As a global culinary apparel brand, we dress the most talented Chefs across the world. Each month Chef Works features a different Chef with their answers to our Culinary Questions.
This month we meet Chef Ryan Marmara. Executive Chef at Villa Arrigo Boutique Events & Osborne Caterers.
From when it all started?
It was always in me to become a chef. Since I was a little boy I used to go to my uncle Nikol Ciscaldi in his restaurant to help him in what I could and see new things. My interest grew fonder each day. My father which he's a great inspiration of myself has always pushed me to achieve more in whatever I do! He used to work part-time as a pizza Chef, and every Saturday we used to make pizza nights together. Since then I chose my career to become a Chef and attended to I.T.S to start this experience.
Who was your greatest cooking inspiration?
My Inspiration! That's a good question. In my cooking carrier, I was lucky enough to work with great chefs that helped me to become the Chef I am today. My first Chef was Carlos Franconia who believed in my skills and supported me since I was 18 years old. Another Chef who pushed up my game to the next level is Roger Friggieri. Thanks to him I managed to form part of the Maltese Culinary Team. For that, I shall be grateful for all my life. Another great Chef with great passion in his eyes and the love he has for food is Steve Mallia. In two years I have worked with him I have acquired much knowledge! Finally, the Executive Chef of the previous Hotel I worked at is Paul Borg. I worked with him for six years. What a great man he is! He used to challenge me in tasks to help me improve and develop myself!
What is your favorite cooking dish?
I don't really have a favorite cooking dish. For me, food is something that never stops. There are always new techniques on how you cook and provide the same type of food. Different cultures and cuisines inspire us to be creative by also using ingredients from all around the world.
Any Awards?
My biggest Award I achieved was the Chef of the Year and Junior Chef of the Year back to back in 2013/2014. I also won two bronze medals in the Culinary Olympics and Culinary World Cup respectively with the Maltese Culinary Team. I have also competed in Slovenia and Italy for the Global Chef challenge, finishing third and fourth respectively in the South Europe selection. Further to this, I competed in Turkey, Scotland, Germany, and Luxemburg winning a total of three silver and four bronze medals. I also form part of the Maltese Culinary National team with great pride.
What do you enjoy doing most when you're outside the kitchen?
Definitely with my family especially my son.
Weirdest food you ever ate?
Honestly never. I eat everything and I'm not a fan of trying weird food. I still believe that how the Industry is evolving, today's weird food will become regular in the next 10 to 20 years.
Your favorite cookbook?
Eleven Madison Park, by Chef Daniel Humm, where he owns a three Michelin star, winning best restaurant of the world in 2017.
Favorite Chef Works Item?
The Valencia Executive Chef Coat and the Hartford.
Your all-time best Culinary tip?
The starting point for a successful and long-running career as a Chef is to have a passion for cooking. It extends beyond the typical appreciation or enjoyment a person achieve from cooking. The love to mix ingredients, explores new recipes, create and test new food concoctions. I enjoy sharing my results with my kitchen staff and our clients. The more creativity, distinction, and quality the chef put into a recipe, the more value he can offer to his business and it's patrons or his owner.
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