Nigel Tabone

Born in Qala, a coastal village on the island of Gozo, Nigel Frank Tabone has always been guided by curiosity, respect for nature, and a deep love for his homeland. His earliest memories are tied to the island’s rugged coastline—fishing with his father, foraging for capers, and exploring the valleys that shaped his appreciation for local ingredients and sustainable living.

Coming from a close-knit family of food lovers, with his father Charlie Tabone, a chef-patron, Nigel’s passion for gastronomy began early. “It was since a young age alongside my father in the restaurant which intrigued me,” he recalls. That early exposure to the kitchen set him on a path toward becoming one of Gozo’s most promising young chefs.

Education and Influences

Nigel began his formal training at the Institute of Tourism Studies (ITS), where he studied under mentors like Mr. Stephan Tabone, who helped him refine his craft and culinary philosophy. His curiosity led him abroad to Sweden, where he worked alongside renowned Chef David Vidal and gained first-hand experience in Nordic cuisine and sustainable practices.

Building on these experiences, Nigel earned both an Undergraduate Diploma and a Bachelor’s Degree in Culinary Arts, in collaboration with Institut Lyfe (formerly Institut Paul Bocuse) in France, specialising in Haute Cuisine. His academic journey gave him not only technical excellence but also a scientific and ethical approach to gastronomy.

Professional Experience and Philosophy

Nigel’s professional development has been marked by a commitment to sustainability, innovation, and respect for ingredients. His stage at the Michelin-starred Level Nine restaurant under Chef Gorg Attard was a defining experience, deepening his understanding of sustainable seafood practices and creative fine dining.

He also spent a year at Scandic Laholmen in Sweden, working closely with chefs David and Michael Vidal, where he learned to blend artistic presentation with zero-waste principles. At ITS, Nigel even researched how sensory elements like sea scents and wave sounds can elevate the dining experience by engaging all five senses.

As he puts it:

“My years of study and practical experiences have given me a solid foundation in culinary techniques as well as a deep understanding of the importance of sustainability and the responsible use—with respect—of food resources.”

Signature Dish: Ħondoq Klamar

For the European Young Chef Award 2025, Nigel Tabone presents Ħondoq Klamar — his innovative reinterpretation of traditional stuffed squid, a classic from the Gozo region. Named after the picturesque bay of Ħondoq ir-Rummien, the dish reflects his island’s intimate connection with the Mediterranean Sea.

Every element of the squid is used, staying true to his zero-waste philosophy. The result is a refined yet soulful dish that captures the essence of Gozo — its sea, land, and heritage — while embodying a forward-thinking approach to sustainable gastronomy.