Our Team

From the day we greeted our first patron back in 1999, the path for de Mondion's ongoing success was clear and straightforward enough: to consistently surpass even the most demanding expectations through the quality of everything we produce and offerAs has been proven over the years, excellence simply does not happen by chance. our clientele.

It is exclusively thanks to the bringing together of a team of dedicated professionals, all unashamedly enamoured with their craft, that the high standards and unfaltering expectations demanded of the de Mondion by all our patrons have been consistently met and exceeded.

Whilst all of us at the de Mondion, from Chef de Cuisine, Kevin Bonello, and his band of culinary artisans, Restaurant Manager, Nico Caruana, and the entire front of house team, are honoured by the countless awards received over the years, our true goal remains one - that of setting the stage for each patron's perfect dining experience.

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Kevin Bonello

Group Chef de Cuisine

Kevin’s passion for ‘ culinaria’  goes back to when as a ten year old he much enjoyed watching and helping his mother, an exceptionally gifted lady by way of her cookery skills which were passed on to her by her mother and grandmother. The Bonello Family’s fine reputation in the kitchen remains intact and furthermore complemented by Kevin’s numerous achievements in this field.

His attendance to a two year full time Food Preparation and Production course at the Institute of Tourism Studies (I.T.S) earned him a first class diploma which was further enhanced by a much coveted six month in-depth training experience as a ‘ stagaire’  in the prestigious kitchens of ‘ The Berkeley’ London, a distinct member of the Savoy Group of Hotels.

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Nico Caruana

Restaurant Manager

Nico entered the restaurant business aged 15, where the fast-paced environment instilled the need for efficiency and developed a sense of urgency. Two skills that have helped his progress in his career.

Following his graduation in Hotel Operations at the Institute of Tourism studies, he jumped at the opportunity to intern for the famous world-famous chef Raymond Blanc at his Relais & Chateaux, 2 Michelin star establishment, Le Manoir aux Quat Saisons - An opportunity that opened up a whole different world of refined food, wine and service.

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Adrian Bonello

Chef de Cuisine

Award-winning and renowned chef Adrian Bonello, has been based at de Mondion and the Xara Palace Relais & Chateaux for over 12 years, helping secure its reputation as one of Malta’s best restaurants.

Having been awarded 26 Gold medals, 15 Silver Medals & 7 Bronze Medals, in both local and foreign competitions, Adrian is a true inspiration to all his team. It is no wonder any patron of the de Mondion sings praises once they get a taste of his work.

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Clint Grech

Sous Chef
Clint started his career in catering when he was very young due to the influence of his grandfather who owned and operated a very well-known catering establishment in Mellieha. Since he was a child, Clint has seen practically all his family working hands-on in this catering establishment and a passion for this industry developed at a very tender age. 

Clint joined Institute of Tourism Studies where he studied for four years focusing on Food Preparation and Production. During this period Clint also managed to achieve WSIET Wines and Spirits. He was lucky to spend his first internship in the acclaimed Le Meridien London Gatwick which he describes as “an experience to remember”.  It is here that Clint understood that catering is his life and his future. During this period Clint also had a great opportunity to spend two weeks at the Gavroche with acclaimed Chef and Restaurateur, Michel Roux.

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Andre Micallef

Head Sommelier

Andre has had a strong passion for wine and food all his life. From a young age he used to watch his father cook in a very busy kitchen at a fast moving restaurant and this has undoubtedly had a strong influence on his career choice.

 As a child, he also used to help his grandfather work the family fields, harvesting crops and growing fresh produce. This was the spark, the first time he discovered the intricacies of the wine making process by farmers who still followed the traditional practices used for home-made wines. These experiences developed into a passion.

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