Team Team

From its core concept tactfully put in place by Alain Ducasse, IDAM team sets forth an unmatched hospitality. From our receptionists, servers, restaurant manager to our chefs, the team’s commitment to quality and attention to detail is evident in every dish, in every welcomed guest, ensuring that we leave no small detail unattended.

On your visit to IDAM, know that our best-kept secret is our staff. The team’s collective passion and talent makes the restaurant a true gem of the Museum of Islamic Art.

Theo Gilbert
Pastry Head Chef

Theo sees his passion for pastry as an art form. His interest in the craft began as a child in Limoges, France, influenced by the world of fine pâtisserie and in particular the creations of pastry chef Christophe Michalak. He honed his skills at the prestigious Ecole Ducasse and apprenticed under culinary icons such as Arnaud Donckele and Dimitri Droisneau. Over the years, Theo has refined his skills in the MICHELIN-starred kitchens of La Vague d’Or, La Villa Madie, and Georges Blanc Relais & Châteaux, captivating pastry connoisseurs with his creations. Today, he brings his expertise to IDAM, where he especially enjoys indulging his fondness for creating fruit-based desserts.

Ratan Robi
Mixologist

Originally from Bangladesh and now making waves as the mastermind behind the drinks at IDAM, Ratan Robi is a visionary mixologist redefining the art of mocktail craftsmanship. His commitment to innovation, creativity and precision has received industry acclaim, most notably earning him the Exceptional Cocktails Award from MICHELIN for 2025. Robi’s approach is alchemical, drawing on an arsenal of ingredients including house-made ferments, tinctures, essential oils and herbs to craft layered, balanced, and thought-provoking drinks that perfectly compliment the dining experience at IDAM.

Fabrice Andre Laslo Rosso
Head Chef

Fabrice Rosso began his culinary career at the Royal Riviera, then worked for a two-Michelin-starred Robuchon restaurant in Monaco and La chèvre D’or under Chef Ronan Kervarrec in France. Fabrice also worked at Michelin-starred restaurants in Switzerland and the Netherlands, including Suisse Terminus and The Leest. He later went on to join Le Doyen Paris, an esteemed three-Michelin-starred establishment, where he worked under the guidance of the acclaimed chef Yannick Alleno. With more than twelve years of cooking, management, and menu development experience, Fabrice joins the DUCASSE Paris Chefs in Doha as the Head Chef of IDAM by Alain Ducasse.