Donald Zammit dedicated 23 years to the culinary arts, establishing himself as a successful and passionate chef before deciding to retire in 2017. His love for the culinary world ignited at an early age, leading him to pursue a career that allowed him to work in various prestigious establishments. Throughout his career, he honed his skills in the kitchen, mastering foundational techniques such as sautéing and sauce-making and becoming adept at creating dishes that balanced sweet and savory flavors. He firmly believed that the quality of a dish was directly tied to the ingredients used, a philosophy that led him to source fresh produce from local farmers’ markets frequently. These markets offered a bounty of flavorful fruits, vegetables, and herbs, which became the cornerstone of his culinary creations.

As Zammit’s culinary journey progressed, he developed a deep appreciation for the importance of seasonality in cooking. He embraced the practice of using seasonal fruits and vegetables, understanding that the freshest ingredients not only enhanced the flavor of his dishes but also provided a richer dining experience for his patrons. This commitment to freshness and seasonality became a defining characteristic of his cooking style, allowing him to craft menus that celebrated the natural rhythms of the earth. His ability to create harmony between sweet and savory elements further distinguished him as a chef who not only cooked with skill but also with a deep understanding of the art of flavor.

Zammit’s passion for food extended far beyond the confines of the kitchen. His love for exploration and travel led him to journey across Western Europe, where he immersed himself in the diverse culinary traditions of countries such as England, Ireland, Scotland, Wales, France, Italy, and Malta. These travels provided him with a wealth of inspiration as he discovered new ingredients, techniques, and flavor combinations that he would later incorporate into his cooking. For him, food was not just about nourishment; it was a way to connect with different cultures and experience the richness of life. His travels allowed him to deepen his understanding of the intricate relationship between food and culture, a knowledge that he carried with him throughout his culinary career.

One of the regions that left a significant impact on Zammit was England, where he developed a fondness for traditional British fare. He was particularly captivated by the humble pie, a dish that embodies the heartiness and comfort of English cooking. Whether filled with steak and kidney, steak and ale, or chicken and mushroom, these pies represented the essence of British cuisine: simple, satisfying, and intensely flavorful. Another English dish that captured his culinary imagination was Beef Wellington, a sophisticated preparation of filet mignon wrapped in mushrooms, Parma ham, and puff pastry. These experiences in England enriched his culinary repertoire and further solidified his belief in the power of quality ingredients and careful preparation.

Donald Zammit’s culinary journey also took him to the gastronomic capitals of France and Italy, where he found endless inspiration in the rich culinary traditions of these two countries. French cuisine, known for its emphasis on technique and precision, resonated deeply with him. He adopted many of the staple ingredients of French cooking, such as garlic, onions, carrots, celery, fresh herbs, butter, cream, and wine, into his culinary practices. These ingredients, combined with high-quality meats, seafood, and produce, allowed him to create dishes that were both rich in flavor and refined in presentation. The influence of French cuisine on his cooking was profound, shaping his approach to both the technical and creative aspects of the culinary arts.