Modern Memories: An Interpretation of Chef Kevin Bonello
Kitchen Brigades – Horeca Issue 10
January 4, 2023
Curating a Collection of Culture & Culinaria
January 8, 2023Celebrating excellence is a privilege. In the world of a Chef, every service is a celebration of their diners' experience within their restaurant.
For Chef Kevin Bonello, the privilege of celebrating exquisite menus is a duty he artistically performs through his role as Culinary Director of the Xara Collection.
The fairytale journey of a Chef’s love for food and the art of cooking is ignited in their early years of childhood with family cooks beckoning the young masterchef to the aromas and textures of the culinary world. Chef Bonello’s passage towards the artistry he now displays throughout the Xara Collection’s restaurants, was summoned by his mother and grandmother who nurtured a passion for the culinary arts.
“We were all quite interested in learning about food and cooking when I was growing up. My mother always cooked for the family and my siblings and I always enjoyed being roped into the prep in our family kitchen. I was set on becoming an engineer or a pilot, the life of a Chef wasn’t in my young vision.”
Kevin’s story and success as a celebrated Chef on local and international radar, blossomed with his involvement in the Xara Collection and its culinary transformation. With his siblings already active in the hospitality industry through the Xara Palace, Kevin’s home away from home had to be this 17th century palazzo in Mdina.
“My brother and sister encouraged me to join them at the Xara, they really pushed me to apply for the role of Head Chef - running a 5-star hotel restaurant is no joke, but at 21, it seemed very bold. I applied and 22 years later, I’m the Culinary Director of the entire Xara Collection’s restaurants.
I spend a good part of my time at de Mondion, working on the menu, understanding what the seasonal produce can inspire us with and how we should pinpoint more sustainable methods. But I also make sure to keep a close eye on the happenings at OKA’s, Rosamí, Xara Lodge and Xara Gardens - I get a lot of inspiration from here.”
Sometimes sparks fill the creative air, minds fuse and ideas become concepts, become plans, become experiences - and the meeting of Xara Palace owner, Justin Zammit Tabona and Chef Kevin Bonello was a grand display of fireworks. The mutual understanding that finesse and flair were key ingredients to celebratory excellence in the dining realm by which they were both captivated. In this crucial stage of both the Xara’s prowess and reach juxtaposed with Chef’s need for creative culinary outlet, one could not have triumphed as greatly without the other.
The culmination, but certainly not the end, of their path towards a deeper performance and quality of the local gastronomy scene; was seen in their recognition being stamped with the greatest approval - their first MICHELIN star held by de Mondion Restaurant.
“Getting that MICHELIN star was indescribable. I was confident, not convinced, but I honestly felt that I deserve the recognition as one of Malta’s most pivotal Chefs, showcased through my passion served at de Mondion.
“I worked my way up through the kitchens from my first summer job in a newly-opened kitchen in Rabat to my six-month stage experience at the Berkeley Hotel in Knightsbridge London, during my two-year training at ITS. I graduated with a Diploma in Food Preparation & Production, after which I followed my path to leading one of Malta’s largest kitchen brigades at the Xara Collection; thanks to the experiences I encountered at Pied de Terre, London, Manior au Quat Saison, UK, Charlie Trotters, Chicago, Le Bristol & Guy Savoy, Paris and Spondi in Athens.”
Throughout his journey in the food and beverage industry, Chef Kevin also gained plenty of experience in the international competition sphere, his partaking in the Maltese National Team of Chefs took him to the Olympics of Culinaria where he was a firm contender for 12 years. During these experiences, maturity and drive is instilled in young Chefs, bringing out an insatiable fire to deliver their pairings and platings in the most intricate and detailed manner.
Gaining the title of Chef of the Year from the Definitive(ly) Good Guide in 2009 fuelled the flame of accomplishment - being identified as a culinary leader on local shores, followed by the honour to represent Malta at the Bocuse d’Or in 2010, placing 12th on an international level. The greatest international recognition is noted with the red plaques that hang on the façades of The Medina for featuring in the MICHELIN Guide and de Mondion, boasting a singular star, soon to be followed by a second.
“We were all quite interested in learning about food and cooking when I was growing up. My mother always cooked for the family and my siblings and I always enjoyed being roped into the prep in our family kitchen. I was set on becoming an engineer or a pilot, the life of a Chef wasn’t in my young vision.”
Kevin’s story and success as a celebrated Chef on local and international radar, blossomed with his involvement in the Xara Collection and its culinary transformation. With his siblings already active in the hospitality industry through the Xara Palace, Kevin’s home away from home had to be this 17th century palazzo in Mdina.
“My brother and sister encouraged me to join them at the Xara, they really pushed me to apply for the role of Head Chef - running a 5-star hotel restaurant is no joke, but at 21, it seemed very bold. I applied and 22 years later, I’m the Culinary Director of the entire Xara Collection’s restaurants.
I spend a good part of my time at de Mondion, working on the menu, understanding what the seasonal produce can inspire us with and how we should pinpoint more sustainable methods. But I also make sure to keep a close eye on the happenings at OKA’s, Rosamí, Xara Lodge and Xara Gardens - I get a lot of inspiration from here.”
Sometimes sparks fill the creative air, minds fuse and ideas become concepts, become plans, become experiences - and the meeting of Xara Palace owner, Justin Zammit Tabona and Chef Kevin Bonello was a grand display of fireworks. The mutual understanding that finesse and flair were key ingredients to celebratory excellence in the dining realm by which they were both captivated. In this crucial stage of both the Xara’s prowess and reach juxtaposed with Chef’s need for creative culinary outlet, one could not have triumphed as greatly without the other.
The culmination, but certainly not the end, of their path towards a deeper performance and quality of the local gastronomy scene; was seen in their recognition being stamped with the greatest approval - their first MICHELIN star held by de Mondion Restaurant.
“Getting that MICHELIN star was indescribable. I was confident, not convinced, but I honestly felt that I deserve the recognition as one of Malta’s most pivotal Chefs, showcased through my passion served at de Mondion.
“I worked my way up through the kitchens from my first summer job in a newly-opened kitchen in Rabat to my six-month stage experience at the Berkeley Hotel in Knightsbridge London, during my two-year training at ITS. I graduated with a Diploma in Food Preparation & Production, after which I followed my path to leading one of Malta’s largest kitchen brigades at the Xara Collection; thanks to the experiences I encountered at Pied de Terre, London, Manior au Quat Saison, UK, Charlie Trotters, Chicago, Le Bristol & Guy Savoy, Paris and Spondi in Athens.”
Throughout his journey in the food and beverage industry, Chef Kevin also gained plenty of experience in the international competition sphere, his partaking in the Maltese National Team of Chefs took him to the Olympics of Culinaria where he was a firm contender for 12 years. During these experiences, maturity and drive is instilled in young Chefs, bringing out an insatiable fire to deliver their pairings and platings in the most intricate and detailed manner.
Gaining the title of Chef of the Year from the Definitive(ly) Good Guide in 2009 fuelled the flame of accomplishment - being identified as a culinary leader on local shores, followed by the honour to represent Malta at the Bocuse d’Or in 2010, placing 12th on an international level. The greatest international recognition is noted with the red plaques that hang on the façades of The Medina for featuring in the MICHELIN Guide and de Mondion, boasting a singular star, soon to be followed by a second.
Through life, we gain experience and experiences that together generate the willful desire to create, if you are a creative; to which degree I believe a Chef is the most captivating of creatives; and Chef Kevin Bonello is a master of portraying experiences on a plate. His Local Mtahleb Snails dish that features on de Mondion’s seven-course tasting menu, is an ode to his childhood - and one that can easily reflect your childhood with a dusting of imagination and creative liberty.
The flagship restaurant, de Mondion, is Chef Kevin’s playground, where a palate - both savoury and sweet; a technique - both hearty and modern; and an eye for detail that not only beckons praise but also mutes, even the most articulate. It’s a culinary mecca of outstanding-ness. From the views to the service, the menu to the wine selection - there’s a reason, I believe, a second star should head this Chef’s way: a celebration of culinary excellence. A privilege known only to the strong minded artists of the kitchen.
“I base the menu of de Mondion on two different aspects, sharing my culinary journey and allowing the seasonal produce of the land and sea to inspire me to create new dishes, concepts and techniques that I want to cook and share with my diners.”
And not only does Chef Bonello pour this passion into de Mondion, but also provides his culinary mastery in advice, mentorship and moulding of the many Chefs within his brigade - his stamp of quality assurance is deeply imprinted on the menus at Rosamí and OKA’s at The Villa in St Julian’s, Balluta Bay.
Click here to see Horeca Issue 10 online
