| Marvin Gauci | |
| Style: | Maltese cuisine |
| Restaurants: |
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Marvin Gauci is a chef and restaurateur from Malta.[1] He also serves as the chief chef of the Dinner in the Sky in Malta.[2] Gauci is the Ambassador of Gastronomy, serving as an official representative in foreign and domestic affairs for Malta.[3]
After completing secondary school, Gauci started his formal education at the Institute for Tourism Studies.[4] In 1997, he traveled to Ireland to pursue his career where he worked first 6 months in a catering service before joining the Buswells Hotel which is a Georgian hotel that dates back to 1882 and is located next to the Dáil in Dublin, Ireland.[5] [6]
Later he came back to Malta where he opened his first restaurant, Wild Thyme in Xemxija.[7] Then he started operating four of Malta’s most successful eateries. In 2007 he launched Tarragon in St Paul's Bay followed by Caviar & Bull in 2014 that is located in Saint Julian's and Buddhamann in 2015 which was later closed and replaced with a new restaurant named Sussurus.[8]
In 2016, Marvin joined the Dinner in the Sky as a chef in Malta[9] which is a novelty restaurant service that uses a crane to hoist its diners, table, and waiting staff 150feet into the air and has been named as one of the world's ten most unusual restaurants by the Forbes magazine.[10] In the following year he joined the historic hotel, Corinthia Hotel Budapest.[11]
He has collaborated with chef Ferran Adrià and worked in Hakkasan, Skylon, Santini and Novikov up-market restaurants in central London and cooked in different restaurants in Greece, France, Italy, Spain, Ireland, Austria and the UK.[12] He was the chief chef for the Commonwealth Heads of Government Meeting 2018.[13]
In 2018, Marvin was awarded the Best Chef of the Year by the Best of Budapest and Hungary Awards organization.[14] [15]