18 November 2025
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In a city heavily influenced by the sea, combining Qatar’s fishing and pearling legacy with Peru’s seafood-loving cuisine feels less like a coincidence and more like culinary fate. However, when MICHELIN-selected La Mar by Gastón Acurio first opened the doors of its Doha location five years ago, finding the right high-quality local produce to recreate traditional dishes wasn’t always an easy feat. That all changed when the restaurant met the team at CVI Sea Foods, whose responsible sourcing made it possible to bring authentic Peruvian flavors to Doha.
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Building a Culinary Ecosystem
“Supporting local producers is essential; it’s not only about freshness but also about building a culinary ecosystem that connects the community,” reflects executive chef of La Mar by Gastón Acurio Doha, Frank Ponce. “When we source locally, we reduce our environmental footprint and help local businesses grow with us.”Although it’s Qatar’s first Peruvian fine-dining concept, La Mar feels right at home on the golden shores of InterContinental Doha Beach & Spa. Opened in 2018, the restaurant exudes the vibrant spirit and coastal charm of traditional cebicherías, transporting guests to the bustling streets of Lima. “La Mar by Gastón Acurio was born from the desire to share the soul of Peruvian cuisine with the world, along with the freshness of the sea, the energy of our markets and the spirit of conviviality that defines our culture,” Ponce adds.
Sharing that same passion for marine cuisine, CVI Sea Foods was founded in 1993 with a mission to supply Qatar with fresh, high-quality and sustainably sourced seafood. “What started as a small family business at the local fish market evolved into a trusted seafood supplier for top restaurants and hotels across the country,” Muneer N.P, Operations Manager at CVI Sea Foods explains. “Over 30 years, CVI Sea Foods has become a respected name in Qatar’s seafood market, known for reliability, consistency and strong partnerships with chefs who value quality.”
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A Partnership Anchored in Quality
The partnership began three years ago, when CVI Sea Foods was recommended to the team at La Mar by Gastón Acurio by another chef. As a restaurant named after an internationally acclaimed chef and ambassador of Peruvian cuisine, every ingredient must meet exceptional standards, and the local supplier has always delivered. “CVI Sea Foods focuses exclusively on seafood sourcing rather than farming,” Ponce says. “Working closely with local fishermen across Qatar’s coastal areas, they offer a wide selection that includes hamour, red snapper, king fish, tiger prawns, crab and sand lobster, all carefully sourced to ensure freshness, traceability and premium quality.”These top-notch ingredients make up some of the restaurant’s most beloved dishes, such as the classic cebiches, refreshing tiraditos, and the hearty arroz con mariscos. Locally sourced and lovingly prepared, every dish captures the freshness and story behind each catch. “A good product shows life through its freshness, texture and aroma,” Ponce shares. “Quality fish reflects its origin and how it was handled.
“Our relationship with CVI Sea Foods has grown because they understand that we don’t just buy fish; we buy a story, a product that represents the sea,” Ponce adds. “CVI Sea Foods, in turn, selects fishermen and suppliers who prioritize responsible fishing and consistent standards, ensuring the highest level of freshness and handling from catch to delivery.”
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Sustainability Beyond the Supply Chain
At La Mar by Gastón Acurio, the efforts don’t end with the supply chain, with Ponce and the team continuously coming up with innovative ways to reduce environmental impact. “We focus on minimizing waste and maximizing flavor,” he explains. “Our cebiche preparation follows a zero-waste approach, using every part of the fish where possible. We train our team to respect every ingredient, ensuring no product goes unused.”Their work in the kitchen reflects a wider movement towards more conscious dining in Qatar, with growing awareness around responsible sourcing and local production. The addition of ventures such as hydroponic farming and traceable seafood is quietly reshaping the nation’s culinary landscape for the better.
However, implementing responsible practices doesn’t come without its challenges. “It often requires rethinking daily habits — from sourcing to waste management,” says Ponce. “The challenge lies in maintaining exceptional quality while being responsible, but as chefs, we have the duty to lead by example and show that fine dining can be both exquisite and planet friendly.”
As for CVI Sea Foods, the main hurdles in supplying premium, local produce stem from climate and seasonality. “Some species are limited by weather conditions or fishing restrictions,” says Ponce. “However, through close coordination with local fishermen and early planning with restaurants, they ensure a stable supply throughout the year.”
A Shared Vision for the Future
Peruvian cuisine has always celebrated the meeting of flavors, traditions and people. In Doha, that spirit finds new meaning through La Mar by Gastón Acurio’s collaboration with CVI Sea Foods. Together, they satisfy the capital’s growing appetite for responsible, locally sourced and culturally rich dining one catch at a time.© La Mar by Gastón Acurio
Illustration image © La Mar by Gastón Acurio’s/CVI Sea Foods
