The festive season can be a challenging time in the hospitality industry, but Ryan Marmara - Group Executive Chef is all set to hit the ground running with his team, as visitors to the bustling shopping and entertainment destination get ready to be delighted by an array of Yuletide treats and menus.

A firm believer in blending traditional holiday favourites with innovative dishes, Chef Ryan is ready to impress with some star entries. He explains that, to meet and exceed guests’ expectations, it’s essential to start with a thorough understanding of current culinary trends.

“Researching and staying informed about the latest preferences is part of the joy of the profession. We incorporate elements such as plant-based and vegan options, and we experiment with global fusion cuisine. Guests know they’ll be treated to a diverse offering with our menus, and the Christmas and New Year periods will be no different,” he says.

An excellent host will always make sure that there's something for everyone, and it’s no different at the Bay Street restaurant tables. Chef Ryan describes how those who love classic dishes will find their taste buds satisfied, as will those who like to experiment with new flavours and different twists on popular classics.

But as every chef worth their salt knows, it’s not just about keeping the taste buds happy. An excellent culinary offering encompasses many different elements, bringing them together into one feast for the senses. Everything from texture to aesthetics plays a role in Chef Ryan’s plan. And he has some surprises up his sleeve, too.

“One way to enhance our guests’ culinary experience is the inclusion of interactive elements into the festive events menu. This can involve DIY food stations, customisable dishes that allow guests to tailor a dish to their liking… nowadays, our imagination is the only limit. Crowning it all is the visual appeal. There’s no denying that a well-presented dish can contribute significantly to a memorable dining experience. And, of course, if it’s Instagrammable, that’s even better,” he says with a twinkle in his eye.

Of course, in a world that has seen it all it can’t be too easy to keep things fresh and surprising. Where does Chef Ryan get inspiration for all this? He tells me that he makes it a priority to follow culinary trends both locally and globally, particularly when it comes to discovering emerging flavours, techniques and even presentation styles.

“I love exploring different cultural and regional cuisines, as I feel these help elevate a menu with a diverse range of influences. Sustainability and authenticity are two other strong points of belief for me: I do my best to work with fresh, locally-sourced produce. Ultimately, this is not only a more community-focused and sustainable experience, but it also improves flavours and quality,” he tells me.

To integrate these ideas into the hotel's dining experience, Chef Ryan collaborates closely with the culinary team, engaging in brainstorming sessions to get their creative juices going, while experimenting with different combinations of flavours and textures. Just as importantly, he takes guests’ feedback into consideration, taking note of their preferences and evolving trends in the hospitality industry.

Such sessions help the culinary brigade find a balance between traditional festive flavours and the innovative techniques that Chef Ryan values.

“I believe in respecting the richness and familiarity of traditional festive flavours while simultaneously exploring creative avenues to surprise and delight the palate. I explore innovative techniques to elevate and reimagine these familiar tastes. exploring novel ingredient pairings. The goal is not to overshadow the traditional flavours, but to enhance and complement them in unexpected and delightful ways,” he explains, adding that he views tradition as a source of inspiration that provides a solid framework upon which to build modern techniques. He describes the process as an homage to the past while embracing the excitement of the future.

However, the festive period brings with it an additional challenge that has nothing to do with the menu creations - quality control, that all too often ends up a casualty of the high traffic many restaurants see in this busy period. Not at Bay Street complex, however, as Chef tells me the team has implemented a comprehensive approach to stay on top of this.

From Left to right: Restaurant Manager - Vanja Busic, Executive Sous Chef, Michell Xuereb, Group Executive Chef - Ryan Marmara, Pastry Chef - Andy Cutajar, Food & Beverage Manager - Matthew Debono

“We have a meticulously developed set of standardised recipes. These serve as the foundation for our dishes and act as a reference point for our kitchen staff. We conduct thorough training sessions to ensure that every member of the team is well-versed in the preparation methods,” he explains.

This approach is further strengthened by regular and ongoing training. Precision in measurements and cooking times rules above all else so as to ensure a consistent dining experience. Training is provided not only to chefs, but to the entire food and beverage team.

“Ultimately, our commitment to quality extends beyond the kitchen. We actively seek feedback from guests and use it to continually refine our processes. This iterative approach, combined with a well-trained and motivated team, ensures that our dishes consistently meet the high standards we set, even during peak periods."

Part of this process involves the expertise to balance speed with precision, as the increased demand often puts pressure on a kitchen to make the process go faster. While understanding this need, Chef is adamant that attention to detail is not impacted.

“Managing the coordination and communication within the kitchen team becomes crucial during peak periods, as it ensures that everyone is on the same page. And a sense of humour also helps keep the morale high in busy times. There are other challenges, of course, such as maintaining the freshness of ingredients, inventory management and so forth. But never underestimate the importance of ensuring the team is happy is what I say!”

The festive period in the Seed kitchen is also characterised by regular evaluations and post-event debriefs, helping everyone implement strategies to enhance efficiency and quality. No matter what the time of year, this is all part of Chef ’s strategy to position Bay Street a culinary destination of choice.

“I fully intend to continue pushing the boundaries of creativity in our menu offerings with the help of my team. We have all the key ingredients at hand - creativity, sustainability, guest engagement, team development and technological integration.” He concludes by saying, “All these will help propel the hotel's culinary direction not only throughout the festive period, but onto an exciting and successful future.”