Maltese hospitality group The Xara Collection is fresh from celebrating its placement in the Michelin Guide 2026, reaffirming its position within the island’s culinary landscape.

At the heart of this achievement is de Mondion atop The Xara Palace in historic Mdina, which toasts the retention of the Michelin star it first achieved in 2020. Leading the charge in the kitchen is Executive Chef Clint Grech, who crafts menus that take guests on a journey through the rich culinary heritage of the place he calls home.

We sat down with Grech to explore the philosophies that guide de Mondion’s continued success and what it truly takes to achieve excellence at the highest level.

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When did you first fall in love with cooking?

I was inspired and influenced by my grandfather, who owned and operated a well-known catering establishment in Mellieha in Malta. Watching my family working hands-on resulted in a growing passion for this industry. As a young boy, I had a different form of playground. I remember being fascinated by the large machinery such as the industrial oven taking up the size of a room, the smell of freshly baked bread, the taste of the divine donuts and most of all, my grandfather cooking.

As I grew older, I spent my summers working in the family establishment, learning the ropes. I experienced what it meant to work long days and prepare for the summer afternoon rush. These formative experiences inspired me to pursue my dreams, leading me to the Institute of Tourism Studies, where I sought the perfect balance of practical experience and professional education on my path to becoming a chef.

How would you describe your culinary style?

I place great importance on sustainability and the support of localproduce. Malta is home to a wealth of unique and remarkable ingredients, and without conscious effort, many of these traditions risk being lost. For this reason, it is essential to champion and collaborate with local fishermen and farmers, preserving both our heritage and our natural resources. When crafting a menu, my aim is to highlight local ingredients and present them in a distinctive and memorable way. The inspiration behind each dish and my culinary style is deeply rooted in Malta’s trades, traditions, and craftsmanship.

Working in Mdina, Malta’s ancient capital, offers a constant source of inspiration. Surrounded by centuries of history and complemented by the breathtaking views from de Mondion’s terrace overlooking the island, creativity comes naturally. Whether it is the design of a dish that reflects the intricate artisanal details of the selected crockery, or the flavours that celebrate locally sourced ingredients, many from our own Xara Gardens, I draw inspiration from every facet of Maltese and Gozitan life, as well as from the rhythms and cycles of nature.

What is your culinary vision for the menu at de Mondion?

My goal is to take our guests on a journey around our beautiful island. My responsibility is to honour the seasons and people behind our produce. My vision is to showcase culture, history and art through gastronomy.

Do you have a favourite dish on the menu?

One of my favourites is veal sweetbreads with satay, chanterelle mushrooms, finished with a delicate persillade sauce. It’s a dish I’m particularly proud of. It reflects mine and my team’s approach to cooking: respecting quality ingredients while bringing together classic technique and subtle creativity.

What is the most important lesson you’ve learned during your career?

The most important lesson I’ve learned in my career is that staying true to your principles while embracing change is key. At de Mondion, I’ve seen how balancing consistency with innovation (like shifting to local, sustainable ingredients in response to guest demand) can create lasting impact. Excellence in service, respect for tradition and a commitment to evolution go hand in hand.

I’ve also learned the value of teamwork and community. Walking into de Mondion feels like coming home, being part of a team that’s constantly striving to push boundaries while celebrating our roots. This balance of honouring tradition, nurturing talent and embracing thoughtful innovation has been the guiding principle behind everything I do in the kitchen.

What are the biggest challenges faced by the hospitality sector at the moment, and how are you tackling them?

Supply chain pressures and sourcing quality local ingredients consistently. At de Mondion, we tackle this by strengthening relationships with local farmers and fishermen, focusing on seasonal produce and adapting our menu to highlight what’s freshest. It’s about staying flexible while maintaining the high standards our guests expect.

Which chefs have inspired you?

Working at La Gavroche with chef Michel Roux was an experience of a lifetime. I learnt the Importance of a sauce. I also started learning the importance of sustainability and zero waste cooking, both of which I implement in my kitchen as much as possible. Finally, the use of butter.

What is your approach to sustainability in your cooking?

A few years ago, we transitioned from relying heavily on imported ingredients to sourcing more local produce, aligning with our commitment to sustainability. I place a strong emphasis on seasonality, working closely with our in-house Xara Gardens team, as well as local farmers and artisans, to source the highest quality ingredients. Each dish I create highlights the vibrant flavours and unique character of the Maltese islands, crafting a dining experience that is both innovative and deeply connected to our local community.

What would you like your next project to be?

Our goal for de Mondion is to continue to push new ideas and enhance the guest experiences. I want each day to be better than the last. More integration from chefs and their personal touch significantly enhances the dining experience by adding unique flavours and a personalised approach to each dish. I aim to continue leading the restaurant to new heights of success.

What is your favourite dish, and who cooks it?

My favourite dish is Pierre Koffmann’s Pieds de Cochon Farcis. The exquisite French classic features pig’s trotters delicately stuffed with a filling of sweetbreads and earthy morel mushrooms. A celebration of rich flavours and refined craftsmanship.