Articles

July 30, 2023

Chef Letizia Vella: Crafting Culinary Artistry, Breaking Barriers

If you haven’t heard of her yet, apart from the stirring jealousy of you trying The Golden Fork for the first time; knowing Letizia Vella, a culinary virtuoso whose love for cooking has propelled her to remarkable heights, is knowing her food.
June 18, 2023

Food Photography by Steffi de Martino

Capturing the essence of a subject in photography is art, and with food photography that essence is infused with cravable desires that draw you in instantly.
June 12, 2023

Food Photography by Clint Scerri Harkins

Capturing the essence of a subject in photography is art, and with food photography that essence is infused with cravable desires that draw you in instantly.
June 1, 2023

Locally Does It

The MICHELIN stars are out, the Definitive(ly) Good Guide Plates have been presented to the awardees. A few other gastronomical accolades have landed on our shores.
May 30, 2023

Food Photography by Sean Mallia

Capturing the essence of a subject in photography is art, and with food photography that essence is infused with cravable desires that draw you in instantly.
May 23, 2023

Interview: Benji Gatt, Chief Commercial Officer at Kitchen Concepts

I've been in the industry for 15 years, focusing on sales, marketing and business development of premium commercial brands. I built strong relationships with restaurateurs, expanding our portfolio and creating engaging culinary experiences for guests.
May 18, 2023

Bouncing into Spring

I have handpicked my wine list for the new season, short as it usually is here in Malta, yet nonetheless spectacular as it heralds new life in our vines.
May 15, 2023

Food Photography by Tonio Lombardi

Capturing the essence of a subject in photography is art, and with food photography that essence is infused with cravable desires that draw you in instantly.
May 10, 2023

Shareholding a Training Culture in Addressing the Skills Gap and Restoring the Skill Sets

In September 2022, in the accommodation and F&B service activities, which once again contributed mostly to the increase in both registered full-time and part-time employment, we had 26,000+ registered employees servicing almost 2.3 million tourists.
May 8, 2023

Interview: Sandro Vella, Chef Patron at Step 15

Being a Chef is a way of life. Seeing guests appreciate my finished dishes gives me immense satisfaction and motivates me to keep cooking. For me, being a Chef and restaurant owner is not just about making money, it's about providing a great experience for my clients, which is far more rewarding than financial gain.