CHEF RAFEL SAMMUT BRIJU

“I believe that a great restaurant is one that has a unique identity which sets it apart in the culinary world. At Briju, we strive to create dishes that offer diners homely satisfaction and a welcoming experience that is quintessentially Briju. Inspiration for my cooking comes from various sources, be it the international culinary scene, new cookbooks, or even recipes I love to experiment with at home. But I also believe that creating a restaurant’s identity is a natural process that cannot be forced. It is important to recognise that every member of the kitchen and service team brings something unique to the table, and the restaurant needs to reflect that. I’m excited to see how Briju will continue to evolve in the coming years.

“Over the last few years, the local restaurant industry has had its share of ups and downs, with challenges such as rising costs, inflation, and a lack of quality local produce due to the struggles farmers and producers are facing. However, as restaurant owners, I ultimately believe that it is our responsibility to find creative ways to make our own business models work. The government was helpful

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during the COVID-19 period, but we cannot rely on outside help indefinitely. It is my hope that local restaurants will continue to push forward and innovate, potentially attracting better-quality talent from abroad, which will help solve our staff shortage problems while bringing new approaches to the industry.”