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Category: Lifting the Lid

Lifting the Lid – Matthew Azzopardi

Executive chef Urban Valley Resort and Spa What or who inspired you to become a chef? From a young age, I always loved to watch my parents cook. My mother mainly does the cooking at home, but during Christmas they join forces to make the “Qagħaq tal-Għasel” (honey rings). Growing up in such an environment &hellip; <a href="">Continued</a>


Lifting the Lid – Stefan Hogan

What or who inspired you to become a chef? I was drawn to kitchen life from a very early age as I discovered my mother’s cookery books and from the age of nine, the ritual of Sunday baking was born. I just loved the process of reading through the pages choosing the recipes, getting the &hellip; <a href="">Continued</a>


A chef in the city – Maria Muscat

Served asks Maria Sammut, Executive chef &#038; co-owner of 59 Republic, Valletta a few questions about her passion and drive for good food. What or who inspired you to become a chef? My early inspiration is a cliché, but it was my mother who involved me, from an early age, in her cooking and has &hellip; <a href="">Continued</a>


Gennaro Contaldo, The man behind the legend

Served caught up with Gennaro Contaldo, the culinary Italian legend widely known as one of the most respected chefs in Italy and London and as Jamie Oliver’s mentor. In Malta for a family affair, he found time to have a lively and passionate conversation with Served publisher and lifelong fan Sam Psaila about food philosophies, &hellip; <a href="">Continued</a>


#EatingOut – Giuseppi’s

Tradition with a twist The Diacono name is synonymous with good food; some of the most popular kitchens are run by Diaconos from two generations, but what makes Giuseppi’s Bar &#038; Bistro particular is that the front of house as well as the kitchen are led by uncle and nephew. Chris manages front of house &hellip; <a href="">Continued</a>


#EatingOut – Hsixty6

One to watch At the recently opened HSixty6, head chef Luke Piscopo, together with his tight knit crew, is channeling his hungry energy and passion for food into creating menus which will delight, and amaze your palate. Served was invited to dinner to sample a taster from the winter and Christmas menu. Luke crackles with &hellip; <a href="">Continued</a>


On the Bottle – Faouzi Issa

Served sits down with Faouzi Issa, a successful Lebanese winemaker and producer of Lebanese wine Domaine des Tourelles from Bekaa Valley. Founded in 1868, Domaine Les Tourelles, is the second-oldest winery in Lebanon is currently celebrating its 150th anniversary loudly and with a bang in large part thanks for the exuberant current co-owner and winemaker, &hellip; <a href="">Continued</a>


Lifting the Lid – Adrian Buttigieg

Adrian Buttigieg talks comfort food, duck tongues and his mother’s ‘għagin fil-forn’. What or who inspired you to become a chef? My main inspiration came from my mother and older brother. My mother always cooked the most memorable and delicious family lunches and dinners, and when she allowed him to, my rother too. My other &hellip; <a href="">Continued</a>


A sit-down with Eddie Sharkey

The world travelled chef talks fruit bat curry, seasonal produce and fish and chips. What or who inspired you to become a chef? My mother worked in the industry and got me a part time job in the kelvin hall which was the main exhibitions centre in Glasgow. While I washed pots and pans I &hellip; <a href="">Continued</a>


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