Colin Ciantar

1. Tell us about your educational background and your work experience to date.
I had a very normal education at St Augustine College, but started working very early within the businesses that my father used to run, mainly related to wholesale and retail in the food business. I consider these years with my father as some of the best foundations for my development, coupled with my constant involvement in sport. Later on in life I also treasure learning from people who are specialised in the various fields that I worked in. For the past thirteen years my focus work wise has been the restaurant business, with BAHIA entering into its 7th year this October.

2. Why are you so passionate about the hotel and hospitality industry?
There is something very special in seeing guests dedicate time, the most special resource on earth, at our restaurant. We are honoured that customers select us to spend their time, and seeing them satisfied at the end of an evening is very motivating.

3. Mention five words to describe yourself and your work ethic.
Respect, Trust, Detail, Quality, Value.

4. Where do you see yourself in the next five years?
There are a few objectives that we are aiming for as a team. We want to continue consolidating BAHIA at Corinthia in Balzan; delivering high quality at the right value to all our guests. Following the pause during COVID, we also want to continue proposing our unusual events – like Upside Down and Blindfolded – that have become part of our identity. 2023 will also bring new BAHIA projects to light.

5. Tell us one of the most rewarding experiences in your profession to date.
Being awarded a MICHELIN Star is surely a memory hard to forget. Mostly because it was a recognition for a whole team that has been working towards building an offering for four years. Getting on a video call with all the team as the results were announced is a vivid picture in my mind. Moving BAHIA to Corinthia Balzan was also a mammoth task that we are extremely excited by.

6. What growth do you anticipate for the hotel and hospitality industry in the next 20 years?
I think it is very challenging to envisage 20 years especially with what has happened in the last three years. Nevertheless, I envisage that convenience will continue to be a fundamental word for customers. I also think there will be a form of a dramatic shift in the way the sector operates from a staffing point of view.