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The WRMC Malta Chefs’ Profiles: Luke Borg.

Luke Borg photo (2)

Originally from Mellieha and born on the 11th February 1985, Luke Borg was lured into the culinary world when his passion for good, fair food and this industry was recognized at an early age. Although young is passionately in love with food.

Luke, completed professional studies locally at the I.T.S, through which studies he obtained the City & Guilds Diploma in Food Preparation and Cooking; the City & Guilds Diploma in Patissiere Principals; and the City & Guild Certificate in Health and Safety at Work. He obtained his hand-on cooking training and worked in some of the finest restaurants both locally and abroad, including: The Grand Hotel Excelsior, Mille Foglie Confectionary, Barceló Riviera Resort and Spa, Villa Santa Rosa, The Golden Goose, Rebekkah’s Restaurant and at the celebrated, two-Michelin stars Restaurant Andrew Fairlie @Gleneagles, at the Gleneagles Hotel in Pertshire, Scotland.

Over the years, Luke worked under influential leaders of the Maltese culinary profession who helped shape his style and depth of knowledge. After moving to The Arches, Luke was appointed Head Chef. Luke balances his culinary career with enjoying every spare moment with his spouse.

Luke’s culinary philosophy and passion reflects the growing trend towards a healthier, fair, clean and down-to-earth food style. Working with neighbouring farmers to seek out the finest in regional and local organic produce, is the essence of his cuisine. Luke’s preference is to allow the natural flavours of food to express themselves.

Luke recently finished his studies in Gastronomy at the University of Malta, where he obtained a Diploma in Gastronomy in 2012, thus gaining more sustainable knowledge for ongoing culinary  ideas and perspectives.

Luke has taken part in various, local, culinary competitions and has won  2 Silver medals and 3 bronze medals.

Luke is married, and as far as hobbies are concerned, his passion and dedication for fine dining cuisine leave very little time and space for much else.

Two exclusive gourmet choices from Luke Borg’s culinary repertoire':

Presentation 1: Shows Luke’s signature presentation, which is titled:

Pan Fried White Grouper – with Anchovy and Globe Artichoke Risotto; Steamed Langoustine;      Beetroot paint; Foie Gras Kromeski and Beurre Blanc.

 

Presentation 2.: Shows the presentation that was selected by us from among the dishes that were served to us during a business dinner as well as during a special occasion family dinner at The Arches Restaurant as prepared by Luke Borg:

Stuffed Saddle of rabbit with its own liver and spinach; Poached Rabbit leg; Baby carrots;                       Asparagus in a potato tube; Braised Turnip Puree; Tarragon Royale; Ale reduced Jus.


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