Simon Rogan is recognised as one of the pioneers of the farm-to-table movement, building an internationally renowned reputation. In 2002, Simon opened his debut restaurant, L'Enclume in The Lake District village of Cartmel, with a focus on hyperlocal and seasonal ingredients. The restaurant currently holds a coveted three Michelin stars, five AA Rosettes and the number one position in the Good Food Guide.

Since founding L'Enclume over 20 years ago, Simon has built his own sustainably-operated farm, known as Our Farm, and is now chef patron of nine award-winning restaurants across London, The Lake District, Malta and Hong Kong.

In 2021, Simon's efforts towards sustainability were recognised with the Michelin Green Star, awarded to both L'Enclume and Roganic Hong Kong, making him one of very few chefs to hold this prestigious award across two continents.

Following a successful four-hands dinner at ION Harbour in October 2022, Simon was given the opportunity to take over the restaurant and bring his unique style of cooking to Valletta.

Oli first started working with Simon in 2012, when he took up the role of chef de partie at the then pop-up restaurant Roganic, the Simon Rogan establishment he would later lead to its honorary one Michelin-star status upon its permanent return in 2017.

In the intervening years before returning to Roganic, Oli honed his skills through a string of impressive tenures across the world. His early experiences included positions at a trio of three Michelin-starred restaurants; Eleven Madison Park in New York City, Maaemo in Oslo and The Fat Duck in Bray, before finally landing back at Roganic in London as head chef. Oli's deep understanding of Simon's signature style of cooking and his focus on exceptional ingredients earned Roganic its first coveted Michelin star.

In early 2019, Marlow assumed the role of executive chef at Simon Rogan's first overseas restaurant venture in Asia, Roganic Hong Kong, which opened alongside Rogan's development kitchen Aulis in the heart of Causeway Bay. Roganic Hong Kong was awarded a Michelin star, less than ten months after opening and also received a Michelin Green Star. Oli is also at the helm of Simon's Hong Kong bakery and natural wine bar, The Baker & The Bottleman, which opened in January 2022.

Mark Weingard is a self-made serial entrepreneur and investor. He was a pioneer in the world of fintech but in 2013 he turned his hand to the world of hospitality and real estate with the opening of Iniala Beach House in Thailand in 2013. The Iniala brand later expanded into Malta with the opening of Iniala Harbour House and ION Harbour, as well as a luxury villa project in Barcelona. Iniala has become a leading, award-winning brand within the luxury hospitality sphere.

Mark is also a dedicated philanthropist, founding the Inspirasia Foundation in 2003 after his fiancée was killed in the Bali bombings which to date has given over $15 million USD to charitable causes. In Malta, Mark set up the Academy of Givers, a members organisation that promotes philanthropy and CSR. Mark also created the Malta Social impact Awards which later evolved into a TV programme called Changemakers, which awarded funding to initiatives with a social or environmental impact.

Mark holds a first-class honours degree in Economics and Statistics from the University of London.

James Christie has been Restaurant Manager at ION Harbour since the restaurant’s opening. Before joining ION Harbour, he worked as Head Sommelier at Locatelli in Cyprus, where he honed his expertise in luxury hospitality and gained a deep understanding of restaurant service within hotels.

A Malta native, James has spent many years on the island, contributing to the Maltese culinary scene by working in various restaurants and consistently rising to management positions. As one of the key members at ION Harbour, James ensures the delivery of world-class service and an unforgettable fine dining experience, upholding the high standards that ION Harbour by Simon Rogan is celebrated for.

Our head chef Christian, formerly sous chef at ION Harbour, brings a wealth of experience from various one and two Michelin-starred kitchens in Barcelona, Malta, and Dubai. In 2023, when Simon Rogan took the helm at ION Harbour, Christian re-joined our team with a mission to fully establish and manifest Simon’s farm-to-table ethos within the Maltese hospitality scene, showcasing sustainable fine dining and Michelin-starred excellence.

Born in Milan and raised in Sicily, Christian has always had a passion for cooking, which stems from his family’s bakery. He is extremely knowledgeable about sustainable gastronomy and feels quite at home with the Mediterranean climate. Christian embraces the diversity of local ingredients and aims to drive change within the industry by promoting the use of native, seasonal, and local produce. He is dedicated to supporting and connecting with local fishermen, farmers, communities, and craftsmen, strengthening the foundations of sustainable Mediterranean cuisine.

This attitude and dedication propelled him into the role of head chef, coinciding with ION Harbour’s historic achievement of becoming the first restaurant in Malta to earn two Michelin stars.

Keith, from a family of farmers and fishermen in northern Malta, has dedicated his career to cultivating and using local produce. Starting at 13 in a hotel kitchen, he worked in renowned kitchens like The Grand in the UK, under the Roux brothers, where he embraced hyper-local dining. Returning to Malta, he established a restaurant focused on locally sourced ingredients, often from his own garden, and started giving lectures on food sciences and preservation at a local college.

Now at ION Harbour by Simon Rogan, Keith connects the restaurant with local suppliers, develops items like Xemxun cheese, made with local goat milk, and repurposes unused produce into kombuchas, syrups, and more, in line with Simon’s zero-waste ethos.

Keith also leads foraging trips to uncover unique ingredients and collaborates with NGOs to protect indigenous species, promoting sustainable practices across Malta’s culinary landscape.