The Michelin Star awarded to Fernandõ Gastrotheque wasn’t the only star bagged by the Sliema restaurant in the space of a week, as Fernandõ’s has now confirmed that acclaimed Noni head chef Kurt Micallef has joined its team, and will be heading its creative kitchen.

In a week that changed Fernandõ’s fate for good, the stylish restaurant in Sliema has not only managed to achieve the only new one Michelin star status in this year’s prestigious awards, but has also landed one of the most creative chefs on the island.

Kurt’s culinary experience stems from years of hands-on involvement within Maltese kitchens; some of which are renowned names within the local scene. He served as a Chef de Cuisine at Risette and Ion, and later held the position of Head Chef at Noni. Both Ion and Noni enjoy one star Michelin status. 

Kurt’s flair for originality and his exceptional culinary creativity will surely take the team at Fernandõ’s to a whole new level. Kurt’s repertoire is rooted in classic French cuisine and peppered with inspiration from cuisines around the world to create harmonious, balanced and delicious fare.

Sharing his vision for Fernandõ’s with GuideMeMalta.com, Kurt said his goals are to build on what was already achieved at Fernandõ’s and to create an even better experience for patrons alongside the wonderfully talented front of house and kitchen brigade, adding, “I really look forward to welcoming patrons to the restaurant and I am very excited about what the future holds.”

Nicholai Grech, co-founder and owner of Fernandõ’s told GuideMeMalta.com that bringing Kurt on board was a massive investment and achievement: “Winning the one star Michelin status was very significant for us, and convincing Kurt to join our ambitious project is equally massive. Gaining one star status is a privilege that brings with it a certain amount of responsibility, and that is why we believe this is the right time to make a statement investment by bringing Kurt on board, who is widely regarded as one of the most creative minds in the local culinary scene.”

Nicholai added that the team at Fernandõ’s has been overwhelmed with positive feedback since the news broke out that the establishment has been awarded a Michelin star: “I can tell you that the phone hasn’t stopped ringing. We have received so many words of encouragement, as well as an influx of bookings. One thing is certain – Kurt and his team are going to be super busy in the weeks and months ahead!”

Kurt’s culinary journey took off at the age of 21 following his enrolment at Le Cordon Bleu in London for an intensive 1-year course, which also involved various stages in Michelin-starred restaurants to gain practical experience.

Kurt’s repertoire of skills continued to be refined during a 6-month stage at Michelin-starred restaurant In De Wulf, in the lush countryside of Belgium, which relied heavily on neighbouring farmers and the abundant nature around it to source top-quality ingredients to create exceptional food. This experience reinforced his belief that without excellent ingredients, one cannot produce excellent food.