Jeffrey J Vella

Chef Jeffrey J. Vella's culinary philosophy is rooted in a profound connection to nature and a "provocative" reinterpretation of local Istrian traditions. Born into a hotelier family on Malta, Vella developed an early interest in the creative and intuitive aspects of gastronomy, moving beyond purely theoretical approaches. His formative experiences, particularly on the Levant, instilled in him a deep understanding of hospitality as an art, further shaped by his mentor, his uncle John – a "free spirit" and "uncompromising perfectiionist" deeply devoted to nature. At the core of Vella's ethos is an unwavering commitment to local, seasonal ingredients. He proudly states that almost everything used at Cap Aureo originates from the Istrian region, highlighting not just the products and their varieties, but the personal relationships he cultivates with the farmers and harvesters. Having settled in a small village near Rovinj, Vella has forged strong bonds with local artisans, from tomato growers and goat farmers to olive oil producers and truffle hunters, seeing cooking as an "exchange of stories" that celebrates these producers. While making minor exceptions for certain non-local staples like rice and Parmigiano-Reggiano, his overarching vision prioritizes the indigenous bounty of Istria. Vella is a visionary who embraces challenging conventional expectations, notably steering Cap Aureo towards a predominantly vegetable-centric menu at a time when demand favored meat and fish. He perceives this approach as "provocative towards the local," demonstrating that tradition can be honored and respected while being approached in innovative ways. Beyond the plate, his philosophy extends to developing and inspiring his team, striving to leave a lasting legacy. He champions collaboration within the culinary community, advocating for mutual support and humility as key values for the future of gastronomy. Chef Vella's signature approach is characterized by a "fluid, non-military rigor" and a masterful balance of respect for tradition with a "provocative" spirit of reinterpretation. His cooking style is deeply intertwined with the Istrian landscape, utilizing only what the season offers, never straying from seasonal availability. He recontextualizes local ingredients and dishes through innovative techniques and unexpected flavor pairings, such as combining lamb with a rich conger eel sauce—a reinterpretation of locally abundant ingredients traditionally served separately. His technical mastery is evident in dishes that play on primordial flavors while introducing complex textural and aromatic contrasts. This includes a playful opening of corn soup with crunchy popcorn, or the intricate "taste tie-dye" created by earthy black salsify confit, tart lemon gel, and the bitterness of beer and rosehip sauce. Fermentation is a recurring element, seen in dishes like truffle bonbons that combine fresh and fermented truffle, or desserts that utilize fermented honey and radishes to break up umami waves. Plating is meticulously considered, as seen in a dish featuring grilled amberjack wrapped in orange beurre blanc, complemented by smoked tuna ham with fermented radishes and an olive focaccia. While Cap Aureo's menu features "a sequence of 20 tales" that evolve with the seasons, some illustrative examples of his artistry include: * Lamb with Conger Eel Sauce: A daring reinterpretation of Istrian tradition, combining meat and fish in a rich, flavorful reduction. * Scampi with Duck Fat and Rosehip Sauce: Succulent scampi enhanced by duck fat, balanced by earthy black salsify, tart lemon gel, and a unique beer and rosehip sauce. * White Risotto with Red Shrimp and Fennel Sprouts Omelet: A comforting risotto elevated by an unconventional omelet filling offering fresh aniseed notes. * Barbecue Pigeon with Apple and Truffle Wellington: Juicy grilled pigeon paired with a sophisticated Wellington featuring apple and truffle, complemented by confit thighs and demi-glace. * "The Black Apple" Dessert: An innovative dessert where apples are slow-cooked for weeks to develop deep, licorice-like notes, served as a sorbet with walnut milk and caramelized kernels. * "Porcini and Coffee" Dessert: A bold combination of chopped porcini mushrooms, coffee sorbet, milk jam, and miso dulce de leche, finished with a miso and porcini cookie.

Career

• Senior Chef De Partie at Claridge's, London, United Kingdom
• Chef Tournant at Westin Hotels & Resorts (Compass Rose), Malta
• Executive Sous Chef at Grand hotel Costa San Antonio, Malta
• Executive Sous Chef at Kempinski Hotels (San Lorenz), Gozo
• Task Force Executive Chef at The Emirates Palace, Abu Dhabi, UAE
• Executive Chef at Kempinski Hotels (San Lorenz), Gozo
• Executive Chef at Kempinski Hotels (Ishtar), Dead Sea, Jordan
• Area Chef at Kempinski Hotels (Levante properties), Jordan / Middle East
• Executive Chef - Area Chef at Kempinski Hotels (Pragelato, Savudrija, Portroz), Italy / Croatia / Slovenia
• Executive Chef responsable for Food and Drink at Regent Hotels & Resorts, Zagreb, Croatia
• Managing Director and Chef at 360 by Jeffrey Vella, Dubrovnik, Croatia
• Corporate Director Food and Drink - EMEA at Carlson, Brussels Area, Belgium
• Chef, Food Stylist, Concept Curator & Co-founder at A PINCH OF DESIGN, Europe
• Culinary Advisor at Maistra d.d. (Adris group), Croatia
• Culinary Director - Concept Curator at Maistra d.d. (Adris group), Croatia
• Chef at Cap Aureo, Rovinj, Croatia
• Corporate Food and Beverage Director at Maistra d.d. (Adris group), Croatia

Mentored by Gordon Ramsay, Alain Ducasse, Jean Christophe Novelli.