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Jens Muenchenbach

This is the story of Chef Jens Muenchenbach

Jens Muenchenbach, Executive Sous Chef Hilton Salwa Beach Resort & Villas Doha, Qatar

With over a decade of experience in luxury hotels and restaurants, Hilton Salwa Beach Resort & Villas’ Executive Sous Chef Jens Muenchenbach comes along a vast wealth of culinary mastery and expertise.

Jens started his career in his native Germany in 1998 following the completion of his studies in culinary arts, hotel and restaurant management. In 2002, he joined the Washington Hilton in Washington DC followed by a 4 year stint at the Palmer House Hilton.

From there, his career took him around the world and settled him in China as Chef de Cuisine at the China Grill Restaurant, Park Hyatt Beijing. Soon afterward, Jens led the opening of the Four Seasons Hotel there.

Jens continued his culinary journey as the Executive Sous Chef at the Waldorf Astoria in Palm Jumeirah, Dubai, UAE, before becoming their Executive Chef. Today, as the Executive Sous Chef at the Hilton Salwa Beach Resort & Villas, Jens is overseeing culinary operations, including menu development, hiring and training, with a special focus on hotel operation.

Jens Muenchenbach

I never stop challenging myself to bring the best forward in creating new dishes inspire traditions that existence has forgotten.

Jens Muenchenbach
Jens Muenchenbach Executive Chef at Salwa Beach Resort

Signiture Dish

Bluefin Tuna

Bluefin tuna, pan seared foie gras, topinambur puree, onion consommé

In this dish the 3 main elements Tuna, Foie Gras and Topinambur complement each other very well. The tuna brings a clean, but distinct taste with firm flesh adding a pleasing texture. Earthy notes come from the Topinambur, an underused root vegetable also known as sun choke. Combining these 2 so different elements is the fatty, but pleasing umami of the pan seared Foie Gras. The Onion consommé with a hint of balsamic adds the needed sweetness and acidity to bring all 3 ingredients together. For texture and color baby onion hearts and Brussels sprouts add the finishing touch. 

Ingredients for 4 people:

  • 400g Tuna loin
  • 120g Foie gras
  • 400g Topinambur
  • 1 small seize potato
  • 8 Brussels sprouts
  • 8 Onion white medium seize unpeeled
  • 5 Onion baby
  • 200 ml Milk
  • 2 tbls Balsamic
  • 30g Butter
  • Salt
  • Pepper
  • 1 tbls Sugar
  • 1 Star anise
  • 1 Glove
  • 1 Bay leaf


  1. For the Topinambur Puree: Peel the topinambur and the potato and cut it into uniform 2 cm pieces. Combine together with milk in a small sauce pot. Bring to a boil and then let simmer until fork tender. (30-40min) When tender add only the topinambur and potato pieces in a blender and blend until smooth consistency. If it is to dry add a little of the cooking liquid. Once smooth add salt and pepper to taste.
  2. For the Brussels sprouts petals: Cut the bottom stem of the Brussel sprouts and peel of the loose outer leaves, careful not to tear them. Bring a pot of salt water to a boil. At the same time prepare a bowl of ice water, just enough to cool your sprouts petals. Blanch your Sprouts petals in the boiling water for 30 seconds or just tender and then immediately transfer them to the ice bath. Pet them dry and set aside for later use.
  3. For the onion consommé: Take the unpeeled onions put them on an oven tray and roast them in the oven for 20-30 minutes at 200C. The onions will bulb up and start boiling on the inside. Their syrup will drop on the oven tray. Once this happens reduce the oven temperature to 150C and let them roast for another 30 minutes. Take them out of the oven and let them cool for a few minutes. Peel the outer layer and cut into uniform small pieces. (once taken of the oven tray, add some water to the tray to loosen any caramelized syrup and add to the pot as well). Combine them in a stock pot with 100ml water, 2 tbls balsamic vinegar, bay leaf, glove, star anise & 1 tbls of sugar. Bring to a boil and then reduce the heat to a simmer for about 30-40 minutes or until the color is a nice caramel brown. Transfer the liquid and the onions to a blender and blend until sauce consistency. Now drain the liquid through a fine mesh sieve. Adjust seasoning with salt and pepper to your taste.
  4. For the Tuna: Cut the tuna into 4 equal pieces, pat dry with a kitchen towel. Season with salt and pepper. Heat some vegetable oil in a non-stick pan until light smoke forms. Sear the tuna on each side for about 1 minute. Reduce the heat, add 2 tbls of butter, let it melt and then tilt the pan so the hot butter accumulates on the bottom and start spooning the butter over the tuna pieces. Do this for 1-2 minutes or longer if you want the tune to be cooked more. Set the tuna on a piece of kitchen paper to let excess butter drip of.
  5. For the Foie Gras: Cut the foie gras into 30g slices, and then sear in a hot pan for 30 seconds each side. Set aside, season with salt and pepper and let it rest for a minute. To assemble: Spoon 2 tbls of topinambur puree into the middle of the plate. Nestle the Tuna right into the middle of the puree. Add the Foie gras on top of the tuna. Heat the Brussels sprouts petals in a little butter season with salt and pepper and sprinkle around the plate. To finish drizzle the onion consommé and some blanched baby onion hearts around the puree. Enjoy! 
Jens Muenchenbach