CHRISTOPHE BUFFILLE - CHEF DE CUISINE AT AL DANA SHARQ VILLAGE AND SPA

Doha – 1 December 2008 – Christophe Buffille currently oversees all culinary operations and menus for Al Dana at Sharq Village and Spa.  He presents diners of Al Dana dishes influenced by his creative approach to traditional cooking using modern equipment and innovations.  Growing up in the great gastronomic region of Provence, France, his dishes are naturally biased towards the earthy yet light flavours of the Mediterranean with the use of fresh catch from the sea.  After graduating with honours from the Lycee Bonneveine in Marseille, Chef Buffille gained valuable training in the innovative La Bouchon a la Mer in Martigues which was recognised in both the Gault et Millaut as well as the Michelin guides. He also worked in several other kitchens across the region including La Mas Du Soleil where he was the Chef de Partie under the tutelage of master chef Francis Robin.With a penchant for travel and sailing, the adventurous young chef broadened his horizons and moved to the Caribbean as well as to the United Kingdom where he worked in Birmingham at the Brasserie de Luxe of the Hôtel du Vin.Chef Buffille then had his first experience of working in the Middle East when he took the position of In-flight chef with Gulf Air and was based in Bahrain for three years. Following which, he made a brief return France where he last held the position of premier sous chef in Restaurant Les Trois Forts, working in tandem with another master chef, Dominique Frerard.Currently, he is determined to pursue his passion for culinary freedom and discover new combinations of foods and techniques, presenting the best of coastal cuisine complemented by his classical French training.