A CHEF MADE FOR MALTA’S UP-AND-COMING RESTAURANT SCENE – YOUNG AND INCREDIBLY TALENTED, HIS MENU REFLECTS HIS HERITAGE, CLASSICAL FRENCH TRAINING AND A RESPECT FOR LOCAL CONTEXT, PUTTING GRACY’S ARTS AND SUPPER CLUB ON THE MAP AS ONE OF THE ISLAND’S TOP RESTAURANTS.

Looking back to your past, how did your passion for food and cooking come about?

My passion for food came when I started working at a restaurant in my hometown at
the age of 14. To start with it was just washing dishes. The camaraderie and teamwork in the kitchen is what really sparked my excitement in working in a kitchen and later becoming a chef.

Who would you say were important figures or mentors for you along your journey?

The chef that stands out, who has been most influential to me and helped me become the chef I am today is Steve Groves. I worked for Steve for 6 years at Roux in Parliament Square starting as a Commis Chef and left years later as Senior Chef.That time working at one restaurant and for such a great chef really helped me learn the craft the proper way. When I left I felt like I actually had a good set of skills.

What appealed to you about the opportunity at Gracy’s?

After leaving my last position I really wanted to find something outside of London, I was looking at Cornwall or the Lake District. Then when I heard about this opportunity and after I met Greg and Danny it really piqued my interest. At the very least the weather is a significant improvement!

How has the change from London to Malta been for you?

The change has been good in general, it has taken me time to truly adjust. The hardest thing being the mentality and respect of the suppliers. There are some great ones here that truly care about what they are doing. On the flip side I’ve never in my career experienced some of the horrors that I’ve encountered in dealing with certain suppliers here.

You’ve worked at a number of established restaurants in many different countries – how has this experience been different so far to what you’ve done in the past?

Having worked in Norway you can imagine Malta is a stark contrast in a number of ways. But the upsides to Malta that I benefit from is the up-and-coming food scene which we are proud to be a part of. I think Malta is going through a phase of evolution which will only benefit all the restaurant here.
With the likes of Alex Dilling and Simon Rogan being in Malta it’s also put the island on the Map to a whole new audience.

How would you describe the dining experience you and your team are trying to create for your guests at Gracy’s?

We really want to let the experience and quality of our food and service do the talking. We are not big on tasting menus, we don’t do anything gimmicky, and we don’t cook to be in any guides or just to gain accolades. I’m proud of what we are doing here and it’s built around quality and seasonal produce.

Do you think it’s important to represent local elements in your dishes? If so how is that represented in your current menu?

I love to use local produce where I can. As a chef naturally it makes the most sense too because it’ll be the freshest and in the best state. I don’t let that change my cooking style however I still like to keep my menus modern with a British feel. You’ll see produce from Malta in nearly all of my dishes on the menu.
I work closely with my Head Chef Alan on the menus and what’s coming up, what’s growing in season at the moment, next month etc. As he’s Maltese and very passionate about the local produce this works well for me.

What’s in the pipeline at Gracy’s that guests can look forward to?

We are just launching the rooftop at Gracy’s which we are all very excited about. A big feature will be the Green Egg barbecues which I love working with. Naturally as we gravitate towards the heat of the summer our menu for lunch and dinner will still have my core principles of quality but will be more casual than our winter months downstairs at Gracy’s.