Steve Scicluna
Steve Scicluna began his culinary career in London, where he trained at Le Cordon Bleu before gaining experience in some of the city’s acclaimed kitchens, including the former three-Michelin-starred restaurant of Pierre Koffmann at The Berkeley, two-Michelin-starred The Clove Club, and Luca Restaurant. Folowing his studies, Steve remained in London, further developing his skils and refining his approach to contemporary fine dining. He later returned to Malta, joining the opening team at Risette, before continuing to expand his experience on the international culinary stage. He subsequently undertook stages in Dublin under two-Michelin-starred chef Mickael Viljanen, gaining experience at both The Greenhouse and Chapter One. These formative experiences further shaped his precision, curiosity, and commitment to refined cooking. Steve’s culinary style brings together classical French foundations with Japanese techniques and influences. His cooking places a strong emphasis on seasonality, quality sourcing, and the use of local Maltese ingredients, with a particular focus on seafood, meat, and vegetables. At Risette, his approach is defined by a detailed, technique-driven treatment of ingredients, alowing their natural character to remain at the forefront. Today, as Head Chef at Risette, Steve brings together his international experience, technical expertise, and ingredientled philosophy to create contemporary cuisine rooted in precision, seasonality, and a deep respect for produce.
Mastery
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