Nigel Tabone

Which subject or skill are you most excited about
right now, and why?

Right now, I’m most excited about developing my creativity in the culinary field. Through the experience I’ve gained locally and during my internship abroad, I’ve learned how important innovation and personal style are in the kitchen. These experiences helped me improve my techniques, become more confident, and push myself to think differently when creating dishes.

If you could describe your ITS experience, or your
expectations if you’re just starting out, in three
words, what would they be?

Rewarding, inspiring, and motivating. My experience with ITS has been extremely positive and has opened many opportunities for me. I am currently in my first year of the Bachelor in Culinary Arts programme, and throughout my studies I achieved several important recognitions, including Best Performance in Foundation Studies, the Best Gozitan Award twice, Young Tourism Worker of the Year 2025, finalist in the European Young Chef Award by IGCAT 2025, and winner of the Concorso Scappi 2026 Pastry Competition. I’m also looking forward to continuing my studies through a scholarship at Alma Culinary School and a specialised course at Carpigiani. These opportunities were possible thanks to the support and encouragement I received from ITS.

What makes hospitality and tourism exciting to you?
What excites me most about hospitality and tourism
is the constant growth within the industry. Trends are
always evolving, which creates endless opportunities for
creativity and innovation in the kitchen. I also find it very
rewarding to see guests leave satisfied and fulfilled after
enjoying an experience created by myself and the team.

Where do you want to be in five years?

In five years, I hope to establish myself both locally and internationally by continuing to gain experience abroad and working alongside renowned chefs such as David Vidal and Michael Vidal, who mentored me during my internship at Scandic Laholmen in Sweden. My goal is to become a competitive head chef in Malta, known for integrating international techniques and a more open culinary approach into the local dining scene.

Is there something specific you want to change or
improve in the industry, locally or beyond Malta?

One thing I would like to improve in Malta, especially in Gozo, is the mentality towards new culinary ideas and concepts. I believe restaurants should feel more confident in offering unique dining experiences instead of following the same patterns. Encouraging more creativity and diversity in food would elevate the local dining scene, give people more varied experiences, and make dining out more exciting and memorable.