Jesmond Grech

Q: Tell us about your educational background and your work experience to date? 

A: I started my career in the hospitality industry as a dishwasher, and at the age of 16 my passion for the kitchen was growing very fast and I ended up watching and helping talented Chefs. At the age of 18, I decided to move on and I started my career in London. I returned after 3 years and continued to build my career in Malta as a Chef. Nowadays I am working with the Greens Supermarket Group as a COO and will continue to grow the business with them.

Q: Why are you so passionate about the F&B industry? 

A: I am. Honestly, I like what I do and enjoy going to work, most days. My work is my second home. A place where I know that my effort is appreciated and will make significant changes to the industry.

Q: Mention 5 words to describe yourself and your work ethic. 

A: Leader, Hardworking, Innovative, Energetic, Passionate.

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

A: Very difficult question. In five years, I see myself as an integral part of the company who has helped contribute to the growth and success of the organisation. I would like to continue developing my skills and knowledge in order to be able to take on more responsibility within the company.

Q: Tell us one of the most rewarding experiences in your profession to date. 

A: Coming from a Chef background seeing the success of people around me, who moved on to new projects and also made it work. That’s extremely rewarding.

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

A: The hospitality industry in 20 years will look significantly different to what we know today. Hotels are going to have to be even more high-tech to accommodate the business/leisure traveller. As millennials are entering more senior positions and creating new opportunities, they are going to seek out accommodations that will allow them to mix business and pleasure.