Executive Chef Kreaton Cutajar’s earliest food memory is his grandmother’s kitchen on a Sunday morning, peeling, stirring, occasionally burning the garlic, learning less from her instruction than from her calm. What stayed with him wasn’t the mistake, it was the feeling: her patience, her rhythm, the sense that food in that house meant structure and safety as much as flavour. That register, slow, deliberate, unshowy is still how he cooks today.

Born and raised in Malta within a family rooted in hospitality, Cutajar spent nearly two decades working across the UAE, Thailand, and Vietnam with Banyan Tree, Six Senses, Minor Group, and Hyatt. Across ten years in Thailand alone, and pre-opening roles that meant building culinary concepts, plant-based, wellness-driven from the ground up, it was an apprenticeship in restraint as much as technique. Working alongside accomplished chefs early in his career taught him that real excellence has nothing to do with complexity: every ingredient on the plate needs a reason to be there, and every step needs intent. “That approach changed the way I think completely,” he says. “Simplicity is not easy, it requires confidence, understanding, and restraint.”

That lesson now shapes how he leads. He pushes his kitchens to put flavour first and treat consistency as non-negotiable, but he’s equally insistent his teams keep questioning and evolving, he doesn’t believe a chef stops learning. Ask people who’ve worked with him what he’s known for and the answer isn’t a single cuisine; it’s curiosity, and a refusal to let technique take priority over what’s actually on the plate. Sustainability, fermentation, and zero-waste practice fit the same instinct not a checklist, but a way of making sure nothing his grandmother taught him to respect goes to waste.

After two decades abroad, his return to Malta wasn’t a homecoming so much as a full circle bringing back what he’d learned to sharpen what was already there. “I don’t see it as changing tradition,” he says of modern Maltese cuisine. “I see it as evolving it.” At Ramla Bay, that means Maltese ingredients and recipes read through the techniques and restraint gathered across three continents: not reinvention, but a clearer view of what was already honest and strong. His ambition for the resort’s tables is simple that guests leave remembering not just what they ate, but the place and the people behind it.

He holds a certificate in Leading with Innovation from Cornell University.

Chef Christian Gauci, originally from Mellieħa, Malta, is the Chef de Cuisine and Acting Executive Chef at Ramla Bay Resort. During his eight-year tenure with the resort, he has played a key role in maintaining high culinary standards and supporting the ongoing development of the food and beverage operation.

A graduate of the Institute of Tourism Studies (ITS), Christian developed his culinary expertise through a strong background in high-volume hospitality operations, where consistency, efficiency, and attention to detail are essential. His experience has enabled him to successfully navigate the demands of large-scale food production while maintaining a strong focus on quality and guest satisfaction.

Throughout his career, Christian has demonstrated a passion for culinary excellence and continuous improvement. His dedication has been recognized through his participation in Malta Kulinarja, where he earned Silver Award as a Junior Chef, before later contributing to the success of the Ramla Bay Resort culinary team in achieving a Gold Award.

Known for his commitment to quality and presentation, Christian is entrusted with upholding and enhancing culinary standards across the resort’s dining outlets and events. He works closely with his team to ensure that every dish reflects professionalism, creativity, and consistency while meeting the expectations of both local and international guests.

Christian is also a strong advocate for sustainable culinary practices, actively supporting the resort’s sustainability initiatives and promoting responsible approaches within the kitchen. His focus on reducing waste, maximizing resources, and maintaining high operational standards aligns with the resort’s commitment to environmentally responsible hospitality.

As a respected leader within the culinary brigade, Christian is passionate about mentoring and developing young chefs, fostering teamwork, and creating a positive kitchen culture built on discipline, respect, and continuous learning. His dedication, experience, and hands-on leadership continue to contribute to the success of Ramla Bay Resort’s culinary operation and guest experience.