Shawn Zammit

Shawn Zammit

Head Pastry Chef

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

I studied at ITS and did my one-year internship at the Gleneagles Hotel in Scotland. Once back from the internship I started working at Hilton Malta where I started as a Commis Chef and with a lot of hard work,I was given the position of Assistant Pastry Chef. After that, I took the position of Executive Pastry Chef at the previously known Le Meridien (now Malta Marriott). When I left Marriott, I opened my own restaurant. After that experience I started working at Phoenicia Malta and I’ve been here for the past 2 and a half years.


Q: What drives your passion for cooking?

I have always been passionate about cooking since early ages, but it was only when I started ITS that I discovered the passion for pastry. It has always amazed me the fact that from simple ingredients like flour, sugar, eggs and milk, you can end up with a stunning wedding cake or that from chocolate callets you can make amazing chocolate garnishes or a chocolate showpiece, but the thing that I love most is when I see the people enjoying our creations.


Q: Mention five words to describe yourself and your work ethic.
Hardworking | Disciplined | Organised | Creative | Helpful


Q: Where do you see yourself in the next five years?
Definitely at The Phoenicia. The past two and a half years have been great. I fell in love with the place from day one, starting from its location, style and the ambience. I can proudly say I make part of a great team, both the kitchen staff and also the full body of the staff. We achieved a lot in these past years and are eager for more record-breaking results.


Q: Who are some chefs who inspire you and what do you admire about them?
Nowadays, social media is the day-to-day place for inspiration, however, I must say that two Chefs that greatly inspire me are Maltese Chef David Vidal and also the worldwide known Chef Amaury Guichon. Chef David Vidal uses some great techniques and is an artist when it comes to plated desserts, while Chef Amaury Guichon always amazes me with the chocolate creations he does. Surely two great Chefs.


Q: What is your favourite dish to cook and why?
If I had to pick a dish I love to cook, a classic Opera Torte would definitely be my go-to dessert. Layered joconde sponge, soaked in coffee syrup, chocolate ganache and vanilla buttercream layers topped up with a shiny chocolate glaze, all together make this decadent dessert a must to eat and also to look at.

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