Cliff Borg

Cliff Borg's culinary philosophy is deeply rooted in an experiential and flavor-first approach, striving to break down the walls of fine-dining idealism. He believes in creating a holistic dining "experience" rather than just a menu, where every element unites to evoke curiosity and engagement from guests, encouraging them to question and discover new pairings and ingredients. This playful touch is essential to his ethos, making dining an interactive journey, as he aims to "instil curiosity to keep our customers engaged and question, \"What is this ingredient?\" or \"How did you pair these together?\"". Central to his vision is the unwavering commitment to flavor, which he asserts takes precedence over perfect plating. Borg champions the use of simple, often everyday ingredients—the best he can source locally or otherwise—transforming them into exceptional dishes, which he considers his true culinary challenge. His passion for cooking stems from a profound comfort and love for the kitchen's inherent chaos and pressure, shaping a managerial style that prioritizes a collaborative, family-like environment where every team member is involved and given a sense of ownership. His cooking is a deeply personal expression, drawing inspiration from childhood memories, personal experiences, extensive travels, and a pure love for food. He continuously updates his repertoire by travelling and experiencing global trends firsthand, though he only incorporates techniques and styles that genuinely fit Rosami's unique character. Borg observes a current trend of chefs returning to classics and simplicity, a path he finds both interesting and creatively challenging, aligning with his own belief in elevating humble ingredients. Chef Borg's technical style is characterized by a passion for experimenting with flavors and colors, consistently aiming for distinctive pairings. He prioritizes sourcing the freshest seasonal produce from Xara Gardens and other local suppliers, which dictates a frequently altered menu. While his primary focus is on delivering "delicious" flavors, his dishes are also crafted with a sense of passion and playfulness, resulting in visually delightful presentations that encourage conversation. Signature dishes highlighted include "red snapper with burratina and nduja haricot ragout" and "celeriac with autumn vegetables, as well as verjus and truffle." The "Preserved Lemon Fudge with Obulato" is also associated with his role as Head Chef at Rosamì.