Debbie Schembri

Always having had a keen interest in cooking and all its rituals, Debbie took a different route into the culinary world. After graduating with a BA in Engish, she decided to take her love for food further, by taking up a position as chef on board a charter sailing yacht.

She worked as a private chef on board yachts for three years and travelled between the Caribbean and New Zealand.

Debbie decided to leave her life of travel to learn from some of the most experienced chefs in the industry. Interning at Noma, Copenhagen and Coi, San Francisco, Debbie learnt the extreme discipline that is required to work in kitchens of Michelin level, as well as a variety of new techniques pertaining to fermentation, working with wild produce and outdoor cooking.

Debbie returned to Malta, with a renewed appreciation for our local food scene. She worked as a private chef, catering personalized dining events, usually quality ingredients from smaller producers, in client’s homes.

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