The big climb: Taimoo Sun

W Doha Hotel & Residences has appointed chef Taimoo Sun (known as Spencer Sun) as chef de cuisine at Spice Market

Taimoo Sun, who is from South Korea, returns to Doha for his second stint, this time with the W Doha.
Taimoo Sun, who is from South Korea, returns to Doha for his second stint, this time with the W Doha.

W Doha Hotel & Residences has appointed chef Taimoo Sun (known as Spencer Sun) as chef de cuisine at Spice Market

What attracted you to the role at Spice Market?

The executive chef and executive sous chef at the W Hotel Doha are such an inspiration. Also gaining Michelin-star experiences is such an incredible opportunity for any chef. Spice Market serves up an incredible menu and the team is always looking to add a twist to dishes, with such creativity.

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What knowledge do you bring to the role?

Essential skills; it is important to have the essential skills a chef requires in the kitchen. Along with that, I tend to draw inspiration from my experiences and just the influences I have had in my career.

What have been your career highlights so far?

It has been so fascinating and exciting with all the challenges I have faced in my journey. I think it most definitely has to be the opportunities I have had while working with different chefs; each has given me so much exposure and training. Also, receiving recognition at the Seoul International Culinary Competition.

What are you most looking forward to in your new role?

To provide guests with memorable experiences and lovely food to keep them coming back for more. Along with that, ensuring culinary achievements with the team of W Doha.

How do you intend to make the hotel’s F&B operations more profitable in your new role?

It’s all about being inventive and resourceful throughout our menus, as well as kitchen organisation through empowerment and team work.

What exciting things you will be doing in your new role?

I will be bringing a personalised touch to Spice Market’s award-winning menu — so watch out for some really interesting gastronomical additions.

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