Antoine Azzopardi has recalled the tough journey he had to go through in order to make it in Malta’s catering industry, going from washing plates to having his own restaurant, Ċavett Place.

In an interview with The People of Malta on Wednesday, Mr Azzopardi reflected on the origins of the Mġarr restaurant, which he opened back in 2003.

“I was never rich or a scholar, but I had courage,” he said, looking back on he first delved into the restaurant business.

“As a young boy, I started out washing plates at my uncle’s, who had a restaurant in Mġarr. After that, I started working part-time as a waiter in a Rabat restaurant,” he remarked.

Ċavett Place / Facebook

Mr Azzopardi said that he has “always been drawn” towards the catering industry, and while there are many who think that he used to cook for his mother at home, he clarified: “Go and explain to them that I could not touch anything, because God forbid if I used anything and made a mess!”

He explained that the first time he cooked for others was a barbeque his family had organised in a field his father owned in Mtarfa. On that particular occasion, Mr Azzopardi cooked for 42 people, and from then on, people have constantly requested him to organise barbeques.

Mr Azzopardi, who has run Ċavett Place for over 20 years, described himself as the type of person “who you know exactly where you stand with”.

“I am not interested in making money, but in how satisfied the client leaves with the fresh products we offer. We get different types of people here who appreciate food at a good price. I socialise with my clients and speak sincerely and genuinely,” he added.

He remarked that he loves food and cooking has always been a part of him.

When asked about the name of the restaurant, he remarked that Ċavett is actually his own nickname.

“In reality, it is a nickname that is found in Tarxien and Żejtun. Ċavett was a bus driver. When my friends had seen and filmed the driver, they had said that he had the same character as me. So one day we were in a bar and of my friends, while ordering some drinks said: ‘Bring a lager to Ċavett’, and it has stuck. Wherever I am, that is how I am known today,” Mr Azzopardi explained.

Turning to Ċavett Place more specifically, he said that he designed the place himself, and wanted a different concept from the other establishments in the locality.

“Here we have an open kitchen. We offer a diverse range of food to clients, but most look for traditional Maltese plates, and I try to offer something different to other restaurants. I’m a patriot, always looking to come up with recipes using Maltese ingredients,” he explained.

He expressed his love for the Maltese language and culture, and said that his biggest gratification comes in seeing returning clients or ones who refer the restaurant to others. Mr Azzopardi added that while he is committed to the restaurant, he also has plenty of support, including from his two sisters and the rest of the Ċavett Place’s team.

“I have never been blinded by money. In life, you need to give to receive. It makes me very happy to give, and I have no problem with helping anyone who is going through tough times. Today it is you, and tomorrow it could be me,” he said.