A TASTE OF SUCCESS:

AWARD-WINNING CHEF MARIA SAMMUT SHARES HER CULINARY INSIGHTS IN AN EXCLUSIVE INTERVIEW www.fiftyninerepublic.com

TELL US ABOUT YOUR BACKGROUND AND HOW YOU GOT STARTED IN THE CULINARY INDUSTRY. WHAT OR WHO HAS INSPIRED YOU ALONG YOUR JOURNEY?

Cooking has always been my passion, a talent that feels innate. My journey in the culinary industry began at the age of 17 when I started hosting private dinners for friends. It provided me the freedom to explore various cuisines and experiment with fusion, allowing me to discover my authentic cooking style. Over the years, I worked in some of Malta's finest restaurants, steadily climbing the ladder until I achieved the position of head chef. Opening my own restaurant was always the dream, and in 2017, Fifty Nine Republic became a reality. I draw inspiration from my love for food and the joy it brings to people's lives; there's truly no greater reward.

WHAT FACTORS MAKE FIFTY NINE REPUBLIC STAND OUT AMONG THE ISLAND'S MOST DISTINGUISHED CULINARY DESTINATIONS?

Well, it's not just about the great food and our prime location at St George's Square in the heart of Valletta. It's the ambiance we have carefully crafted—a refined yet relaxed dining experience. We want our guests to feel at ease, enjoying themselves while creating lasting memories through exceptional cuisine. Though we strive for perfection, we aim to break away from the intimidating atmosphere often associated with fine dining. That's why we embrace the concept of "casual fine dining."

FIFTY NINE REPUBLIC IS RENOWNED FOR ITS EXQUISITE AND VERSATILE MENU, NEW EVERY SEASON. CAN YOU WALK US THROUGH YOUR CREATIVE PROCESS WHEN DEVELOPING THIS SEASON’S MENU? WHAT CAN WE EXPECT?

Expect a seamless blend of the past, present, and future.

Trusting the creative process means taking calculated risks while contin uously elevating the dining experience. The journey begins months in advance, drawing inspiration from travel and seeking out remarkable seasonal produce. Having launched close to 15 menus since our inception, we understand what our patrons love and what works well. Yet, the challenge lies in consistently delivering new and exciting offerings, catering to our cherished regular guests. Our objective i s to present a menu brimming with such tempting options that it becomes difficult to choose just one dish.

YOU WERE RECENTLY AWARDED “TOP MALTESE CHEF 2023” BY WRMC AWARDS, WHAT DOES THAT MEAN TO YOU?

Recently being honoured as the "Top Maltese Chef 2023" by the WRMC Awards holds tremendous significance for me. It's a great honour, especially considering my age and the fact that the culinary industry remains predominantly mal e-dominated.

While accolades like this award and the Michelin plate are certainly de lightful, my true satisfaction stems from the compliments of our guests and the sight of empty plates returning to the kitchen. Their enjoyment and fulfilment are the ultimate rewards in my cra ft.

For reservations: +356 7926 4613