Seb Cini

Seb Cini

Head Chef

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

A: I never attended culinary school. I started working for my grandfather straight after school in his scrap business. I was always very interested in the kitchen though. My father had his own restaurant and I used to enjoy going into the kitchen and watching the Chefs work but I would have never imagined that I would end up Head Chef at Briju. I have been at Briju for nearly six years now where I started as a Commis Chef and worked my way up to the top. Last year I went to Dublin for a month on a stage at Mister S where they cook everything on open fire. It was a great experience and shadowing the Head Chef there taught me a lot of valuable lessons.


Q: Why are you so passionate about being a Chef? 

A: I would say I am passionate in everything I do. Success in the kitchen requires a lot of passion. The Chefs that have helped me get to where I am today have always expressed the importance of passion in the kitchen. At Briju, we work with ninety percent local produce. Being a small country, it’s much harder to find certain ingredients so when you get to find quality produce and create a dish with them it’s a very rewarding feeling which continues to fuel my passion.


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

A: Hard working, passionate, respectful, determined and knowledgeable.


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

A: Next five years are big both for myself and for Briju. We have taken over Maria Rosa where we will be hosting large events and weddings. I still see myself running the kitchen at Briju but also taking on more roles in the business side of things.


Q: Can you mention Chefs who have inspired you? What do you admire most about them? 

A: One of my biggest inspirations in the kitchen would be Rafel Sammut. He has taught me invaluable lessons about running a kitchen and various techniques. He follows his passion and values respect; things that I always admired most about him. The Chefs I worked with in Dublin also had a great impact on my career.


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

A: Beef. I have a huge passion for butchery and cooking on open fire. A good cut of beef cooked on an open flame is doubtlessly my favourite thing to cook. Nothing too complicated but I feel that sometimes, simplicity is key.



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