F E AT U R E
The
Elsa Messi
Foodist
ELSA MESSI INTERVIEWS CHEF ROBERT CASSAR FROM ROOT 81 ON ACCOMPLISHING HIS DREAM, THAT OF OPENING HIS OWN RESTAURANT. It’s not often that a restaurant wins an award a year after opening its doors but Chef Robert Cassar managed to scoop the title for ‘Top Food’ at last year’s reputable ‘Definitive(ly) Good Guide to Restaurants’ award ceremony. “I love cooking anything, from a simple tomato to the most expensive truffle,” Cassar said. Cassar’s Root 81 restaurant is a dream he never imagined would materialise. His story had challenging beginnings. He spent four years at the food canteens of two of the largest factories in Malta. He worked very long shifts, doing everything from food orders to cooking and food preparation. Despite these hardships, it was here that he developed a passion for food and decided to pursue a path that revolved around his love for it. After receiving a Diploma in Food and Culinary Arts, Cassar worked abroad at The Vineyard Relais & Chateaux - one of the most prestigious 5 AA Red Star restaurants in Berkshire. Following his stint there, Cassar returned to Malta and continued working in the catering industry for over 14 years at some of the leading 5-star hotels on the island. At long last, in November 2017, Cassar’s dream project of opening his own restaurant came true. “Sheer determination combined with my passion for the art of food has infused this unique culinary project,” Cassar said. He added that his experiences working in the industry alongside top chefs like Joe Vella, the former executive head chef at the Hilton Malta, made it easier for him to have his own establishment. He learned a great deal from his chef-mentors as they helped him acquire a broader understanding of techniques, ingredients and ideas in the kitchen.
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Cassar maintains a seasonal menu at Root 81, where he serves as the chef patron, and combines food and art, using local, fresh ingredients that are in season. He stresses the importance of studying the cooking methods and cuisines of other cultures, taking the time to experiment with new ideas in different dishes. His goal is to come up with wholesome and hearty dishes that demonstrate an attention to detail, stay up-to-date with the latest food trends, and show off an aspect of traditional Maltese food. “An interesting menu should offer local food, using local ingredients, with a traditional Maltese cuisine twist,” Cassar said. “Adding a bit of
foreign influence to our dishes make it the more exciting and allows us to be more creative,” he added. Being a chef and owner of an award-winning restaurant like Root 81 keeps Cassar on his toes. He dives in everyday at the restaurant, doing everything from placing orders to putting his personal touch on dishes as they head out of the kitchen, to ensure that every customer has a positive experience when dining at his restaurant. Yet, he also believes that one should maintain a healthy work-life balance. When not at Root 81, Cassar likes to spend time with his family and fiancée. He also enjoys working out at the gym, travelling and relaxing at the beach during the summer. And while he can work his culinary magic with any ingredients you may give him, there is one item that is his go-to when he wants to treat himself to something special: local wild fish John Dory – Pesca San Pietru. “I love cooking it with a drizzle of butter and a squeeze of lemon juice, and some good white wine to accompany it!”
