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…

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.

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

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.

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.

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 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.

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

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

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

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

Currently, I am engaged in a range of projects focused on the establishment of new restaurants. This encompasses tasks such as menu development, staff training, and various related responsibilities.

Beyond these core areas, I am continually exploring new avenues and opportunities within the ever-evolving world of the culinary arts. My journey is defined by an unwavering dedication to creating memorable dining experiences and contributing to the vibrant tapestry of the restaurant industry. Each day, I am driven by a passion for culinary innovation and a commitment to delivering exceptional dining experiences to people who appreciate the artistry of food and hospitality.