Manuel Carbone

Q: You’ve recently moved from Hilton Rome La Lama
to Hilton Malta. What excites you most about this role,
and how do you plan to bring your style to one of Malta’s
flagship hotels?
A: I was beyond thrilled to join the Hilton Malta team! As I
immersed myself in the island’s culture and community,
I quickly fell in love with its rich history and striking
geography.

Malta’s unique blend of influences is a treasure trove of inspiration, and I couldn’t wait to share it with our guests through food.

Q: Hilton Malta caters to a wide range of diners, from
fine dining to casual concepts. How do you create menus
that are both diverse and true to your culinary vision?
A: My goal is to deliver a modern cuisine that reflects both
Malta and international influences.

I see each dish as a love letter to the islands’ heritage, crafted with the finest local ingredients, time-honoured traditions, and a spirit of warm hospitality.

From fresh Mediterranean seafood to bold, innovative flavours, I  ant every bite to immerse our guests in Malta’s vibrant culture and leave them with lasting memories.

Q: You’ve managed multicultural brigades in demanding
environments. What’s your approach to building a
cohesive, high-performing team?
A: For me, it starts with clear communication, defined
roles, and leading by example. I strive to create an
inclusive, supportive environment where every team
member feels valued.

When mentoring young chefs, I focus on hands-on training, constructive feedback, and encourage creativity. In a large-scale, five-star kitchen, standardisation, quality control, and continuous improvement are essential.

By empowering my team and promoting a culture of excellence, we ensure consistency and innovation go hand in hand.

Q: Looking ahead, what are your ambitions for Hilton
Malta’s culinary offering in the coming year?
A: I want our guests to enjoy a dining experience that
celebrates Malta’s culinary roots while embracing global
influences.

Some ideas include reimagining classics like Lampuki Pie or Bigilla with a modern twist, as well as fusion dishes that pair Maltese flavours with international techniques.

Ultimately, my ambition is to position Hilton Malta as a culinary destination that excites locals and visitors alike while showcasing the islands’ best ingredients and traditions.