Trevor Portelli

Q: You’ve worked in a range of international kitchens. How have you adapted Kempinski’s global culinary philosophy to reflect the unique character, produce, and expectations of Gozo’s local and visiting clientele?
A: That’s a great question. In every country I’ve worked in, I’ve made it a priority to understand the local culture and the unique produce of that region. Once you really grasp a place’s essence, it unlocks creativity that translates directly into your dishes.

While cooking techniques may be consistent across borders, what makes a culinary experience truly unique is how a chef preserves the natural identity and flavour of local produce.

That’s what I aim to do in Gozo – stay true to its character.

Q: Gozo is known for its agricultural heritage and Mediterranean gastronomy. How do you approach sourcing and seasonality, and how do these shape the menus and experiences at the hotel?
A: Gozo’s authenticity is one of its greatest assets. Farmers here take immense pride in their produce, and we’re fortunate to work closely with many of them. At our fine-dining restaurant L-Istorja, we source most ingredients from Malta or Gozo.

That’s only possible through strong, trusted relationships with farmers and fishermen, ensuring our menus evolve with the seasons.

My passion for Maltese culinary heritage drives me to explore how ingredients were used historically, even under colonial influence, and reinterpret them in ways that honour our roots while improving the guest experience.

Q: What’s your approach to mentoring young chefs and fostering a kitchen culture that upholds luxury standards?
A: Together with the hotel, I ensure to invest in young talent. This seems to be paying off as our core team members have all started their journey with us as apprentices.

I’ve mentored several chefs who now lead kitchens in top-tier restaurants and hotels.

While it’s tough to see them go, I encourage them to grow, just as I once did. Mentorship is about preparing them for the next step while building a resilient, high-performing team.

Q: What trends are shaping your culinary direction, and how are guest expectations evolving?
A: Today’s guests are more discerning. They travel widely and expect authenticity. That challenges us to keep improving. For me, it’s about choosing quality ingredients and delivering honest, positive service. That’s the recipe for loyal, returning guests