Victor Borg

The Climb

Training at the Institute of Tourism Studies gave Victor Borg the formal base; Dragonara Hotel in Malta gave him the floor work. He started there as kitchen staff, then moved into the poolside kitchen, learning the pace and discipline of hotel service before stepping into larger responsibilities. Since 2019, Victor Borg has been Executive Chef of Grain in Valletta, while his broader remit also includes Culinary Director of AX Privilege.

Today

Culinary direction at Under Grain in Valletta sits alongside Victor Borg’s executive role at Grain in Valletta, where his day-to-day work is anchored. The cooking is Contemporary Mediterranean, and Papiri Gentile is a named creation served at the restaurant. At The Phoenicia Hotel, he also created a goats cheese custard with steamed asparagus, herbs, pumpkin seeds and cress, finished with hand-made wafer thin flavoured biscuits.

Signature

Papiri Gentile is among Victor Borg’s signature dishes.

In Their Words Victor Borg frames kitchen work in terms of stamina and standards: “Passion is the foundation of everything we do. Without it, the gruelling hours and relentless pursuit of perfection in the kitchen would be unbearable.” On his route through service and cookery, he says: “I learned both service and kitchen, before choosing a specialisation.”

Recognition

Victor Borg has received WRMC Awards — Lifetime Achievement Award (2025). Victor Borg’s recognition includes Lifetime Achievement Award (2025), National Chef of the Year, and WACS gold medals.