Timur Fazilov

It starts with the sharpening of a knife, sourcing the finest ingredients and giving color, flavor and vigor to a dish until it lands on the table and every morsel is savored. This is the life of Timur Fazilov, who is spearheading the team at Morimoto, Mondrian Doha, as Head Chef. An Uzbek native, Timur has come a long way since his early days in London as a Demi Chef De Partie at Little Bay in Kilburn where he mastered his passion for Mediterranean cuisine. Moving quickly up the ranks and perfecting the art of modern Asian cuisine, Chef Timur is set to turn Mondrian Doha’s Japanese restaurant on its head. 

"The flavors and natural saltiness of our fresh products and miso creates a perfectly rich and deep UMAMI flavor." This signature dish consists of three 'colors' of miso: white, yellow, and red. The darker the color, the longer the miso has been fermented. "Our red miso is from Chef Morimoto's hometown Hiroshima. It is fermented comparatively for a long time (over a year) with natural GM-free soybeans and a blend of both barley and rice-based miso. Red miso is stronger and saltier, and there are no additional flavors added," he elaborated. This butter-rich red miso broth is a wonder complimenting the roasted mushrooms and great selection of Canadian lobster, Alaskan king crab, Hokkaido scallops, Australian mussels, Mediterranean clams, and Gulf prawns in this melting pot of flavors.