Carl Zahra

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

Educational background is crucial, but desire, ambition, and influential mentors fuel growth. My career began at Riviera Hotel in Marfa while studying at ITS in St Julian’s. After 3 years, I interned at Gleneagles Hotel in Scotland, experiencing significant growth. Returning to Malta, I worked with top Chefs Daniel and Andrew Debattista at Rebekah’s in Mellieha. I competed with the National Chefs Team of Malta across Europe. After two years at Corinthia St George’s Bay, I opened The Fork and Cork on September 14, 2014, realising my dream. Finally I had my own space where I could be creative and offer genuine food to my guests.

 Q: What drives your passion for cooking?

My passion for cooking is something I was born with. Furthermore I have a mother who can cook delicious food. Cooking is something you can be creative with in so many ways, but the best tip is to keep it simple and then give it that little oomph to stand out.

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

Patient | Strong | Focused | Dedicated | Ambitious

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

The sky’s the limit! Anything related to hospitality – it’s in my blood.

 Q: Who are some chefs who inspire you and what do you admire about them?

Lots of chefs come to mind, but of course some stand out. Locally, I would say Chef Daniel Debattista was a great inspiration and I found full support in him. His knowledge drove me to where I am today. When it comes to foreign chefs, Chef Marco Pierre White and Chef Michel Roux. Their way of cooking, style, and inspiration are unforgettable, they are kitchen saints.

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

Pork, it’s nearly always on the menu. It has so many different cuts, and it can all be cooked, except the nose. Having said that, I enjoy cooking anything as long as all ingredients are respected.