Doha: The Open Fire Food Festival, curated and presented by Steve Harvey, brought its signature fiery flavours and eccentric energy to the 15th edition of the Qatar International Food Festival (QIFF) at Stadium 974.
The much-anticipated two-day event kicked off yesterday with a lively panel discussion featuring Harvey alongside renowned Open Fire chefs Melissa Cookston, Moe Cason, and Bob Trudnak. The conversation sparked cheers and laughter from the crowd as the speakers shared insights on grilling, cultural connections, and their personal culinary journeys.
“I came up with the Open Fire Food Festival a few years ago. I’m always trying to find ways for us as a people, no matter what your faith is, no matter what your religion, no matter what your country, that you live in, we got to start finding similarities in each other instead of always looking for differences,” Harvey said while discussing food as a universal common ground.
“You know, if we keep talking about the differences in us as a people, we’re never going to get it together. We got to find the similarities in people,” he added.
Running until today (Friday, January 16), the Open Fire Food Festival features live open-fire cooking demonstrations, showcasing the artistry and allure of flame-driven cuisine.
“There are two things that people can stare at for long periods of time. One is water and the other is fire. And fire almost takes on a life of its own, and you’re the master of that fire. You bring it up, you tame it down,” said Chef Melissa Cookston, describing the enduring charm of grilling.
“And when you do that, that experience in mastering that fire makes you feel good as a person. But it’s also very mesmerizing,” she added.
On bringing American-style grilling to Qatar, Chef Bob Trudnak told The Peninsula: “It means a lot."
He said: “I’m born and raised in Pennsylvania, I learned to cook that way, I’ve travelled all around the US, Europe, and I’ve gained experience and I’ve built my flavours and to be able to bring my flavours to Qatar means a lot to me and I can’t wait for everyone to try my food.”
Chef Moe Cason, meanwhile, expressed excitement about learning and adapting new barbecue styles during his time in Qatar. Reflecting on his journey as a self-taught chef, he said: “I learned how to cook in my backyard, and I just kept working on my craft, and doing that, you learn how to control fire. I don’t care if it’s freezing cold outside or if it’s super hot outside, you have to learn to make adjustments in order to where you barbecue.”
“And all those experiences season you up to grow, to do the things you need to do. So I feel very fortunate to be able to go all over the world and cook, but I’ve learned so much. So everywhere I go, I always pick up things,” he added.
The opening day of the Open Fire Food Festival seamlessly blended into the broader celebrations at QIFF, with a spectacular fireworks and drone show adding colour to the blockbuster event, which runs until January 24, 2026. The festival is free to attend and opens from 4pm to 11pm on weekdays, with extended hours from 3pm to 1am on weekends.
Speaking to The Peninsula on the sidelines of the event, the chefs shared their enthusiasm for being part of the festival and their hopes of returning to Qatar.
“I would absolutely love to grill in Qatar again, I love this country, it has some of the nicest people I’ve ever met and thank you so much for having me,” said Chef Melissa.
“Oh yes, all day! I hope to come back, I love it!,” he added.
“Absolutely. Just the unique experience of it, just the crowds, the different backgrounds of everybody and the unique experience. I would do it all day long everyday,” Chef Bob told The Peninsula.
