What was the first food-related job you ever had?
In a 3 stars hotel for my first internship.
Why did you want to become a chef?
I fall in love with cooking since I was a young kid ,and I wanted to see the people enjoy my food as a Chef.
What’s your favourite thing about being in this industry?
Working with dedicated, disciplined and extraordinary chefs.
What’s the best advice you’ve ever received?
The thought of today is what you will become tomorrow.
What’s your favourite ingredient?
Herbs and spices.
What is your personal favourite dish?
Cypriot breakfast and ramen.
What are the qualities of a good chef?
Dedication, organization, cleanliness, attention to detail, discipline, creativity, imagination, thinking outside the box.
In your opinion, what is the future of the culinary experience?
Culinary experience is more than just cooking, techniques and flavours. It is combined with chemistry, psychology, neurogastronomy and more. All of these together take the culinary experience a step further.