Our Director of Operations, Petra Galea Debono, recently sat down with distinguished Michelin-starred Chef and Executive Chef of Grain, Victor Borg, to discuss his remarkable culinary journey, philosophy, and the innovative concepts behind his many accomplishments. Chef Borg’s story is not just about food; it is a testament to the passion and dedication required to excel in the demanding world of fine dining.

A Journey of Passion and Precision

Chef Borg’s culinary journey began at the young age of 15, inspired by the joy of creating dishes that evoke emotion and tell a story. “Passion is the foundation of everything we do. Without it, the gruelling hours and relentless pursuit of perfection in the kitchen would be unbearable,” he emphasized right at the start of this interview. This enthusiasm has fuelled his 35-year career, during which he has continually sought to innovate and improve.

Chef Borg’s career trajectory includes prestigious stints at Gordon Ramsay’s world-famous Aubergine in London and the two-Michelin-starred Bagatelle in Oslo. His extensive experience culminated in his appointment as Executive Chef of Grain in 2019. Under his leadership, Under Grain earned a Michelin star just five months after opening and retained it for the next two years, while its sister restaurant, Grain Street, received a Bib Gourmand in the 2022 Michelin Guide. These accolades made Grain the first Maltese brand to house two Michelin-rated restaurants under one roof, solidifying Chef Borg’s reputation as a culinary virtuoso.

Innovation in the Kitchen

One of the key aspects of Chef Borg’s culinary philosophy is the importance of using high-quality, seasonal ingredients. He believes the best dishes are born from the freshest products, whether sourced locally or imported. Despite Malta’s arid climate, he ensures that all locally sourced ingredients are of the highest quality, extending this commitment to producing Grain’s own olive oil and maintaining a private garden for herbs and vegetables.

Innovation is at the heart of Chef Borg’s approach. He draws inspiration from various sources, including the changing seasons, colours, and the simplest elements of nature. For instance, he described a spring-inspired dish featuring green ingredients like peas and broad beans, representing the season’s freshness and fertile landscape. This dish reflects his belief that each plate should tell a story, offering more than just taste but an experience that engages all the senses.

Chef Borg’s creativity knows no bounds. During our conversation, he recounted cooking with unconventional ingredients such as kangaroo and crocodile, showcasing his willingness to explore beyond traditional culinary boundaries. However, his real pride lies in crafting dishes that resonate with the essence of his Mediterranean heritage. One notable creation is a dish inspired by the sea, combining mussels with passion fruit and gorgonzola, which he presented at a Michelin-starred restaurant event in London. This dish exemplifies his ability to evoke the flavours and sensations of the Mediterranean, offering diners a unique taste of his island roots.

Looking Ahead: Future Endeavours and Legacy

As the interview progressed, Chef Borg spoke candidly about his future ambitions. Beyond the continuous innovation in his current restaurants, he is involved in developing new culinary projects, including a new venue in Verdala. He also harbours a vision of writing a professional cooking book that would blend his life story with recipes, offering a glimpse into the mind of a Michelin-starred chef. This book would serve not only as a creative outlet but also as an inspiration for aspiring chefs.

Moreover, Chef Borg has expressed a desire to establish a culinary school. For him, cooking goes beyond preparing food; it’s about fostering a new generation of chefs who can elevate Maltese cuisine. As a former captain of Malta’s National Team of Chefs, where he led the team to win two gold medals at the World Association of Chef Societies (WACS), he is passionate about pushing Malta’s culinary boundaries.

Commitment to Excellence

Despite his numerous awards and the recognition of his restaurants, Chef Borg remains humble and committed to continuous improvement. He views his journey as an ongoing quest, always striving to be better than the day before. This relentless drive, coupled with his innovative spirit and deep respect for quality ingredients, sets him apart in the culinary world.

Chef Borg’s story is one of passion, creativity, and an unwavering commitment to excellence. His dedication to his craft and his desire to inspire others make him a true ambassador of Maltese cuisine, and his work continues to shape the culinary landscape both locally and internationally.

You can taste some of Chef Borg and his team’s culinary creations at the Under Grain, Grain Street, or Over Grain restaurants, all of which are part of the Rosselli – AX Privilege Hotel in Valletta. For more information, visit www.grain.mt or AX Rosselli | Experience Luxury | 5-Star Boutique Hotel in Valletta (axhotelsmalta.com).