Have you ever wondered what top chefs eat at home with their families? Do they eat packets of instant noodles or whip up five-star feasts? Do they dine on beef Wellington or family favourites such as pizza and fried chicken? You may think that chefs are constantly creating gastronomic masterpieces at home, yet many of them are just like you and me. They have growing families, busy schedules, bills to pay and hungry mouths to feed. So what do chefs cook when they’re away from fast-paced corporate kitchens and back in the arms of their family home?
Meet Oliver Weber—the German-born executive chef of the five-star Marriott Marquis City Center Doha Hotel in West Bay. This busy chef is responsible for 11 food and beverage outlets and a team of 150 chefs and stewards. It’s a highly demanding role that keeps this hardworking dad and husband on his toes.
Oliver likes to keep things simple and uncomplicated in the family kitchen. His wife Stephanie, originally from the South of France, is also a passionate foodie and loves to create healthy recipes for the whole family. Together, Oliver and Stephanie create family meals that focus on fresh veggies, fruit and lean protein such as fish. Good nutrition is a must for Oliver and Stephanie, “We don’t follow a special diet but we eat well-balanced meals throughout the week. We try to cook as fresh as possible and like to buy fruits and vegetables from the local supermarkets or markets. We cook fresh tomato sauce instead of using canned sauce and try to keep food as simple as possible without combining too many ingredients. I like to focus on the quality of items and support local rather than imported producers,” Oliver says.
Though family meals at home are usually simple and straightforward, it’s the big, extended family get-togethers where food is taken to another level. As Oliver explains, “The real family dinners are in the South of France where we all come together. For my wife and her family, food plays a big part. Literally, the planning starts a day in advance when we start discussing what we will eat for lunch and dinner. Then we plan the shopping and visit French markets and supermarkets, spending hours sourcing the right ingredients. Shopping usually takes more time than cooking the meal! It’s a very lavish occasion as we always try to please everyone with a range of freshly baked breads and baguettes to platters of cheeses and cold cuts. The food is very Mediterranean. We may do a barbeque or use seafood. The whole experience is quite extraordinary—from discussing the preparation of the meal, who will cook and the roles we will all play.”
With a multicultural family and experience living in China, South Korea and now Qatar, the globetrotting chef loves exploring new cuisines. “Travelling has definitely inspired me. We lived in Asia for over five years and of course, we love Asian food! It’s always difficult for us to order when we go out. We love sharing small plates of food which is very typical of Asian cuisine,” Oliver says. Closer to home, he and his family love to be inspired by their culinary travels around the globe. ”My wife is a great cook and always comes up with new ideas. We don’t really have favourites as such but we’re always open to explore new things. It depends on the mood and the weather. One day can change from the next—from spicy Southeast Asian noodles or fragrant Indian curry to a simple German broth.”
While Oliver is inspired by the exotic flavours of global cuisine, his four-year-old daughter Eloise loves raw vegetables, beef steaks, chicken satays, German-style lentil soup and German potato salad. When it comes to her lunchbox, a range of fresh, simple homemade food is the key. “We believe in balance—a good proportion of fresh veggies either boiled, steamed or stewed plus protein from fish, grilled chicken or beef. We usually add fresh yoghurt and crudites [raw veggies]. Definitely no sweets or sugary items—if there is, it’s usually a homemade muffin or something similar.”
Here are some of Oliver’s go-to recipes for his daughter’s lunchboxes.
Eggcellent Egg Wrap Sandwich
Serves two
Ingredients
- 1 egg
- 20ml full-fat milk
- 4 tablespoons cream cheese
- 2 tortillas
- 4 pieces romaine lettuce
- 2 ripe tomatoes, diced
- 2 tablespoons finely chopped parsley
- Salt and pepper to taste
.
Method
- Whisk the egg and milk until thoroughly combined
- Scramble the egg in a non-stick frying pan over medium-high heat. Set aside
- Spread one tablespoon of the cream cheese onto one side of each tortilla
- Place one piece of romaine into the centre of each wrap and top with diced tomatoes
- Gently spoon the scrambled egg on top
- Sprinkle with chopped parsley. Season with salt and pepper
- Roll the tortilla with slight pressure from bottom to top with both hands
Super Strawberry and Banana Muffins
Serves 12
Ingredients
- 105g butter at room temperature
- 100g honey
- 360g flour
- 15g baking powder
- 4g salt
- 2 eggs
- 250ml milk
- 50g banana, diced
- 25g strawberry, diced
Method
- In a medium-sized bowl, mix the butter and honey until fluffy and white
- Add flour, baking powder and salt to the mixture and combine
- Slowly stir in the eggs and milk
- Fold in the banana and strawberry
- Spoon the batter into a lightly greased, non-stick 12-piece muffin tray
- Bake at 170° Celsius for 20 minutes
Great Greek Yoghurt and Pineapple with Toasted Coconut Flakes
Serves one
Ingredients
- 200g plain Greek yoghurt
- 40g fresh pineapple, diced
- 30g coconut flakes
Method
- Spoon the yoghurt into a bowl or parfait glass
- In a warm, non-stick frying pan, toast the coconut flakes until light golden brown. Set aside until cooled
- Top the yoghurt with pineapple and toasted coconut flakes
