Malcom Mifsud started his journey in the kitchen when he was 16 years old. He began experimenting in hotels and restaurants where he gained a lot of his experience in the catering business. He considers his self very lucky to have worked hands on in the old school cuisine moving on into the modern cuisine. Through all these years he has learned that as a chef the key to success is always to remember the basic cooking methods and make use of fresh and local produce. In 2004 Malcolm started working at Capistrano restaurant situated in the heart of the capital city of Valletta. This was the highlight of Malcom’s career and the beginning of his future success running a
business.

During this time, he met his future wife. Together they built Capistrano and achieved the success it has today. Through the knowledge and experience they gained Capistrano has
become a fine dining restaurant. This has been an amazing
time for both of them to learn how to maintain and keep up a good quality standard both in the kitchen and with customer service. Capistrano over the years has managed to win several
awards! Now situated at Galea’s kitchen they are trying to give the same experience in a more relaxed way. These days Malcom works both in the kitchen and as well as managing the
place. He likes nothing more than interacting with his customers. This is a family run business and as a family are taking the next step in their business proving it is possible to
manage and build a career in catering and have family at the same time. Their vision for the
future is that their children will continue in their footsteps.