Louis Hotels wins a number of awards the gastronomical exhibition HORECA 2021

The experienced chefs of Louis Hotels left an excellent impression by receiving 22 awards the HORECA gastronomy exhibition, held from November 5 to 7! 

Specifically, the chefs of Louis Hotels took part in various competitions preparing elevated dishes, which secured them 13 gold, 7 silver and 2 bronze medals. The gold medals they received in the categories Chef of the Year, Grand Prix Challenge and Cypriot Breakfast Brunch stood out. These distinctions once again highlight the creativity and professionalism that consistently characterizes the staff of Louis Hotels.

Below a list of the categories and medals won by Louis Hotels winners:

Chef οf The Year: Pavlos Kolotas (Louis Paphos Breeze) – Gold Medal

Grand Prix Challenge: Sotiris Iordanous (Elliniko Nicosia), Loucas Eglezou (Akakiko Nicosia), Vagelis Doxas (Louis Hotels), Rafaelia Georgiou (Hilton Nicosia), Savvas Matheou (Akakiko Nicosia) – Gold Medal

Fish & Appetizers: Argyris Sintihakis (Elliniko Nicosia), Aggelos Kampouris (Αkakiko Nicosia), Andreas Varvatsis (King Jason Protaras) and Kumara Subasin (King Jason Protaras) – Gold Medal

Theofanis Theofanous (The Ivi Mare) and Haris Tsarmantidis (The Ivi Mare) – Silver Medal

Two Course Modern Cypriot Menu: Erato Charalambous (Hilton Nicosia) and Xenis Konstantinou (Hilton Nicosia) – Silver Medal

Panikos Chrisostomou (King Jason Paphos) and Eleni Ardani (The Ivi Mare) – Bronze Medal

Τwo Restaurant Plated Desserts: Katerina Prodromou (St. Elias Resort) and Stefanos Pitentzis (The Ivi Mare) – Silver Medal

Cypriot Breakfast Βrunch: Panagiotis Georgiou (The Royal Apollonia), Antonis Grekos (Τhe Royal Apollonia) and Eleftheria Charalambous (The Royal Apollonia) – Gold Medal

Pastry Chef οf The Year: Εlina Tontinova (Louis Imperial Beach) – Silver Medal

Referring to the awards received by the chefs of Louis Hotels, the Chief Operations Officer (COO) of the company, Marios Perdios, stated: “The results justify the correct and quality work done in the kitchens of hotels and restaurants of Louis Hotels. The continuous distinctions certify the high position occupied by Louis Hotels and place it at the top of the gastronomic map of Cyprus. These awards belong to all the staff, who prepare delicious daily dishes for our guests to enjoy. We are proud of the work that is being done and we are aiming even higher “.

The aim of the HORECA Gastronomy exhibition was to inform and train professionals in the field of F&B. Within the framework of the HORECA exhibition, competitions were held in various categories, with the kitchen teams of the hotels preparing dishes starring fish, appetizers, Cypriot delicacies and more.

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