A chef who has had to make payroll.
More than twenty-two years in hospitality, from the bottom of the kitchen to running my own business and a flagship venue. Today I put that experience to work for the people who build, own and invest in restaurants.
I started at the bottom. At eighteen I was making sandwiches. Soon after, I was in the kitchens of the Hilton Malta while studying at the Institute of Tourism Studies, where I graduated. I worked my way up through every section of the kitchen, from butchery and fish to à la carte, and later found real creative freedom at Chez Philippe.
Wanting to close the gap between Malta and the best kitchens in the world, I moved to London. I earned a diploma in French cuisine at Le Cordon Bleu and worked at Gordon Ramsay's Maze, The Dorchester, CUT by Wolfgang Puck and Clos Maggiore, then reached the quarter-finals of MasterChef: The Professionals on the BBC.
Back in Malta, I built Crust from a sandwich-shop idea into a bakery, bar and bistro, and ran it for over a decade. That meant everything an owner deals with: payroll, suppliers, rent, staff, the pandemic and a pivot into delivery and events, and finally a sale in 2026.
Today I'm General Manager at IT Malta, and I work with a small number of developers, hotels and investors on their restaurant projects. I know what it takes to cook at the highest level, and what it takes to make the numbers work every week. My work sits where those two meet.
Sandwich shops to the Hilton Malta
Started at eighteen and worked through every section of a hotel kitchen.
Institute of Tourism Studies, Malta
Graduated while working in professional kitchens.
Le Cordon Bleu, Maze, The Dorchester, CUT, Clos Maggiore
Diploma in French cuisine and time in some of London's most demanding kitchens.
MasterChef: The Professionals
Quarter-finalist on the BBC.
Television, live demonstrations and brands
Hosted a cooking programme on Maltese television, cooked live for audiences at home and abroad, and worked with food brands.
Crust, St Julian's
Founded and ran a bakery, bar and bistro for over a decade, through to its sale in 2026.
General Manager, IT Malta
Leading a flagship venue day to day.
Restaurant developer
Feasibility, concepts, openings and management for developers, hotels and investors in Malta and Gozo.
Numbers before decor
Concept, kitchen and economics come first. Design follows what the restaurant needs to be.
Honest answers
If a site or concept doesn't work, I'll say so, even when it means less work for me.
Clear scope
Every engagement has fixed deliverables, a fixed fee and a defined end point.
Have a restaurant project in mind?
Tell me about the site, the idea or the investment. I reply personally.