Clint Grech, Michelin-Starred Executive Chef - The Xara Palace Relais & Châteaux, Mdina, Malta
Executive Chef Clint Grech is a generational chef who began his career in catering at a very young age. He was inspired and influenced by his grandfather, who owned and operated a very well-known catering establishment in Mellieha, Malta, watching his family work hands-on, resulting in a growing passion for this industry.
At the age of 16, Chef Clint, joined the Xara Collection, working as a student and learning the ins and outs of a fine-dining restaurant. Fast forward 23 years, Clint is now the Executive Chef of The Xara Palace Relais & Châteaux, running teams of talented and creative chefs.
De Mondion, a Michelin-Starred Restaurant, is part of The Xara Palace Relais & Châteaux, which is a unique boutique hotel. The hotel itself is a restored 17th-century palace hidden away in the medieval fortified city of Mdina, the old capital of Malta. The restaurant is enhanced by the truly spectacular panoramic views of the island from the terraces and charming features of the Xara Palace.
How long did it take for De Mondion to win a Michelin star?
Chef Clint: De Mondion was one of the 3 restaurants to gain a star in 2020; the year Michelin was introduced in Malta. At De Mondion, we are continuously striving to provide the finest food, service, and experience to patrons. Being awarded the Michelin Star was an additional achievement for all the hard work the team puts in.
Tell us about what makes Maltese Cuisine Unique?
Chef Clint: Since Malta was under the rule of various empires, the country inherited various aspects of different cultures and flavors. Thus Maltese cuisine is a mix of dishes using various ingredients and spices. Recipes have been adapted through generations, but they still keep core elements and traditions alive.
Certain Mediterranean elements feature prominently in Maltese cuisine: olive oil, vinegar, citrus, snails, Pork, Rabbit, Seafood mainly Octopus, Shrimp and Tuna, and of course the local Goat’s Cheese.
When building a menu I focus on using the local ingredients, sourced from Xara Gardens and local farmers (Meat & Dairy) and fishermen, and presenting them in a unique and delicious way. The inspiration behind the menu items and my cooking style is brought forward from local trades, traditions, and craftsmanship. I focus on finding inspiration in every detail of Maltese/Gozitan life together with the cycles of Nature.” The main local ingredients present in our signature dishes include Sheep and Goat’s cheese (year round), Snails (from November to April), Octopus (May to October) and Pork (year round).”
Chef Clint’s unique specialties on the De Mondion menu:
•Suckling Pig with Kohlrabi, Granny Smith Apple, Mustard. This dish is a take on the ‘Majjalata’ (known as Pig Roast) concept, where Chef Clint has refined it and changed it to a more fine-dining setting.
•‘Stuffat tal-Qarnit’: Gozo Octopus, Basil, Leek. This dish is a mix between Chef Clint’s mother’s recipe and the traditional way of cooking local Octopus.
•‘Childhood Memories’: Brioche, Yoghurt, ‘Mdina’ Honey. Inspired by Chef Clint’s childhood days of running after the ice cream truck and eating ‘Gelat tan-nanna’ (Grandmother’s Ice Cream).
•‘Kannoli’ – Baked Local Ricotta, ‘Wied il-Ghasel’ Figs, Citrus. A twist to the Sicilian Cannoli filled with locally sourced ricotta and figs from the family farm.
Can you describe local Food Sustainability Efforts?
Chef Clint: In Malta, there are a plethora of interesting ingredients and produce. It is very important to support local fishermen and farmers. The De Mondion kitchen adapts its menus according to what ingredients are available from the in-house sustainable projects and fields of Xara Gardens.
Our sustainability projects manifest themselves in two forms; Our regenerative gardens, as well as the rooftop aquaponics at the Xara Lodge. Our regenerative farm provides us with farm-fresh produce and a true farm-to-fork experience as the produce does not have to travel far before it finds itself in our kitchen.
Through the multitrophic aquaponic micro-farm on the rooftop of the Xara Lodge, food waste goes into the system, and high-quality produce goes out. This happens through a process where food waste is fed to the grubs of black soldier flies, and all the outputs of the black soldier fly life cycle are inputs for the rest of the aquaponics operation.”
We proudly invite our guests to be involved in our focus on sustainability by coming to see the Xara Gardens located on the outskirts of Rabat, pick ingredients that will then be used by the Chef.