What was the first food-related job you ever had?
My first job was in Bastione joining the experienced kitchen staff and i was making the preparation for the salads.
Why did you want to become a chef?
Because i love to combine flavours and colours in order to present something innovative and exceptional. Cooking is like art. A dish should be like a painting.
What’s your favourite thing about being in this industry?
The constant need of discovering new things and create different courses.
What’s the best advice you’ve ever received?
To always have two guidelines. Devotion and humility.
What’s your favourite ingredient?
What is your personal favourite dish?
A traditional Cypriot dish. Slow cooked beef with peas.
What are the qualities of a good chef?
Innovation, imagination, consistency, leadership, teamwork.
In your opinion, what is the future of the culinary experience?
Every year, every week, every day culinary experience evolves to something different and new. I think that in the next years we will come up with a lot of new techniques and ideas in order to satisfy our constant will to make gastronomy even better.