Donald Zammit enjoyed a successful career as a chef for 23 years, finally deciding to retire in 2017. His deep passion for the culinary world began at a young age, and throughout his career, he honed his craft in various establishments. As a chef, he focused on building strong flavor foundations, mastering the art of sautéing, exploring sauce-making, and perfecting the balance between sweet and savory. He was particularly committed to using fresh ingredients, believing that the quality of these ingredients was critical to a dish’s flavor and texture. Farmers’ markets, with their abundance of flavorful fruits, vegetables, and herbs, were a frequent resource for him. Over time, his cooking style evolved, and he increasingly embraced the use of seasonal fruits and vegetables, which allowed him to source the freshest ingredients and enhance the dining experience for those enjoying his creations. His love for travel significantly influenced his culinary journey. His explorations across Europe introduced him to a variety of cuisines, each offering new ingredients and techniques that inspired his work. He visited many parts of Western Europe, including the cities and countryside of England, Ireland, Scotland, Wales, France, Italy, and Malta. In each place, he immersed himself in the local history, food, and traditions, appreciating the diversity and beauty of the landscapes. In England, he found delight in the flavors of humble pie, a staple in English cuisine, with popular varieties including steak and kidney, steak and ale, and chicken and mushroom. He also enjoyed Beef Wellington, a dish comprising filet of beef brushed with mustard, wrapped in mushrooms, Parma ham, and puff pastry. The culinary treasures of France and Italy also left a mark on his cooking. French cuisine, with its focus on staple ingredients like garlic, onions, carrots, celery, fresh herbs, butter, cream, and wine, became a source of inspiration. Italian cuisine, from Tuscany’s rustic dishes to Sicily’s seafood, also influenced his culinary style, celebrating regional bounty and creativity. Beyond Europe, his travels took him to the Caribbean Islands, where he explored the vibrant cuisine. The British Virgin Islands, the American Virgin Islands, Martinique, St. Vincent and the Grenadines, Curaçao, and Mexico all contributed to his culinary palette. He enjoyed dishes like stew chicken, fried plantains, coconut-infused seafood, and hearty rice and peas, each reflecting the unique culture of the region. His trips to Mexico introduced him to innovative takes on traditional dishes, such as tacos made with suckling lamb in an avocado leaf adobo or braised pork on a smoked tortilla with coriander, red jalapeño, and chickpea puree. He believes that chefs benefit from stepping out of their comfort zone to explore new flavors, techniques, and uses for familiar ingredients. His passion for discovery kept his creativity alive in the kitchen, allowing him to evolve as a chef continually. In addition to his international travels, he extensively explored the United States, traveling through most of the lower 48 states. These journeys further enriched his culinary perspective, and even though he no longer works as a professional chef, he still enjoys bringing the flavors he encountered on his travels to life for his friends and family. Outside the kitchen, Donald is an avid outdoor enthusiast. He enjoys hiking, sailing, biking, swimming, and spending time at the beach, with offshore fishing being one of his favorite activities. His adventurous spirit extends to sports, where he has earned his scuba diver’s certification and has experienced the thrills of skydiving and heliskiing.