The Grand Hotel Excelsior, Malta's most vibrant five-star property has won the largest share of awards and medals for culinary excellence at the Malta Kulinarja Cookery and Culinary Arts Championships. This bi-annual event is organised by the Malta Chefs Society at the MFCC Conference centre between 18 and 21 February.

Under executive head chef Roderick Vella's leadership, the brigade of chefs won the prestigious Parade de Chefs for successive time. In addition the team won Senior Chef of the Year (Roderick Vella), Junior Chef of the Year (Anderson Carabott), Senior Maltese Chef of the Year (Matthew Bonsfield), Junior Best in Class Hot and Cold Dessert (Jessica Attard) and over 60 culinary medals. Team Excelsior demonstrated talent, dedication, skill and the highest five-star standards of quality and presentation and winning no less than five out of seven most valuable awards. The team was made up of Roderick Vella, Melvin Sammut, Charles Aquilina, Matthew Bonsfield, Simon Zammit, Duncan Camilleri, Richard Aquilina, Julian Buttigieg, David Tanti, Anderson Carabott, Andy Spagnol, Manuel Buhagiar, Valentina Cassar, Kyle Lautier, Jessica Attard, Hertian Vassallo, John Spiteri, Clayton Camilleri, Michael Paul Zacharia, Jean Vella, Sarah Grixti and Marlon Caruana.

For this occasion Norbert Grixti, general manager said: "These achievements reflect the leading role that the Excelsior plays in the culinary innovation of the Maltese hospitality market, reinforcing the hotel's Cuisine Excellence philosophy. Since opening its doors in 2007, the Grand Hotel Excelsior has invested significantly in its kitchen brigade and we can modestly say that we have a talented and dedicated team. Every team member works with a passion in order to deliver an unforgettable experience to all our guests. We really mean our brand promise Live the Grand Life."

This Easter you have the opportunity to dine with family and friends in a five-star ambience and discover a new culinary a la carte experience with master chefs.

For bookings phone on 2125 0520 or email [email protected]