Layne-NguyenAs the world’s largest Nobu, the tri-level restaurant is well appointed alongside the Hotel's idyllic waterfront setting overlooking the Arabian Gulf.

In his new role, Layne will be responsible for overseeing operations at the 26,000 square foot (2,400 square metre) restaurant, which includes a 192-seat interior dining area, two private dining rooms, multiple lounges, and catering operations. Additionally, Nguyen will be at the helm of recruitment, training and development to continue the leading service cultures of Nobu and Four Seasons.

Layne, who has had an extensive career with Nobu Restaurants, makes the move to Doha from Nobu San Diego in California, United States where he most recently served as assistant general manager. While in California, he earned the coveted certification and title as sake sommelier and created exquisite food pairing menus, including the ideal serving temperatures for each sake, elevating the already exquisite dining experience for guests.   Layne originally began working with Nobu Restaurants at Nobu Dallas in Texas, United States in 2006, in various management roles. He is fluent in English and Vietnamese.

Designed by internationally acclaimed architect David Rockwell and his firm Rockwell Group, Nobu Doha will showcase renowned Chef Nobu Matsuhisa’s signature new style Japanese cuisine, as well as new creations infusing local ingredients representative of the region. The captivating atmosphere will offer guests a stylish and comfortable retreat-like setting blended with innovative cuisine, making for Doha’s premiere epicurean haven.