Martina Bonello

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

My culinary journey began with an internship at ITS, a common starting point for many Chefs, followed by a year-long stint at Gleneagles. Subsequently, I worked at The Harbour Club, then Bahia, and now find myself at Risette. During my time here, I also had the privilege of contributing to The Ledbury, which secured three MICHELIN stars this year, making it the sole UK recipient.

Q: What drives your passion for cooking?

What fuels my passion for cooking is its inherent capacity for continuous improvement. I relish the challenge of mastering new techniques, driven by a genuine love for food and a profound respect for ingredients, flavours, and culinary traditions. The dynamic nature of the culinary world, with its ever-evolving techniques, ingredients, and trends, keeps me engaged. The gratification of creating memorable dining experiences and delighting guests is unparalleled.

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

Commitment | Sacrifice | Dedication | Motivation | Aspirational

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

In five years, I see myself as a seasoned Chef, continuously refining my culinary skills and broadening my repertoire. I envision assuming more leadership roles, perhaps even as a Head Chef in a reputable establishment. My goal is to develop a distinctive culinary style and signature dishes that reflect my creativity and passion. Moreover, I aim to pursue further culinary education opportunities, such as specialised stages, to stay abreast of food trends, techniques, and ingredients, ensuring my growth as a Chef.

Q: Who are some chefs who inspire you and what do you admire about them?

Several Chefs inspire me, including Steve Scicluna, whose attention to detail and innovative ideas are both challenging and rewarding to work with. Claude Bosi’s boundary-pushing approach to French cuisine and dedication to mentorship resonate deeply with me. Pascal Barbot’s ability to create exquisite dishes that balance flavours, textures, and presentation inspires me to think outside the box and approach cooking with genuine love and creativity. Anne Sophie Pic’s groundbreaking success as one of the few female Chefs with three MICHELIN stars serves as a beacon of inspiration for aspiring female Chefs like myself.

Q: What is your favourite dish to cook and why?

As for my favourite dish to prepare, it has to be fish. Its delicate nature presents a challenge, but living by the Mediterranean Sea provides an abundance of fresh seafood. Exploring different fish varieties and mastering their preparation is an exciting culinary journey, considering their cultural significance in cuisines worldwide.