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Posted April 15, 2013 by renospiteri in Don't Miss
 
 

The WRMC Malta Chefs’ Profiles: Mark Briffa.

Mark B
Mark B

The publication of these profiles have attracted the attention of a good number of people, restaurant clients as well as restaurateurs. Feedback has been very encouraging and  as it seems that,  as I said in one of my preambles, that very little is known about our excellent chefs, whether they are Chef/Patrons running their own establishments, as well as others in employment at Malta’s hotels and restaurants.

 

Mark Briffa, is an established Chef who has gone through the treadmill of experience over the years, garnering knowledge of the restaurant business and the likes and dislikes of the dining public.

Mark was born on the 7th of December, 1979,and  is married. As is the norm in Malta, Mark initially received his education in the catering and restaurant industry through the Institute of Tourism Studies in Malta, and has obtained various qualifications such as:

 

 

Institute of Tourism Studies Leaving Certificate June 1998: Food Preparation and Production Course

City & Guilds Certificate in Food Preparation & Cooking August 1997:  Food Preparation and Cooking Principles;  Food Preparation and Cooking Practice

City & Guilds Diploma in Food Preparation and Cooking Patisserie September 1998 ;  Food Preparation and Cooking Patisserie Principles;  Food Preparation and Cooking Patisserie Practice.

City & Guilds Diploma in Food Preparation and Culinary Arts September 1998 ; Food Preparation and Cooking (Culinary Arts) Principles I;  Food Preparation and Cooking (Culinary Arts) Principles II; Food Preparation and Cooking (Culinary Arts) Practice.

The Royal Society of Health Certificate February 1997 ;  Essential Food and Hygiene.

Food and Hygiene certificate, Institute of Tourism Studies Aug 2003.

Sugar craft and cake decorating Diploma Certificate June 2005.

WSET Level 2 Intermediate Certificate in Wines and Spirits

 

During his studies at ITS Mark obtained hands-on training and experience at the

Selmun Palace Hotel:  April 1996 – June 1998: as Commis Chef

Suncrest Hotel Qawra: June 1997 – September 1997: as Commis Chef (student).

Stakis Bristol Hotel U.K.: July 1998 – February 1999:  as Commis Chef / Demi Chef De Partie

 

As well as he has held various Chef’s appointments at various establishments such as:

The Xara Palace Relais & Chateau:  June 1999 – June 2005; as Demi Chef De Partie (June1999-March2000);  Chef De Partie (March 2000-May2001);  Junior Sous Chef (May 2001-June2005).

Radisson SAS Golden Sands Resort and Spa 5 star fine dining Restaurant “Essence”: June 2005 – May 2007 ;  as Sous Chef.

The Palace Hotel Sliema 5 star: May 2007 – November 2010 ; as Executive Sous Chef;

and at the

The Villa Brasserie Balluta: November 2010 – December 2011.

 

Mark also received hands on training at two renowned overseas restaurants as follows:

The Water Side Inn  which is a Three Star Michelin Restaurant Bray United Kingdom: Three Weeks Stage November 2002 – Chef Patron: Michel Roux.

The Sea Grill Two Star Michelin Restaurant Brussels Belgium: Two Weeks Stage March 2007 – Chef: Yves Mattagne.

 

Mark took part in a considerable number of culinary competitions organized by the Le Salon Culinaire International De Malte  since 2000, and he has won various medals in all categories, bronze, silver and gold, having reached the apex with Gold Medal wins in 2002 and 2003, and others through the  Istanbul Gastronomy Festival Turkey in 2007, Mediterranean Culinary Challenge Gastronomia Cyprus in 2008, Mediterranean Food and Drink Festival Malta in 2008, and a bronze medal at the One World Culinary Competition,  Russia, Kazan – Chef of the year competition in April, 2008.

 

Having worked in some of Malta’s best restaurants, with overseas training- experience in Michelin stars rated establishments overseas, Mark comes with an excellent culinary resume . He is at present the Executive Chef at the Venus Restaurant in Bugibba, where he specializes in Mediterranean style cooking using  the best quality, fresh, seasonal ingredients, and his experience during his diverse mix of different restaurants and styles of cuisine, is all embalmed into his unique food creations and exquisite flavours through which fine-dining is enjoyed in a casual but up-market atmosphere.

The Venus Restaurant, is listed as one of the top 30 restaurants in the Maltese Islands, in the WRMC 2013 Top 30 Restaurant Guide, and reviews can be viewed on this website buygoing to the relevant section in the menu bars.

 

 

 

 

Submitted signature dish from Mark Briffa:

Lamb Brains on Sauted Artichokes and sun dried tomatoes infused oil.

 

 

 

Selected dish that was served directly to us as ordered during one of our visits to the restaurant:

Milk-fed veal rib-eye on the bone served on a bed of stir fried vegetables.