Meet The Team

Award-winning chef Victor Borg was appointed Executive Chef of Grain in 2019, bringing with him a wealth of experience from world-renowned kitchens including Gordon Ramsay’s Aubergine in London and the two-MICHELIN-starred Bagatelle in Oslo. Under his leadership, Under Grain earned a MICHELIN Star just five months after opening, a title it has retained since 2020. In 2022, Grain Street also secured a MICHELIN Bib Gourmand making Grain the first Maltese brand with two MICHELIN-rated restaurants under one roof.

Victor’s culinary journey began at 15, training at one of Malta’s first five-star hotels, followed by a degree in Food and Beverage Services from the Institute of Tourism Studies. He then quickly rose through international ranks, including the Bellevue Palace in Bern. At 24, he became Malta’s youngest National Chef of the Year, later leading the national team to two WACS gold medals, the only Maltese chef to do so. He launched his first restaurant, Mange Tout, at 25, earning “Best Overall Restaurant” for seven consecutive years.

Most recently, Chef Borg has served as a resident judge on both seasons of MasterChef Malta and was honoured with the Lifetime Achievement Award at the WRMC Awards 2025. Now appointed AX Privilege Culinary Director, he oversees both Valletta operations and the group’s latest venture, the Verdala Wellness Hotel. With bold flavours and visionary technique, Victor continues to redefine contemporary Mediterranean cuisine.

Originally from Albania, Andre Pici embarked on his journey with AX Hotels in 2018. With an academic and professional foundation in finance, he later transitioned into the world of tourism management, where he quickly found his stride. Andre began his career with AX as a bartender at the Cheeky Monkey Gastropub, and his strong work ethic and natural leadership abilities soon led to his promotion to supervisor.

His rapid progression continued when he took on the role of Assistant Manager at the renowned Grain Street restaurant. Demonstrating exceptional dedication and a deep understanding of hospitality operations, Andre was soon entrusted with the position of Outlet Manager, overseeing both the Bib Gourmand–recognised Grain Street and the stylish rooftop lounge Over Grain. In this key role, he ensured that these celebrated venues consistently delivered the high-calibre culinary experiences that define the Grain brand.

Today, Andre serves as the Food & Beverage Service Manager for all Grain venues, including the MICHELIN-Starred Under Grain. In this capacity, he leads the full spectrum of operations and strategic planning across the Grain portfolio, while also overseeing the prestigious events hosted at Rosselli. His commitment to excellence continues to elevate the guest experience and uphold the distinguished reputation of AX’s Grain establishments.

Antoine Rouzier is a hospitality professional with experience in fine dining and wine service in France and the United Kingdom. His background includes working at The Goring in London, where he developed a strong sense of service standards and attention to detail. In France, he worked as Head Sommelier at the restaurant Brittany, where he managed the wine list, oversaw the cellar, and handled wine service, while supporting the service team on the floor. He later served as Restaurant Manager at Maison 1896 in Beaune, overseeing day‑to‑day operations, coordinating the team, and ensuring a smooth and welcoming dining experience for guests.

Throughout his career, Antoine has built practical skills in floor management, wine presentation, cellar organisation, and staff guidance. He values a hands‑on and straightforward approach to hospitality, focused on clarity, consistency, and delivering relaxed, well‑executed service that makes guests feel comfortable.

Jean Paul Baldacchino has been involved in the restaurant industry since his childhood, working in his family’s traditional restaurant in Marsaxlokk, which specialized in fish and seafood. Following in his father’s footsteps, he gained hands-on experience in all aspects of restaurant operations, managing the establishment alongside him for 23 years. Afterwards, he joined a local company as a Restaurant Manager, overseeing the financial and operational management of eight different outlets. Prior to joining Grain Street, he served as Assistant Restaurant Manager at one of Malta’s Michelin-starred restaurants, further honing his skills in high-end dining, operational excellence, and wine curation.

Jean Paul has a deep love for wine, both as a collector and as a hospitality enthusiast, which has greatly influenced my approach to fine dining and customer experience.