You have launched some big projects over the past few months. How did that feel? What were the main highlights for you?
It's been a whirlwind! It always begins with seeking inspiration. For me that normally involves eating at a number of restaurants in London, or cooking duck 12 different ways or even sampling crockery. When it comes to food I like to try different things, explore different flavors, textures and combinations. This fuelled the development of our core restaurant concept.
Hammett's Gastro Bar is the first place I opened after The Villa and where I was able to really express my personality both in food and in the dining experience. It is all about being able to taste a variety of dishes through a sharing plates approach, which to me, is very familiar and stems from the Mediterranean spirit. I believe that sharing food encourages familiarity and conversation with the people around you, ultimately creating the perfect dining experience- a social gathering, an electric atmosphere and superb food.
Hammett's Maċina Restaurant also focuses on a tasting concept, however in a completely different presentation. The environment is more formal, more refined and this is matched in the food presentation and service style.
The highlights have been seeing ideas come to life, building novelty dining concepts and watching the development in all areas ranging from kitchen experimentation to restaurant design. All of this culminates in the most rewarding part- seeing patrons experiencing what we have made.
In your opinion, what makes an unforgettable dining experience?
Sometimes, you have a bottle of wine and have a great experience in all things food, company and ambience. This bottle of wine becomes a favorite not because it's the best, but really because of the experience you associate with it. What does it boil down to? I think it's a perfect mix of your mood, the people you are with, general ambience and, of course the food.
What does the rest of 2018 look like for you?
Very busy. We are an extremely ambitious company...
Besides looking to grow, our biggest priority is to continue to make what we have better. We are a quality driven company and will always strive for excellence and novelty in experiences.
(Apart from your restaurants) where is one of your favourite places to dine locally? Why?
Besides my wife's food or a BBQ with the family, nothing beats a good Fenkata in Mgarr. My four boys all under the age of five, all approve of the Maltese classic bowl of snails followed by braised rabbit. There's always a fight over who gets the last piece of Maltese bread dipped in scrumptious rabbit gravy. Again, the company and atmosphere adds to the whole experience for me.
What is the best advice you have ever received?
I am lucky to have a great network of support through my family, friends and skilled colleagues who give me top advice on a day-to-day basis but the best advice I think has been to be emotionally intelligent and empathetic in every situation. Not forgetting of course - a happy wife, happy life!