Gordon Attard Chef Profile
Gordon Attard Chef Profile
When baking, follow directions. When cooking, go by your own taste
Since childhood, I was always felt a special connection with food. Wandering about in the kitchen with my beloved aunties cooking awesome Maltese traditional dishes was a definite kickstart. At the age of 13, I used to watch food programmes on TV, took some recipe notes out of them and secretly tried them out later in the kitchen. I always paid attention to detail, technique and method, something which I benefited of later on.
I’ve spent over 10 years now in a kitchen, starting as an apprentice chef during my spell in the Institute of Tourism Studies (I.T.S.) at the 5star Corinthia San Gorg in Malta working under the guidance of Chef Stephen Hogan. I went to gain experience in Scotland, U.K where I worked in the Hilton Dunkeld House Hotel for a year under the reigns of Chef Ian Mc Donald & Chef Graham Singer both internationally known Scotland Icons with a great reputation in their field. Working for a whole year with these chefs I expanded and refined my food knowledge, skills and techniques. I was named the ‘Employee of the Month’ for May 2002 through customer comments, Hotel Staff sociability and team work liability.
In 2003 I successfully graduated after 4 years in the catering college.
Soon after graduating I took another course in Hotel and Restaurant Management to learn more about the hotel management sector, while I was working in a Mediterranean Restaurant as the Pasta Chef in the busy touristic area of Sliema with the hotel chain Radisson SAS.
Then I had the opportunity to to work another time abroad, this time it was Spain. I spent 4 months working in Marbella in a family owned Hotel in the picturesque town of Ojen.
Back in Malta, I spend 2 years working in the famous San Giuliano Restaurant in St.Julians. With over 30 years in operation, this Fish Restaurant have taught me more Mediterranean fish knowledge, working with Italian chefs. The restaurant has a good reputation with local and foreign celebrities such as film director Ron Howard, Italian singer Albano and Italian actress/presenter Valeria Marini.
After participating in some local competitons mainly in Butter Sculpture Competitions and Cook and Serve Competitions organised by local associations where I managed to grab some medals, I had the opportunity I couldn’t refuse. I became the Head Chef of ChiaroScuro, a Bistro in the capital city Valletta in one of the most famous streets of the capital city, Strait Street.
In 2009, I came up with the idea of putting and sharing my knowledge online. I managed to put a blog together within a few months and started writing and producing video clips for a global wider audience. Eventually, some opportunities came up. I had the opportunity to feature in Gourmet Today Magazine and also I am contributing to an online English newspaper, MaltaToday. Occasionally, I also write on Article Submitters mainly Hubpages.
My main goals with this website is to get people out there to interact with others. No matter what they do or where they come from… from street cooks, home cooks to professional cooks. I believe everyone could share and exchange ideas. Reducing Obesity & Fighting Against Hunger are my two priorities.
I am endlessly grateful to have made so many friends online and I’ll thank them all for their generous encouragement and support. Without you guys, this site would have never been possible. Thank you all!!
Cheers and Happy Searching!
Yours in Food!
Jamie Oliver - Healthy Concious Chef
Gordon Ramsay - Same name... Quality standards in cooking
Awards, Honors and Societies
Employee of the Month @ Hilton Dunkeld, Scotland 2001
Butter Sculpture Bronze Medal 2002
Butter Sculpture Bronze Medal 2003
Cook & Serve Competition placed 2nd 2004
2007 - 2010
San Giuliano Restaurant
2004 - 2007
Vibe: Fish restaurant
SAS Radisson Hotels & Restaurants
2002 - 2004
Corinthia San Gorg Hotel
1999 - 2000
Vibe: 5 star deluxe hotel
Hilton Dunkeld House Hotel
2001 - 2002
Vibe: 2 rosettes
Higher Diploma, 1999 - 2003
Hotel & Restaurant Management, 2003 - 2005
- The Sauce Bible: Guide to the Saucier's Craft (David Paul Larousse)
- Practical Professional Cookery (H. L. Cracknell)
- Chef's Compendium of Professional Recipes (Edward Renold )
- Larder Chef: Food Preparation and Presentation (M J Leto)
Chefs I recommend
- Jamie Olivier (Worldwide)
- Gordon Ramsay (Worldwide)
Restaurants I Recommend
- Gordon Ramsay (London)