VALLETTA: ION The Harbour has announced that Alex Dilling, the executive chef of the former highly acclaimed two Michelin star restaurant The Greenhouse, in Mayfair, London will begin a 100 day residency at the restaurant in Malta.
From 18 June, Alex Dilling will bring a new level of culinary skills to both Malta and ION – The Harbour. Bookings will open on 4 June.
“After a challenging year, I am very excited to step back into the kitchen in a completely new environment, and more importantly in a new terroir,” Dilling said.
“Meeting the fishermen and seeing their excitement with what they have to offer is a huge inspiration to me,” he added.
During his residency at ION – The Harbour, Alex will make the most of local seasonal and artisanal ingreidents that are bursting with Mediterranean flavours at this time of year. Apart from that he will present a few of his famous signature dishes including the hunter chicken with fois gras and black truffle. But he will spruce some dishes with a local touch by using produce he has already discovered in Malta whilst visiting producers, artisans and local fishermen.
During these 100 days, ION – The Harbour’s evenings will feature two menus of different lengths both with a strong focus on seafood. There will be a few dishes on the menu that can be changed allowing Alex to adapt to what is available day by day.
Mark Weingard, the owner of Iniala Harbour House and ION The Harbour said this was one big step forward. “Clinching a Michelin star so soon after we opened was a huge step for us. This is another big step forward not just for us but also for Malta. Alex will bring real excellence to the scene and helps to put Malta on the culinary map. There has never been such a huge international name working in a Maltese restaurant. He will bring a lot of aspiration to the local scene which is already extremely interesting. This is another step for Malta.”
Brought up surrounded by traditional French cooking, Alex owes his love of fine dining to his early years working for Alain Ducasse. Alex started his career in London and then moved to New York to work for Alain Ducasse under the direction of Didier Elena and Tony Esnault at Adour, NYC. He then joined Caviar Russe in Manhattan, where he gained their first Michelin star. He moved back to London and worked as the Executive Corporate Chef at The Connaught Hotel, where he helped maintain their two Michelin stars. Alex then took the opportunity to become the Executive Chef at The Greenhouse in London, also maintaining their two Michelin stars.
Situated on the rooftop of the new luxury hotel Iniala Harbour House and Residences in Valletta’s most exclusive neighbourhood, ION – The Harbour overlooks the Mediterranean Sea and enjoys unrivalled views of the Grand Harbour and the historic Three Cities beyond. The hotel offers 22 uniquely designed rooms and suites.
The restaurant clinched its first Michelin star earlier this year under the helm of Maltese chef Andrew Borg.