David Vella

David’s passion for culinary arts sparked at the age of 15 whilst working a summer job waiting tables, one day, he was spontaneously asked to work in the kitchen for a shift as the kitchen was shorthanded.

That one shift ignited a passion for cooking that changed his life, he decided to pursue a career as a chef. Starting at a young age David worked his way up the ranks in the kitchen brigade. As his passion grew David decided to further develop his knowledge and started studying and attended ITS where he obtained a diploma in Food Preparation and Production.

 

At 19, he left on his first adventure to the UK for a yearlong internship. Instead of being there for 1 year, he ended up staying for 3 years, working at the 1 Michelin star Drake’s restaurant in Ripley and also at John Campbell’s 1 Michelin Star restaurant at the Corwoth park hotel. While living in England David also took the opportunity to intern at The Fat Duck, a restaurant which is run by celebrity chef Heston Blumenthal.

 

Shortly after returning to Malta, he worked in various restaurant kitchens in catering management positions until he took the position as head chef at Modo Mio in Valletta. After this amazing adventure ended, he travelled around Asia and Australia for almost 2 years. This experience led him to see the many different cultures and taste lots of different foods as well as many weird and wonderful ingredients. During his travels, he had the opportunity to consult and set up a vegan restaurant in Cambodia. David also had the pleasure of working as a head chef in the Northern beaches of Sydney serving high end food in a relaxed environment.

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