Success stories
ergonomic design enhances efficiency
The
during service and adds a comfort that is
indispensable
Jorge Lugo, Hammett’s Monastik
Having collaborated with Italy-based Silko for
more than 30 years, Te Catering Centre had no hesitation in recommending the Essence line of modular cooking blocks, which merges top-quality materials and modular flexibility with cutting-edge technology. As Essence cooking stations are highly customizable, Silko was able to build a solution that precisely met Lugo’s needs, including a pass-through block with a custom-designed worktop, mounted on top of stand-alone equipment. As Silko's sales director Antonio Rachello explains,
“Tis choice was the best to combine the ease of cleaning and the elegance of the Essence line, together with the full customization of the block. We’ve structured everything in a way that ensures comfort and safety, providing the necessary space for all types of preparation.” Lugo says the Silko kitchen installation has
Above: Hammett’s Monastik is "a fertile ground for positive innovation". Right: chef Jorge Lugo and Chris Hammett, culinary director
46 Aliworld
genuinely elevated Hammett’s Monastik’s culinary operations from both a product and a guest experience perspective. “With its precise control and innovative features, we can achieve consistent results. Te ergonomic design enhances efficiency during service and adds a level of comfort that is indispensable in a busy kitchen environment,” he says. “It's become our go-to choice, transforming how we work and setting a new standard of
excellence. Plus, our kitchen staff have become more connected with the guests, fostering greater empathy towards their experience, and ultimately enhancing our overall product.”
Looking back to progress forward Te biggest challenge any restaurateur striving for sustainability faces in Malta, given the country's exceptionally small size, is sourcing local products, especially those that are wild-grown or organic. For Lugo, however, this is an opportunity for creativity and imagination, rather than a roadblock. “With disciplined effort, this creative space
becomes fertile ground for positive innovation to flourish,” he says, adding that he firmly believes in the value of looking backwards in order to continually evolve. “Appreciating and comprehending the past and understanding how things were made and discovered equips us with the necessary tools and knowledge to progress forward.” From an equipment standpoint, he predicts
that the coming years will see a resurgence of basic techniques, such as cooking with wood and preserving through methods like pickling and fermentation, alongside the integration of modern technological advancements.
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