In conversation with chef Anton B. Dougall

Few names are as closely associated with Maltese gastronomy as Anton B. Dougall. With a culinary journey spanning more than five decades, Dougall has become a pillar of Malta’s food culture, a highly respected chef, educator, broadcaster, and author devoted to preserving and promoting the island’s rich culinary heritage and inspiring future generations.

His passion for cooking began in Cospicua, where, as a curious child, he watched his mother and grandmother prepare daily family meals. Those early experiences quietly shaped his future. What began as fascination turned into determined purpose when he enrolled in a newly introduced Hotel Management course at MCAST in the late 1960s.

At a time when Maltese households centred meals around traditional recipes, Dougall absorbed the essence of local cuisine. Those influences remain central to his philosophy today: preserving tradition while presenting it with professionalism, skill, and pride, and celebrating every unique Maltese flavour.

Throughout his formative years, Dougall benefited from mentors who recognised his exceptional potential. Lecturers guided his development, while an examiner later opened doors for further studies in London. Training across the United Kingdom, including Leeds, Harrogate, Yorkshire, and Scotland, exposed him to large-scale catering operations and broadened his professional outlook. Hospital catering training in Leeds particularly strengthened his discipline, organisational skills, and attention to detail, laying foundations for leadership.

By 1981, Dougall’s path expanded beyond the kitchen. After assisting with large public food demonstrations during his student years, he recognised growing national interest in culinary education. This inspired him to publish his first book, the beginning of a remarkable career that has since produced more than 55 influential titles.

Radio and television programmes soon followed, bringing cooking into Maltese homes and fostering wider appreciation of local cuisine and cultural identity.

Despite managing numerous restaurants and hotels, Dougall views each venture as part of a continuous journey. Every project, he reflects, helped shape the person he is today, both professionally and personally.

Central to his life’s mission has been elevating Maltese cuisine internationally. While global influences have shaped Malta’s food identity, slow cooking methods, fresh ingredients, and deeply rooted traditions remain its defining characteristics.

Traditional foods such as ġbejna and ftira have gained recognition abroad, yet Dougall believes Maltese cuisine continues to evolve creatively. Although fewer families cook traditional dishes at home today, more restaurants are reclaiming and promoting national culinary identity and gastronomic heritage.

Education has always been at the heart of his work. In 1971, he founded Malta’s first cookery club, inspired by strong public enthusiasm for food. What began as demonstrations evolved into hands-on courses. Today, the club has welcomed more than 3,500 participants, with children’s summer programmes helping younger generations connect with their cultural and culinary heritage.

For Dougall, aspiring chefs must master the fundamentals: hygiene, baking, confectionery, and culinary history. Technique, he believes, must be grounded in knowledge, discipline, and respect for tradition, innovation, and seasonal ingredients.

His dedication to documentation has also preserved Maltese food culture. Among his many publications, his latest book stands as a tribute to heritage, a richly illustrated volume compiling recipes passed down through families, religious communities, and the Maltese public.

Dougall also recognises the influence of modern media. Television and social platforms are vital tools for safeguarding traditional cuisine, provided recipes are presented authentically, responsibly, and with clear explanation, ensuring continued relevance.

His expertise has been trusted at the highest levels. Over the years, he has catered state banquets and prestigious international events, serving presidents, royalty, and distinguished guests across Europe and North Africa. Such occasions demand precision, discipline, and unwavering professionalism, pressures Dougall has consistently met with grace.

One moment remains especially treasured: preparing a food display for Her late Majesty the Queen — an honour that stands as a testament to his lifelong commitment, creativity, and excellence.

National recognition followed in 2023 when he received the Member of the Republic medal for his contribution to Maltese gastronomy and culinary education. In characteristic humility, Dougall dedicated the honour to all Maltese chefs, recognising the collective effort behind the nation’s culinary reputation.

Yet even after decades of achievement, Dougall’s motivation remains simple: sharing knowledge, inspiring others, and celebrating the joy of food.

With a strong social media following and expanding online courses, he continues teaching new audiences the art of cooking, while firmly believing that hands-on kitchen experience remains the most valuable culinary education.

For Anton B. Dougall, cooking has never been just a profession. It is a lifelong mission to honour Malta’s past, educate its present, and inspire its future, one dish at a time, leaving a lasting legacy.