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 has the UK's leading position in La Liste.

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. Since then, Simon has also opened an iteration of Aulis at Iniala Beach House in Thailand, which was awarded a Michelin star within less than a year of opening.

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, Oli 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 executive chef of ION Harbour, which opened in 2023 and was awarded two Michelin stars in 2024, as well as Aulis Phuket, which opened at the end of 2023 and was awarded its first Michelin star in 2024.

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.

Hailing from Poland, Bartek’s culinary journey began in 2012 when he moved to the UK to pursue his passion for cooking. He honed his skills in diverse kitchens across London, Cardiff and Manchester, playing key roles in the openings of two notable restaurants.
A holiday to Malta in 2018 sparked his love for the island, inspiring him to make it his home.

In 2020, he joined the team at the Hyatt for its grand opening in Malta, and in June 2021, drawn by the opportunity to work under a multiple Michelin-starred chef, Bartek began his tenure at ION Harbour as Chef de Partie. Within six months, his dedication and talent earned him a promotion to Sous Chef.

Bartek is deeply inspired by Simon Rogan’s farm to table ethos and thrives on learning from talented chefs like Simon and Oli.

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.

Originally from Budapest, Eszter has experience working across various facets of the hospitality industry, including boutique hotels and luxury properties. Her time at the Kempinski Hotel Bahia in Málaga helped Eszter understand her preference for more personalised, bespoke guest interactions. This prompted her to move to Malta, where she joined the historic Phoenicia Hotel as a head waiter.

Later, Eszter had the opportunity to run a Gin and Mezcal bar in Valletta, which inspired her travels to Mexico to gain a certification in Mezcal tasting. Following the pandemic, Eszter returned to Malta and joined ION Harbour, drawn to its vision of elevating dining on the island. Eszter takes pride in contributing to the restaurant's growth and witnessing its achievements since its opening. Committed to Simon Rogan’s ethos, Eszter has also spent time at The Baker and The Bottleman in Hong Kong, sharing her expertise in ensuring brand excellence.

Laura is originally from Hungary, where she began her career as an Assistant Financial Accountant, gaining three years of experience. Seeking new opportunities, she moved to Malta and shifted her focus to hospitality. She started her journey at ION Harbour as a Chef de Rang, quickly proving her leadership skills and dedication. Over time, Laura was promoted to Head Waiter and, most recently, to Supervisor.

With a strong background in both finance and hospitality, Laura continues to grow and thrive in her career, always eager to take on new challenges.

With over twelve years of experience in the hospitality industry, Stanislav has developed a deep passion for creating exceptional guest experiences. Originally from Ukraine, he began his career as a bartender and quickly rose to bar management roles across Malta and his home country. Over the years he completed advanced training in bartending techniques, specialising in crafting innovative cocktail menus focused on sustainability and seasonality.

Joining ION Harbour by Simon Rogan in 2021, Stanislav has been instrumental in elevating the bar program, streamlining operations, and fostering a culture of excellence. His attention to detail, creativity, and commitment to quality make him an invaluable team member.

Originally from Colombia, Maria's passion for gastronomy led her to pursue a bachelor's degree in gastronomic journalism in Argentina. This experience sparked her growing interest in service excellence and working directly in fine dining restaurants, which drove her to spend over five years refining her skills in high-end restaurants across Argentina and Malta.

Known for her strong work ethic, leadership qualities, and exceptional multilingual and organisational abilities, Maria is dedicated to delivering unforgettable experiences for every guest, ensuring the highest standards of service and creating lasting memories.