Hiram Cassar is a Bio-R chef at The Kusnacht Practice. He specialises in preparing meals tailored to the cultural and dietary needs of each and every client at The Kusnacht Practice.
He was born in Malta to a Maltese father and Japanese mother making Mediterranean and Asian cuisines some of his specialities.
Hiram’s professional career began in The Radisson Golden Sands kitchen, preparing cuisine for guests of the 5-star hotel. He then worked for two years at Le Violon d’Ingres, Paris, under the watchful eye of Chef Christian Constant. Here, he learnt fine French cooking in a disciplined, fast-paced environment with the most demanding clientele.
After winning ‘Maltese Chef of the year’, he opened his own restaurant in St. Julians. Running his own business taught him not only excellent leadership skills but also helped him refine his cooking skills, based on what he learnt in Paris. His eatery, ‘Chapter One’, became well known for its blend of Mediterranean and Asian cuisine that let the best seasonal ingredients meet their ultimate potential.
Hiram’s passion for cooking, his Mediterranean and Japanese heritage, as well as his love for fine French dining, saw him become ‘Chef de cuisine’ in several Swiss fine-dining establishments. Hiram spent a season at Gstaad Yacht Club par Robert Speth, a Michelin Star rated restaurant in Gstaad, Switzerland and then at Restaurant Fusion, Lausanne, where he created fine Asian fusion cuisine with a strong Japanese influence.
Hiram’s passion for fine-food and the effect it has on people saw him become part of The Kusnacht Practice’s team in 2018. Over his career, he has seen that fine-food helps people learn more about themselves and also helps them heal. It’s this belief that allows him to create a wide range of foods for The Kusnacht Practice’s clients during their stay to help them recover both inside and out.