Interview: Sandro Vella, Chef Patron at Step 15
New Year, Same Challenges
May 4, 2023
Shareholding a Training Culture in Addressing the Skills Gap and Restoring the Skill Sets
May 10, 2023Q: Could you briefly describe your educational background and work experience?
A: I attended St Aloysius College for primary and secondary education, and then earned a Diploma in Hotel Management from the catering school at the Mediterranean Conference Centre.
I worked at various hotels and restaurants in Malta and abroad, including Mellieha Holiday Centre, Seabank Hotel, Mistra Village, Santana Hotel, Knights Farm Restaurant and Tower Hill Bridge Club in London. In 2001, I opened my first restaurant, Il-Mithna, in Mellieha, which operated for 15 years.
I also worked as a General Manager at Luna Holiday Complex and United Catering Ltd. In November 2020, I opened Step 15 in Rabat.
Q: Why are you so passionate about being a Chef?
A: Being a Chef is a way of life. Seeing guests appreciate my finished dishes gives me immense satisfaction and motivates me to keep cooking.
For me, being a Chef and restaurant owner is not just about making money, it's about providing a great experience for my clients, which is far more rewarding than financial gain.
Q: Mention five words to describe yourself and your work ethic.
A: Positive, persistent, receptive, hardworking, self-improving.
A: I attended St Aloysius College for primary and secondary education, and then earned a Diploma in Hotel Management from the catering school at the Mediterranean Conference Centre.
I worked at various hotels and restaurants in Malta and abroad, including Mellieha Holiday Centre, Seabank Hotel, Mistra Village, Santana Hotel, Knights Farm Restaurant and Tower Hill Bridge Club in London. In 2001, I opened my first restaurant, Il-Mithna, in Mellieha, which operated for 15 years.
I also worked as a General Manager at Luna Holiday Complex and United Catering Ltd. In November 2020, I opened Step 15 in Rabat.
Q: Why are you so passionate about being a Chef?
A: Being a Chef is a way of life. Seeing guests appreciate my finished dishes gives me immense satisfaction and motivates me to keep cooking.
For me, being a Chef and restaurant owner is not just about making money, it's about providing a great experience for my clients, which is far more rewarding than financial gain.
Q: Mention five words to describe yourself and your work ethic.
A: Positive, persistent, receptive, hardworking, self-improving.
Q4: Where do you see yourself in the next five years?
A: I hope to still be behind the stoves. I'm a Chef, and it's what fuels me. I hope to be able to cook and create flavour combinations, textures, and menus for many years to come.
Q: Can you mention Chefs who have inspired you? What do you admire most about them?
A: My first mentor, the late John Vella, who was the Head Chef at the memorable Arches restaurant in Mellieha, was a significant influence. His culinary expertise and passion for the kitchen inspired me to become a Chef.
Q: What is your favourite dish to cook and why?
A: While I love all sections of the kitchen, a well-made risotto is my all-time favourite. Risotto allows me to combine ingredients like no other dish and to explore my creativity.
