From Dream to Reality, Chef Terence Paul Saliba’s Journey To KAOS
The world of gastronomy has never been more colourful than it is today, and indeed, the same can be said for the Maltese Islands. Despite all the adversity of the last few years, there are still creative, bold and, above all, young chefs who are not afraid of precarious economic conditions because they are entirely sold on their concepts and have the drive and ambition to bring their ideas to life.
One such visionary is Terence Paul Saliba, a name familiar to many in the culinary scene. Returning from a stint in the bustling kitchens of London, Terence quickly made a name for himself as one of Malta’s finest chefs, having served as the Head Chef at the Michelin-accredited Grotto Tavern Restaurant in Rabat. Now, he embarks on a new chapter with the launch of his first gastrolounge, KAOS, set to open its doors in just a few weeks in the heart of St Julians.
“I’ve always been drawn to the chaos of the kitchen,” Terence reflects. “It’s where creativity thrives, and every dish tells a unique story.”
For Terence, KAOS is more than just a restaurant; it’s a platform to inspire other young chefs to pursue their dreams. “Opening KAOS has been a dream of mine for years,” he shares. “I want to show aspiring chefs that with dedication and perseverance, anything is possible. You don’t have to wait decades before you branch out alone”.
Central to Terence’s philosophy is his commitment to sourcing the finest local produce. “I believe in letting the ingredients speak for themselves,” he explains. “By sourcing the best Maltese produce, I aim to create dishes that celebrate the flavours of our terroir and always push my own creativity; as a chef, you never stop learning.”. In his dishes, Terence makes the most of local ingredients such as carob, bee pollen, and almonds. Just take a look at the signature recipes within this issue.
However, the journey to KAOS hasn’t been without its hurdles. “Building KAOS from the ground up has been a labour of love,” Terence admits. “From finding the perfect location to assembling a talented team, every step has presented its own set of challenges.”
Despite the hurdles, Terence remains steadfast and undeterred. “It’s taught me resilience and the importance of staying true to my vision.” Drawing inspiration from his surroundings and fondest food memories fuels his fire. Growing up in Malta, I was surrounded by a abundant culinary history, he reminisces. Those flavours and aromas continue to inspire me to this day, as does inspiration from working with incredible colleagues.”
It’s clear the chef has incredible determination to match his cooking prowess. “I didn’t grow up in a catering environment, nor a family business,” Terence adds. He recalls one of his proudest moments while working at the Moor Hall during his six years overseas: the restaurant was voted number one in the prestigious Estrella Damm National Restaurant Awards 2019-2020.
Now, with his eyes set on impacting the local foodie scene, it seems there’s no slowing this chef down. One of the defining features of KAOS is its commitment to sustainability and supporting local producers. Terence firmly believes in the importance of forging relationships with farmers and artisans in the Maltese community. “It’s not just about creating delicious dishes; it’s about making a positive impact on our environment and supporting those who work tirelessly to bring us the best ingredients,” Terrence explains. By prioritising locally sourced, seasonal ingredients, KAOS delivers exceptional flavour and contributes to the sustainability of Malta’s food ecosystem.
As he prepares to introduce KAOS to the world, Terence is filled with a sense of excitement and anticipation; his energy is highly infectious. “I can’t wait to share my passion for food with locals and visitors to create unforgettable memories for everyone who enters!
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