From the aroma of freshly baked bread in his grandfather’s kitchen to the glimmer of a Michelin star above Mdina.
Every dish tells a story of place, memory and craft. For de Mondion’s Executive Chef Clint Grech, that story has been unfolding for 25 years, shaped by family, inspired by Malta and refined through a career dedicated to excellence at one of the island’s most celebrated Michelin-starred restaurants.
A JOURNEY THAT BEGINS BEFORE THE KITCHEN
Reflecting on this milestone, Executive Chef Clint Grech at de Mondion commented:
“‘Reaching 25 years with The Xara Collection is an incredibly proud moment for me. My journey began long before my professional career. When I was a child, I used to visit my grandfather’s catering establishment in Mellieħa, where I grew up surrounded by the energy of the kitchen; the aroma of freshly baked bread, the rhythm of service, and the passion of my family working together. Those early experiences shaped my love for cooking and ultimately led me to pursue this path professionally. Having grown up in neighbouring Rabat, where I still live with my own family today, this region is entirely woven into who I am. My vision has always been to take our guests on a journey through the island, celebrating its seasons, its people, and its heritage, while continuing to evolve and innovate across all our kitchens.”
FROM STUDENT TO EXECUTIVE CHEF
At just sixteen, Chef Clint joined The Xara Collection as a student, eager to learn the ins and outs of the culinary world. What began as an opportunity to understand the mechanics of a busy kitchen soon became a lifelong vocation. Over the years, Chef Clint steadily moved through the ranks, building his experience in Malta and abroad, including time in the UK and Italy.
Today, as Executive Chef of de Mondion, set atop The Xara Palace in Mdina, Clint leads a kitchen that balances innovation with reverence for Malta’s culinary identity. The restaurant’s setting, a historic palazzo with panoramic views over the island, is a constant source of inspiration. Mdina, the old capital brimming with stories, and the cycles of nature shape every dish, from the design of the plate to the locally sourced ingredients, many from The Xara Gardens. His philosophy is rooted in seasonality, transparency, and sustainability.
THE CHEFS WHO SHAPED HIS JOURNEY
Every chef has a defining moment. It may be a mentor, a kitchen or a technique that changes the way they think about food. During his 25 years with The Xara Collection, Chef Clint had the privilege of working alongside Chef Kevin Bonnello, whose mentorship helped shape his creativity, refine his technique, and deepen his passion for the culinary arts.
Another defining chapter in his career came during a stage at La Gavroche under the legendary Chef Michel Roux, an opportunity he describes as “the experience of a lifetime”. There, he developed a deep appreciation for the importance of sauces, the principles of sustainability and zero waste, and the artful use of butter. These invaluable lessons continue to influence his philosophy and remain at the heart of his cooking at de Mondion today.
ON THE PLATE, MEMORY BECOMES TECHNIQUE
Among his favourite dishes at de Mondion is the veal sweetbreads, a dish which embodies elegance and restraint. Served with satay, chanterelle mushrooms and persillade sauce, a creation that is simple, elegant and full of flavour. The veal sweetbreads speak of elegance and restraint.
Equally meaningful is Childhood Memories, which evokes the joy and nostalgia of simpler times. This is a pre-dessert made with locally sourced yoghurt and inspired by ġelat tan-Nanna, offering a refined interpretation of nostalgic flavours.
His personal favourite dish, however, is Pierre Koffmann’s Pieds de Cochon Farcis, pig’s trotters stuffed with sweetbreads and morel mushrooms, a French classic that celebrates rich flavours and refined craftsmanship.
LEARNING THE RIGHT LESSONS
The most important lesson he’s learned in his career is that staying true to your principles while embracing change is key. He’s also learned the value of teamwork and community:
“Walking into de Mondion feels like coming home, being part of a team that’s constantly striving to push boundaries while celebrating our roots.”
THE NEXT 25 YEARS.
As 2026 marks this special milestone, Clint is excited to host more four-hands dinners, creating unique opportunities for culinary collaboration
His next project is simple:
“I want that each day is better than the last. More integration from chefs and their personal touch significantly enhances the dining experience by adding unique flavours and a personalised approach to each dish.”
Justin Zammit Tabona, Managing Director of The Xara Collection:
“We are immensely proud to celebrate Chef Clint’s 25-year journey with us. His influence extends far beyond de Mondion, shaping the culinary direction of The Xara Palace Relais & Châteaux. His passion, creativity, and dedication continue to inspire our teams and elevate every dining experience. We look forward to many more years of success together.”
