Newly appointed Executive Chef Luke Borg will oversee all the dining aspects of the luxurious Hormuz Grand Hotel’s portfolio of outlets along with the in-room dining and banquet operations. The award-winning chef brings years of international experience to his first stint in the Middle East
23 October 2016, Muscat: The busy and well equipped kitchens of Hormuz Grand Hotel, Muscat have a new head fashioning creations that are unparallel in looks and flavours. Executive Chef, Luke Borg has recently landed in Oman bringing with him years of international experience that will impart a distinct flair to Muscat’s dining scene. This is the chef’s first appointment in the Middle East.
A passion for working with food is inherent in Luke as he hails from a family that owns a hotel and catering business. His father also runs a confectionary in Malta. Young Luke developed a love for the profession at an early age. He began gathering experience by working in restaurants in the UK, Sweden and Sicily and enhanced his skills by completing his gastronomy studies at the University of Malta and getting an additional University Master Studies degree in tourism. Most recently, he has achieved his Master Chef official degree. Amongst his many achievements, Chef Luke has won the European Silver Spoon Award, European Chef of the Year and many accolades as captain of the Maltese National Team.
As Executive Chef at the Hormuz Grand Hotel, Muscat, Luke will oversee all the outlets at the hotel that include Qureshi Bab-Al-Hind, The Straits, the Hub and The Vault along with in-house and banqueting operations. The chef will also be at the helm of a new concept restaurant scheduled to open later this year. Over the past couple of years, the property has created a distinct position for itself in the food and beverage circuit and is synonymous with good food – with each outlet offering guests a unique dining experience.
“I was very excited about coming to a beautiful country such as Oman. It is always challenging to conceptualise what more can be done to elevate what is already in place. I have come to realise that the hotel has already set a high benchmark in the industry with top food reviews from in-house guests and visitors. I look forward to the hotel acquiring many more accolades in the months to come,” said Chef Luke.
On the appointment, Christopher Pike, General Manager stated, “Our food and drink offerings in terms of quality have always been an area of no compromise for us. Bringing in a chef of Luke’s calibre will give a fresh new perspective to what we have to offer and an exciting beginning for what is to come. We are very pleased to have him as part of our team.”