With more than three decades of career experience in the culinary arts, from commanding multiple positions as Head Chef for award-winning restaurants, to working on iconic television productions, Gozo based Shaun Smith-Roberts started his career with an apprenticeship in the Royal Air Force. Working for the British Royal Family and attending the needs of British and foreign dignitaries whilst they travelled around the world.
Shaun gained invaluable experience and knowledge of food cultures far and wide. Whilst tending to the needs of the likes of HRH Queen Elizabeth, HRH Princess Diana, HRH Prince Charles and HRH King Hussein of Jordan, as well as many others.
As a young member of the Queens Colour Squadron, constant travel and exposure to new food cultures ensured his thirst for new dishes & experience was readily quenched & embedded a lifelong, continual relationship in the world of Gastronomy & Culture.
After completion of his military service, a term as Sous Chef at the renowned Ménage à Trois in Knightsbridge, London, ensured his commitment to designing eclectic menus was firmly cemented in his culinary interest.
A further term at a Michelin starred restaurant in London as Head Chef enabled Shaun to recognise his culinary identity and set him off on his own chosen path.
Working with one of his culinary idols, Ian MacAndrew, Shaun was able to branch out into culinary media and content creation. Assisting him as his Head Chef, Shaun also helped Ian on his iconic book 'A Feast of Fish' whilst concurrently working with the TV icon Keith Floyd.
The legendary TV Chef & personality Keith entrusted Shaun with assisting him on his upcoming TV series which led Shaun into a career and education in television production.
It was Shaun's involvement with the popular TV series & bestselling book 'Floyd around the Med' that led Shaun to the realisation that his familial Maltese heritage was his way forward and a move to the Maltese Archipelago ensued.