Donald Zammit

Donald Zammit concluded his illustrious 23-year career as a chef in 2017, having nurtured a passion for the culinary arts from a young age. Throughout his career, he worked in various renowned kitchens, where he excelled in foundational flavor building, sautéing, sauce-making, and balancing sweet and savory elements. He always emphasized the importance of fresh, high-quality ingredients, which he often sourced from local farmers' markets. His culinary techniques evolved to incorporate the use of seasonal fruits and vegetables, enhancing both the freshness and the richness of the dining experience. Zammit's love for travel greatly influenced his culinary style, opening him up to a variety of world cuisines. He traveled extensively throughout Western Europe, exploring the culinary landscapes of England, Ireland, Scotland, Wales, France, Italy, and Malta, immersing himself in each nation’s food traditions and cultural histories. In England, he developed a particular fondness for traditional dishes such as humble pies and Beef Wellington. The culinary styles of France and Italy also left a significant mark on his cooking, inspiring him to integrate their classic ingredients like garlic, onions, and fresh herbs into his dishes. His culinary journeys also took him to the Caribbean Islands and Mexico, where he explored a diverse palette of flavors, from Caribbean stew chicken to innovative Mexican tacos. These experiences broadened his culinary perspective and invigorated his creative approach in the kitchen. Despite no longer being a professional chef, he continues to cook, bringing the diverse flavors he encountered around the world into his kitchen for friends and family to enjoy. He also remains an avid outdoor enthusiast, enjoying activities such as hiking, sailing, and biking. His adventurous spirit extends to sports as well, as he holds a scuba diving certification and has experienced both skydiving and heliskiing.