Clint Grech

Chef Clint Grech's culinary philosophy is profoundly anchored in the rich heritage and vibrant landscape of Malta and Gozo, the place he calls home. His core ethos revolves around a deep respect for local traditions, craftsmanship, and the rhythms of nature, aiming to transform gastronomy into a narrative of culture, history, and art through every dish. Sustainability forms a cornerstone of his approach, emphasizing the crucial support of local produce, fishermen, and farmers. He champions a true farm-to-table philosophy, maintaining close, personal contact with an extensive network of local suppliers in Mdina and Rabat, alongside ingredients sourced directly from the in-house Xara Gardens. This commitment led to a significant transition from imported ingredients to a predominantly local, seasonal menu, ensuring the preservation of Malta's unique ingredients and culinary traditions. He believes in ethical sourcing and zero-waste cooking, principles honed during his formative experiences. His overarching vision is to curate a culinary journey for guests, celebrating the island's seasons, its people, and its rich heritage. Chef Grech strives to highlight local ingredients, presenting them in distinctive and memorable ways that reinterpret tradition through a modern lens. This involves a delicate balance of consistency and thoughtful innovation, nurturing talent within his team, and leading by example in sustainable practices, all while continually pushing boundaries to enhance the dining experience. Chef Clint Grech's technical style is a refined blend of classical French techniques, which he perfected under mentors like Chef Michel Roux (where he notably learned the importance of sauce and zero-waste cooking), seamlessly integrated with authentic Maltese and Mediterranean flavors. His kitchen employs modern tools to enhance efficiency, allowing the team to focus on innovative menu development and precise execution. He continuously seeks to incorporate new techniques to showcase local cuisine in a contemporary light, always respecting the quality of the ingredients. His approach to flavor and plating is deeply inspired by his surroundings in Mdina, Malta's ancient capital. Dishes are designed to reflect intricate artisanal details, often mirroring the selected crockery or drawing inspiration from the historic architecture and sweeping views. He aims to present local ingredients in a way that is both distinctive and memorable, showcasing culture, history, and art through gastronomy. His creations are characterized by a balance of classic technique and subtle creativity, reinterpreting traditional dishes with a modern twist, reflecting a strong sense of place and heritage. Among his legendary signature dishes are: 'veal sweetbreads with satay, chanterelle mushrooms, finished with a delicate persillade sauce,' a dish he considers a testament to his team's approach; the 'Tribute to the Mediterranean Sea,' an acclaimed dish featuring amberjack, red prawn, and cuttlefish; the 'Stuffat tal-Qarnit' (octopus stew); the 'Cannolo'; the 'Xara Garden Barigoule'; and sourdough bread elevated with Xara Gardens olive oil, each celebrating the vibrant character of the Maltese Islands.

Career

• Summer Staff/Apprentice at Grandfather's catering establishment, Mellieha, Malta
• Chef at La Gavroche, London, UK
• Executive Chef at The Xara Palace Hotel Imdina / De Mondion Restaurant, Mdina, Malta

Mentored by Grandfather, Michel Roux.