Young, bold, innovative and with an eye for detail, Chef Letizia Vella is one of the best exponents of the local culinary industry. Her work is impressive and a proof of her undisputed talent. And if that is not enough, Chef Letizia has recently added a further feather in her hat by being recently awarded the Knife Award for Excellence in Cuisine at the 2024 Best Chef Awards in Dubai. Chef Letizia shared with Delicious magazine her views on the industry and her plans for the future.
You have recently noted that the modern-day restaurant has evolved into more than a place to eat. Can you elaborate on that?
Restaurants have transformed into holistic experiences. Today’s diners seek an immersive journey that combines cuisine, ambiance, storytelling and emotion. It’s no longer just about satisfying hunger; it’s about creating memories, sparking curiosity and fostering a sense of community. At The Golden Fork, we focus on blending exquisite flavours with a welcoming atmosphere that reflects both Maltese heritage and contemporary elegance, offering a unique culinary escapade for our guests.
Do you feel that the concept of farm to fork is a feasible option for local restaurants?
The farm-to-fork concept is not only feasible in Malta but also increasingly essential. With our island’s rich agricultural heritage and a growing emphasis on sustainability, sourcing locally ensures fresher ingredients and supports local farmers. At The Golden Fork, we collaborate with nearby producers to incorporate seasonal and authentic Maltese flavours into our dishes. It’s about reducing food miles and celebrating the bounty of our island while crafting dishes that truly resonate with authenticity.
How has the culinary industry evolved over the past years?
The culinary world has undergone a remarkable transformation, especially with globalization and the digital age. Techniques once reserved for elite kitchens are now widely shared, inspiring chefs worldwide. Additionally, the emphasis on sustainability, dietary inclusivity and the fusion of traditional and modern cuisines has driven creativity. The pandemic also catalysed changes, from the rise of home dining experiences to digital menus and contactless dining. At The Golden Fork, we embrace these shifts, merging tradition with innovation to meet evolving expectations.
In what way does the Golden Fork express Maltese traditional cooking in a contemporary and refined way?
At The Golden Fork, our philosophy revolves around celebrating Maltese culinary traditions with a refined twist. For example, we reinterpret classics like Kusksu or Timpana with contemporary plating and innovative pairings while preserving their authentic flavours. The use of local herbs, honey and olive oil ensures the soul of Maltese cuisine remains intact, but we elevate the experience through presentation and techniques inspired by modern gastronomy.
How does innovation fit into your kitchen?
Innovation is at the heart of everything we do. From experimenting with new cooking techniques—like sous-vide or molecular gastronomy—to sourcing unique local ingredients and incorporating technology into our workflow, we ensure our menu is dynamic and exciting. Innovation also extends to how we interact with diners, such as offering interactive tasting menus or pairing dishes with storytelling to enhance the dining experience.
What’s next for you?
The future holds exciting prospects! I aim to deepen our exploration of Maltese heritage while pushing the boundaries of creativity at The Golden Fork. Collaborations with local artisans, developing a chef’s table concept for an intimate dining experience, and possibly publishing a cookbook to share Malta’s flavours with the world are on the horizon. I also look forward to engaging with global culinary events to showcase the richness of Maltese cuisine on an international platform.
