Cooking up a legacy – A conversation with Chris.
Article by Kathleen Spiteri Hogan for ZigZag Magazine.
The owner of restaurant gem Ta’ Kris, Chris Cassar, has established himself as an iconic figure of the Maltese culinary industry. From watching his father manage his restaurant, to realising his own lifelong dream of running one, his story is a testament to the power of perseverance— proving that no dream is too distant to chase.
Chris’s culinary journey started with his father—an engineer who, by chance, stumbled upon the perfect location for a restaurant while out with a friend. Wasting no time, he seized the opportunity, and opened his Mdina restaurant in 1976. It became a staple of Chris’s daily life, immersing him in the culinary world from a young age, as he would help out at the restaurant every day after school.
It wasn’t always easy—especially with the responsibility of keeping the restaurant running after his father went home at five o’clock. While Chris enjoyed working with his family, by the age of 16, he still hadn’t had a proper wage, having to rely on tips and to manage his money wisely. And so, after spending so much of his life at the restaurant, he wasn’t quite sure what to do, opting to study catering management after finishing school.
Fortunately, a friend called him one day to say that his boss would like to talk, just as his father’s restaurant was closing after 20 years of business. By the very next day, Chris landed a job at the newly opened Diplomat Hotel. It was no simple adjustment, but borrowing from his own words, we all crave new experiences eventually.
He left The Diplomat Hotel in search of something more, but things didn’t quite go as he’d hoped. He took a position at The Westin, becoming the second person hired at this hotel still under construction. It wasn’t exactly as he had envisioned, but the hands-on experience in guest service he still considers invaluable. With that chapter behind him, he knew it was finally time to pursue the dream he’d set aside—opening a restaurant of his own.
The culinary industry being his only passion, Chris found his restaurant in the form of an eight-year-old bakery tucked away in Sliema. The moment he walked inside, he couldn’t help but picture all that he’d wanted to build for so long. He was so confident that it wasthe right fit, he signed a 25-year contract, completely disregarding the doubts surrounding its location.
He wanted a place that would make Maltese food, often wondering why there were so few restaurants that offered traditional home-cooking. His idea made it difficult to get the permits he needed, as they told him it had to be either a first class or themed restaurant. Refusing to back down, he drew them up a menu just like they’d asked, even though his place was still under renovation—a menu mostly the same to this day.
But no success is without its future obstacles. In spite of Ta’ Kris’s enduring popularity, the recent expiration of Chris’s contract meant he’d had no choice but to relocate. Though he hoped to stay in Sliema, close to the community he’d built over the years, he’s now moved to Gżira. The new space required a complete overhaul, with changes still underway as he remains hopeful it’ll be finished soon.
While he understands the move may not be what his customers expected, he reassures them that the heart of Ta’ Kris remains unchanged, a warm, welcoming space meant to feel just like home. After all, why should he seek to alter such an adored, lasting business, so loved by so many?
It’s easy to understand why Chris is so determined to preserve the legacy he’s built. Throughout his life, he’s embraced an outlook that not only led to professional success, but that also brought him a deeper sense of fulfillment, rooted in the courage to follow his passion. For Chris, success isn’t measured by money, but by the joy of doing what he loves and seeing others value his work. He’s turned setbacks into motivation, always pushing forward.
As he puts it, with the right mindset, there’s no obstacle that can’t be overcome.
