Award-winning chef Victor Borg was appointed Executive Chef of Grain in 2019. Bringing with him a wealth of experience from culinary powerhouses such as Gordon Ramsay’s world-famous Aubergine in London and Bagatelle, a two-MICHELIN-starred restaurant in Oslo, Victor steered Under Grain to MICHELIN-star success in 2020, a mere five months after the fine dining restaurant opened its doors, and again for the following two years in 2021 and 2022. He also brought MICHELIN success to Grain Street, Under Grain’s sister restaurant, in the 2022 edition of the guide. Grain Street received a Bib Gourmand just after three months of service, making Grain the first Maltese brand to house two MICHELIN-rated restaurants under one roof.
Victor’s lifelong passion for cuisine began when he was 15 years old, where he spent his formative years learning the fundamentals of cooking and cuisine at one of Malta’s first five-star hotels. Following a degree in Food and Beverage Services from the Institute of Tourism Studies, Victor soon rose through the ranks to achieve a number of prestigious invitations to join world-class kitchen brigades abroad, including the Bellevue Palace in Bern, Switzerland.
From an early age, Victor has been blazing a trail in the local culinary scene, scooping up countless awards and international honours along the way. At 24, Victor won the National Chef of the Year award, making him the youngest chef to ever receive the title. Victor has also competed alongside Malta’s National Team of Chefs for 15 consecutive years, acting as captain eight years. As part of the team, Victor has won two gold medals at the World Association of Chef Societies (WACS), making him the only Maltese chef to achieve such a feat. In 1999, aged just 25, Victor headed up his very own restaurant, Mange Tout in Xemxija, which went on to be voted Best Overall Restaurant in Malta for seven consecutive years.
With international acclaim and a stellar reputation, Victor brings his gregarious personality and expert culinary skills to Under Grain and Grain Street where he continues to concoct inventive dishes that push the boundaries of contemporary Mediterranean cuisine with their bold flavour combinations.
Brady Dalli began his culinary journey as a Commis Chef in a luxury hotel in Malta, steadily climbing the ranks to achieve the position of Executive Sous Chef. His career has taken him across the globe, with stints at renowned establishments such as the InterContinental hotels in Davos, Vienna, and Tel Aviv. He has garnered numerous accolades, including a Chef of the Year award in Malta Kulinarja. In addition, he was placed second amongst the competing chefs in the 2019 Global Chef Challenge hosted by the World Association, taking home the Silver Medal. He was also awarded the Overall top chef in 2020 and a Gold Medal as part of Malta’s national culinary team.
In 2021, Brady joined the Rosselli AX Privilege kitchen team, where he initially joined as a Junior Sous Chef. His dedication and skill earned him a promotion to the role of Executive Sous Chef, where he continues to work closely with Executive Chef Victor Borg in the Michelin-starred Under Grain and the Bib Gourmand recognised Grain Street.
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.
