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About the Chef
Marvin Gauci is a young chef with great
potential and a love of food that he has pursued ever since he was
young.
Marvin started out as a young apprentice in a hotel kitchen. Here,
the hotel manager immediately saw that Marvin was destined for
higher things than chopping and preparation, and so advised him to
enrol for an ITS course. Following his successful stint at the
institute, Marvin decided that the best way forward would be to
gain as much experience as possible. So he started to spend 6
month periods in every hotel and most restaurants in Malta;
gathering valuable and first hand understanding of how different
kitchens and stations functioned.
Flush with experience, Marvin decided to up and move to Ireland,
where he started working as a sous-chef at a hotel in Dublin.
After a few months, he was promoted to chef at the same hotel.
During his time in Ireland, Marvin also did the catering for First
Ireland functions and helped out in the 3 Michelin-starred
restaurant. Eager to learn more, Marvin moved on and took
responsibility for the running of a Golf Club restaurant.
Back in Malta, Marvin moved to the Wild Thyme restaurant and in
January, 2007, opened his own restaurant, Tarragon, in St. Paul�s
Bay, close to the Sirens Water Polo Pitch.
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