L'Enfant Terrible
around The World

The First Steps

Born in Malta, Marvin Gauci is an award-winning restaurant concept-creator whose projects have achieved global recognition. Chef Marvin’s name is synonymous in Malta and beyond for creating a string of highly-successful, innovative restaurants and turning them into a household name for those committed foodies and gastronomes.

Chef Marvin received a classical chef’s education at the Institute for Tourism Studies, before embarking on multiple career experiences in renowned restaurants and hotels around the world, starting out in Ireland with a stint at Buswells hotel and Blackbush golf club before moving on to other endeavours at the helm of various prestigious culinary projects. The restaurateur and chef’s journey has spanned from contemporary cuisine to world cuisine and fine-dining.

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A Legacy of Innovation and Exclusive Concepts

Since opening his first restaurant, Wild Thyme, in Xemxija, Chef Marvin’s career has followed one success after the other. With Wild Thyme already a firm favourite with patrons, the exuberant chef decided to up the ante by launching Tarragon in 2007. The restaurant is one of the biggest landmarks for local and foreign foodies, located in St Paul’s Bay and by far the most awarded restaurant on the island. Its sustainable approach and local angle have made it another definite winner with the crowd of bon vivants. Tarragon was also responsible for introducing molecular cuisine to the island, another notch on Chef Marvin’s belt.

In 2014, Caviar and Bull opened its doors in St Julian’s, the darling of the hip crowd with a menu featuring molecular gastronomy and local recipes with a twist. The signature molecular cocktails are the cherry on the cake on this unique experience.

The launch of Caviar and Bull was closely followed by that of Buddhamann in 2015, another game-changer on the scene with an upmarket Asian fusion offering right on the water’s edge. This, too went on to become one of the hippest spots on the island, until a hurricane force wind destroyed the structure. But happier times were ahead as Susurrus rose from its ashes, another unique concept that builds on Mediterranean cuisine combined with South American flavours for an avant-garde
experience.

Finally, a nod of respect to Chef Marvin’s most daring concept yet – Dinner in the Sky Malta, a highly-exclusive setup for small groups of diners to experience award- winning dishes while suspended 40m in the sky, overlooking some of Europe’s most stunning landscapes.

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The Journey from Malta to Budapest

Chef Marvin’s experience away from Maltese shores stretches from the most cosmopolitan spots in France, Italy, Spain and the UK all the way to Greece, Austria, Ireland and more. His concepts always attracting the attention of celebrities and VIPs, this is where Caviar and Bull was taken to new heights, launching within the luxury Corinthia Hotel Budapest. The restaurant has won several awards, including best restaurant in Budapest and also best wine cellar list of the year, Chef of the Year at the Best of Budapest and Hungary Awards; for Gauci himself in 2018. Today, it is lauded as one of the must-do experiences on the Hungarian fine-dining landscape.

© 2020 Marvin Gauci Group of Restaurants