Clint Grech, Executive Chef The Xara Collection, speaks about EcoCook Malta
1. Could you tell us a few words about yourself and your background?
I began my culinary journey at a very young age, inspired by my grandfather’s well-known catering business in Mellieha. Growing up surrounded by family, food, and the rhythm of a working kitchen sparked my passion for this industry.
As I got older, I spent my summers working in the family establishment, learning the realities of professional kitchens and the demands of the craft. Wanting to pair hands-on experience with formal training, I enrolled at the Institute of Tourism Studies to pursue my path as a professional chef.
At 16, I joined the Xara Collection as a student, where I was introduced to fine dining. Twenty-three years later, I am now the Executive Chef of The Xara Palace Relais & Châteaux, leading a team of talented chefs.
2. What changes have you observed over the years in terms of the eating habits of your customers and consumers?
Over the years, we have seen a shift in the age of our diners, increasingly welcoming guests in their early 20s and 30s who are passionate about fine dining and value both craftsmanship and experience. We have also found that today’s diners are more open to experimentation, appreciating dishes that reinterpret tradition through a modern lens.
3. How do you see the integration of sustainability principles into the restaurant industry in the future?
With the introduction of modern tools, chefs have become more efficient and have more time to focus on local ingredients and thoughtful menu development. In the future, sustainability will be a core responsibility of the restaurant industry. At de Mondion and across the Xara Collection, this means working closely with local producers, embracing seasonal menus, and reducing waste through careful planning and creative cooking. Guests increasingly value transparency and purpose, and it is our responsibility as chefs to lead by example while preserving both quality and a strong sense of place.
4. Why did you choose EcoCook Sustainable Restaurant certification?
One the main values of The Xara Collection is Sustainability and we feel EcoCook is well aligned with this. We hold the culture of sustainability close to heart. This core value is reflected in all practices adopted throughout the varied portfolio of the Xara Collection. This is also reflected in the buying behaviour of all demographics, which is showing a shift in favour of environmentally conscious businesses and brands; in particular those with a tangible commitment to safeguarding future generations.
5. How did you experience this initial audit in terms of organization and time spent?
The initial audit was a well-organized and constructive experience. It provided valuable recognition for the work we are already doing, while also offering clear guidance on how we can continue to improve, push ourselves further, and strengthen our commitment to safeguarding the environment, traditions, and heritage.
6. Was the diagnostic report useful? Was it easy to understand?
Yes, the diagnostic report was very useful and easy to understand. We refer to it regularly as a practical guide for continuous improvement.
7. How do you think your customers will perceive the fact that your catering services are certified EcoCook Sustainable Restaurant?
Guests are becoming increasingly conscious of sustainable practices. Being certified as an EcoCook Sustainable Restaurant provides them with added reassurance and peace of mind when choosing to dine with us.
8. What are your next objectives?
Our next objectives are to continue investing in sustainable practices and tools, further showcase Maltese culture and heritage through the food we prepare, and consistently create memorable dining experiences for our guests. We also aim to further develop our teams, strengthen relationships with local producers, and continue refining our menus so they remain innovative, seasonal, and true to the identity of de Mondion.
