Two new chefs join The Ritz-Carlton Doha’s STK and B-Lounge

The Ritz-Carlton Doha has appointed two new chefs. Italian Giuseppe Sparagna takes on the role of head chef at STK Doha and Lambert Chiang is head chef at B-Lounge.

The hotel says both chefs share a passion for “high-quality ingredients and inventive artistry”.

STK Doha offers choice meats and rare cuts including Japanese Wagyu, USDA prime fillet, and Australian tomahawk, as well as meat-free and plant-based dishes, fresh seafood, and desserts.

Sparagna’s career spans Europe and the Middle East. He said: “I’m really excited to join the STK Doha team and continue to develop the venue’s reputation as a premier location for unrivaled choice and sophisticated atmosphere.”

Lambert Chiang joins B-Lounge

The Ritz-Carlton Doha said Chiang’s “entrepreneurial spirit and enthusiasm for Eastern flavors” makes home the ideal choice for heading up the team at B-Lounge, the hotel’s spot for Asian-fusion fare.

The restaurant serves sushi, sashimi, and ceviche, as well as fresh fish and meats cooked on a robata charcoal grill.

Lambert moved to the region in 2015, when he landed a role in Dubai. He said: “B-Lounge is Doha’s most unique lifestyle concept and I’m thrilled to add my creative touch to the menu and overall experience.”