Keith Abela

Keith Abela
Keith Abela

Keith’s interest in catering started at a young age, when he spent a lot of time in the restaurant kitchen, run by his grandfather. He and his father spent time on the family farm growing up – rearing animals, collecting eggs, planting and harvesting produce and, on weekends, foraging, fishing, making wine and pickles.
Keith began his career in catering at 14 and soon enrolled in the Institute of Tourism Studies. In 2008, he moved to Jersey and worked at the Grand Jersey Hotel, under Albert and Michael Roux. Here, he learnt about the importance of local, fresh produce, classic techniques and the study of food science.
In 2012, Keith opened his own restaurant, Sammy’s in Xemxija, which was mainly focused on the use of fresh, sustainable wild ingredients. Meanwhile, he also lectured ‘Food Tasting and Flavour Sciences’ at MCAST and gave live cooking demos at ITS and for private classes. He also lectured at Malta Café Scientifique on the ‘Science and Psychology of Flavour’ and ‘Protein Denaturisation’.

Click here for Keith's recipes, which you can try at home.

More in Food