fine food - Elias Gemayel

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Prior to joining The St. Regis Doha, Chef Elias Gemayel worked in numerous reputable restaurants, including maze Gordon Ramsay in London, Hotel Sofitel Beirut Le Gabriel, and La Maison Du Saumon Salmontini in Dubai. Chef Gemayel now oversees the culinary aspects of Opal by Gordon Ramsay and Gordon Ramsay Mediterranean.


Opal is one of the best restaurants in Doha, a bistro-style restaurant offering classics such as gourmet pizza and Wagyu burgers. Gordon Ramsay Mediterranean, on the other hand, is the perfect place in Doha for modern-day connoisseurs and lovers of Mediterranean cuisine. The ever-changing menu combines seasonal ingredients to form creative, exciting dishes that are light, modern, fresh, and packed full of flavour.

Chef Gemayel is a graduate of Gastronomicom culinary institute in Agde, France, and previously shared his culinary knowledge on a weekly live show on Jeem Television.

Tomato and Raspberry Gazpacho

(Serves 2)


  • 500g Roma tomatoes
  • 150g red cherry tomatoes
  • 150g yellow cherry tomatoes
  • 250g fresh raspberries
  • 50g celery stalks (diced)
  • 1 tin tomato paste
  • 50g cucumber (diced)
  • 20g fresh basil leaves
  • juice and zest of one lemon
  • 10ml white balsamic vinegar
  • 10ml olive oil
  • 2g Tabasco sauce
  • salt to taste
  • 50g rock salt


Fill a large pot with 3.5 litres of water and add the rock salt. Set over high heat and bring to a boil. Make a cross with a paring knife on the bottom of the Roma tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove, then transfer to an ice bath and let cool down until able to handle. Remove and pat dry. Peel, core, and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl to catch the juice. Press as much of the juice through as possible, and then add enough bottled tomato juice to bring the total to one cup. Place the tomatoes and juice into a large mixing bowl. Add the yellow and red cherry tomatoes, raspberries, tomato paste, fresh basil, Tabasco, cucumber, celery, olive oil, lemon juice and zest, white balsamic vinegar, add salt to taste, and stir to combine. Marinate for at least six hours or overnight. The next day, transfer 1 cups of the mixture into a blender and purée for 15 to 20 seconds on high speed. Return the puréed mixture to the bowl and stir to combine. Cover and chill for two hours.

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