ION The harbour will have Alex Dilling, a two Michelin Star chef, begin a 100-day residency at ION – The Harbour, From June 18th 2021. Alex, previously Executive chef of The Greenhouse, Mayfair and widely seen as the UK’s next top chef will bringing a new level of culinary skills to both Malta and ION -The Harbour. Booking will open from June 4th 2021.
Boasting world-class design and panoramic views of the Grand Harbour, ION – The Harbour offers unparalleled dining experiences and was recently awarded a Michelin star within less than six months of its opening in November 2020.
During his residency at ION – The Harbour, Alex will make the most of local, seasonal and artisanal ingredients that are bursting with Mediterranean flavour at this time of year. He will be presenting a couple of his famous signature dishes, such as Hunter Chicken and Andignac Foie Gras with Black Truffle, giving some dishes a local touch by using produce he has already discovered in Malta whilst visiting producers, artisans and local fisherman.
“Meeting the fishermen and seeing their excitement with what they have to offer is a huge inspiration for me,” explains Alex Dilling. “After a very challenging year, I am very excited to step back into the kitchen in a completely new environment and, more importantly, a new terroir.”
Using only the finest ingredients, Alex’s cuisine is precise, inventive and deceptively simple. During these 100 days, ION – The Harbour’s evenings will feature two menus of different lengths, both with a strong focus on seafood. There will be a few dishes on the menu that can be interchanged, allowing Alex to adapt to what is available day by day. Lunch will be a more flexible offering, making the most of the same incredible produce.
Brought up surrounded by traditional French cooking, Alex owes his love of fine dining to his early years working for Alain Ducasse. Alex started his career in London and then moved to New York to work for Alain Ducasse under the direction of Didier Elena and Tony Esnault at Adour, NYC. He then joined Caviar Russe in Manhattan, where he gained their first Michelin star. He moved back to London and worked as the Executive Corporate Chef at The Connaught Hotel, where he helped maintain their two Michelin stars. Alex then took the opportunity to become the Executive Chef at The Greenhouse in London, also maintaining their two Michelin stars. He will now join ION – The Harbour on June 18th 2021, for his 100-day residency.
Booking will open from the 4th June 2021. For more information or to stay updated as we release more information please contact us at firstname.lastname@example.org