Roderick Vella

Roderick Vella

Executive Head Chef

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

I started off my studies at ITS and continued with a Master Chef Diploma at the University of Malta. I also took courses in Italy on artisanal cheese making, artisanal salami and cured meats to learn and improve on the processes and techniques. Throughout my career I worked at some of Malta’s leading 5-star hotels, catering companies including a number of acclaimed restaurants both locally and overseas. I am currently the Executive Head Chef at Malta Marriott Hotel & Spa.

2. Why are you so passionate about being a chef?

From a very young age, becoming a Chef was the only thing I ever dreamed of. The love I have for food and experimenting with ingredients is something that’s not so easy to describe. Being a Chef is the only career path that I feel can give me the highest sense of fulfilment in perusing my passion, instilled with pride.

3. Mention five words to describe yourself and your work ethic.

Hard worker, team player, mentoring nature, positive attitude, passionate.

4. Where do you see yourself in the next five years?

In 5 years, I hope to see myself in a more stable position as an Executive Head Chef at Malta Marriot – but who knows what’s planned for us. Hopefully the tourism sector recovers to pre-COVID standards for the benefit of the industry and country as a whole.

5. Can you mention Chefs who have inspired you? What do you admire most about them?

Marco Pierre White and Gordon Ramsay. Mostly because of their characters, the way they cook and the passion they have for the industry.

6. What is your favourite dish to cook and why?

My favourite ingredient to cook with is pork. The versatility of the protein is amazing – every cut is delicious once cooked properly. Think about the extensive options of cured meats and sausages you can make with pork meat.

Malta Marriott Hotel & Spa

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Malta Marriott Hotel & Spa