Olive grower

Charles Bugeja is the founder and owner of Ta' Xmun Olive Grove, where he has transformed generations of family farming into one of Malta's most authentic rural and olive oil experiences.

Having returned to the land after an international career in the offshore energy industry, Charles dedicated himself to preserving Malta's agricultural heritage, with a particular focus on the indigenous Tal-Bidni olive and sustainable cultivation practices.

Today, Ta' Xmun Olive Grove is recognised not only for its award-winning extra virgin olive oil but also for the immersive experiences it offers, introducing visitors to the history, traditions, and craftsmanship behind one of the Mediterranean's oldest food cultures.

Through guided tastings, educational workshops, and a deep respect for the land, Charles continues to demonstrate how agriculture, biodiversity, and storytelling come together to preserve Malta's living culinary heritage.

Historian

Dr Noel Buttigieg is one of Malta's leading authorities on food heritage and culinary history.

As Head of the Department of Tourism Management at the University of Malta, his work explores how food tells the story of people, place, and identity. His research has transformed our understanding of Maltese food culture, from traditional bread-making and pilgrimage cuisine to village festas and everyday food traditions.

Dr Buttigieg has authored and co-authored numerous books and academic publications on Malta's food heritage, including L-Istorja tal-Kultura tal-Ikel f'Malta, Food as 'Voice', Food and the Pilgrim: Nourishment for Pilgrims and Faith-Based Tourists, and Bread and Bakers in Eighteenth-Century Malta. He also led the successful UNESCO nomination of the Maltese ftira as Intangible Cultural Heritage of Humanity and has authored several landmark publications on Malta's culinary heritage.

Through his academic research, public lectures, and heritage projects, Dr Buttigieg continues to champion food as one of the most powerful ways of understanding Malta's rich cultural past.

Artisanal Cheesemaker & Bee Keeper

Professor David Mifsud is one of Malta's foremost experts on biodiversity, pollinators, and the natural ecosystems that sustain the islands' food heritage.

As Professor of Entomology at the University of Malta, his work explores the intricate relationships between insects, native plants, agriculture, and traditional food production.

A passionate advocate for Malta's indigenous honey bee and sustainable beekeeping, his research reveals the hidden natural processes behind many of the ingredients that define Maltese cuisine.

Beyond his academic work, he is also co-founder of Delectat, an award-winning artisanal cheesemaking initiative dedicated to reviving traditional cheesemaking through a combination of scientific research, local ingredients, and time-honoured European techniques. Working exclusively with Maltese sheep's and goat's milk, Delectat celebrates craftsmanship, sustainability, and the rich flavours of the islands' pastoral heritage.

Through his teaching, research, artisanal food production, and public engagement, Professor Mifsud encourages a deeper appreciation of the remarkable biodiversity that makes Malta's landscapes, and its food traditions, unique.

Chef & Author of Cookbooks

Daniel Pisani is a food writer, recipe developer, and plant-based chef whose work celebrates the rich traditions of Maltese and Mediterranean cuisine through a contemporary, sustainable lens.

Inspired by his years working on an organic farm and his close relationships with local growers, artisans, and producers, Daniel champions seasonal ingredients, biodiversity, and the connection between food, nature, and wellbeing.

He is the author of the acclaimed A Plant-Based Maltese Kitchen and the recently published A Mediterranean Island Kitchen, a culinary journey through Malta, Sicily, Sardinia, and Mallorca that blends travel, storytelling, and more than 100 wholesome vegetarian recipes inspired by the people and traditions of the Mediterranean.

Through his books, workshops, and public engagement, Daniel encourages a deeper appreciation of local food heritage while demonstrating how traditional recipes can evolve sustainably without losing their cultural identity.

Anthropologist on Food Heritage

Rachel Radmilli holds a PhD in Anthropology from the Vrije Universiteit in Amsterdam. Her doctoral research focussed on the Maltese wine sector using organisational ethnography as her primary method of research. 

Food heritage and culture have often been at the heart of her research and teaching. This is reflected in past roles held within the University of Malta, such as her collaboration with the Mediterranean Foodways Platform (Mediterranean Institute), as well as her design of courses such as the anthropology of food. Archival research also helped rediscover some historical treasures relating to the history of food and wine in Malta. 

Rachel worked on various international and EU funded projects dealing primarily with Intangible Heritage, Tourism, Education and Sustainable development in Europe, the Mediterranean, the Middle East and the Maghreb. In recent years she coordinated a summer school jointly with the university of Milano Bicocca on Migration and Tourism where one session was held in Malta and the second session was held on Lampedusa. 

Having left academia in 2021, she now works as a freelance anthropologist which allows more time for a hands-on exploration of food traditions in the Mediterranean region, while also working on some personal heritage based projects.

Chef & Novelist

Moyra Sammut is the founder of Ġenna tal-Art, a restaurant dedicated to preserving the authenticity of traditional Maltese cuisine through recipes rooted in the islands' culinary heritage.

With an international career spanning hospitality, tourism, and professional kitchens across Europe, the Middle East, and Asia, she brings decades of experience in showcasing local cultures through food.

Alongside her work as a chef and entrepreneur, Moyra is also a published novelist whose love of storytelling is reflected in her approach to food, history, and hospitality.

At Ġenna tal-Art, she combines carefully researched traditional recipes with locally sourced ingredients to offer an authentic taste of Malta's gastronomic identity.

Through her work, she continues to demonstrate how food, culture, and storytelling can preserve heritage while creating meaningful experiences for visitors and locals alike.

Artisanal Cheesemaker

Mark Xerri is an accomplished Food Biotechnologist with more than three decades of experience in the dairy industry, specialising in cheesemaking, dairy production, quality assurance, and product innovation.

Beginning his career with a background in Biology, Chemistry, and postgraduate studies in Chemistry, he has worked extensively with leading dairy producers and master cheesemakers across Italy, Austria, Germany, the Netherlands, Denmark, and France, refining both the science and craftsmanship behind artisan cheese production.

As co-founder and lead cheesemaker of Delectat, Mark combines traditional European monastic cheesemaking techniques with modern food biotechnology to create award-winning artisan cheeses using exclusively Maltese sheep's and goat's milk.

His work celebrates natural fermentation, probiotic cultures, and sustainable production methods, showcasing how scientific knowledge can preserve and elevate local food traditions.

Through his passion for innovation, craftsmanship, and education, Mark continues to champion Malta's growing reputation for exceptional artisan dairy products.

Boutique Winery

Ta' Betta was born from a vision shared by Dr. Astrid and Prof.Juanito Camilleri: to create wines of authenticity, character and exceptional ageing potential that express the unique terroir of their four-hectare estate in Girgenti, on the outskirts of Siġġiewi.

The journey began in 2002 with the careful planting of the vineyard and a commitment to craftsmanship over compromise. The first red harvest followed in 2006, with the white wines debuting two years later. From a modest rural outbuilding on the estate, their fondly christened château garage winery took shape, driven by patience, precision and an unwavering belief that great wines are born in the vineyard.

More than two decades later, Ta' Betta has matured into one of Malta's most respected boutique wineries. The estate is home to over 15,000 carefully selected vines, interwoven with olive, fig and carob trees alongside native Maltese flora. Every detail has been thoughtfully considered to honour and express the island's distinctive limestone landscape, allowing each vintage to tell the story of its place of origin.

Today, Ta' Betta produces a carefully curated collection of wines that reflect the estate's philosophy of authenticity and restraint. Each bottle is a genuine expression of the vineyard, the terroir and the Camilleris' uncompromising approach to winemaking—an enduring legacy of passion, patience and a profound respect for Malta's winemaking heritage.