Emily Grimaud

Emily Grimaud

Owner and Chef

Q: Could you share your educational background and work experience?

A: I have had two diverse educational backgrounds. I joined ITS right after finishing senior school and later embarked on travel and work experiences. I gained extensive culinary expertise in Malta, Spain, and London. Following that, I decided to study ACCA to pursue an accounting career. However, this education provided me with more than just a profession; it equipped me with a solid understanding of business numbers, which greatly benefits me in my current endeavors.


Q: What drives your passion for the F&B industry?

A: My passion has always revolved around the satisfaction of seeing others enjoy what I create. Whether it’s a simple plate of pasta shared with my family or receiving positive feedback from clients after an event, that sense of fulfillment fuels my passion for the industry and keeps me motivated.


Q: Can you describe yourself and your work ethic in five words?

A: Hard-working, creative, ambitious, kind but fair, and dedicated.


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

A: I envision steady growth for my business. Currently, I am focused on continuous learning and knowledge absorption. With the acquired knowledge, I aim to intelligently expand my small business into a highly respected boutique catering and meal plan service in Malta. Having achieved significant progress within just a year and a half, I am eagerly anticipating the exciting possibilities that the next five years will bring.


Q: Can you share one of the most rewarding experiences in your professional journey?

A: While I could mention remarkable experiences like working in a Gordon Ramsay kitchen or cooking for the Bayern Munich football team during my time in a London hotel, the most rewarding experience for me was opening up to my then-small Instagram following about my long-awaited plans to start my own business. The overwhelming support and encouragement I received from my community gave me the courage and confidence to finally pursue my dream. Witnessing their ongoing support and sharing the highs and lows of my business journey with them is incredibly rewarding, and I consider myself fortunate to experience it daily.


Q: What growth do you anticipate for the hospitality industry in the next 20 years?

A: We can expect significant technological advancements, resulting in smoother processes for bookings, customer services, and travel planning. In terms of F&B, I believe there will be a continued trend toward a slower, more traditional approach to cooking. The past decade has witnessed a resurgence of interest in methods like sourdough baking during the pandemic. Personally, I embrace this organic form of cooking in my work, and I anticipate its continued growth. We are reverting to basics, allowing people to truly appreciate the craft of cooking, which holds a special place in their hearts.


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