Executive Chef of The Joule, Junior Borges, is a native of Brazil and has had a passion for food his entire life. As a young adult, he studied nutrition in his home country then moved to New York City where an ad for a culinary institute inspired him to pursue a professional career in cooking. Before enrolling in the International Culinary Center of New York, Borges taught himself English and basic technical skills through cookbooks and television. After completing culinary school, Borges continued to seek new opportunities for growth in the kitchen, working in notable restaurants such as: Marlow and Sons, A Voce, Colicchio & Sons, and Amali.
After more than a decade in New York, Borges moved to Dallas to open Uchi as Chef de Cuisine, earning the restaurant five stars from The Dallas Morning News. Later, he took the helm at Matt McCalister’s acclaimed FT33 in the Design District.
In spring of 2016, Borges joined The Joule taking on his most expansive role yet. As Executive Chef of The Joule, he manages onsite banquet events, in-room dining and offsite catering, in addition to being the culinary lead for all of The Joule’s restaurants: Americano, CBD Provisions, Weekend, Midnight Rambler, The Lobby Bar, and Mirador, which is the hotel’s newest concept located on the top level of Forty Five Ten on Main across from The Joule.