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THE MAGAZINE FOR GUESTS OF THE FOUR SEASONS HOTEL LIMASSOL

ISSUE 13 - Summer 2009

PORTRaIT

A P P RE C I ATI N G ASSETS Four Seasons human resource management and development

L IMA S S OL T HR O U G H A LEN S Architect Tassos Andreou captures images of Limassol

T HE F L A IR O F FI LI G R EE Maintaining and nurturing a delicate local craft

THIS IS YOUR PERSONAL COPY PLEASE KEEP IT WITH OUR COMPLIMENTS


In s i d e 84

3 WORDS OF APPRECIATION

Welcome message from the Executive Chairman 5 SHARING AND LISTENING

Welcome message from the Hotel Manager 6 BRUSHSTROKES

News, Events and Special Occasions

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14 DESTINATION CYPRUS

Cyprus: all things to all people 16 LIMASSOL DIARY

Sports and cultural festivals in and around Limassol 23 GLAMOROUS GASTRONOMY

Presenting the Four Seasons fine dining options

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36 LIMASSOL THROUGH A LENS

Architect Tassos Andreou captures images of Limassol 42 LET US ENTERTAIN YOU

Four Seasons Theme Nights to remember 46 SUMMER TEMPTATION

Favourite fruity cocktails you cannot resist 48 FACING THE SUN

We treat your face right, at the Four Seasons Shiseido Spa

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52 APPRECIATING ASSETS

Implementing one of the most recognized programmes of human resource management and development 56 BACK STORY

The Four Seasons Hotel

Backstage hotel operation takes centre stage

P.O.Box 57222, CY-3133 Limassol, Cyprus

60 FOUR SEASONS BOUTIQUE

Tel: +357 2585 8000, Fax: + 357 2531 0887

Unveiling two new collections

E-mail: inquiries@fourseasons.com.cy www.fourseasons.com.cy OW N E D A N D O P E R AT E D BY M U S K I TA H O T E L S LT D

Pu bli s h e d o n be hal f o f t h e Fo u r S ea s o n s Hot el b y T & E Polydorou Design Ltd P.O. Box 40353, CY-6303, Larnaca, Cyprus Tel: + 357 2465 4898, Fax: + 357 2465 8866 E-mail: publish@polydoroudesign.com

www.polydoroudesign.com

64 ON THE BEACH

Make the most of your holiday in the sun 71 BRUICHLADDICH

The Most Sophisticated Islay Malt 72 REBRANDING HISTORY

Our municipality strives to enhance your visit 78 LIMASSOL MUSEUMS

Excursions through Time 84 THE FLAIR OF FILIGREE

Maintaining and nurturing a delicate local craft may be reproduced without the publisher’s permission. Although the greatest care has been taken to ensure the accuracy of the information in this magazine at the time of going to press, neither the publisher nor the Four Seasons Hotel can accept responsibility for any omissions or errors.

88 CAPTAINS OF INDUSTRY

Limassol’s role in the regional shipping industry 92 INSIDE STORY

COVER PHOTO: © Elena Patterson

Eftychia Chrysostomou: A Chef on the Front Line

Four Seasons Portrait

The title and all material are protected by copyright and all rights are reserved. No part of this magazine

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Glamorous

Gastronomy

François duc de La Rochefoucauld said: ‘To eat is a necessity, to eat intelligently is an art.’ It’s a concept that we endorse. Our four specialist restaurants are dedicated to it. We have the chefs and the know-how. You supply the desire.

food photography: LOUCA PHOTOGRAPHIC STUDIOS

Four Seasons Portrait

text by: CHRIS HICKMAN

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CUISINE

PAN-SEARED TUNA This is a signature dish of Mavrommatis. Sliced tuna is shown a frighteningly hot pan. On the plate its flavour marries with smoked aubergine and is refreshed with a small vegetable salad. A little smoked cod’s roe finishes the dish.

Mavrommatis Four Seasons Portrait 24

S

omeone wise and probably famous said that the best new ideas come from two older ones. If ever this were true, it certainly is of Mavrommatis Restaurant which has taken elements of traditional Greek cookery and refined them with

the know-how of French haute cuisine. The Mavrommatis brothers’ original restaurant lies in Paris’s Latin Quarter. It is recognised in a country of gastronauts for the extraordinary quality of the cuisine, service, and ambience. Happily you don’t have to travel that far. The Four Seasons’ Mavrommatis chefs train in Paris and rival their French counterparts.


Mavrommatis Restaurant

STUFFED LOIN OF LAMB This dish shows a sense of humour as well as providing delectable eating. Everything is stuffed. Choice loin of lamb encases a core of halloumi cheese. The link between them is fresh mint. Sitting alongside

T

are three vegetables, again stuffed: kolokassi stuffed with hummus; cherry tomatoes filled with tomato marmalade, and potato brimful of potato purée.

he Mavrommatis Restaurant at the Four Seasons has laid a challenge at the door of its new

head chef, George Constantinou.

A reduction of lamb jus decorating

Twenty-four-year-old George is no

the platter adds extra depth.

stranger to success. Apart from being a member of the award-winning Cyprus team at the Culinary Olympics in 2004, he was named Cyprus’s Junior Chef of the Year in 2006 and was a finalist in the World Junior Chef’s competition in New Zealand in 2007. Now Mavrommatis restaurant is counting on his culinary talent and leadership. GRILLED OCTOPUS WITH

George was born in Australia to

CANNELLONI

Cypriot parents. He made his home

Tender grilled octopus is served hot

here in 1992. He has since spent four

over cannelloni stuffed with

months in Paris studying in the

aubergine and zucchini. Like all Mavrommatis dishes there

kitchens of the original Mavrommatis

are at least five recipes combined

and brings his enthusiasm and skill to

on each platter.

the Four Seasons’ top-flight team.

This is accompanied by a tomato marmalade, baby rocket and pesto salad. A drizzle of langoustine flavourful consonance.

Mavrommatis are involved and need complete concentration. Normally five to seven recipes can appear on any plate from our kitchen. We always strive to ensure everything from pass to table is as close to perfect as possible.”

Four Seasons Portrait

bisque adds a last note in this

George said: “The dishes at

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CUISINE

PAN-SEARED SCALLOPS Take meltingly-smooth saffron potatoes and drizzle with basil oil. This provides a haunting background to pan-seared scallops and baby calamari which rest in the darkness of creamed squid ink. Finally top with salmon caviar. Here is a dish fit for royalty.

V Vivaldi I

f you were to list the world’s three greatest cuisines what would they be? Most

would include France, and it is hard to ignore China, but what of the third - can

you have a top three without Italy?

Italian regions not only have their own pasta dish but different kinds of pasta too. The southern areas are fond of durum wheat spaghetti. The Northern regions like soft egg noodles. Bologna is credited for tortellini and the most famous Italian rice dish, risotto, comes from Milan. Northern Italian cuisine uses less olive oil, pasta and tomato sauce but more butter, rice, polenta and cheese for cream sauces. The most famous of all culinary Four Seasons Portrait 26

masterpieces from Liguria is pesto. Venice is rich in seafood. The Liguria region is renowned for its cioppino, a fish stew that migrated to San Francisco. History and geography affected each region. In the kitchen of the Vivaldi restaurant, chef Andreas Andreou has studied the gamut of Italian styles and presides over a menu to beguile everyone.


Vivaldi Restaurant

TAGLIOLINI AL NERO An extravagant portion of fresh lobster is presented with squid-ink pasta and a classic

PAN-ROASTED LAMB

tomato and spring-onion sauce.

Loin of lamb, pan-roasted with

Far better even than Mama

a pecorino crust, is served with

used to make.

marinated aubergines. The richness of the lamb dressed in its own jus is moderated by fondant potatoes. Prized Taggiasche black olives developed by Benedictine monks add their characteristic flavour unchanged in centuries.

RISOTTO DI MARE

Making a good risotto is an art form in itself. It needs constant attention. In this seafood version, prawns, calamari, plump scallops, clams and succulent mussels nestle in Arborio rice. A punctuation of fresh dill Four Seasons Portrait

strikes a flavour high note.

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CUISINE

DICED BARBECUE PORK AND LOTUS LEAVES In a dish that may have found inspiration in Shanghai cuisine, assorted vegetables and diced barbecue pork are presented with sticky rice and served in a traditional, steamed, lotus-leaf wrapper. All fans of chopsticks – and everyone should try – can guess why the Chinese prefer sticky rice.

Seasons I

t’s easy to be dazzled in the kitchen of Kenny Keung at Seasons Oriental. The

speed at which ingredients are put together defies description. Don’t be fooled. There is nothing haphazard here – quite the opposite. Technique, experience and

preparation are fused into a complex taste experience. Four Seasons Portrait 28

Chinese cooking often relies on extreme heat to capture flavour. However ingredients may have been slowly steeping in complex marinades, and other vegetables will have been diced and sliced to perfection before service. The art is always to bring the exuberance of Chinese cooking from pan to table in a style that is beautiful, fresh and delicious.


Seasons Oriental Restaurant

STUFFED PEPPER WITH PRAWN AND WOOD EAR FUNGUS Here stuffed, assorted bell peppers are flash-fried and served with chopped prawns. Wood Ear fungus completes the dish which is highlighted with spicy black-bean sauce. Wood Ear is a popular ingredient in Szechuan cooking. It is rich in minerals and vitamins and favoured for its ability to take on liquids and flavour.

D CED DI CE ED CHIC CKE KEN EN WR WRA AP PS PS Flav Fl avou av ou urrssome sttirr-f -fri ried ri ed d cchi hi en hi hicken n, n diced dw wa ate ter cch hes estn tnut tn ut,, ba ut bamb mboo mb ooo shoots, Chin ines nes ese m mu ush ush s ro r om omss and pine nut utts are ar se ervved ed wit ith le lett t uce tt u leavess whi hich ch aree use ed ass wrap rap ps. Wrrap app ngg ttas appi a tyy ing ngre redi dien nts t in leav le aves ess featu turees th thro roug ugho hout u A ut Assian c issin cu ne. It ca c n bee ffou ou und n in Ko Korea, T iw Ta wan a , Vietnaam an a d be beyo yond yo n . This nd on nlyy jus ustt re regi gist gi stter eriing ing wi w th h man any West We sstter erne nerss. Se ne Sea easons Or Orie ient nta takes ntal a fa ami miliiar for o m and d tr tran ansl slat sl ates at es it Fou Fo ur Sea ur easonss’ st s yl y e. e

Four Seasons Portrait

way off enj wa way njjoyyin ingg Or Orie ient ie ntal al foo ood d is

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CUISINE

ROYAL CABANON Two succulent French oysters are revealed beneath a sorbet of lime with a dash of wasabi. A fabulous start to a meal.

Seashells I Four Seasons Portrait 30

n the summer months Four Seasons guests are enticed onto the balcony overlooking the carp pool where Seashells Restaurant is situated. At night small brass lanterns illuminate the tropical canopy of trees below and in the distance the Mediterranean Sea whispers its age-old song.

Certainly Seashells offers great fish dishes, but it has a

Naturally a fine selection of fresh fish and crustaceans

new lure for diners. The idea is so clearly a winner: You

are also offered by weight, and prepared to order.

may not want a complete meal; your appetite might be

On any balmy summer’s night it’s too good to miss.

dulled by the summer heat; you might be weight-

Chef Andreas Andreou said: “This menu has been

watching, or want to try a variety of dishes.

prepared to meet diners’ expectations and appetites.

Seashells Restaurant takes the idea of mezze and tapas,

We have taken inspiration from around the world.

and produces something new - an array of bijoux

Using the finest ingredients, we expect that this season’s

seafood dishes each entire in itself for you to feast on.

menu will thoroughly delight our guests.”


SSeashells e a s h e l l s Restaurant Re s t a u r a n t

CRAB CAKES AND AVOCADO (right) Crab cakes with great flavour definition. Here they are presented on an avocado salad with a citrus background and surrounded by a lemon pepper relish with herb overtones. This dish sets a benchmark.

BLACK K-SKIN COD (left) Prized for f its exquisite flavour, the prime cod c steak is served skin on, pan-seaaared and finished barely a minute in the oven. It rests on a slim phalanx of herbed potato. A dressing of glazed oyster sauce marriess salt and a hint of sweetness with an exquisite piece of fish.

Four Seasons Portrait 31


HUMAN RESOURCES

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T E X T B Y R O D E R I C P R AT T

Appreciating assets

I

n an environment of stiff competition, the human resources of a hotel stand out over time as an investment opportunity, which, if wisely managed, offers a rich dividend that translates into long-term guest benefits.

From the TUC to the BBC, the Arts Council to the

Ministry of Defence, the ‘Investors in People’ (IIP) programme has swept through the British establishment, business and education system since it took the world of human resources by storm in the 1990’s. It has since spread its wings

HUMAN RESOURCES and

internationally and established a foothold in Cyprus as recently

Quality Director Andreas

as the end of 2008, with leading tax and accountancy firm

Loizou sees IIP as a natural

Deloitte starting the trend. Now, that very same company is

extension of the hotel's

consulting the island’s leading hotel to join that august

well-established recruitment

grouping of forward-thinking businesses and organisations.

and employment policy.

THE INVESTORS IN PEOPLE STANDARD HAS BEEN DESCRIBED AS “ONE OF THE MOST RECOGNISED MARKS OF GOOD PRACTICE IN THE AREA OF HUMAN RESOURCE MANAGEMENT AND DEVELOPMENT.” G RO W T H I N P E O P L E I N V E S T M E N T

The Four Seasons is the first hotel in Cyprus to seek accreditation with the Investors in People Standard, described as “one of the most recognised marks of good practice in the area of human resource management and development.” Four Seasons Portrait 52

For Human Resources and Quality Director Andreas Loizou, IIP is a natural extension of the already well-established recruitment and employment policy at the Four Seasons in


HumanOur Recourses People

Limassol. It blends seamlessly with the almost-tangible work ethic that is lived and breathed in the hotel, dovetailing harmoniously with existing incentive and award schemes.

personality and attitude – the positive approach.” “Skills can be learned; a smile, passion for life, thinking about other people – the personality traits and chemistry that fit in with the hotel’s philosophy, that’s what we look for. And

T H E M A G I C C I RC L E

The underlying rationale is disarmingly simple: a contented

if someone doesn’t fit in and is not happy, it’s our fault. We would have got it wrong at the selection stage.”

workforce makes for happy guests; that means good business, which in turn helps create and sustain a contented workforce.

G O I N G P L A C E S , W I T H O U T M OV I N G

A quick sift through the guest comments confirms that

However, the employment track record speaks volumes in

relationship between happy workers and satisfied customers,

support of the selection process, in that 30-35 percent of the

with constant reference to the pleasant attitude of the staff –

existing staff have been at the hotel since it opened back in 1993,

professional and friendly. One couple from South Yorkshire

while on the management side, the figure is a staggering 80

went so far as to say of the staff at the hotel: “George and his

percent. Many have broadened their work experience by

team always make us feel as though we are family.” George and

transferring to different areas of the hotel, while others have also

Natasha from the Bars Department are among recent

climbed through the ranks: from waitress to senior management,

promotions at the hotel, which actively encourages internal

concierge to marketing, telephone operator to internal trainer,

career development as part of its personnel policy.

restaurant staff to quality control and sales and marketing. “People have grown with the company,” says Andreas.

F I N D I N G T H E R I G H T S TA F F A N D H O L D I N G ONTO THEM

And it is not just better pay and conditions that lie behind that exceptional loyalty trail, although you can’t miss the recent renovation work to provide the staff with changing rooms that

workforce come the parameters for recruitment, which

would not look out of place in an upmarket establishment.

according to Andreas have moved on considerably from the

The hotel promotes motivational activities, like subsidised trips

old days when the focus was too concentrated on what skills

to other hotels, monasteries, sports and charity events, and, of

the candidate had to offer. “Now”, he says, “it’s more about

course, the Staff Award Scheme.

Four Seasons Portrait

At the start of the process for building a contented

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H O S P I TA L I T Y

|

TEXT BY MICHELE WITTHAUS

THE BACK OF HOUSE AREA comprises both the locations where the 'real work' gets done and the areas where staff eat, change, clean up and generally unwind.

Four Seasons Portrait 56

A SENSE OF PRIDE AND BELONGING is what makes the staff full their duties with mind, body and soul.


Back of House

The Four Seasons

BACK

STORY

Behind the opulence and luxury of a top hotel lies a fascinating parallel universe. The back of house is where the magic of the five-star experience is created – and it’s a vital resource for hotel staff working busy shifts.

A

s you relax in the comfort of the Four Seasons bar,

calls are made and received. This is the business end of the hotel, the

lobby or restaurants, have you ever found yourself

domain through which most of the 500-odd staff members pass in

wondering idly where all the waiters, bar staff,

the course of their duty. And it is the territory for which the clearly

stewards, porters, cleaners and other staff disappear to

unflappable Nearchos is responsible.

when they are not serving guests? They seem to melt unobtrusively

With a solid history as a chef and then a steward in various top

into the plush surrounds of the hotel, reappearing as if by magic

Limassol hotels, Nearchos was the obvious choice for the job, says

when their services are next required. This secret world is the

Hotel Manager Bambos Charalambous. “He’s a man for all seasons

domain of the man appointed to the new role of back of house

and for all reasons. That’s why he fits into the role of back of house

manager, Nearchos Evangelou.

manager. We need a bit of everything – someone who is going to be

The title ‘back of house’ is apt, reminiscent as it is of the two worlds that exist within a theatre. Behind the elaborate stage set of a

respected and who will get things done. No matter what, he will deliver the right results.”

five-star hotel, with its luxurious decor, ambient music and perfectly modulated environment, is a universe of frenetic activity in which a multitude of staff work around the clock to keep the action going.

M A NA G I N G BY WA L K I N G A RO U N D

So, no pressure then, you might think, on hearing what is expected of the man occupying this new role. But if you spend time

A H I D D E N WO R L D

with Nearchos, you are soon struck by the calm and organised manner in which he moves from one area to another, and by the

the hotel lobby is instantly forgotten. Steam billows from kitchens

smiles and running updates that greet him. This is clearly a man

filled with ranks of chopping and sautéing chefs, mountainous food

who is in close contact with the people who work here, and with the

deliveries are ferried to refrigerators, and laundry is processed

spaces they inhabit. Everywhere he goes behind the scenes, staff look

efficiently through the various stages of washing, drying and pressing.

up from what they are doing and stop to ask questions or pass on

Accounts are kept, supplies are ordered and delivered, and urgent

vital information to him.

Four Seasons Portrait

As we step through a door marked ‘Private’, the plush comfort of

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SUMMER

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TEXT BY ROBERT FRISCHE

On the Beach

U

pon arrival at the Four Seasons in Limassol, the first thing you notice is the display of national flags. Sure enough on the beach in front of the hotel, looking over the azure waters of the Mediterranean, guests from

around the world are either soaking up the sunshine or cooling out in the shade. Four Seasons Portrait 64

Whether you are a regular Four Seasons holidaymaker or an initial business traveller who has returned with the family to enjoy the wonders of the Four Seasons, you are not the only ones who know where the good beaches are. Last week a greenback turtle swam ashore so she could lay her eggs there.


Four Seasons Beach

FROM MAY TO NOVEMBER, the beach at your doorstep is the place to enjoy all kinds of water sports... or just a refreshing dip in the Mediterranean Sea.

FRUITY REFRESHMENTS allow you to cool off without tearing yourself away from the sand and the sea.

Seasons staff in creating a Blue Flag beach since the hotel was built 16 years ago. The process included removing seaweed, planting trees and cleaning up the sand.

Four Seasons Portrait

Turtles do not normally give birth in this area and it is a testament to the exceptional work of Four

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Four Seasons - Portrait - Issue 13 Summer 2009  

The in-house magazine of the Four Seasons Hotel in Limassol, Cyprus, is a reflection of the hotel’s premium facilities and services, as well...

Four Seasons - Portrait - Issue 13 Summer 2009  

The in-house magazine of the Four Seasons Hotel in Limassol, Cyprus, is a reflection of the hotel’s premium facilities and services, as well...