Rosami has been recognised with the prestigious Michelin Service Award 2026, and we sat down with Charlo Cachia, Director of Food & Beverage at The Xara Collection, to uncover what makes their guest experience truly exceptional. From personalised service to leadership that inspires the team, we explored how they consistently turn every meal into a memorable experience.
What does receiving the Michelin Service Award mean for you and the wider Rosami Team?
“Receiving the Michelin Service Award is a true testament to the hard work, dedication, and knowledge that our entire team brings to Rosami every single day. It reflects the countless hours of preparation, the attention to detail, and the genuine passion for hospitality that define who we are.
For the wider Rosami team, this recognition from the Michelin Guide is incredibly meaningful. It validates our belief that exceptional service is just as important as exceptional cuisine. Above all, it highlights how deeply we value our guests; every interaction, every welcome, every moment at the table is an opportunity to create something memorable. This award belongs to the whole team. It celebrates not just technical excellence, but heart, care, and the commitment we share to making every guest feel truly special.”
What are you most proud of when you look at the team behind this achievement?
“What I am most proud of when I look at the team behind this achievement is the genuine care and intention they bring to every single service. The team puts tremendous effort into creating truly memorable moments for our guests. They do not see them as diners simply coming for a meal; they welcome them the way they would welcome someone into their own home, with warmth, attentiveness, and authenticity.
From the day we opened Rosami to today, the team has consistently excelled at improving the guest experience. There has always been a shared commitment to raising our standards, refining the details, and ensuring that every visit feels personal and extremely meaningful.
Needless to say, I am extremely proud. This award means a great deal to the entire team. More than pride, I feel immense happiness seeing them recognised with such a prestigious honour from Michelin. It is a beautiful acknowledgement of their dedication, growth, and unwavering passion for hospitality.”
How did your journey in hospitality begin, and how did it lead you to your current role?
“My passion for hospitality began at a young age, inspired by professionals who made guests feel truly valued. I started working at 15 in a coffee shop, later gaining experience at The Phoenicia Hotel and pursuing formal studies in Food and Beverage.
A transformative internship at Gleneagles exposed me to world-class standards. I then joined Hilton Malta as a part-time attendant and progressed to Restaurant Manager, developing strong operational and leadership skills in a high-volume environment.
After contributing to two restaurant openings at Grand Jersey Hotel & Spa, I joined The Xara Collection in 2016, where I advanced to Director of Food and Beverage, overseeing multiple outlets and focusing on strategic growth.
Throughout my career, I’ve remained committed to excellence, teamwork, and developing people to deliver exceptional guest experiences.”
What do you believe sets Rosami apart in the guest experience?
“What truly sets Rosami apart is our deeply personalised approach. We focus on connection rather than transactional service, taking time to understand each guest and create an experience that feels tailored and genuine.
The human element is at the heart of what we do. We build authentic relationships, welcoming guests with warmth and sincerity so that a meal becomes something meaningful. Our commitment to excellence in every detail, from service flow to atmosphere, is driven by passion, not obligation. At Rosami, we don’t just serve food; we craft memorable experiences that exceed expectations.”
How do you build and maintain a culture of excellence across your teams?
“Building a culture of excellence starts with leading by example. I hold myself to the same standards I expect of my team: professionalism, consistency, accountability, and respect, and I stay present on the floor to support and guide them.
Structure, clear guidance, and regular training provide consistency, but communication, recognition, and engagement sustain it. I celebrate successes, give transparent feedback, and ensure the team feels valued and involved.
I also prioritise personal growth, empowering and challenging the team while providing support and trust. When a team feels supported, informed, and inspired, excellence becomes a standard, not just a goal.”