Chefs from Le Méridien St Julian’s, Balluta Bay recently participated in the annual Mediterranean Food & Drink Festival organised by the Malta Culinary Association. Steve Mallia, Rueben Grixti, Clayton Cassar and Kleaven Debattista took home 12 awards between them: five gold medals, six silver medals and one bronze medal.

During the competition, chefs and other culinary enthusiasts were invited to challenge each other in various categories. The team of chefs was judged by an international jury, some specifically brought to Malta for the occasion. As part of this unusual eating-out experience, visitors could taste and judge for themselves, with creativity and originality being the order of the day.

The aim of this event and others organised by the Malta Culinary Association is to enhance higher standards in the culinary sector, promote Maltese culinary traditions and to train and support young chefs.

Steve Mallia, Junior sous-chef, won four gold medals: in the Fish Dish (Senior), Avocado/Vegetarian (Senior), Gourmet Entrée and as best overall competitor. He also won silver medals in the Maltese Original dish and the Chefs Team Grand Prix.

Rueben Grixti, who flew in from an overseas stage especially for the competition, won a Best in Class silver medal in the Chefs Team Grand Prix.

Kleaven Debattista, chef de partie, won a gold medal in the Fish Dish (Senior) and silver medals in the Chicken Dish (Senior), Modern Cuisine (Senior) and Chefs Grand Prix respectively.

Clayton Cassar, commis chef, won a silver medal in the Pasta Dish (Junior) and a bronze medal in Modern Cuisine (Junior).