Executive Head Chef Victor Borg - photo by Bernard Polidano

Victor Borg, Executive Head Chef at Under Grain, has felt Malta’s understaffing problem as keenly as any – however, he stresses that his team rose to the occasion to ensure their patrons were still well looked after.

“Every guest still received the first-class service and stellar gourmet experiences that Under Grain is renowned for. Testament to this is the Michelin star we achieved for the second year running.

Mr Borg’s comments were first featured in the Autumn edition of Business Now magazine, the sister publication to BusinessNow.mt, as part of an in-depth feature on the major challenges impacting Malta’s catering sector.

He believes the beauty of the catering industry lies in the fact that opportunities always exist, and he stresses that a lot can be done to boost the sector as a whole. “When it comes to staffing, Malta needs to create a competitive edge by offering incentives and attractive conditions to talented food and beverage professionals. Now is the time to move forward with a holistic vision of the industry that sustainably adds quality and value to Malta in the long term.”

Judging by the high demand his restaurants experienced over the summer months, Mr Borg expects Under Grain to be very well positioned for the coming season.

“We’ve been on a creative sprint, gearing up for the reopening of Grain Street. We have finessed a versatile menu that’s true to the authenticity of Mediterranean traditions and techniques, with dishes that are perfect for sharing or dining solo.

“We’re also peppering our culinary calendar with a series of exclusive gourmet events that will see the Under Grain team collaborate with iconic viticulturists and wine importers to create singular dining experiences par excellence. We’re looking forward to the season.”

This forms part of an in-depth feature on the future of Malta’s catering sector, first carried in the Autumn edition of Business Now magazine, the sister publication to BusinessNow.mt

Featured Image:

Victor Borg, Executive Head Chef at Under Grain / Photo by Bernard Polidano 

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