Junior Borges

Originally from Mimoso do Sul, Brazil, Junior Borges honed his culinary skills in New York City over 13 years, working with renowned chefs like Missy Robbins at A Voce before becoming executive chef at Amali. In 2014, Borges made a significant mark on the Dallas dining scene as the opening executive chef at Uchi, earning a rare 5-star review from The Dallas Morning News. He later led kitchens at FT33 and The Joule Hotel, overseeing the success of several acclaimed restaurants.

As executive chef of Meridian – the first modern Brazilian fine-dining restaurant in the U.S. – Borges earned numerous accolades, including “Restaurant of the Year” from Eater Dallas and D Magazine. He was named “Game Changer” by Star Chefs in 2021 and became a 2023 James Beard Award semifinalist for Outstanding Chef. Meridian has additionally been recognized by Robb Report’s The Best of The Best in 2022 for its inclusion in the list’s restaurant category within the Top 5 restaurants under Borges’s direction.

Currently, Borges is focusing on his new venture as the Chef/Partner at Excelsior Hospitality, a boutique hospitality group based in Austin, Texas.