Chef Marvin Gauci – A Culinary Maverick
The Malta Kulinarja – a Homage to the Local Cuisine and Chef
April 10, 2024
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April 12, 2024In Malta’s world of culinary arts, few figures stand out as prominently as Marvin Gauci. With a career spanning decades, he has not only established his name but has continually surprised the public with his infectious energy and passion for the art of food.
In an exclusive HORECA interview, Marvin Gauci opens up about his journey, the influence of his heritage, the importance of recognition in his career, and the unique challenges and joys of managing restaurants in both Malta and Budapest. But first a little history…
I met Marvin a few years back on set, in the early hours of the morning, moments before filming for FoodBlog’s Marvin’s Five; at the time my interaction with Chefs in general was limited, but my admiration was soaring.
As the day went on we interacted; I called him; “Chef”, this for me is a token of respect for an art I’m in awe of - “just Marvin”, he said - my timid approach was broken down and from then on, talking to a Chef was an easier task.
This time round, things were plain sailing;
Kristina Cassar Dowling - KCD: Hey Chef, you’ve been around for a long time; you’ve made your name known and you’re always ready to surprise the public. Where does that intensity come from?
Chef Marvin Gauci - MG: I don’t know if I’d call it intensity, but I’ve always had an excitable character. I also love making people laugh and I try to bring a smile to as many faces as possible. I think my social media, in particular, has given a lot of people a glance into my day-to-day life and my character as a whole. I’m not always ‘intense’ but I do enjoy being sociable and at times, if needs be… the life of the party!
Chef Marvin Gauci
KCD: Your grandfather was an Qormi baker, and a good one at that; do you think that the cooking gene can be hereditary? Do you see those magical kitchen moments in your children?
MG: I don’t know much about genes, but what I do know is that I idolised my grandparents, and watching them be passionate about something that is so essential to our being, really inspired me. As for my children, from a young age, they understood the art of food, but I think it’s like second nature to them. I definitely love to see them create dishes, but I’m not so sure I would eat it… all jokes aside, cooking with my family is just one of the most fun and rewarding experiences, in my opinion.
KCD: Let’s be honest; you’ve won enough awards to stock a display room, what’s the importance of recognition in a career? What do these ‘fighting moments’ bring to our local culinary community? What do they mean to you personally?
MG: Firstly, thank you. Secondly, I think that it gives our culinary community a chance to meet and appreciate the work and value that we all bring to the table (no pun intended). These awards mean a lot to me personally. They remind me that my personal sacrifices and my contributions mean something to others. I really enjoy watching others in this industry grow and flourish as well.
KCD: Tell me Marvin, what’s missing from Malta’s scene? What do we need to focus on to reach the heights of other food culture cities/countries? Or do you think we’re right there at the same level?
MG: I’m not sure, to be honest, possibly more diversity. I wouldn’t say Malta is at the same level just yet, but we are getting pretty close!
MG: I don’t know much about genes, but what I do know is that I idolised my grandparents, and watching them be passionate about something that is so essential to our being, really inspired me. As for my children, from a young age, they understood the art of food, but I think it’s like second nature to them. I definitely love to see them create dishes, but I’m not so sure I would eat it… all jokes aside, cooking with my family is just one of the most fun and rewarding experiences, in my opinion.
KCD: Let’s be honest; you’ve won enough awards to stock a display room, what’s the importance of recognition in a career? What do these ‘fighting moments’ bring to our local culinary community? What do they mean to you personally?
MG: Firstly, thank you. Secondly, I think that it gives our culinary community a chance to meet and appreciate the work and value that we all bring to the table (no pun intended). These awards mean a lot to me personally. They remind me that my personal sacrifices and my contributions mean something to others. I really enjoy watching others in this industry grow and flourish as well.
KCD: Tell me Marvin, what’s missing from Malta’s scene? What do we need to focus on to reach the heights of other food culture cities/countries? Or do you think we’re right there at the same level?
MG: I’m not sure, to be honest, possibly more diversity. I wouldn’t say Malta is at the same level just yet, but we are getting pretty close!
Chef Marvin Gauci not only stamps his mark on Malta’s local food scene with Caviar & Bull and SOLE by Tarragon, but he has taken the Caviar & Bull name to Budapest’s Grand Hotel Corinthia. In addition, Uncensored by Caviar & Bull is a Budapest feature that delivers an elevated experience of sensory stimulation.
KCD: How do you compare Malta and Budapest’s clientele, from the aspect of service, creativity in client orders, their overall experience/impression/expectations? Having visited both your Malta and Budapest restaurants, it’s safe to say that the quality is similar and each experience tailored to quite some detail; what is your perspective on this?
MG: Wow, great question. Malta and Budapest are completely different, and so are the clients. Firstly, I’ll point out that the locals of Malta and Budapest look for different things. In Malta, I have found that the people are generally not interested in exploring different culinary styles. However, in Budapest, there is a pull towards adapting to the climate, which changes so drastically. Both restaurants are similar, obviously because they are the same brand, but I wanted to encourage a unique style for each venue.
I don’t want to copy and paste the interior design or menu for each place. The overall experience of each outlet is tailored to fit the environment, the people, the local ingredients, and the vibe! I love that the overall impression and experience are both unique and elegant; this is what I’ve been working for my whole life.
Click here to see Horeca Issue 15 online
