrinier - Executive Pastry Chef

Chef Lucas Fourdrinier was born in Bordeaux, Southwestern France. After rising through the ranks of several professional kitchens, he joined DUCASSE Paris with whom he was invited to Doha to lead the pastry section of Jiwan Restaurant. Chef Lucas has now been a part of the DUCASSE Paris team for over 10 years and continues to share his passion and knowledge in the art of confectionary, desserts, and more.

Sami Rachet – Restaurant Manager

Born and raised in Paris, Sami’s passion for hospitality was instilled at an early age when he apprenticed for one of the best Michelin-starred restaurants in Paris. He later moved to the Middle East and expanded his industry experience working for hotels in Jordan, Oman, and the UAE before returning to Paris to join the team at Spoon Restaurant & Bar by Alain Ducasse.

Interested in joining the team?
Email: inqr@qm.org.qa

Dine amidst the desert dunes. Relax with sea views

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