Page 75 - TREASURES 2023

JOIN
Culinary Conductor

Sakis Ioannou directs the performance
of delicate dining through nine premium

restaurants and bars, elevating the gastronomical
experience with passion and precision.

AS THE F&B MANAGER of the Mediterranean
Beach Hotel, his goal is to take guests on a
journey through various culinary cultures,
providing them with exceptional dining
experiences. While each of our destinations has
its unique charm and theme, there is a common
ground that ties them together. One of the key
elements he focuses on is a constant culinary
search and innovation. “We strive to exceed
guest expectations by providing the wow factor
with every sip and nibble."
Dedicated to excellence, he ensures that high
standards are the basic priority. The team
Dessert Maestro authenticity and to support local farmers
uses locally sourced ingredients to ensure
and producers. However, he also believes in
introducing guests to dishes that may not be
as familiar to them. “For example, during the
With a keen eye for detail and a passion for sweets, Celebrating the Easter period, our Executive Sous Chef prepared
rich culinary 'Paskies'- these are Easter pies with a special
Panagiotis Kotsias combines artistic skill with scientific traditions of filling. This was a dish that his grandmother
Cyprus while
precision to craft beautiful and mouthwatering treats. embracing used to prepare, and we wanted our guests
innovation to have the opportunity to try this traditional
and creativity, delicacy."
Sakis Ioannou
BORN IN GREECE but now residing in Cyprus of pastrymaking continues to improve year by "From a reassures a When it comes to the art of contemporary
for the past 12 years, the Mediterranean Beach year. Moving on to the chef's menu, they offer a child I had a diverse and dining, his interpretation revolves around
passion for exceptional
Hotel’s Pastry Chef has a deep passion for baking wide array of delectable desserts, including tarts, providing an elevated fine dining experience
pastrymaking dining
that began in childhood. As a child, he would individual sweets, profiteroles, and traditional watching my experience with a modernised tone. He strives to create
watch his mother and grandmother in the treats. With such a variety to choose from, there mother and for the a harmonious combination of exceptional
grandmother". guests of the
kitchen, igniting his interest in pastrymaking. As is something to satisfy every palate. He finds it Nowadays, he Mediterranean service, a thoughtfully curated menu, and an
an experienced professional, his approach draws challenging to single out just one. However, he has created Beach Hotel. inviting atmosphere. He wants guests to feel
inspiration from French pastry, with a focus on highly recommends indulging in the Paris Brest, his own sweet that they are partaking in something special,
playground in
creating pastries that possess clear and strong a treat that is sure to impress. In addition to that, the kitchen of where every aspect of their dining experience
tastes. This dedication to flavour has certainly described as a balanced sweet, the Tiramisu tart Mediterranean is carefully crafted.
paid off, as the chef was awarded as Panagiotis holds a special place in the chef's heart. As a Beach Hotel. While taste, ambiance, and service are essential
received the Pastry Chef of the Year 2021-2022 matter of fact, the particular dessert showcases pillars of the gastronomical level of the hotel, he
award in the Professional Pastry Competition his skill and dedication to creating exceptional believes that excellence is an additional value
category at the highly acclaimed HO.RE.CA pastries. Looking ahead to the future, the chef the whole team strives for. He is committed
Gastronomia Expo. Considering the evolution of envisions himself at the Mediterranean Beach to maintaining high standards in all aspects
pastries in relation to international trends, the Hotel to continue pushing the boundaries and of culinary offerings. From the quality of
chef believes that there has been a noticeable achieving the highest level of pastrymaking, ingredients to the expertise of the chefs and
shift towards creations with more pronounced providing guests with unparalleled sweet delights the attentiveness of the service staff, he aims
flavours. This trend can be observed not only – a delicious journey that will definitely highlight to deliver nothing short of excellence to their
internationally but also in Cyprus, where the level his philosophy and commitment to excellence guests.

74 S T ADEMOS HO TEL S S T ADEMOS HO TEL S 75