Clint Grech, acclaimed Mdina restaurant de Mondion’s Executive Chef for the last three months, is settling well into his new role, which he describes as the culmination of a long journey.

Speaking to WhosWho.mt, Mr Grech explains that it took 21 years of hard work and dedication to become prepared for the high-stakes position.

The responsibility he feels also comes from having worked under former Executive Chef Kevin Bonello: “I have big shoes to fill.”

Asked about the challenges he has faced over these last three months, Mr Grech singles out the shortage of personnel wanting to work in the ever-growing hospitality industry, sometimes leading to vacancy listings not attracting the right applicants, or too few.

Executive Chef Clint Grech

“I would love to invest in students who are looking for a career in the culinary arts and hospitality, and help them gain experience, in the same way that I learned. However, this is proving to be difficult.”

He says that the restaurant however manages to source interns from France, with all those finishing their internships so far being added to the restaurant’s staff complement.

Mr Grech notes that seeing these youths develop their skills is also a source of pride and satisfaction, along with, of course, the glowing feedback and reviews from patrons.

“Seeing a full restaurant, seeing people come time and time again – it makes it all worthwhile,” he says.

Mr Grech, has worked with The Xara Collection for nearly 20 years, having started his career in the industry at a very young age, influenced by his grandfather who owned and operated a well-known catering establishment in Mellieha.

Having seen “practically all his family” working hands-on in this establishment, his passion for this industry developed at a tender age.

He joined the Institute of Tourism Studies where he studied for four years focusing on food preparation and production.

As per de Mondion’s website, Mr Grech was “lucky” to spend his first internship in the acclaimed Le Meridien London Gatwick, which he describes as “an experience to remember”.

During this period, he also had the opportunity to spend two weeks at the Gavroche with acclaimed Chef and Restaurateur, Michel Roux.