Hiram Cassar

Hiram Cassar's culinary philosophy is deeply rooted in a relentless pursuit of "excellence at all costs," a standard he aims to firmly establish and elevate at Fernandõ Gastrotheque. He champions the belief that the foundation of exceptional food lies in "simplicity and good ingredients," emphasizing that all elements of a dish must unequivocally serve flavor. For Cassar, fine dining is not merely a showcase of technical prowess but a "symphony of complexity that works," culminating in a delicious and satisfying experience for the diner. He prioritizes client happiness, striving to create dishes that resonate with their desires. His approach to sourcing is profoundly local and patriotic, with a strong focus on Malta's indigenous culinary assets. Cassar is "proud of his country" and passionate about showcasing "what Malta has to offer," particularly highlighting its abundant "fish and seafood." This commitment to local, high-quality ingredients forms the bedrock of his Mediterranean-inspired cuisine. Furthermore, Cassar’s vision transcends the plate; he aims to foster a holistic "lifestyle" around his food, indicative of a broader cultural and experiential aspiration. He also champions a balanced kitchen environment, emphasizing mental health, respect, and mentorship, viewing himself "not a chef but a mentor" for his team. Chef Cassar's signature approach is a masterful fusion of global influences, precision technique, and an unwavering commitment to flavor. His technical style is built upon rigorous early training in Michelin-starred restaurants in Paris, imbuing him with classical French techniques which he expertly layers into his contemporary dishes. This is further enriched by Japanese influences from his family background, creating a sophisticated blend that is both refined and innovative. Cassar is a firm believer in the essential balance between being "flavour-driven" and "technique-driven," ensuring that skill always serves the ultimate goal of taste. He possesses a solution-oriented mindset, forged through high-pressure roles, asserting that "no problem is a problem" in his kitchen. In terms of flavor and plating, Cassar champions simplicity and good ingredients, ensuring that complexity in fine dining is purposeful and delicious, never merely ostentatious. His plating is elegant and highlights the natural beauty of the ingredients. His cuisine is distinctly Mediterranean-inspired, showcasing Maltese flavors with a global edge. His most legendary signature dish identified is "wild-caught fish with capers, preserved Maltese lemon, leeks and Japanese kombu," a perfect embodiment of his ability to harmoniously integrate Maltese and Japanese elements, grounded in French technique.

Career

• Commis Chef at Le violin d’Ingres, Paris
• Owner at Chapter One Restaurant, Malta
• Kitchen Lead at Gstaad yacht club par Robert Speth, Gstaad
• Private Chef at Kusnacht Practice, Zollikon, Zurich
• Head Chef at Fernandõ Gastrotheque, Malta