Marvin Gauci is an esteemed chef and visionary behind some of the most innovative culinary concepts in Malta and Budapest. Born in Malta, Chef Marvin has garnered significant acclaim for his culinary prowess and groundbreaking contributions to the gastronomic landscape.

Reflecting on his early years, Chef Marvin draws inspiration from his mother’s culinary expertise in traditional Maltese cuisine. His passion for cooking ignited at a tender age, with inquisitive inquiries about ingredients evolving into hands-on experiences.

This culinary journey traces its roots to his grandparents, notably his grandfather, Żepp tal-Kanċ, an esteemed figure in Maltese baking, passing down a rich culinary heritage. Chef Marvin’s culinary odyssey commenced in Ireland, where he honed his skills at Buswells Hotel and Blackbush Golf Club, laying the foundation for a remarkable career.

Throughout the years, he continued to lead the charge in prestigious culinary endeavors, driven by an insatiable curiosity for creating diverse and unique dining experiences.
Described as a culinary artist by MaltaCEOs, Chef Marvin’s mind is a constant symphony of food, reveling in the joy of crafting and sharing culinary creations. His pursuit of new flavors and culinary adventures mirrors an artist exploring new colors, forms, and expressions.

The chronicle of Chef Marvin’s success unfolds with the inauguration of Wild Thyme in Xemxija. A local favorite, it set the stage for subsequent triumphs. Tarragon, launched in 2007, stands as a landmark for both local and international food enthusiasts in St Paul’s Bay, earning its place as the most-awarded restaurant on the island.

Its sustainable approach and local angle have made it another definite winner with the crowd of bon vivant. Tarragon also introduced molecular cuisine to Malta, showcasing Chef Marvin’s innovative prowess.

In 2014, the culinary scene welcomed Caviar and Bull in St Julian’s, captivating the hip crowd with a menu blending molecular gastronomy and local recipes with a twist. Signature molecular cocktails added the finishing touch to this distinctive dining experience.

The culinary saga continued with the unveiling of Buddhamann in 2015, an upscale Asian fusion restaurant located at the water’s edge.

Despite facing challenges when a hurricane-force wind destroyed its structure, Buddhamann’s phoenix-like rise led to Susurrus, a unique concept blending Mediterranean cuisine with South American flavors for an avant-garde experience.

A pinnacle of Chef Marvin’s audacity is Dinner in the Sky Malta – an exclusive setup suspending diners 40m in the sky, offering an extraordinary backdrop of Europe’s stunning landscapes for indulging in award-winning dishes.

Chef Marvin’s influence extends beyond Maltese shores, leaving an indelible mark in cosmopolitan spots across France, Italy, Spain, the UK, Greece, Austria, and Ireland.

Caviar and Bull’s elevation to new heights within the luxury Corinthia Hotel Budapest has garnered numerous accolades, including Best Restaurant in Budapest, Best Wine Cellar List of the Year, and Chef of the Year at the Best of Budapest and Hungary Awards in 2018.

Today, it stands as an essential experience in the Hungarian fine-dining landscape.

Adding to Chef Marvin’s repertoire is the nature-inspired Sole, Seabar by Tarragon. An icon reborn with a twist, it recreates the classic Tarragon brand in a new location on the water’s edge of St Julian’s. Sole, Seabar by Tarragon promises stunning 180-degree sea views that complement a menu prioritizing local fresh fish and resources, each dish an elegant, luxurious touch.

The exclusive cocktail and wine list bears the creative imprint of Chef Marvin Gauci, ensuring a complete and elevated dining experience.

This successor to Tarragon builds on its legacy, infusing a unique identity that highlights the flavors of Malta’s local fresh fish and seafood. Just as its predecessor, Tarragon, has been a shining star on the Maltese culinary landscape, Sole, Seabar by Tarragon continues this tradition of excellence.

The ‘farm-to-fork’ approach, a social conscience approach to fine dining, and the use of locally sourced ingredients to minimize the eco-footprint remain core values of this new concept.

As with Tarragon, Sole, Seabar by Tarragon is already living up to the numerous awards that have been bestowed upon its predecessor. Continuing the standard of excellence set by Tarragon since its inception in 2007, it looks set to receive new honors and recognitions, defining the pinnacle of fine dining in Malta.

Chef Marvin Gauci’s commitment to culinary innovation and excellence continues to shine through, creating dining experiences that transcend expectations.