Ramu Radhakrishnan’s culinary journey began early on. Born in Kerala known for its authentic flavours, he got his culinary inspiration from his parents who owned a small bakery, passed down from generation to generation, in their district. Growing up he watched and became inspired by his parent’s daily routine in the bakery, understanding how food can tell a story and how it connects people. His current role as Chef de Cuisine at the Crossroads Kitchen at Marriott Marquis City Center Doha is a true reflection of his dedication to creating nourishing food. Chef Ramu has accumulated extensive culinary experience and is a graduate of the Food Craft Institute-Cochin, Kerala, India. His career has led him through various luxury hotel chains, including JW Marriott Dubai, The Yas Hotel Abu Dhabi, Hilton Labriz Resorts and Spa, Seychelles, and Doha Marriott, before joining Marriott Marquis City Center Doha in his current role.

Ramu Radhakrishnan, Chef de Cuisine – Marriott Marquis City Center Doha

As Chef de Cuisine at the Crossroads Kitchen in Marriott Marquis City Center Doha, he manages the day-to-day operation and ensures that the guests experience an authentic street food culinary experience. Below is a personally recommended recipe for his regular guests to try cooking at home for their love for the Crossroads Kitchen signature Jerk spice.


Char-grilled salmon with grilled avocado, shallots & pineapple lime salad

by Chef Ramu


Salmon fillet – 200 gram

Jerk seasoning – 30 gram

Rock salt – 10 gram

Black pepper freshly crushed – 5 gram

Lemon juice – 30 ml

Thyme sprig fresh chopped – 10 gram

Parsley sprig fresh chopped- 2 pcs

Garlic chopped – 2 pcs

Olive oil – 20 ml

Yogurt hanged – 50 gram


Jerk seasoning:

Paprika – 100 gram

Cayenne pepper – 100 gram

Garlic powder – 30 gram

Grounded all spice- 30 gram

Malden salt – 20 gram

Ground nutmeg- 30 gram

Ground cumin- 30 gram

Blend all the ingredients


Grilled avocado, shallots & pineapple lime salad:

Avocado slices – 1 pcs

Shallots slices – 30 gram

Pineapple chopped – 20 gram

Lime juice – 10 ml

Coriander leaf




  • Marinate the salmon with jerk seasoning, yogurt, thyme, parsley, salt, pepper, olive oil, garlic, lemon juice and aside for 15 minutes.
  • Grilled the avocado slices and mix with shallots, coriander, pineapple chopped
  • Using a small charcoal bbq, grill the salmon for 6 to 8 minutes both sides, preferable medium well

Serve the salmon & grilled avocado, shallots & pineapple lime salad. Enjoy and share!

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