The Ritz-Carlton, Doha appoints new Executive Sous Chef

In his new role, Chef Bernard will manage culinary operations across all the restaurants to ensure quality and safety standards are met and available resources are utilized to promote maximum profitability for the hotel.

He will also assume responsibility for the complete operation of the kitchen in the absence of the Executive Chef.

"Working in Doha has been so exciting for me and my family. Even more exciting is the people I presently work with. They are very cooperative, professional and result oriented. I believe that if you love what you do, you will never have to work a day in you life again,"

says Mr. Nigond.

Bernard holds a bachelor degree in French Culinary Arts from Ecole Hoteliere, France and brings with him 25 years of culinary experience to Doha. During his culinary internship Bernard served under Executive Chef of Paquet Boat, a 3 star Michelin restaurant in France.

He then started his own French fine dining restaurant at Island Dunes Country Club in Hutchinson Island, Florida in 1984. The restaurant, which caters for those that love to revel in French delicacies, seats 240 persons.

From 1986 to 1993, Mr. Nigond has managed two additional restaurants of his own. The second, a casual dining restaurant with a seating capacity of 140 persons serves intercontinental dishes, and is highly patronized by Westerners. The last is a fast food restaurant that can seat a total of 150 persons and specializes in making French bread and crisp fries. These restaurants all received an excellent market acceptance when in full operation.

In December 1992, Bernard took up appointment with The Emporium in Stuart Florida as Chef De Cuisine. In this role, he took responsibility for the maintenance, development and creation of quality food. Bernard was also accountable for all inventories, ordering and the daily performance of 20 employees in the kitchen.

In 1997, Mr. Nigond then accepted to work with Willoughby Country Club in Stuart Florida as Executive Chef for one year. During this period, he held the responsibility of overseeing all phases of restaurant operations including catering and banquets in addition to two dinning rooms seating up to 500 diners.

At the close of 1998, Bernard moved to Virgin Islands and joined The Ritz-Carlton, St. Thomas, Virgin Islands as Chef Tournant/Garde Manger. Here, he assumed responsibility for five dining outlets and 24-hour room service resort in the absence of the Executive Chef.

Consequent upon his knowledge and depth of experience in culinary operation, the Food and Beverage revenue in The Ritz-Carlton, St. Thomas, Virgin Islands increased from 12 to 14 million US dollars per year during his tenure.

"In joining The Ritz-Carlton I loved the idea of working with the philosophy of the company in mind. The practice of enlivening the credo and motto of The Ritz-Carlton Hotel Company, I believe, mirrored my attitude towards work and life in general," says Mr. Nigond.

"Bernard is a gifted Sous Chef and has wealth of experience in culinary operation. We are proud to have him in our midst and know that he will bring his creative genius in culinary to bare," says Matthew Morrison, Executive Chef at The Ritz-Carlton, Doha.

In the spring of 2001, Mr. Nigond transferred to The Ritz-Carlton, Tysons Corner, Virginia and worked in the capacity of Executive Sous Chef. Here, he was part of the team that won the 5-diamond award given by the Maestro restaurant that is attached to The Ritz-Carlton, Tysons Corner, Virginia in 2005.

Bernard also has a passion for swimming and the ocean. His fascination for deep-sea diving and water sports is a result of his curiosity to find out what lies beneath the ocean. Bernard loves to read cookbooks during his spare time in order to further enhance his knowledge and skills in culinary.

Mr. Nigond worked for 8 years with The Ritz-Carlton, Tysons Corner, Virginia before he took up appointment as Executive Sous Chef in The Ritz-Carlton, Doha in February 2009.

Soaring 115 meters above Qatar's sea and desert landscape, The Ritz-Carlton, Doha is an impressive symbol of the nation's emergence as a destination for travelers to the Middle East.

The 374-room, five star hotel, fuses contemporary styling with classic Arabic and European design, creating a hotel with a promise of setting a new benchmark for luxury and sophistication in the region.

Located on its own exclusive island in the prestigious West Bay Lagoon district, the hotel has sweeping views, which overlook the turquoise blue waters of the Arabian Gulf.