CHEF LETIZIA VELLA THE GOLDEN FORK

“Our concept at The Golden Fork is to express Maltese traditional cooking in a contemporary and refined way. I use complex transformation techniques to create apparently simple dishes that are immediately recognisable but new at the same time. Our commitment to sustainability extends beyond our menu as we promote local ingredients and dishes. The modern-day restaurant has evolved to become more than just a place to eat. It’s an immersive experience that encompasses not only the food but also the impact it has on the environment and community.

As many people know, restaurants the world over are facing extreme challenges, including news that legendary restaurant Noma is to close its doors. I believe this is worrying for the fine-dining scene. But we need to keep focused to manage our businesses efficiently to survive. In Malta, we face the additional challenge of fostering and retaining top talent amid fierce competition from other countries. At The Golden Fork, we strive to create a fun and attractive working environment, offering competitive salaries and guaranteed time off. I believe in investing in our youth and providing them with opportunities to gain valuable experiences locally.

In my opinion, dining is like high fashion for clothing or F1 racing for cars. It’s something that’s always going to be around. People don’t just go to restaurants to fill their stomachs; they go for the whole experience. That’s why it’s crucial for us to stay open-minded and find solutions even in tough times. It’s what sets fine-dining establishments apart, being able to differentiate ourselves and give our guests a unique experience they won’t forget.”