Cyprus - Four Seasons Hotel
& its five Chaîne members
A cornerstone of the Bailliage of Cyprus since 2000
" the Chaîne and the Four Seasons share the same passion and enthusiasm for fine dining "

The Four Seasons Hotel in Limassol has had the honour of being a cornerstone of the Bailliage of Cyprus since 2000 when the island nation became part of the worldwide family that is the Chaîne des Rôtisseurs. As a result the hotel takes great pride in hosting events.

The hotel offers five restaurants with a range of cuisines from international, Mediterranean, seafood and sushi to full Cantonese cuisine. Its Vivaldi Restaurant won the ‘Time Out’ Eating Award for eight years in succession (from 2009-2017) as the ‘Best Hotel Restaurant’ in Cyprus.

Bailli Délégué of Cyprus, Victor Papadopoulos, says: “From a gastronomic perspective, the Chaîne and the Four Seasons share the same passion and enthusiasm for fine dining. The choice of wines is always perfect and the hotel’s culinary expertise is second to none.”

FIVE CHAÎNE MEMBERS

Christos Mouskis, Founder Member of the Bailliage of Cyprus, Bailli d’Honneur
Executive Chairman, Muskita Hotels
Born in Limassol in 1964, Christos studied in America. On his return to Cyprus he chose not to follow his brother into his father’s aluminium business, but to develop in a different sector. Opening the Four Seasons Hotel was the result. Christos set out to create something different, introducing ideas from America previously unseen in Cyprus. The hotel has continued to develop and stand out from the crowd, particularly with its standards of service and gastronomy.

Yiannos Gregoriou, Maître Rôtisseur
Group Food and Beverage Manager, Muskita Hotels Cyprus
Yiannos was Executive Pastry Chef at the Four Seasons Hotel for 15 years before becoming Food and Beverage Manager in 2010 and moving to his present position in January 2017. He won two bronze medals and a silver at the culinary Olympics in Germany in 2004. He joined the Chocolate Ambassadors Club in 2005 to share his chocolate knowhow and techniques with others around the world.

Nicholas Aristou, Officier
Executive Director, Four Seasons Hotel
Throughout the 1980s Nick worked at several prestige establishments in London, including The Russell, The Westbury, The Cavendish and The Waldorf. He moved to Cyprus, to the Grand Resort, in 1993 and has been at the Four Seasons Hotel since 2004. In 2010 he took on his present role, with full responsibility for the hotel where he says he is privileged to lead a remarkable team of people and manage a product that is truly ‘The finest on the island’.

Panikos Hadjittofis, Conseiller Culinaire
Executive Chef, Four Seasons Hotel
Panikos has served as Conseiller Culinaire since the foundation of the Bailliage and is also a founder of the Association of Cyprus Chefs, serving as President for four consecutive years. He joined the hotel industry in 1986 and has been a professional chef at the Four Seasons Hotel since 1992 where he manages the restaurants and extensive banqueting operation.

Leonidas Leonidou, Grand Officier Maître Restaurateur
Food and Beverage Sales & Administration Manager, Four Seasons Hotel
Leonidas joined the Four Seasons Hotel in 1992 as Front Office Manager and moved to his present position in 1999. A specialist in weddings, events, menu creation and wines, he has carefully orchestrated hundreds of dinners, gala gourmet events, weddings and VIP functions at the hotel over the last 20 years.

Amanda Roberts
Editor, Revue internationale de la Chaîne

All photos - (c) Four Seasons Hotel, Limassol

Credits

1. Four Seasons Hotel, Limassol

2. (Left to right) Christos Mouskis; Yiannos Gregoriou; Nicholas Aristou; Leonidas Leonidou

3. Chestnut barquette, bitter chocolate cream, raspberry compote, red fruit gelato

4. Panikos Hadjittofis