Joe Vella

Q: How did working in your family’s bakery shape your approach to the culinary arts as you progressed to high-level roles?

A: Growing up in our family bakery was like stepping into a world where hard work, tradition, and a passion for food were second nature. I worked closely with my grandfather and uncles, learning not only the technical skills of baking but also the values of precision and consistency. When I turned 15, my brother—who is also a chef—invited me to join his team as a commis chef at a prestigious five-star hotel. That opportunity opened my eyes to the vast possibilities of the culinary world. I then enrolled in catering school, which became a pivotal step in shaping my career. It wasn’t always easy; there were long hours, challenges, and moments of self-doubt. But with determination, resilience, and an unwavering work ethic, I carved my path and found success in this demanding yet incredibly rewarding field.

Q: With over 40 years in the industry, how have you seen Malta’s culinary scene evolve, and what new trends do you foresee?

A: The culinary landscape in Malta has undergone a remarkable transformation over the past decades. When I began, traditional dishes and local ingredients dominated kitchens, which was beautiful in its simplicity. But as global travel and cultural exchange increased, so did the variety in our cuisine. Today, Malta’s chefs are integrating exotic ingredients and embracing a fusion of flavours from around the world while still honouring our Mediterranean roots. I find the creativity of younger chefs particularly exciting—they’re fearless in experimenting with trends like molecular gastronomy, plant-based dining, and sustainable cooking. I believe the future of Maltese cuisine lies in blending innovation with tradition, and I’m eager to see how these culinary pioneers shape the next chapter.

Q: Looking back on your career, which achievements or moments are you most proud of?

A: My career has been a journey filled with memorable milestones, but a few stand out as defining moments. Running the kitchen of the Hilton Malta—the prestigious five-star hotel—was a monumental achievement, and I’m incredibly proud that we maintained the second position in Food & Beverage rankings across all Hilton Hotels in Europe during my tenure. Another unforgettable highlight was winning the Gold Medal at the World Culinary Competition in Scotland. Competing on an international stage and representing Malta was both humbling and exhilarating, a testament to the power of teamwork and dedication. Moments like these remind me why I fell in love with this profession in the first place.

Q: What key advice would you offer to young chefs aiming for a fulfilling, long-term career like yours?

A: The kitchen is not for the faint of heart—it demands grit, passion, and an unrelenting drive to improve. My advice to young chefs is simple but powerful: work hard, stay focused, and remember that teamwork is essential. The magic of the kitchen comes alive when everyone moves as one cohesive unit. Always prioritise quality over shortcuts; using good, fresh ingredients—especially local produce—can improve any dish. Lastly, never stop learning. The culinary world is always changing, and to stay relevant and fulfilled, you need to evolve alongside it. Success isn’t just about titles or awards; it’s about loving what you do every single day