A trailblazer in Malta’s food scene and one of the pioneers of Malta’s gourmet burger revolution, Daniel Grech has established himself as one of Malta’s leading restauranteurs with a difference. Riding the wave of the 'Food Porn' trend whilst staying true to good old fashioned homemade grub, we got to speak to the man who put the 'ink' in Burgers.Ink.

So, Daniel! For all of us who can’t keep up, which restaurants are you currently running?

We’ve just launched Crossroads in Spinola in March which has a full brunch menu, Asian dishes and British food; The Long Hall Pub in Paceville which serves traditional pub food such as fish and chips and homemade pies; Pit Stop Takeaway, also in Paceville; Burgers.Ink at the Suq Tal Belt; Boston Grill rotisserie also at the Suq Tal Belt; Shakes ’n’ Bakes in San Gwann and City Lounge in Valletta.

Wow! Part-owning Shoreditch was a great launching platform for you. What was the best part of running the kitchen and being a part of what became such a beloved institution?

The customers and making customers happy! The ability to get creative and give the Maltese public something new that they’d never seen on the island before. We were one of the first to make extravagant burgers such as our Gold Leaf burger, Wagyu Beef burger and Black Truffle burger, as well as our famous pancakes…

Yes! Who can forget your ludicrous pancakes! You’ve since parted ways with the business, but took along a lot of your signature dishes. What did you learn from Shoreditch?

I learned a lot of things. It was a great learning curve. How to run a business, costings, marketing… these are all transferable skills that I’m using with my new ventures.

What have been your biggest hurdles in the industry so far?

Everything is a challenge! The industry moves so fast! Coming up with ideas, keeping up with food trends, creating new food trends…you have to be the first in this industry.

You seem to have limitless energy... it’s very admirable! What do you do in your downtime (if you get any)?

I like to go out to eat. I also like to stay home alone and read cookbooks, discover new recipes and get ideas. I also like to travel and I try to go abroad when I can. I love going to London. If I want to get new ideas or want to open a new shop, I go to London.

As a chef, where are your favourite food joints to visit when you’re abroad?

I like to go to Roka in London. I also love Hakkasan… obviously I also visit a lot of burger places!

Where’s the best place to get a burger in London?

It has to be Patty and Bun! Also, Gordon Ramsey’s Heddon Street Kitchen does a very good short-rib burger.

Where would you love to visit?

France. They have the best Michelin Star restaurants. You can learn a lot from eating out at great restaurants. No-one beats the French!

What food scene inspires you most?

All of them! As long as they have a good vibe. I like Asian cuisine: ramen, bao buns… we’ll be including a lot of Asian inspired food on our menu at Crossroads.

Great! Looking forward to that! What advice would you give to aspiring food entrepreneurs?

I would say to start slowly. To work hard every day, to stay humble, and to always strive for perfection.

Thank You Daniel and all the best of luck with your new ventures!