Dining

Chef's Cut - Executive Chef Eric Pellen

by: BTM - Fri, 06 Feb 2026

This episode of Chef’s Cut takes us into the kitchen with Executive Chef Eric Pellen of Hilton Bahrain City Centre Hotel & Residences.

Chef Eric Pellen
Hilton Bahrain City Centre Hotel & Residences.
Episode 12

Chef, tell us about the journey.
How did it all begin for you?
My journey began in France when I was very young. I remember watching a school parade and being struck by the confidence and presence of chefs in their white jackets. That moment stayed with me and slowly grew into a passion that became my career.

How would you describe your style today?
Creative, passionate and always evolving, while staying grounded in strong technique.

Is there a dish on your menu that feels like your signature?
The Wagyu beef cheeks. It reflects who I am as a chef, combining French technique with Asian influence in a balanced and refined way.

How do you approach menu creation?
I believe humility is essential. The product must always come first. Technique should enhance ingredients, not overpower them.

How do you maintain high standards in a luxury hospitality environment?
By being present every day. Tasting everything, guiding the team and ensuring consistency across every plate.

Do you use local ingredients here in Bahrain?
Yes. I enjoy working with local seafood, dates and black lemon. These ingredients bring character and allow us to reflect our location subtly within the menu.

What has surprised you most about Bahrain’s food scene?
The diversity. It is exciting and inspiring to see so many cultures and influences come together in one place.

Is there a chef who has influenced you the most?
Alain Ducasse. His discipline, vision and ability to build lasting culinary institutions have always inspired me.

A dessert you believe everyone should taste at least once?
A perfectly made chocolate fondant. Simple, timeless and unforgiving if done wrong.

What challenges in the industry deserve more attention?
The number of mistakes we all make along the way. They are often hidden, but they are essential for growth and learning.

Your go-to comfort food?
A Brittany crêpe with salted butter and sugar.

What keeps you inspired?
Meeting people from different cultures and backgrounds and continuously challenging myself.

What advice do you share with aspiring chefs?
Stay humble, respect the product and never stop learning.

RAPID FIRE ROUND

Sweet or savoury?
Both, plus sour and bitter.