Nigel Gatt

Head Chef, Restaurant Operator and Hospitality Consultant with 20+ years' experience in high-volume restaurants, hospitality venues, functions, weddings and banquet operations. Experienced in leading large kitchen teams, managing high-pressure service, menu development, food cost control, supplier management, staff training, HACCP and food-safety procedures, and ISO-based quality standards. Strong background in Mediterranean and international cuisine, with proven experience in restaurant operations, large-scale events and maintaining consistent quality, hygiene and service standards.

Owner / Head Chef at Qajjenza Bar & Restaurant (2021-09 – Present)

• Launched and operated a restaurant from the ground up
• Managed full operations including kitchen, front of house, and suppliers
• Developed menu, pricing strategy, and overall concept
• Built a loyal customer base and consistent service standards
• Led recruitment, training, and team management

Private Chef & Hospitality Consultant at Private Practice (2020-04 – Present)

• Deliver private dining experiences and bespoke menus
• Support restaurant startups, kitchen setup, and concept development
• Advise on menu engineering, cost control, and operations

Head Chef at Streat (2016-09 – 2020-08)

• Led high-volume kitchen operations
• Managed team, service flow, and quality control
• Developed menus and maintained consistency

Sous Chef at Scaccia (2012-09 – 2016-08)

• Supported head chef in daily operations
• Supervised prep and service teams
• Maintained kitchen standards and hygiene

Head Chef at Tex Mex (2009-09 – 2012-08)

• Designed fusion menus and managed kitchen operations
• Delivered consistency in fast-paced service

HeAD Chef at Coconut Lounge (2007-09 – 2009-08)

• Worked in high-demand service environment
• Maintained quality and efficiency

Head Chef at Melita Gardens (2005-09 – 2007-08)

• Coordinated kitchen staff and preparation stations to ensure smooth and timely event service
• Maintained consistent food quality, presentation, portion control, hygiene and food-safety standards during large functions
• Worked closely with front-of-house and event teams to coordinate service timing and guest requirements
• Planned and organised food preparation, cooking, plating and service according to guest numbers and event schedules
• Managed kitchen service and banquet catering for functions, weddings and special events

Head Chef at Planet Hollywood (2002-09 – 2005-08)

• Led and coordinated a kitchen team of up to 25 staff during high-volume operations
• Managed daily kitchen organisation, preparation, service flow, section allocation and staff performance
• Maintained strict standards for food hygiene, temperature control, storage, cleaning and cross-contamination prevention
• Trained and supervised kitchen staff, ensuring consistent procedures, presentation, portion control and service standards
• Coordinated high-volume service while maintaining food quality, speed, consistency and guest satisfaction
• Assisted with stock control, ordering, waste reduction and efficient use of kitchen resources
• Supported team leadership, shift planning and communication between kitchen and front-of-house teams
• Worked to international brand standards, HACCP food-safety requirements and ISO-based quality procedures
• Developed strong technical foundation across all sections