Executive chef at Doubletree by Hilton Malta
Starting his career as a pool attendant, Keith’s journey in the hospitality industry has been one of passion, adaptability, and continuous learning. With a unique approach to customer service, honed through direct guest interactions, he transitioned into the culinary world, where he found his true calling. Over the years, he has worked at top hotels, mastered food safety, and embraced global culinary trends, all while mentoring the next generation of chefs. Now, as the Executive Chef at DoubleTree Hilton Malta Hotel, he continues to innovate, aiming to create memorable dining experiences that resonate with guests.
You started your journey in the hospitality industry as a pool attendant. How did that early experience shape your approach to customer service in your culinary career?
My early experience gave me direct contact with guests, helping me understand that everyone has different needs. People from various nationalities, age groups, and cultures have unique preferences and expectations, so you always need to adapt to your clients.
What moment made you decide to transition from working in bars and restaurants to pursuing a career as a chef?
I realized that as a chef, I could create and experiment with different flavor combinations and dishes, making a memorable impact on a guest’s experience. The pressure that comes with it also adds excitement to the role.
You’ve worked at several top hotels over the years. How did the experience of opening Hilton Malta compare to other career milestones?
Being part of the opening team was incredibly exciting. We were all young and eager to learn. Working for such an international brand required adherence to very high standards. The training courses and experience helped build a solid foundation for my career, shaping both my culinary skills and personal resilience.
You’ve attended various training programs abroad and worked alongside some of the best chefs. What’s the most valuable lesson you’ve learned during these experiences?
The most valuable lesson I’ve learned is that great things can only be achieved when everyone works together as a team, sharing the same goal and desire for success.
How has your approach to food safety evolved after undergoing Advanced Food Safety Training?
responsibility to our guests to ensure that every possible precaution is taken so that our dishes reach the table in the best condition. Monitoring each step in the food production process is essential, and regular team training is key to maintaining a high level of safety awareness.
Could you share an example of how a coaching course you attended has influenced the way you manage your kitchen staff?
I make sure to provide clear and proper instructions and always check that they are understood correctly. When introducing a new task, I do it together with my team multiple times to ensure everyone is confident.
You’ve been involved in banqueting and outside catering. What unique challenges do these types of events present compared to standard restaurant service?
Good planning is crucial, especially for outside catering. You need to deliver the same level of service as you would on your premises, but often without the usual equipment. You must ensure you bring everything needed, as there’s no backup available. However, you also have to consider transportation and space limitations.
As the Executive Chef at Dolmen Hotel, how did you balance implementing your own ideas while also staying current with starting his career as a pool attendant, Keith’s journey in the hospitality industry has been one of passion, adaptability, and continuous learning. With a unique approach to customer service, honed through direct guest interactions, he transitioned into the culinary world, where he found his true calling. Over the years, he has worked at top hotels, mastered food safety, and embraced global culinary trends, all while mentoring the next generation of chefs. Now, as the Executive Chef at DoubleTree Hilton Malta Hotel, he continues to innovate, aiming to create memorable dining experiences that resonate with guests.
You started your journey in the hospitality industry as a pool attendant. How did that early experience shape your approach to customer service in your culinary career?
My early experience gave me direct contact with guests, helping me understand that everyone has different needs. People from various nationalities, age groups, and cultures have unique preferences and expectations, so you always need to adapt to your clients.
What moment made you decide to transition from working in bars and restaurants to pursuing a career as a chef?
I realized that as a chef, I could create and experiment with different flavor combinations and dishes, making a memorable impact on a guest’s experience. The pressure that comes with it also adds excitement to the role.
You’ve worked at several top hotels over the years. How did the experience of opening Hilton Malta compare to other career milestones?
Being part of the opening team was incredibly exciting. We were all young and eager to learn. Working for such an international brand required adherence to very high standards. The training courses and experience helped build a solid foundation for my career, shaping both my culinary skills and personal resilience.
You’ve attended various training programs abroad and worked alongside some of the best chefs. What’s the most valuable lesson you’ve learned during these experiences?
The most valuable lesson I’ve learned is that great things can only be achieved when everyone works together as a team, sharing the same goal and desire for success.
How has your approach to food safety evolved after undergoing Advanced Food Safety Training?
responsibility to our guests to ensure that every possible precaution is taken so that our dishes reach the table in the best condition. Monitoring each step in the food production process is essential, and regular team training is key to maintaining a high level of safety awareness.
Could you share an example of how a coaching course you attended has influenced the way you manage your kitchen staff?
I make sure to provide clear and proper instructions and always check that they are understood correctly. When introducing a new task, I do it together with my team multiple times to ensure everyone is confident.
You’ve been involved in banqueting and outside catering. What unique challenges do these types of events present compared to standard restaurant service?
Good planning is crucial, especially for outside catering. You need to deliver the same level of service as you would on your premises, but often without the usual equipment. You must ensure you bring everything needed, as there’s no backup available. However, you also have to consider transportation and space limitations.
As the Executive Chef at Dolmen Hotel, how did you balance implementing your own ideas while also staying current with new culinary trends?
It’s important to listen to what guests want. I keep track of guest feedback, and when creating new menus, I always include dishes that are familiar to most guests, especially the regulars.
What are some of the most significant changes you’ve seen in the culinary world over the past two decades, and how have you adapted?
Molecular gastronomy has made a significant impact on food presentation in some restaurants, but the biggest shift has been towards sustainability and eco-friendliness. We’re also seeing more customers choosing vegan diets. When creating new menus, I incorporate plant-based dishes and focus on local and seasonal produce as much as possible.
What strategies do you use to maintain high standards in a large operation, especially during high-pressure moments like major events or peak dining times?
I keep my team well-informed about daily operations, and I make sure to be present during peak times and events. I maintain a calm atmosphere while pushing forward. Daily checklists are also essential to ensure nothing is overlooked.
Now that you’re leading the culinary team at the DoubleTree Hilton Malta Hotel, what are your main goals in this new chapter of your career?
I want to build on the success we’ve achieved in the past and, with the help of the entire team, make our hotel one of the best in the region.
How do you plan to differentiate the dining experience at DoubleTree compared to other high-end hotels in Malta?
At DoubleTree, we aim to create a relaxed and enjoyable atmosphere for our clients. We want them to feel comfortable and offer food that’s both satisfying and uncomplicated.
What upcoming culinary trends are you excited to explore, and how do you plan to incorporate them into your menus?
During my last experience abroad, I tasted various non-European cuisines with interesting flavors that I’m excited to explore further and eventually introduce into our dining experiences.
After such an extensive career, what keeps you motivated and inspired in the kitchen every day?
I love the rush during service time—it keeps me sharp. I also enjoy the planning of new events and the opportunity to mentor young chefs, preparing them for the future. It’s like passing the baton to the next generation.
