Doha, Qatar: The Chedi Katara Hotel & Resort has announced the appointment of two distinguished talents to its culinary team.
With their arrival, The Chedi Katara marks the beginning of a sumptuous new chapter: one rooted in authenticity, craftsmanship and innovation, designed to delight the senses and raise the bar on every dining experience across the resort.
Philippe Bossert has been appointed Executive Chef. A MaitreCuisinier de France, Chef Bossert’s passion for cooking was ignited by his father, grounded in cuisine built on quality ingredients and authentic flavours. His journey began at age 16, including an early internship at the famed Auberge de l’Ill under the Haeberlin brothers—then further enriched with mentorship under Francois Kiener at the one Michelin starred Auberge du Schoenenbourg in Alsace.
Over decades, Chef Bossert has honed his craft alongside luminaries such as Alain Ducasse, Emile Jung, Dominique Lestanc, Jacques Chibois, Michel Trama, Pierre Hermé, Patrick Henriroux, Philippe Faure Brac, Yannick Alléno, among others. His career has taken him across continents: France, Russia, Africa, the Indian Ocean, London, Azerbaijan, the Netherlands, Congo, Switzerland, Portugal, the Maldives and beyond.
Having cooked for personalities including Boris Becker, President Vladimir Putin, Queen Consort Sirikit of Thailand, and others, he brings not only technical mastery but profound respect for the origins behind every ingredient. Chef Bossert’s ambition is simple yet profound: to offer exceptional cuisine that reflects his Alsatian roots, yet is alive to the flavours, spices and local produce of his current home. At The Chedi Katara, he leads our kitchens to blend regional character with global sophistication.
Joining him is Kimberly Pummer, new Pastry Chef, who brings German precision, profound creativity, and a passion for both classic technique and modern innovation.
From her apprenticeship at Kaefer Berlin—serving the German Parliament, where she mastered chocolate artistry, pralines, plated desserts and grand buffets—to her time at Orania.Berlin under the direction of Chef Philipp Vogel, to leadership roles most recently at Fauchon Paris Restaurant at The St. Regis Doha, Kimberly has demonstrated technical brilliance, artistry and a gift for guiding teams under high pressure service.
