Risette, a fine dining restaurant in Malta, has made a name for itself by offering a unique blend of French and Mediterranean cuisine, all thanks to the genius of Chef Steve Scicluna.
His extensive training in some of the world's top kitchens has contributed to the restaurant's success, and his journey to becoming a master Chef is nothing short of inspiring.
Steve's culinary education began at the Cordon Bleu, where he enrolled in an eight-month course. He then worked as a Commis Chef under three-star Chef Pierre Koffman's The Berkeley Hotel, where he honed his French culinary skills.
Steve went on to work at various restaurants in England, where he took a keen interest in completing stages in established kitchens to build his reputation and gain experience. He spent a year in England studying, doing stages, and experiencing different cuisines.
During his time working in restaurants in the UK, Steve worked at the 2023 MICHELIN addition; Luca, a renowned Italian restaurant, and made the most of his time overseas, investing his days off to work at The Clove Club, a restaurant that has been awarded two MICHELIN stars.
He then moved to Dublin to work under Michael Villialand at his two-star MICHELIN restaurants; The Greenhouse and Chapter One. Steve regards Michael as his mentor and still looks up to him greatly, both during his stages as well as later on in his chefdom.
He also connected with a fellow Maltese, Chef Martin Carabott while in the UK. A link that would later on in 2022, lead to a Four Hands Dinner with the Chefs merging together in Risette’s kitchen for a culinary wonder on local shores.
“ I really enjoy working with Martin Carabott. Throughout my career he has pushed me to be better every day, and I learned so much from him. I believe that he really helped me grow as a Chef."
Steve’s return to Malta, first led him to the, one-MICHELIN-starred restaurant, ION in Valletta by Alex Dilling. He then joined Risette, where he worked with David Tanti, a local Pastry Chef who helped Steve change the menu, preparation, and concept at Risette.
At Risette, Steve's focus is on quality, not only seasonality. The menu is printed daily, and the food is rich, flavorful, and elevated with a modern take. The focus is on clean, tailored dishes that showcase Steve's meticulous techniques. He places a great emphasis on sauces, which he believes have the potential to consistently perform as the best element on a plate.
"Our menu at Risette is small and quality-focused, with a French influence and a modern twist. We focus on elevating traditional dishes with our own unique stamp, sauces can make or break a dish, getting a basic sauce technically right - and then elevating it is so important to me and my kitchen."
Steve's culinary philosophy is apparent in his cuisine. He believes that a dish should be satisfying, and the flavors should be heavy. He also focuses on protein and vegetables but elevates them to a modern take. The restaurant's small menu allows Steve to focus on every dish's details and ensure that everything is perfect.
Steve's journey to becoming a master Chef has been long and arduous, but it is a testament to his dedication to his craft. He is not afraid to work long hours or take on menial tasks, as he believes that every experience in a kitchen is a learning opportunity. His passion for cooking and his desire to continuously improve have made him one of Malta’s followed, anticipated and celebrated.
April 2023 celebrates the one-year reopening of Risette under Chef Steve, and it promises to be an eventful celebration of elevated Tasting Menus, buttery pastry perfection and ever-growing wine lists. Chef Steve Scicluna's story is one of perseverance, hard work, and dedication - indicating a highly promising future for the country’s palate.
His extensive training in some of the world's top kitchens has contributed to his success, and his culinary philosophy is evident in the cuisine he creates at Risette. With his passion for cooking and his desire to continuously improve, Chef Steve Scicluna is a name to watch in the culinary world.