What was the first food-related job you ever had?
My first job was at Bastione bar and restaurant as a trainee, where I had my first experience as a cook.
Why did you want to become a chef?
As a kid I was almost all the time in the kitchen watching my mother cooking and watching all the cooking tv shows and contests. At that time I realized how much I love cooking and how important the taste was for me.
What’s your favourite thing about being in this industry?
I love working under pressure, creating beautiful and unique plates, playing and experimenting with flavors and making other people having a nice experience.
What’s the best advice you’ve ever received?
Work smart, not hard.
What’s your favourite ingredient?
What is your personal favourite dish?
A traditional Cypriot dish called “Kouneli stifado” which is a slow cooked rabbit with lots of onions and tomatoes.
What are the qualities of a good chef?
Having cooking perception, multi-tasking, attention to every detail and loving your job.
In your opinion, what is the future of the culinary experience?
Old traditional dishes, cooked in different ways and with new techniques. Cooking becomes better and better, year by year. Chefs nowadays want to satisfy the customers by using all their senses and their fantasy.