Byorn Attard

Q: Please tell us about your educational background and work experience.

A: I began working in kitchens at the age of 16 after leaving school. Over the years, my love and passion for cooking grew.

Q: What fuels your passion for cooking?

A: As a Chef, you have the freedom to experiment and create, while also following the traditions and trends of those who came before you.

Q: Can you describe yourself and your work ethic in five words?

A: Organised, proactive, time-conscious, cleanliness-focused, and positive.

Q: Where do you see yourself in the next five years?

A: Hopefully, I’ll still be running Marie Boutique Patisserie.

Q: Which chefs have inspired you, and what do you admire most about them?

A: William Curley is my top inspiration because he has a clean work ethic and minimal garnish to showcase the beauty of the product.

Q: What is your favourite dish to cook and why?

A: I enjoy making Viennoiserie because it’s challenging but highly rewarding.