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 began his journey with AX Hotels in 2018. His academic background is in finance where subsequently he transitioned into tourism management. With AX, he initially worked as a bartender at the Cheeky Monkey gastropub outlet, swiftly progressing to the role of supervisor. In a short span, he assumed the role of Assistant Manager at the prestigious Grain Street restaurant. Thanks to his dedication, Andre was appointed as the outlet manager overseeing the Bib Gourmand recognised Grain Street, the rooftop lounge Over Grain. In this pivotal role, he ensured that these acclaimed establishments continue to deliver first-rate culinary experiences that have become synonymous with the Grain brand. Presently, he is appointed as the Food & Beverage Service Manager for all the Grain venues, including the MICHELIN-Starred Under Grain. Within this position, he manages all operations and strategies of the Grain establishments, including the events held at Rosselli.
Maurizio Severgnini is a well-travelled hospitality professional, specialising in sommelier duties. Appointed Head Sommelier of Under Grain in 2022, Maurizio works to provide a stellar service that is synonymous with the Grain brand while recommending the best blends to pair with Executive Chef Victor’s MICHELIN-rated cuisine.
From a young age, Maurizio, an Italian national, explored various parts of his country, gaining knowledge of various wines. He later moved to London and started working at Isola, which opened up a world of opportunities. After around 6 years, he migrated to Australia where he got a hands-on experience of working in wineries and producing wines himself. During his time there, he also worked in a few famous restaurants as a sommelier, including ‘Vue-de-Monde’, one of the top three restaurants in Melbourne.
Over the years, he’s climbed the ranks to Head Sommelier, working in various locations around Europe, while also pursuing another passion of his: teaching. Maurizio headed the Wine Training Department within the wine company ‘The Jascots’ where he was responsible for training bartenders, waiters and young sommeliers. During this time, he also graduated as a Wine Tutor.
After living and working in Hong Kong for six years, Maurizio travelled back to Italy, occupying the position of Head Sommelier for the Jumeirah Capri Palace, a 5-star luxury resort on Capri Island. Here, he was responsible for Two-Star Restaurant L’Olivo and One-Star Riccio Restaurant.
Maurizio has now joined Under Grain, where his passion for the wine and hospitality industry continues to flourish within prized One MICHELIN Star Restaurant.
Christie Jocson started her journey with AX Hotels in 2019, initially joining as a breakfast waitress. She honed her skills and swiftly rose through the positions, eventually becoming a waitress at the prestigious Under Grain restaurant. Her passion for the art of service was further nurtured under the mentorship of Executive Chef Victor Borg and various AX Hotels managers. With their guidance, Christie continually refined her expertise, leading to her appointments as Head Waitress and Assistant Restaurant Manager. Today, Christie proudly serves as the Outlet Manager at the Michelin-Starred Under Grain, where she is entrusted with ensuring the highest levels of professional service and guest satisfaction.
