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