Giovann Attard

The Path

The pace of a hotel kitchen shaped the early fundamentals at The Stafford Hotel, where Giovann Attard worked as chef. From there, Cafe Football in Stratford added another step in a career marked by movement and steady progression. Each role built toward the technical demands of executive head chef at Norma in London, a post that reflects accumulated experience rather than sudden arrival. Today, Giovann is chef of Nose & Belly, carrying the same grounded approach into another setting. Across these roles, the line is consistent: practical training, hard-earned repetition, and a clear link back to the agricultural roots that informed how he reads ingredients from the start.

The Work Today

Giovann Attard keeps the focus on what the ingredient gives, with a style shaped by family history and by the discipline of cooking close to source. The emphasis is on origin, texture, and the kind of flavour that comes from understanding food before it reaches the pass. What defines Giovann’s profile is the way domestic practice carries into professional cooking. Growing one’s own food is not treated as sentiment; it is a working principle that still governs how he approaches the plate. That foundation gives the cooking its form and keeps it tied to the realities of production, season, and place.

In Their Words “It’s a dream come true to be able to cook this kind of food.” “My father comes from a family of farmers, so we grew our own food.”