Dine with The Stars: A Focus on Service

In a magical evening that combined the love of fine dining with a heart for giving back, Dine With The Stars illuminated the hearts and palates of ninety fortunate food lovers in Malta.

This wasn't just any dinner; it was a gala with a mission, powered by the Island's MICHELIN-starred chefs, all six of them - coming together to support the Malta Community Chest Fund.

The event was a testament to what can happen when thirty Chefs and forty dedicated front-of-house team members unite for something bigger than themselves.

Let's delve into the impressive statistics of the event:

• A staggering 900 Riedel glasses were used.
• Guests were served on 1,080 plates.
• The event featured 6 instances of cutlery rotation, amounting to more than 1,200 pieces of cutlery.
• A selection of 9 distinct wines sponsored by Baron de Rothschild, Frescobaldi and Edmond de Rothschild offered.
• The event was supported by an 80-member strong team.
• The team represented over 20 different nationalities.
• The team collectively took over 1,500,000 steps.

What could go wrong?
Put together a football team who has never played together and expect it to clinch the Champions League Final after just four practice sessions.

This is what the team of Dine With The Stars pulled off despite hailing from seven distinct restaurants (Bahia, The de Mondion, Fernandō Gastrotheque, ION Harbour by Simon Rogan, Noni, Under Grain and Contessa) and having only four hours to create an unforgettable experience.

Of course, challenges were inevitable. The most significant hurdle we, and many other venues in Malta and beyond face, is effective communication.





Photos courtesy of Daniel Camilleri


This encompasses not only the vital link between kitchen staff and front-of-house personnel but also coordination within the service team, and crucially, interactions with our guests.

The routine and technical nature of service (each attendee enjoyed the unique opportunity of being served each course by different members of MICHELIN-starred restaurant teams, resulting in 540 unique service combinations) can sometimes lead us to overlook the individuality of each guest.

In the midst of managing tables by numbers, assigning position numbers to guests, and navigating the numerical ordering of courses, it's all too easy to lose sight of the personal touch.

However, the annual Dine With The Stars event brought a refreshing change. With the excitement of this special occasion, our team demonstrated exceptional emotional intelligence. They went beyond mere service, creating memorable experiences for our guests by genuinely connecting with them.

The event's second iteration, held at the Phoenicia Hotel and organised by Alberto Bafumi from Charles Grech, was a notable success, with optimism for the fundraising efforts to surpass those of the previous year.