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.
Click here to see Horeca Issue 11 online
See also: Risette Restaurant Review