Ryan Marmara

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

I began my education at ITS, where I completed a four-year Advanced Diploma in Food Preparation and Production. As part of this program, I spent a year working at a Marriott property in London. This experience was invaluable, as I gained extensive knowledge in both kitchen operations and life skills. Being away from home at 17 taught me how to adapt to the real world and handle various challenges independently. Moving back to Malta I worked in various five-star properties on the island and for one of the finest catering companies in Malta. Currently, I am the Group Executive Chef of Bay Street Group, overseeing the Hyatt Regency, Be. Hotel, and Rainforest Cafe.

Q: What drives your passion for cooking?

My passion for cooking is driven by a deep love for creativity and the joy of bringing people together through food. I am inspired by the endless possibilities of combining ingredients and techniques to create unique and memorable dishes. The satisfaction of seeing guests enjoy my creations and the continuous learning and experimentation that the culinary arts offer keeps me motivated and passionate. Cooking allows me to express myself artistically, while also providing an opportunity to make a positive impact on others’ lives through exceptional dining experiences.

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

Hardworking | Efficient | Passionate | Reliable | Team Oriented

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

I see myself continuing to grow and innovate within the culinary field. My goal is to keep learning new techniques and trends to keep our offerings fresh and exciting. In my position, I aim to mentor and develop aspiring Chefs, sharing my knowledge and passion to help them succeed, always striving to push the boundaries of what is possible in the kitchen.

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

To be honest, there are quite a few Chefs I admire, but if I had to choose one, it would have to be Chef Paul Borg. He taught me a lot, both culinary skills and how to run and take care of a kitchen brigade. On the other hand, many Chefs are currently doing a fantastic job. I believe that at the moment, we’ve reached a very high standard locally, and it will only continue to grow. With the help of the MICHELIN Guide, everyone has pushed themselves and raised the bar, both in restaurants and hotels. I admire the level of commitment that MICHELIN-starred Chefs, restaurants, and hotels put into delivering excellence day in and day out.

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

I can’t really say one dish. I have to say my favourite would be creating something and customising it for a guest to tailor their ideas and tastes, making it special and memorable for them.