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.
Maurizio Severgnini is a well-travelled hospitality professional, specialising in sommelier duties. Appointed Head Sommelier of Under Grain in 2022, Maurizio works alongside Restaurant Manager Thomas Mifsud Bonnici to provide the 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.
