Distinguished Chef
Marvin Gauci
- Location
- Palazzo Dei Fiori
- Year
- 2025
- Production
- Chapter | - The One with Lastat
Specialities
- Contemporary Mediterranean gastronomy
- Seafood
- Fine Dining
- Caviar
Recognition
Confirmed
The Supper Club Distinction is awarded exclusively to those who have participated in an official Supper Club production.
About
There is something Marvin said, that stayed. Talking about his restaurants, and he made a straightforward point: in Malta, how many restaurants operate at this scale while serving food of that quality? It made us think.
Creating an exceptional plate is one achievement. Building a restaurant that can deliver ambitious cooking to a large dining room, night after night, requires something more: a capable team, clear direction and an enormous amount of discipline. That deserves recognition.
Marvin Gauci is a chef with a strong personality and a clear vision. His approach invites conversation, as bold ideas often do. But whatever one’s personal taste, there is no overlooking what he has built, or the determination it took to build it.
His interest in food began at home, influenced by his mother’s cooking and his family’s connection to traditional Maltese baking. Professional experience in Ireland broadened those foundations before he returned to Malta and began creating restaurants of his own.
Wild Thyme, Tarragon and Caviar & Bull became expressions of an increasingly ambitious culinary identity. The expansion of Caviar & Bull into Budapest took that vision overseas, where Marvin received the Chef of the Year title at the Best of Budapest & Hungary Awards in 2018.
What interests us about his journey is the willingness to keep moving. Opening a restaurant is demanding enough. Giving several restaurants their own character, building the teams behind them and carrying a concept into another country takes considerable conviction.
Marvin’s cooking draws on Mediterranean ingredients, international influences and a curiosity about technique. At Caviar & Bull, familiar flavours meet unexpected textures and contemporary presentation, with local produce, seafood and carefully selected meats central to the kitchen’s identity.
There is theatre in his approach, certainly. But what guests experience in a dining room depends on a great deal of work they never see. This brings us back to our conversation. Scale and refinement are demanding companions. A striking dish must also be prepared, coordinated and served consistently. The creativity gets the attention; the organisation makes it possible.
To us, that is an important part of understanding Marvin’s contribution to Malta’s dining scene. He has pursued ambitious food alongside an equally ambitious hospitality operation. He also holds the title Ambassador of Gastronomy for Malta, appointed through the Malta Tourism Authority and Ministry for Tourism.
Marvin and Caviar & Bull joined The Supper Club | Malta at its beginning, for Chapter I — The One with Lestat, held at Palazzo dei Fiori on 31 October 2025.
We will always value the people who stepped into that first chapter with us. At that point, there were no previous Supper Club evenings to look back on. There was a vision, a carefully considered production and a group of people willing to help bring it to life.
Marvin brought his culinary identity to that table, becoming part of the evening that introduced our members to the world we were creating. His place within The Supper Club Distinction recognises that contribution, alongside the craft, ambition and discipline behind his work.
Looking back at was was said, we understand why it stayed with us. It was a reminder to look beyond the individual plate and appreciate the achievement of the whole, and Marvin has built something substantial indeed.
Accolades & Recognition
- 2025 The Supper Club DistinctionAwarded following his participation as featured chef for Chapter I, The One with Lestat, in recognition of his craft, discipline, use of produce and exceptional contribution to the guest experience.
- 2023 The Definitive(ly) Good Guide to Restaurants in Malta & Gozo.
- 2022 Chefs Sans Frontières Ambassador for MaltaAppointed to support the organisation’s work protecting small producers, farmers and culinary heritage. This is an appointment rather than a competitive award
- 2018 Chef of the Year, Best of Budapest & Hungary AwardsAwarded at the programme’s 25th edition, following the establishment of Caviar & Bull Budapest.
- 2018 Chef of the Year, The Definitive(ly) Good GuideA separate Maltese award, reported in his subsequent career interview.
The Menu
For Chapter I, Marvin Gauci’s Caviar & Bull team presented five courses of bold flavors and dark intrigue, accompanied by selected wines and a final flourish of coffee liqueur.
- I. Moonlit Overture (Guillardeau Oyster, Princess blood, Salmon roe / Kaluga Caviar, Black Rosette Fritter, Cream Cheese) — Paired with Golden Bay 2003, Sauvignon Blanc
- II. Crimson Oath (Black Angus Beef Tartare, Quail Egg, Miso Mayo, Jerusalem Artichoke chips) — Paired with Chardonnay Barrique, Golden Bay, 2022
- III. Midnight Entreaty (Red Prawns and Meagre, Squid Ink Velouté, Caponata, Devil’s tears) — Paired with Don Gauci Pinot Noir 2021
- IV. Emberbound Ribs (Slow-cooked Beef Ribs, Buttery mashed Potatoes, Spiced Pangrattato, Beef jus) — Paired with Don Gauci Lolita Red 2022
- V. Last Light Reverie (Pistachio Namelaka, Raspberry Gelée, Cherry Compote, Pistachio Praline Croustillant, White Chocolate) — Paired with Kohimame Coffee Liqueur
Gallery
