60Donald Zammit capped off a notable 23-year culinary career in 2017. He had been drawn to the kitchen from a young age. His tenure as a chef saw him enhance flavor profiles and master cooking techniques across numerous renowned establishments. His philosophy was rooted in the quality of ingredients, and he often sourced fresh produce from farmers' markets to elevate the texture and taste of his dishes.
Throughout his career, he embraced the use of seasonal fruits and vegetables, enriching the dining experience with the freshest ingredients. Alongside his culinary endeavors, he harbored a deep passion for travel, which led him to explore various cultures and cuisines throughout Western Europe. He ventured through the landscapes and cities of England, Ireland, Scotland, Wales, France, Italy, and Malta, absorbing each nation's culinary practices and cultural heritage.
In England, he developed a fondness for traditional dishes like humble pies and Beef Wellington. His culinary style was further influenced by the gastronomic techniques of France and Italy, integrating staples such as garlic, onions, and fresh herbs into his repertoire. His journey also extended to the Caribbean and Mexico, where he explored local flavors and ingredients, further broadening his culinary horizon.
Though no longer a professional chef, he continues to indulge his passion for cooking, preparing dishes for friends and family that reflect the diverse flavors he encountered during his travels. He also enjoys a robust outdoor life, engaging in activities such as hiking, sailing, and biking. His adventurous spirit is evident in his pursuits like scuba diving, skydiving, and heliskiing.
Upon retiring, Donald Zammit dedicated himself to community service, serving on the board of the Edward H. Butler Foundation in Buffalo, New York. This organization supports various educational and community initiatives and provides grants to enhance local development and welfare.