Kurt Micallef

Q. Tell us about your educational background and your work experience to date.

A. I enrolled at Le Cordon Bleu in London at age 22, then spent nearly 2 years in London gaining kitchen experience before joining L’Autre Pied. Unfortunately, a knee injury forced me to return to Malta after just 2 months. Later, I went to Belgium for a 6-month stage at In de Wulf. Back in Malta, I worked at various restaurants like Tartarun, il-horza, The Arches, and Risette. I was part of the opening team at ION, where we earned a MICHELIN star in 6 months, and later became head chef at NONI before the opportunity at fernandõ gastrotheque arose.

Q. Why are you so passionate about being a Chef?

A. Food is in my DNA. My life revolves around cooking, eating, and traveling, all centered on discovering interesting restaurants. There are no hobbies beyond this culinary passion. Every dish, every flavour, and every restaurant visit fuel my love for the culinary world. It’s not just a career; it’s a way of life that I wholeheartedly embrace.

Q. Mention five words to describe yourself and your work ethic.

A. Professional, consistent, dedicated, passionate and honest

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

A. At fernando’s, our mission is to make it the best it can be. Every day, my team and I give 100% to outdo the previous day. Despite the challenges, especially limited space, we’re determined to optimize it. We’re pushing our kitchen and service to their full potential, striving for excellence in this small but ambitious restaurant.

Q. Can you mention Chefs who have inspired you? What do you admire most about them?

A. Among my inspirations are Corey Lee of Benu, admired for finesse and style. Thomas Keller and David Breeden of The French Laundry, for their unwavering dedication to classical cuisine. Pascal Barbot of L’Astrance, whose global influence shines through his cooking. And Daniel Calvert of Sezanne, a certified mind-blower whose flawless creations leave a lasting impression. These culinary masters shape my approach and passion for the art of cooking.

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

A. I don’t have a single favourite dish in my repertoire. Every creation reflects my love for both cooking and savoring food. Comfort is key, and my dishes are crafted to leave you craving more. I blend classic concepts with innovative techniques and contrasting flavours to spark excitement, offering a fresh perspective on familiar favourites.