From conception to Michelin stardom
Meet Chef Borg and Chef Amore, the masterminds behind Rosami restaurant, the latest recipient of a coveted Michelin star.
with a shared vision and the unwavering support of the Xara Collection owners, Chef Cliff Borg, and Sous Chef Andrea Amore embarked on a journey to establish Rosami as one of the premier dining destinations on the island. Their dedication and passion have culminated in this prestigious accolade, marking a career milestone. Join us as we delve into their influences, styles of cooking, and the ethos that drives Rosami to continuously exceed expectations, promising unforgettable dining experiences with each visit.
Chef Borg, your culinary experience is heavily influenced by your travels. Can you share some memorable experiences or flavours from your adventures that have inspired your cooking style?
One of the things that stuck with me was when I opened a pop-up in Malaysia, and the kitchen staff went out for a local dinner. Of all the fantastic food they served us, this fish head curry dish was mind-blowing. It shows that from the simplest, usually discarded or overlooked items, a great chef can create amazing things.
Experimentation with flavours is a crucial aspect of your culinary approach. How do you develop new flavour combinations, and what motivates you to push the boundaries constantly?
We approach new combinations by going through what is in season and listing what we need for the dish, being sweet, sour, salty, and fatty; most of the time, mother nature is a great help as the best things usually grow together. Our esteemed guests are our foremost motivation, as they keep us pushing and show us that they visit us at Rosami for that different, out-of-the-box culinary experience.
Sustainability is a core value at Rosami, and the collaboration with the Xara Gardens is integral to this. How do you work with the Xara Gardens to ensure sustainable practices are implemented in sourcing ingredients and managing kitchen waste, and how does this partnership influence your culinary creations?
It has helped us immensely, most importantly, to better understand what is in season and what will be in a month or two so that we can better prepare ourselves. The key factors are communication with our gardeners and creating a system to minimise our food waste. What is left is sent back to be used as compost.
What challenges have you faced as a young chef in your career, and how have they shaped your growth and development in the kitchen?
One of the biggest challenges in our location is the suppliers, as they create inconsistencies. This pushes us to constantly change dishes on short notice so that we have a menu where we get only what is best and freshest available for our guests.
The Xara Gardens provide an abundant source of fresh ingredients. How do you use these resources to create innovative, seasonally-driven dishes for your guests at Rosami?
We highlight the vegetables in the dish as much as possible, regardless of whether it’s the main dish. We give the centre stage to the vegetable to showcase how great something ordinary can be. Currently, we are serving a three part dish beetroot course from our gardens to showcase the flavour profile at its best.
Rosami was recently awarded a Michelin Star! Congratulations, could you tell us a little more about that?
I was over the moon upon hearing the news of Rosami being awarded a Michelin Star. From day one of creating the Rosami concept, with my Sous Chef Andrea Amore and the backing of the Xara Collection owners, our goal was to be amongst the top restaurants on the island. We have reached our dream through hard work and dedication, and I am very proud of our Rosami team. We will continue to push to provide experiential dining to our guests, trying to wow them every time they visit.”
Chef Borg, your culinary experience is heavily influenced by your travels. Can you share some memorable experiences or flavours from your adventures that have inspired your cooking style?
One of the things that stuck with me was when I opened a pop-up in Malaysia, and the kitchen staff went out for a local dinner. Of all the fantastic food they served us, this fish head curry dish was mind-blowing. It shows that from the simplest, usually discarded or overlooked items, a great chef can create amazing things.
Experimentation with flavours is a crucial aspect of your culinary approach. How do you develop new flavour combinations, and what motivates you to push the boundaries constantly?
We approach new combinations by going through what is in season and listing what we need for the dish, being sweet, sour, salty, and fatty; most of the time, mother nature is a great help as the best things usually grow together. Our esteemed guests are our foremost motivation, as they keep us pushing and show us that they visit us at Rosami for that different, out-of-the- box culinary experience.
Sustainability is a core value at Rosami, and the collaboration with the Xara Gardens is integral to this. How do you work with the Xara Gardens to ensure sustainable practices are implemented in sourcing ingredients and managing kitchen waste, and how does this partnership influence your culinary creations?
It has helped us immensely, most importantly, to better understand what is in season and what will be in a month or two so that we can better prepare ourselves. The key factors are communication with our gardeners and creating a system to minimise our food waste. What is left is sent back to be used as compost.
What challenges have you faced as a young chef in your career, and how have they shaped your growth and development in the kitchen?
One of the biggest challenges in our location is the suppliers, as they create inconsistencies. This pushes us to constantly change dishes on short notice so that we have a menu where we get only what is best and freshest available for our guests.
The Xara Gardens provide an abundant source of fresh ingredients. How do you use these resources to create innovative, seasonally-driven dishes for your guests at Rosami?
We highlight the vegetables in the dish as much as possible, regardless of whether it’s the main dish. We give the centre stage to the vegetable to showcase how great something ordinary can be. Currently, we are serving a three part dish beetroot course from our gardens to showcase the flavour profile at its best.
Rosami was recently awarded a Michelin Star! Congratulations, could you tell us a little more about that?
I was over the moon upon hearing the news of Rosami being awarded a Michelin Star. From day one of creating the Rosami concept, with my Sous Chef Andrea Amore and the backing of the Xara Collection owners, our goal was to be amongst the top restaurants on the island. We have reached our dream through hard work and dedication, and I am very proud of our Rosami team. We will continue to push to provide experiential dining to our guests, trying to wow them every time they visit.”
Chef Amore, Your passion for culinary books is evident. How do you integrate the knowledge and inspiration you gain from these books into your cooking at Rosami?
I use cooking books to get inspired by anything, from a recipe to a picture to even
a dish combination. I also use travel and eating out at Michelin-starred restaurants for inspiration.
Experimenting with flavours is a shared interest between you and Chef Cliff. Can you describe a recent flavour combination that you discovered through experimentation and how diners received it?
One of our strange but delicious combinations was veal sweetbreads with saffron and raw almonds. It was strange yet together they were great. Our guests loved it especially since they weren’t expecting it to be so good.
Sustainability is a priority at Rosami, with the Xara Gardens serving as a vital resource. Can you elaborate on how you work with the Xara Gardens to procure sustainable ingredients, and how this partnership inspires your approach to crafting dishes that align with Rosami’s commitment to sustainability?
Every week, we contact our Xara gardener to let him know what is ready to be harvested and what will be in a week’s time. We then discuss internally how best to use the vegetables with our menu.
Working in a historic palazzo must provide a unique setting for your culinary endeavours. How does the rich history and ambience of the venue influence your approach to creating memorable dining experiences?
We turn the diner into a roller coaster. When our guests enter the building, it looks grandeur and traditional, yet our food is very quirky and playful.
Rosami aims to offer unique dining experiences, can you share some examples of the innovative dishes or dining concepts you’ve developed to excite guests’ taste buds and leave a lasting impression?
We have been serving the same palate cleanser since the opening. It is a frozen ginger marshmallow with macerated raspberries and local shaved basil ice. Plated, it looks straightforward, yet we finish it entirely in front of the customer, and although everything is frozen, the smell, flavour and colours delight all senses.
