Maltese by birth, chef Jan Pace was brought up on an island which is very well known for its thriving tourism industry in the Mediterranean. Jan`s interest in catering started at the age of 15, when he found a summer job in a hotel. Soon after, he realized that his true passion lay in the hospitality industry & went back to college to complete a course in hotel management.

After achieving an Advanced Diploma in Culinary Arts he moved permanently to the U.K. Initially Jan worked for a well-known French bistro called 'Beaujolais Bistro Bar' in Bath. This is where he progressed to the Junior Sous level in the brigade. 


Over the years Jan`s main inspiration has come from top Michelin restaurants such as Le Gavroche, Pied-à-Terre, The Square, Green House, Tom Aikens, Hibiscus, Le Manoir & also Chefs like Thomas Keller, Guy Savoy & Pierre Gagnaire. Eventually Jan pursued his dream and moved to London, working for Petrus in Knightsbridge part of Gordon Ramsay's restaurants. It was under Sean Burbidge’s guidance that Jan learned how to cook Michelin-star standard food. 


After Petrus, Jan joined Marc Restaurants to work at the exclusive Morton`s Private Member’s Club in Mayfair as Senior Sous Chef. Executive Chef Yvonnick Lalle & Head Chef Richard Galli at the time guided and inspired Jan. Using the finest available products for the dishes on the menu, Jan executed them to perfection, while keeping the flavour clean and balanced.  

Following those formative years, he then went on to work in Australia for over a year. On the way to Australia Jan stopped in South East Asia, spending time discovering authentic regional food, from street food to top-notch restaurant cuisine. Thanks to his culinary adventures he developed a flair for Asian ingredients, which he was able to use in modern Australian dishes.

Returning to London Jan joined Soho House & Co and managed the Electric Private Members' Club in Portobello for over a year. Next, he was approached to aid in opening a restaurant called Jean Jacques Brasserie, also in Soho, London. As a Head Chef, Jan was not only cooking and developing dishes but also learning how to run and manage a restaurant. 

Jan has always huge admiration for his peers, who he credits with having shaped and guided him whilst giving him the skills and vision to be the extraordinary chef that he is now.