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Chef de Cuisine – Kevin Bonello
he passion for ‘ culinaria ‘ goes back to when as a ten year old Kevin enjoyed watching and helping his mother, an exceptionally gifted lady by way of her cookery skills which were passed on to her by her mother and grandmother.
The Bonello Family’s fine reputation in the kitchen remains intact and furthermore complemented by Kevin’s numerous achievements in this field.
His attendance to a two year full time Food Preparation and Production course at the Institute of Tourism Studies (I.T.S) was successfully completed with flying colours. This exemplary achievement at I.T.S earned him a first class diploma which eventually was further enhanced by a much coveted six month in-depth training experience as a ‘ stagaire ‘ in the prestigious kitchens of ‘ The Berkeley ‘ London, a distinct member of the Savoy Group of Hotels.
Upon his return to the Island, twenty year old Kevin joined The Westin Hotel & Resort and over a three year period, his culinary talents were rewarded with a string of progressive promotions culminating in being assigned the role of Junior Sous Chef, a responsibility he carried admirably and which won him the prestige he so deservedly merited amongst his colleagues and throughout the local Catering scene. Kevin’s mercurial success achieved at The Westin, meritoriously earned twenty three year old Kevin the offer of the position of Executive Chef at The Xara Palace Relais & Chateaux, possibly one of the youngest locally appointed ‘ Chef de Cuisine ‘ and probably even beyond our shores.
Associating himself with a hand-picked young and enthusiastic Brigade, Kevin created an innovative style of food preparation and presentation to the delighted habitués of the ‘ de Mondion ‘ gourmet dining restaurant and also at ‘ Trattoria A.D. 1530 ‘. Over the past seven years, Kevin and his Brigade have and continue to marvel the discerning palate of his clientele . This quest to improve on the vast repertoire of his signature cuisine offer has seen him rubbing shoulders as an active ‘ stagaire ‘ with some of the world’s Food Gurus in the shape of Marco Pierre White, Charlie Trotter, Raymond Blanc among other famous repute.
Kevin is a multiple winner of an array of prestigious Culinary awards both locally and abroad. His ultimate goal is to challenge the rigorous and exacting demands sought by the eponymous ‘ Michelin Guide ‘ task masters. We wish him and his Brigade every success in their efforts to achieve the very first Michelin Star award in Malta and Gozo. ‘Bon Chance, Kevin ! ‘
His attendance to a two year full time Food Preparation and Production course at the Institute of Tourism Studies (I.T.S) was successfully completed with flying colours. This exemplary achievement at I.T.S earned him a first class diploma which eventually was further enhanced by a much coveted six month in-depth training experience as a ‘ stagaire ‘ in the prestigious kitchens of ‘ The Berkeley ‘ London, a distinct member of the Savoy Group of Hotels.
Upon his return to the Island, twenty year old Kevin joined The Westin Hotel & Resort and over a three year period, his culinary talents were rewarded with a string of progressive promotions culminating in being assigned the role of Junior Sous Chef, a responsibility he carried admirably and which won him the prestige he so deservedly merited amongst his colleagues and throughout the local Catering scene. Kevin’s mercurial success achieved at The Westin, meritoriously earned twenty three year old Kevin the offer of the position of Executive Chef at The Xara Palace Relais & Chateaux, possibly one of the youngest locally appointed ‘ Chef de Cuisine ‘ and probably even beyond our shores.
Associating himself with a hand-picked young and enthusiastic Brigade, Kevin created an innovative style of food preparation and presentation to the delighted habitués of the ‘ de Mondion ‘ gourmet dining restaurant and also at ‘ Trattoria A.D. 1530 ‘. Over the past seven years, Kevin and his Brigade have and continue to marvel the discerning palate of his clientele . This quest to improve on the vast repertoire of his signature cuisine offer has seen him rubbing shoulders as an active ‘ stagaire ‘ with some of the world’s Food Gurus in the shape of Marco Pierre White, Charlie Trotter, Raymond Blanc among other famous repute.
Kevin is a multiple winner of an array of prestigious Culinary awards both locally and abroad. His ultimate goal is to challenge the rigorous and exacting demands sought by the eponymous ‘ Michelin Guide ‘ task masters. We wish him and his Brigade every success in their efforts to achieve the very first Michelin Star award in Malta and Gozo. ‘Bon Chance, Kevin ! ‘
