Chef Juan Ramon Sobero (pictured) has dedicated his life to the kitchen for more than 14 years. He has practiced his art and expertise in prestigious restaurants all over the world, before coming to Doha in October 2017.
The young and dashing Chef Juan is the Chef de cuisine at Doha’s first sports themed ‘LaLiga Lounge’ dedicated for football enthusiasts at Sheraton Grand.
He has brought fine culinary experience from places including Valencia, Mexico and Florence to Doha. “Gastronomy is a very interesting field. It’s my passion. With all my experience, I make guests remember the cuisine. Majority of guests we receive are Spaniards. But we do get considerable number of Qatari and other guests too,” said Chef Juan.
“The traditional paella is one of the famous dishes we serve. It is commonly made with seafood, but Arab guests prefer it with chicken,” he added.
Originating in Valencia, paella is a rice dish prepared with seafood. Of all the foods in Spain, this is the most popular. In this dish, savory yellow rice is combined with tomatoes, onions, peas, shellfish, squid, clams and chicken drumsticks.
Speaking about his experience in Doha and guests, Chef Juan said, “LaLiga Lounge is very unique in its concept. The guests, especially Qataris, are very warm and respectful people. They make it a point to make a conversation with me, when they come for dining,” said Chef Juan.
“Doha is cosmopolitan, I like the fusion here. Hopefully, I will be reflecting it on my dishes soon by introducing an Arabic and Spanish fusion cuisine,” he added.
LaLiga Lounge’s striker Chef Juan also run classes helping the community to learn and enhance their cooking skills to the next level. Participants can get the chance to enjoy hands-on cooking classes with him, and learn the secrets of authentic Spanish cuisine and beyond every first Saturday of the month.
In September, Chef Juan carried out an interesting live cooking demonstration at Qatar National Library by preparing different recipes of the traditional Andalusi cuisine, such as the ‘isfriya’, a dish of cut chicken breast sweetened with honey.
The demonstration offered the participants the opportunity of learning some of the dishes that were usually cooked in ancient days. Andalusi culinary legacy can still be found in today’s Spanish cuisine.
