Eugene Charalampous

Eugene Charalampous

Executive Chef at SeaNatra (Larnaca, Cyprus)

my name is

I craft culinary experiences that ignite taste sensations, spark culinary curiosity, nurture a deeper appreciation for food, and inspire a lifelong love for exceptional dining.

My aim is to leave a lasting impression on every palate by sharing the artistry of food and the stories behind each dish.

My Journey

Surprisingly, my culinary passion did not stem from my childhood or family traditions, unlike many. Rather, it unexpectedly blossomed during my time in the army when, by chance, my commander assigned me to the kitchen.

Army Chef

Despite lacking resources and access to social networks at the time, much to everyone’s surprise, and particularly my own, I managed to cook remarkably delicious meals with no prior experience, relying purely on intuition. Perhaps these early successes were the first signs…

Hard Rock Cafe

My first official job – line cook at the Hard Rock Cafe Nicosia restaurant. This role thrust me into a high-pressure environment, necessitating adherence to standardized recipes and processes.

International Cuisines Exploration

The desire to explore international cuisines led me to work in different restaurants with different visions gaining my knowledge and experience.

Hell’s Kitchen

A passion for cooking and a desire for challenges led me to different projects, one of which was Hell’s Kitchen Greece. Excellent experience and, as a result, top 18 chefs of the country.

Student of the Year

Having good experience in the kitchen behind me, but realizing that in order to become a chef you need not only knowledge of cooking but also knowledge of other aspects of this business, I started my study at Nicosia Intercollege Culinary arts. As a result, I became Student of the Year and received a Cam Laude diploma.

Ni Neu

My first internship in the Basque country in San Sebastian. Not initially knowing anything about Basque cuisine, it was a huge surprise for me how advanced the cuisine is, and it’s not for nothing that San Sebastian is considered the capital of gastronomy. Using only fresh local products, of which there is a wide variety, the result is a truly unique cuisine that is based on tradition, but using the latest advanced cooking techniques.

Osteria Francescana

by Massimo Bottura

Osteria Francescana by Massimo Bottura is one of the best restaurants in the world. Even a few pages are not enough to describe my experience and emotions during that period. This experience forever marked my career and influenced my vision of gastronomy. An unforgettable and irreplaceable experience for a lifetime.

HO.RE.CA Gastronomia 2019

First official gastronomy competition HO.RE.CA Gastronomia 2019. Excellent experience and first place result.

HO.RE.CA Gastronomia 2021

HO.RE.CA Gastronomia 2021. Modern Cyprus cuisine menu. It was not easy, but the result was a gold medal.

Morning Cooking Shows

HO.RE.CA Gastronomia 2021. Modern Cyprus cuisine menu. It was not easy, but the result was a gold medal.

Cyprus Time out Awards

It was a great honour to work in the team of famous Michelin chef Paco Perez at the Cyprus Time out Awards.

SeaNatra

Executive Chef

Becoming the Executive Chef of SeaNatra opened a new and defining chapter in my culinary journey. At SeaNatra, I found the perfect place to express my vision of modern Greek cuisine — honest flavours, clean presentations, and dishes created for sharing, inspired by the Aegean and shaped through contemporary techniques. Every day, I work closely with my team to build recipes, refine methods, and ensure that each plate carries our identity and consistency. Our vision is simple: to redefine Greek dining by combining tradition with innovation, respecting seasonal ingredients while presenting them in a fresh, modern way. This approach quickly turned SeaNatra into one of the area’s most recognised and successful restaurants, appreciated by guests for its character, quality, and unique culinary style. SeaNatra is more than my workplace; it is a living expression of my passion, my growth, and the path I continue to build as a chef.