Monthly Archives: November 2010

In Love With His Job – Excelsior Hotel Malta Head Chef

Roger started his career in the kitchen as a commis chef way back in June 1991 in one of the leading four star hotels in Malta at the time. “Over the years I gained experience working in industrial kitchens, restaurants, catering companies and hotels around Malta and overseas. I had the opportunity to show my culinary skills in all sections of the kitchen until l I found my ideal role managing a large brigade of chefs – I am now the Executive Head Chef at the Grand Hotel Excelsior.”
Choosing a career in catering came naturally for Roger. “My family has always been involved in the gastronomy industry in Malta; the kitchen was always part of my life as a family concern. I was attracted to this environment from a young age and over the years spent long hours in industrial kitchens to get the feel of what it would be like to be a chef. Believe it or not I still get excited when entering a large kitchen.”
After working his way up the career ladder by gaining hands on experience within this industry, Roger also had the opportunity to enrol in several culinary and management courses – both locally and overseas.
His explains that his experience is mostly in the hotel industry, working on large volume events, which is very different to the restaurant business where you cater for a fixed amount of covers. He points out that the hotel environment is seasonal and it fluctuates accordingly.
“The advantage is that one is able to explore new systems, trends and tastes accordingly. A challenge I thoroughly enjoyed was creating a buffet set up with a difference at the Grand Hotel Excelsior. Each night is themed, ensuring variety and novelty for our patrons. Together with my team of chefs we have achieved a strong and stable popularity within the local market and have also changed the international traveller’s perception regarding the food available on the Maltese islands. A report in the media recently stated that ‘The Excelsior’s offering is probably going to be up there among the best this winter’. My team and I work hard to ensure a superior offering. The hotel is famous for its magnificent structure and location but is mostly known for its outstanding culinary products.”
Roger professes to love all kinds of food and is always open to explore new flavours and fusion cuisine.
At home, however, he admits to taking a break from the kitchen since it is his wife who does most of the cooking.
“I only cook when we have guests.”
When I ask him what he does to relax, he laughs, “Relax!? What is that? My mobile is always on – I am like a doctor on call. You can ask my team – whether on my off day or on holiday, I still know exactly what’s going on! Strictly speaking, in my position I can’t afford not to think about my kitchen.”
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Dining Out on Friday: It’s a Grand way to dine

Sunday Buffet Lunch the Grand Way!
The Grand Hotel Excelsior is now in its third year of operation and from the first few months of opening, it was very clear that the culinary offerings were to set a new standard on the Maltese Islands. The ever so popular Sunday Buffet Lunch takes patrons on a culinary journey that is second to none. The lavish spread of food includes a never ending array of antipasti, 88 to be precise, seven live cooking stations to include Sushi, Pasta, Indian, Turkish, Carvery, Berkel and the dessert station. Last but definitely not least, a spectacular spread of 28 different desserts, featuring the all time favourite chocolate fountain with fruits, marshmallows and doughnuts for dipping. The award winning kitchen brigade is exceptionally passionate about the food created and makes a supreme effort to offer unparalleled cuisine using a harmonious collection of fresh, wholesome ingredients to nourish the senses.
Headed by Executive Head Chef Roger Friggieri, the team craves innovation and individuality and has taken this year’s Sunday buffet lunch one step further by creating an additional specialty corner for savoury and sweet items where a different theme will feature each week.
Seeing as Sunday is a family day out, the team has also set up a children’s corner to feature pasta, chicken nuggets, sausages and potato smileys.
This Grand Experience comes at the small price of €33 per adult, half price for children between the ages of six and 11 and free for the under fives.
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Harbour View – 24 Hour Bar
The Grand Hotel Excelsior’s Harbour View Lounge is the only one on this side of the island to offer 24 hour service. Light snacks and beverages can be consumed in the relaxing and warm ambiance while soaking up stunning harbour and sea views.
Chartroom Lounge – Afternoon Tea
In the tradition of true hospitality, the Grand Hotel Excelsior serves Afternoon Tea in the cosy atmosphere of the Chartroom Lounge Bar every day between 3 and 5pm. English scones, freshlybaked cakes and pastries and a special ‘Chocolate Delicacy’ are just some of the delights to discover for the price of €28 to share.

View Link on the Malta Independent Newspaper.

For more information kindly visit the Excelsior Hotel Malta Website.

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Sunday Buffet Lunch at one of the Top Luxury Malta Hotels

The Spice Island Restaurant offers a great selection of salads & antipasto for any special diet. The Sunday Buffet also includes platters, dips, freshly sliced parma ham, seafood dishes and a large selection of Hot dishes. Amongst the hot dishes one can find an Indian Section, a Sicilian Section, an Asian Section with live sushi, A Pasta Live Cooking Station, and a Turkish Section. The Dessert Selection varies every week and includes a Chocolate fountain.
Booking for Sunday Lunches is recommended. Kindly call this Top Valletta Hotel on 00356 21250520.
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