Hilton Top Chefs go head to head

Tuesday 23, November 2010


Hilton Top Chefs go head to head


Hilton Malta's Steve Mallia and Isaac Saliba have secured their place at Hilton Worldwide’s European Culinary Cup 2010 Final taking place in Venice on 18 November 2010.


Having battled it out against 198 Hilton hotels across Europe, 10 teams will aim to prove they are a cut above the rest, by cooking up a culinary sensation for a group of top industry judges, including Michelin-starred chef, Chris Galvin and Alain Le Cossec MOF (Meilleur Ouvrier De France), head of the Institute Paul Bocuse. The judging panel will be led by Roberto Giudici, area chef of Europe for Hilton Worldwide.


The Culinary Cup 2010 has seen Hilton kitchen teams, made up of a head chef and their apprentice chef, submit written recipes for a starter dish featuring Atlantic salmon, and main course featuring cod, chorizo and artichoke, in order to secure a place in the final. Hilton Malta presented a delicious Trio of Salmon Creations with tian of salmon and marinated salmon, dill and dried salmon mini soufflé and a coriander and cashew infused salmon sausage wrapped in Iberian ham as their starter dish. For their main course, a combination of citrus scented cod, with chorizo and Mediterranean chutney, prawn and lobster thichened broth, fennel froth was presented – impressing the Hilton Worldwide Europe food and beverage team and ensuring they made it through to the grand final at Hilton Molino Stucky, Venice.


At the final, the team will have to work in a high pressure environment, delivering two dishes to the esteemed panel of industry judges. Each team will be scrutinised on their ‘mise en place’, professional preparation, presentation, innovation and, of course, taste. The winning team will enjoy an all-expense paid trip to experience some of Hilton Worldwide’s best European food and beverage offerings.


James Glover, vice president, food and beverage in Europe, Hilton Worldwide, said, “The Culinary Cup 2010 is the first time that we have organised a large-scale competition among our hotel-based, culinary talent, and we are delighted by the positive feedback from our teams. The Culinary Cup further enhances our objective of creating an exciting and rewarding food and beverage culture within our European hotels that is based on our six values. We have some of the best chefs working within our portfolio and I am delighted to host this meeting of culinary talent in Venice.”


Executive Chef Joe Vella is delighted to be the Hilton Malta finalist and is hungry for success at the competition’s grand finale. He said, “It is a great honour to have been selected as one of the final ten teams, representing Hilton Malta. We are looking forward to going to Venice and impressing the judges with our cooking skills.”


Hilton Worldwide in Europe has established six food and beverage values -- quality, simplicity, authenticity, connectivity, profit and pleasure. Some of Hilton Worldwide’s most prestigious food outlets in Europe include: three Michelin-starred La Pergola restaurant by Heinz Beck, at the Rome Cavalieri – The Waldorf Astoria Collection; the one Michelin-starred Galvin at Window’s, at the London Hilton on Park Lane; The Kailyard by Nick Nairn, at the Doubletree by Hilton Dunblane Hydro and the Marco Pierre White Steakhouse Bar and Grill, at the Doubletree by Hilton Chester.



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