Zack Attard

Q: Favourite spot in Malta to unwind?
A: Any casual spot with good energy where you can truly slow down and enjoy the moment. I also love having people over at home, cooking and hosting in a relaxed, informal setting.

Q: What’s your favourite thing about your job?
A: The creative process: developing new dishes, experimenting with flavours, and refining them until they feel just right. But nothing compares to seeing guests enjoy something you’ve created. That reaction never gets old.

Q: Best piece of career advice you’ve received?
A: There wasn’t one defining advice, more lessons learned over time. If I had to summarise it: stay consistent and focus on quality. Trends fade, but consistency builds trust.

Q: What’s something we wouldn’t know about
you from your CV?
A: I still get nervous before a busy shift. I think that’s healthy. It shows I care. I’m self-critical, always pushing to improve. My discipline and structure guide how I lead the restaurant.