Award-winning chef Mark Gauci has joined The Villa Brasserie, Balluta, as executive chef, marking a new phase for the venue.
Gauci, who has over 20 years’ experience, spent some time working at The Villa Brasserie a year ago, and as the workload increased, he returned, joining chef-patron Chris Hammett.
Both have worked in top restaurants abroad – most notably Marco Pierre White’s The Restaurant and the Galvin Brothers’ Galvins Bistrot De Luxe.
“During the time I spent with Chris last year, I was impressed by The Villa’s potential and its loyal clientele. Although still with great influence in the kitchen − Chris will leave the kitchen in my hands so that he can concentrate on the rest of the operations of this venue, which offers indoor and outdoor dining, a cocktail lounge and a separate area for events,” said Gauci.
Gauci has already added his own personal touch to the winter menu to give it a new twist.
“There will be more local and organic food and he is already checking out the farmers’ markets for the freshest ingredients,” added Hammett.
Signature dishes include a baked goat’s cheese soufflé, duck breast with a combination of garnishes, and a chocolate truffle cake.
One can view the new menu on The Villa Brasserie Facebook page and at www.thevillamalta.com.
For more information call 2311 2273 or send an e-mail to info@thevillamalta.com.