Donald Zammit retired from a fulfilling 23-year career as a chef in 2017, a career that began with a deep-seated passion for cooking that emerged early in his life. Throughout his tenure in the culinary world, he worked at numerous prestigious establishments, where he mastered the art of building flavor foundations, perfecting sauté techniques, crafting intricate sauces, and balancing the delicate interplay of sweet and savory with fresh, quality ingredients sourced from local farmers' markets.

His culinary philosophy centered on the importance of seasonal produce, which he believed was crucial for enhancing the freshness and quality of his dishes. His professional journey was complemented by a profound love for travel, which took him across Western Europe. He explored the rich culinary traditions of England, Ireland, Scotland, Wales, France, Italy, and Malta, gaining inspiration from each nation's history, food, and cultural practices.

In England, he savored traditional dishes like humble pie and Beef Wellington. The culinary arts of France and Italy also profoundly influenced him, leading him to incorporate staple ingredients such as garlic, onions, fresh herbs, butter, and cream into his cooking, embracing the renowned gastronomy of these regions.

Zammit's travels weren't confined to Europe; he also explored the Caribbean and Mexico, where he was captivated by the local flavors, from stew chicken and coconut-infused seafood in the Caribbean to innovative taco variations in Mexico. These experiences broadened his culinary horizons and infused his cooking with a diverse range of flavors and techniques.