Award-winning food industry chef that focusses on creative innovation,
market demands and food development
Today’s food industry keeps changing and developing, which presents restaurants, hotels, manufacturing and retail business with an ongoing challenge to keep pace. To meet the demands of current and future markets requires high levels of innovation and creativity.
Having worked with a diverse list of clients throughout the industry for the last 2 years, Christodoulos Theofanous - a young, passionate and creative chef, is committed to achieve even higher hospitality levels, delivering to Kanika Hotels & Resorts’ guests an outstanding memorable culinary experience.
Christodoulos Theofanous was born and raised in Limassol-Cyprus. From a very young age he knew that he wanted to spend his life cooking and experimenting with flavors. Focused on his goal, he graduated from the Culinary Arts Academy Switzerland, where he extended his skills in Sous Vide and Molecular gastronomy techniques, financial control of the kitchen, Purchasing & Procurement, Menu Development, HACCP Systems Development and high volume production capability. Following his training at Michelin- starred restaurants in Switzerland and gourmet restaurants in Paris and Cyprus, as well as seminar trainings; he gained an extensive background in Pastry, Contemporary Cooking, French & Mediterranean Cuisine and Asian flavors. Coming back in Cyprus, Christodoulos held culinary leadership positions in several fine-dining restaurants in Limassol. Going along as an Executive Chef in one of the most hot spots in town, he worked by the side of the famous 2 Michelin-starred Chef Auraud Bignon for a gastronomic event in Cyprus and led the restaurant to win the Best Fine Dining in Cyprus Award, by the Cyprus Chef Association (Euro-Toques Cyprus).
Christodoulos, with his wide ranging experience in working in and managing successful independent, hotel, group-restaurants and development kitchens and his creative flair for innovation following the new international culinary trends, is the ideal chef to guideline the quality vision of Kanika Hotels & Resorts on Food Development, collaborating side by side with our Hotels’ Executive Chefs and Culinary Teams.
In response to his appointment, Mr. Theofanous mentioned how honoured and happy he feels for becoming a member of the awarded Kanika Hotels & Resorts and for granting him the opportunity to become the Kanika Food Development Chef, especially for working along with the culinary team of Kanika’s new luxury Made for Two Hotel, the Amavi.