Service 02

Menu development and concept design

I design and refine menus, restaurant concepts and standard recipes so every dish is distinctive, consistent, and priced to protect your margins — built on Mediterranean roots with modern technique.

Priced per project The first meeting is free; a typical project runs four to eight weeks. Talk about your kitchen

Hamachi tiradito: raw fish slices in an amber dressing with orange roe, red chilli, black sesame and pink flowers in a pale bowl

Who it’s for

Restaurants opening or relaunching in Cyprus
Hotels and resorts refreshing their outlets
Catering companies and event venues
Owners who want a menu that is easier to cook consistently

The work

What’s included

Menu development & consulting: Crafting and refining menus for restaurants, hotels, cafés and culinary businesses, ensuring every dish is distinctive, consistent and profitable. Seasonal updates, tasting menus, signature dishes and full menu engineering.
Concept development: Turning a culinary idea into a working dining concept — from the story and style of cooking to the dishes, service format and operational identity that express it. Built for long-term consistency and market fit.
Standard recipe creation: Structured, standardised recipes with quantities, methods and plating guidelines, so quality and taste stay the same whoever is cooking. Tailored to your kitchen layout, equipment and staff skill level.
Culinary trends insight: Integrating modern techniques and current culinary trends where they genuinely fit the concept — not as decoration, but as meaningful improvements to flavour, presentation and guest experience.

For existing kitchens

In practice

A menu is the core of a restaurant’s identity and most of its economics. It decides what the kitchen has to buy, prepare and store, how long each plate takes, and what the guest remembers. I approach menus as a working chef: every dish has to taste right, be repeatable on a busy service and make sense on the cost sheet.

I have written and run menus at every scale: several concepts at once across the Acropolis Group, spanning fine dining, lounge and event service; a whole kitchen operation built from the ground up as Executive Chef Consultant at Taiga Larnaca; and, most recently, a fine-dining and lounge kitchen on the Larnaca seafront. I bring the same discipline to consulting: I understand both the plate and the P&L.

Experience behind the menus

I studied Culinary Arts at Intercollege in Nicosia, graduating cum laude and named Student of the Year.
I trained at Osteria Francescana (3★ Michelin) under Massimo Bottura in Modena, in both pastry and the main kitchen, after a placement at NINEU in San Sebastián.
I have won two gold medals at HO.RE.CA Gastronomia in Cyprus; in 2021 I cooked a modern Cypriot cuisine menu there, live (the story is on my about page).
I learned the value of standardised recipes early, as a line cook at the Hard Rock Cafe in Nicosia.

See examples of my cooking on the creations page, or read my full story on the about page.

Questions, answered

Who is menu development for?: Restaurants, hotels, caterers and food businesses in Cyprus that are opening, relaunching or want a menu that is more consistent and profitable.
Do you only work in Larnaca?: No. I am based in Larnaca and work with clients across Cyprus, including Nicosia, Limassol, Paphos and the Ayia Napa and Protaras area.
Which languages can we work in?: Greek, English and Russian.
What does a standard recipe include?: A standard recipe fixes ingredients, quantities, method and presentation for a dish, so it tastes and looks the same on every service, whoever is on the pass.

Also available

Shall we look at yours?

Describe the kitchen or the opening. The message comes straight to me.

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