The Mediterranean Culinary Academy is the first educational establishment of its kind anywhere in the region and will be the first product-driven food academy in the world. Based in Valletta, Malta, the Academy is focused on giving its students the technical abilities to excel in any culinary role – whether they are home cooks or professionals. It is intrinsically committed to developing Mediterranean cuisine in particular, as well as leading the way with regards to sustainable agricultural practices.
The Academy revolves around a unique set of contemporary values that places the food cycle at the core of everything it teaches. From its one-day and hobby courses to its professional training for chefs, every student will be provided with a wealth of information and skills on how to make delicious, fresh food in the most sustainable manner possible. It is this that sets all MCA alumni apart in a world that critically needs to become ever-more globally aware and ecologically proactive.
The Mediterranean Culinary Academy took major strides in 2017, with the launch of its first pop-up dining event, Pollen. Its first courses were launched in December 2017, with the doors to its new premises on Sapper Street in Valletta opening to the public in January 2018. Plans are now in place to launch the Academy’s first sustainable product range, as well as its gastro-tourism courses.
The academy’s primary goal is to be a cathedral of professionalism. This will be achieved by promoting a meritocratic and fair system both with staff and students, as well as providing an earnest environment for personal professional development.
A dynamic syllabus, which encourages and promotes research into the science of culinary arts, while also encouraging staff and students to understand the human story of nourishment.
The food system's effects on the planet will be a focal point of the academy, because the generations that follow have as much a right to a healthy planet as the generations of today.
- Chef Instructors
Stephen La Rosa
Having graduated with Honours from the Culinary Institute of America, Stephen was recruited by top Michelin starred dining establishments Per Se in New York, Quince in San Francisco and Hélène Darroze at The Connaught in London. 2017 saw his return to Malta to take on...
Michael is a culinary scientist, and his role sits at the intersection between food science and the culinary arts. After completing his undergraduate degree at the Culinary Institute of America, he moved to San Francisco, where he cooked at L’Atelier Crenn. He was...
Alison Azzopardi moved to Switzerland from Malta in 2000, and it was there that her interest in cooking developed. After a two year course at ITS locally, she spent seven years working at the Sofitel West Sussex under the guidance of head chef David Woods. In 2011,...
Keith Abela’s interest in catering began at a young age, when he spent a lot of time in the restaurant kitchen ran by his grandfather. However, his real love of food comes from his father, as the two spent plenty of time on the family farm – rearing animals,...
Who We Work With
Fish4tomorrow aims to create a culture of sustainable fishing and seafood consumption in Malta and Gozo.
Breeds of Origin
Breeds of origin is a non-profit organisation working to protect the indigenous breeds, native species, subspecies, and cultivated varieties of the Maltese islands.
The Definitively Good Guide
The guide and its website are Malta’s foremost reference for lovers of restaurant dining.