Hilton Salwa Beach Resort & Villas has ushered in a new culinary chapter with the appointment of Anders Groenholm as Executive Chef. With over two decades of experience across Europe, Asia, and the Middle East, the Copenhagen Hotel and Restaurant School graduate brings a globally inspired, people-focused approach to the resort’s dining vision. Recognised on the Hotelier Middle East Executive Chef Powerlist in 2023 and 2024, Chef Anders now oversees all culinary operations at Hilton Salwa, and Azqa Haroon got the chance to speak with him about his vision, leadership, and the flavours shaping the resort’s evolving culinary landscape.
QH: What drew you to Hilton Salwa Beach Resort?
Groenholm: Hilton is an iconic global brand, recognised for its commitment to quality, consistency, and service excellence. Hilton Salwa Beach Resort immediately stood out to me because of its scale, ambition, and potential, particularly within food and beverage. It offers a unique platform to create elevated dining experiences in a resort setting. Additionally, Qatar is a destination rich in culture and heritage, and the opportunity to be part of its evolving culinary landscape was both inspiring and exciting.
QH: How do you inspire young chefs?
Groenholm: I believe inspiration begins with leadership by example. I encourage young chefs to be curious, disciplined, and confident in their abilities, while also challenging them to continuously improve. Creating a supportive environment where creativity is nurtured and high standards are expected allows chefs to grow both professionally and personally. When chefs feel trusted, guided, and challenged, they naturally strive for excellence.
QH: What’s new on the menu this year?
Groenholm: This year, our menus will introduce new concepts, refined flavours, and a broader culinary perspective across our dining venues. Our focus is on creating food that is elegant, approachable, and truly enjoyable for our guests. Sustainability plays an important role in this vision and is closely aligned with Hilton’s values. We are emphasizing responsible sourcing, seasonal ingredients, and mindful kitchen practices, while continuing to celebrate local Qatari flavours. Combined with modern international techniques, our menus aim to be both contemporary and meaningful.
QH: Which global flavours excite you most?
Groenholm: I was born in South Korea and raised in Denmark, which has shaped my culinary identity in a very distinctive way. I have a deep appreciation for Scandinavian flavours; their simplicity, refinement, and respect for ingredients, as well as for Asian cuisines, particularly South Korean and Chinese, known for their balance, depth, and complexity. As a global chef, I continue to draw inspiration from cuisines around the world. At Hilton Salwa Beach Resort, the cultural diversity of our kitchen team allows us to translate these influences into refined and sophisticated dining experiences.
QH: How do you balance creativity and consistency?
Groenholm: Balancing creativity and consistency is about mindset and structure. Creativity must be encouraged, while consistency must be clearly defined and respected. I enjoy giving chefs the freedom to express themselves through food, as it reflects their growth and individuality. At the same time, consistency is essential to luxury dining; every dish must meet the same standard in flavour, presentation, and temperature. Clear guidelines, continuous training, and attention to detail ensure this balance is achieved.
QH: Where do you find food inspiration?
Groenholm: Inspiration comes from many places, travel, dining experiences, emerging trends, collaboration with talented colleagues, and listening closely to our guests. I am also inspired by personal moments, including honest feedback from my 9-year-old son, who happens to be my most demanding food critic. Guest requests for bespoke or special dining experiences often challenge us creatively, pushing us to refine and elevate our approach.
