Junior Borges


Raised in Mimoso do Sul, a small town north of Rio de Janeiro, Junior Borges came of age as a chef in New York City, where he lived and worked for 13 years. After graduating from the¬†French Culinary Institute¬†(now the¬†Institute for Culinary Education), he worked under¬†Missy Robbins¬†at¬†A Voce¬†before becoming executive chef at¬†Amali, a highly regarded Mediterranean restaurant in midtown Manhattan. Borges splashed onto the scene in Dallas in 2014 as opening executive chef at¬†Uchi¬†‚ÄĒ earning a rare 5-star review from¬†The Dallas Morning News¬†(its highest rating at the time). He went onto lead the kitchen at¬†Matt McCallister‚Äôs¬†FT33¬†as executive chef, and then moved to the¬†Joule Hotel¬†as executive chef of the property‚Äôs multiple outlets. There he developed and assisted in the success of¬†Mirador,¬†Americano,¬†CBD Provisions¬†and other concepts. In addition to being executive chef of Meridian, he is vice-president of culinary for The Village. Borges is an active member of the¬†Culinary Council of Ment‚Äôor, the foundation led by chefs¬†Daniel Boulud, Thomas Keller¬†and¬†Jerome Bocuse¬†that helps support young culinary careers through educational grants and opportunities.