Jeremy Cheminade

In Doha, the Head Chef post at Jiwan (2019–2021) marks a key point in Jeremy Cheminade’s career. That role sits in a line of kitchens shaped by steadiness, technical control, and calm under pressure, where consistency carried as much weight as ambition. The result is a progression that reads as deliberate work rather than quick ascent. At Impérial Choisy in Paris, the Executive Chef role gives that experience a current form.

Under Jeremy Cheminade, the position is framed by Cantonese traditions and a disciplined sense of place, with the kitchen built on repetition, structure, and measured execution.

Cantonese cooking is the center of Jeremy Cheminade’s work at Impérial Choisy. The style asks for balance, clarity, and restraint, and his role as Executive Chef is defined by that discipline rather than ornament. The approach is direct: a kitchen language that relies on control and clean decision-making.

Chocolate and orange ravioli is the named signature work linked to Jeremy Cheminade, listed at IDAM by Alain Ducasse in Doha. The dish sits alongside tender lamb shank inspired by the traditional Jordanian dish Mansaf, showing range without leaving the frame of reference. Together, they point to a cook working through contrast, reference, and interpretation.

The clearest named recognition is the listing of chocolate and orange ravioli at IDAM by Alain Ducasse. Jeremy Cheminade’s own words sharpen the point: “All our dishes are signature dishes.” Taken together, the listing and the quote place emphasis on seasonality and change, not fixed formulas, and on work that stays responsive to context.