PORTRAIT issue 35 2024 - Four Seasons Hotel Limassol

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A MAGAZINE FOR THE GUESTS OF THE FOUR SEASONS HOTEL LIMASSOL

BEYOND LUXURY INTRODUCING OPULENT HOSPITALITY WITH OUR LATEST UPGRADES A TRIBUTE TO TUSCANY WELCOME TO ‘SERA’ - THE NEWEST STAR OF DINING EXPERIENCES THE RISE OF THE NATIVES ISLAND’S NEXT-GEN VINTNERS’ PASSION FOR CYPRUS VARIETIES

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AS WE UNVEIL THE FINAL PHASE OF THE FOUR SEASONS’ INNOVATIVE TRANSFORMATIONS, WE CONTINUE TO CULTIVATE AND GROW THE UNIQUELY GUEST-FOCUSED CULTURE THAT DEFINES OUR HOTEL.

Exceeding the horizons of

EXPECTATIONS We have always prided ourselves on following a policy of continuous innovation and upgrading of our physical product. With every new transformation, we ensure our hotel remains the epitome of luxury at its finest. This is a big part of our success. It is a way to set new trends, raise our standards even higher, and surprise and delight our loyal guests at every visit.

However, the real testament to our timeless success – and the markers of true luxury – are the intangible qualities of care and authenticity that distinguish the Four Seasons and sets us apart. These attributes, reflected in each of our people, are fundamental in the realisation of our lifetime vision to build a company that cares about the wellbeing of its guests and employees alike.

Care is the cornerstone of exceptional hospitality. It exCHRISTOS MOUSKIS Executive Chairman

tends beyond the expected and it entails anticipating and meeting our guests’ every emotional need. Genuineness fosters trust and connection, and we are truly proud that our people make our guests feel welcome in an authentic way, filled with an abundance of generosity. More than

anything, these shared moments of genuine care between our staff and our guests create the connections that elevate the human aspect of our job.

their continued trust. I wish you a wonderful stay.

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I extend my deepest gratitude to our staff for their unwavering devotion and hard work, as well as to our loyal guests for

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PUBLISHER Tasos Polydorou tasos@polydoroudesign.com CREATIVE DIRECTOR / EDITOR-IN-CHIEF Eleni Polydorou eleni@polydoroudesign.com EDITOR Alexander Davidian SENIOR DESIGNER Maria Nicolaou ADVERTISING SALES Katerina Kyprianou katerina@polydoroudesign.com CONTRIBUTORS Rachel Chrysostom Mateo Jarrin Cuvi Yiota Mallas Emily Millett COMMISSIONED PHOTOGRAPHY DeC Audiovisual Photography Antonis Engrafou PRINT PRODUCTION Laser Graphics Ltd

THE FOUR SEASONS HOTEL P.O.Box 57222, CY-3313 Limassol, Cyprus Tel: +357 2585 8000, Fax: +357 2531 0887 Email: inquiries@fourseasons.com.cy www.fourseasons.com.cy

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EXCEEDING THE HORIZONS OF EXPECTATIONS Message from the Executive Chairman REACHING NEW HEIGHTS Message from the Managing Director FOUR SEASONS NEWS News, Events and Special Occasions DISCOVER THE HORIZON Deluxe residences from Amathus Hotels SWEET SUCCESS This edition of Chocolate Week featuring the expertise of maestro Antonio Bachour

PUBLISHED ON BEHALF OF THE FOUR SEASONS HOTEL BY: T&E Polydorou Design Ltd P.O.BOX 40353, 6303 Larnaca, Cyprus Email: eleni@polydoroudesign.com www.polydoroudesign.com

2024 The title and all material are protected by copyright and all rights are

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reserved. No part of this magazine may be reproduced without the publisher’s permission. Although the greatest care has been taken to ensure the accuracy of the information contained in this magazine, at the time of going to press, neither the Publisher nor The Four Seasons Hotel Limassol can accept any responsibility for omissions or errors.

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LIMASSOL DIARY Don’t miss the main highlights of Limassol’s cultural scene AT YOUR SERVICE Meet the Four Seasons Management Team BEYOND LUXURY Hotel’s latest upgrade redefines opulent hospitality

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A TRIBUTE TO TUSCANY Sera, the newest star in Four Seasons' constellation of dining experiences

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M FOR MAGNIFICENT Culinary innovation at M Fusion LEGENDARY LIBATIONS Vista’s flair and flawless cocktails

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THE RISE OF THE NATIVES Island’s next-gen winemakers’ passion for Cyprus varieties PLAYGROUND OF THE TECH GODS Why Reflect Festival is a multiplier of island’s tech ecosystem INSIDE STORY Food & Beverage Manager - Leonidas Leonidou

Photo: Antonis Engrafou MAU : Irini Samata Stylist: Marianna Hadjiminas

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COVER MODEL wears jewellery exclusive to Michalis Diamond Gallery found at the lobby level of the Four Seasons Hotel. www.michalisdiamond.com

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LIFE IN PERFECT BALANCE

Discover the epitome of luxury resort living at Limassol Greens, the most exhilarating new leisure destination in Cyprus.

Only 35 minutes away from two International Airports and adjacent to the grandest casino in the Mediterranean, Limassol Greens welcomes you to an oasis of tranquillity, surrounded by lush, fragrant gardens - the idyllic setting to unwind and spend cherished moments with your loved ones.

With a unique blend of villas, townhouses, and apartments, complemented by an 18-hole championship golf course and exceptional leisure and wellness facilities, Limassol Greens stands as the most coveted address on the island for living and investment. Visit the Limassol Greens Property Sales office across Four Seasons Hotel and discover the essence life in perfect balance.

GOLF PROPERTIES FOR SALE €550 000 | 8000 7888 | LIMASSOLGREENS.COM

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THE WORLD OF TRAVEL IS EVOLVING, AND THE FOUR SEASONS CONTINUES TO STAY AHEAD OF THE CURVE, RAISING THE BAR WITH ELEVATED STANDARDS OF SERVICE, ATTENTION TO DETAIL, AND A NEW GUEST EXPERIENCE LIKE NO OTHER.

Reaching new

HEIGHTS Dear Guest, Welcome to the Four Seasons, and to the beautiful city of Limassol.

Despite challenging years, we are proud that our beloved city has overcome the odds. With impressive growth and development in hospitality and real estate, Limassol is firmly established as a leading travel destination.

It is with this in mind that we unveil our latest round of renovations at the Four Seasons. Much like Limassol, the spirit of innovation and progress is deeply ingrained in our vision. Each season, we are driven by the desire to set even higher standards, carrying out upgrades and adopting new trends that will enhance your stay with us.

Our biggest transformation this season is the new Signature Suites.

Eighteen rooms have been redesigned to deliver a luxurious, home away from home experience that is in a class of its own. The generous space, addition of a walk-in closet, and overall style, lighting, furnishing and inroom technology, all come together to deliver unparalleled luxury.

Our brand new elevator upgrade offers an unrivalled experience, along with our brand new corridor design; both beautifully represent the essence of the Four Seasons. Our newest restaurant addition, Sera, offers Italian dining within a relaxed, home-like setting and our impeccable, guest-centred service.

We trust you will enjoy discovering our exciting new changes during your stay. As always, our wonderful team is on hand to deliver the familiar, genuine hospitality that is the cornerstone of our hotel.

I thank you for your continued support, and wish you a delightful stay.

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GEORGE MOUSKIS Managing Director

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HOTEL EVENTS & HAPPENINGS

INTERNATIONAL ACCOLADES

No stranger to accolades, 2023 saw the Hotel once again recognised by a range of prestigious industry honours.

On the strength of our guest reviews, the Four Seasons received the 2022 British Airways Customer Excellence Award for the seventh year running, having more than exceeded expectations for its service, facilities and customer experience. Meanwhile, our new highest score of 4.7/5 stars landed the Hotel in the top-rated 4 percent of British Airways Holidays hotels worldwide.

The Hotel also earned the Booking.com Traveller Review Award 2023, recording its highestever overall score of 9.5/10 on the popular platform. This customer rating-derived ranking has steadily increased from an initial 8.8/10 a decade ago when the collaboration began. Graded on categories such as food quality, value for money and location, the Four Seasons achieved 100 percent for its outstanding cleanliness, room quality and restaurants.

“Together, this collection of achievements from celebrated organisations, all in the same year, really cements our above-and-beyond approach to guest satisfaction, recognising staff efforts, increasing awareness and reinforcing our market-leadership position,” said Commercial Director of Muskita Hotels Ltd, Nick Aristou.

Two Seasons of

WINNERS In appreciation of the guest feedback on which we rely to improve our customer experience consistently, the Four Seasons hosts quarterly prize draws, gifting a sevennight stay to two lucky guests.

We are pleased to announce two lucky winners. The winners for the 2023 secondquarter draw are David and Louise Hollander (top left) from Chalfont St Giles in the UK. The pair have been coming to the Hotel since 1998 with both their parents and their

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children, making it a true family affair. Our second winners for 2023’s third-quarter are Alan and Sue Butcher (bottom left), also from the UK, specifically Hornchurch in Essex. As loyal return guests with an amazing 55 visits to the Hotel since 2000, they have become a true part of the Four Seasons family.

We congratulate both parties, each of whom receive a stay in our luxury sea-views rooms.

Here's to creating more cherished moments and lasting memories at the Four Seasons.

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A CELEBRITY

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RECENT VIP GUESTS include Eurovision sensation Noa Kirel (top), iconic footballer Luís Figo (middle left), UEFA president Aleksander Čeferin (middle right) and teen

Our guests this year included high-flyers from the worlds of sport and entertainment, here to experience the VIP treatment we extend to all our patrons.

Among them was Israeli Eurovision sensation, Noa Kirel, whose stay came on the heels of taking third place in the May 2023 competition. Later in September, the UEFA Executive Committee convened at the Hotel for its annual event, drawing dignitaries and UEFA presidents, including football legends Karl-Heinz Rummenigge and Luís Figo. The Four Seasons provided a sophisticated backdrop for this high-profile conference.

We also welcomed 15-year-old Cypriot NASCAR racer Evagoras Papasavvas, with his family, as well as renowned blogger Jasmine Dotiwala, who described the Four Seasons as “one of the nicest hotels I’ve ever had the pleasure to stay at”.

NASCAR racer Evagoras Papasavvas (bottom).

HONOURING Culinary Excellence

Celebrating our world-class gastronomy, the Four Seasons’ culinary efforts were recognised at the 2022 Cyprus Eating Awards, with a slew of accolades for our restaurants.

Seasons Oriental won Best Hotel Restaurant in the Asian Cuisine category again, while The Grill Room at the Amathus received the Best Hotel Restaurant award in the International Cuisine category. “Despite consistently winning these prestigious awards, we continue to enhance

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our restaurant offering,” says Nick. “This constant improvement is a big part of our culture.”

Recently upgraded with the addition of an outdoor area, Seasons Oriental is undergoing renovation again this winter to further enhance the atmosphere and ambience of its new al-fresco space. While seating capacity has doubled, the restaurant is still one of the hottest tables in town, with reservations recommended.

Looking ahead, the Hotel will host the 2023 Check In Eating Awards next year, with all our restaurants nominated in a range of categories.

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ELEVATED SPA EXPERIENCES Responding to the high demand for couples therapies, the Four Seasons Spa has enhanced its offering with the introduction of a second Couples Massage room.

According to Spa Manager Anna Donovan, “This change enhances the offering by improving the comfort of both guests and therapists, while also giving us more flexibility with bookings, and increasing availability for guests.”

The new room features a set of two, premium-quality memory foam treatment beds. Wider than the norm, these heated beds provide the ultimate in comfort, with bespoke adjustability.

The additional Couples Room takes over the previous Thai Massage room, which has now been moved to a more fitting and intimate space. This room also features a new mattress, as well as new customisable lighting. A signature Thai Quartz Crystal Healing massage has been introduced that can be offered in the new space. Based on classic Thai Massage, the treatment uses poultices filled with crushed quartz crystals, scientifically proven to clear and boost energies.

FRAGRANCES OF AN ISLAND The Four Seasons Spa recently introduced a curated collection of six luxurious handmade soy candles, crafted exclusively for the Hotel in Cyprus by La Cera Flamma.

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This includes the ‘Motherland’ range – three different scents based on indigenous plants that have been used in Cyprus for centuries. Capturing the island’s fragrances, these beautifully-packaged candles tell an authentic story, making memorable gifts to bring home.

Also available to purchase, three additional leather-bound candles were chosen specifically to be unique to the Spa. Burnt throughout the space, they create signature scents that help cultivate a holistic wellbeing space that appeals to all the senses.

A NEW PERSPECTIVE

There is nothing quite like Trilogy. A unique combination of luxurious beachfront living and vibrant urban energy; it’s an extraordinary place, an exceptional opportunity.

– Premium sky-rise apartments for sale – Pools, gym, spa, play area and gardens – Rentals, property and lifestyle management – Plaza with restaurants, bars and shops

BOOK A VIEWING CYPRUS +357 25 362 800 TRILOGYLIMASSOL.COM

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UPGRADE Guests are invited to experience the latest sporting sensation at our brand-new Padel Tennis Court. This exciting upgrade to our recreational offering launched with the April 2023 reopening, and it’s already going from strength to strength.

“It’s a huge hit amongst guests of all levels - so much so we've had to introduce an electronic booking system to keep up,” remarks Nick. “It’s very up and coming, people enjoy it because it’s a doubles court, so you can play as a family, which means it fits like a glove into our arsenal of family facilities.”

A relatively new sport, padel tennis has seen an exponential surge in popularity recently, with players attracted to its faster pace and more dynamic state of play. In fact, this tennis-squash hybrid is played with solid padel rackets on smaller courts, surrounded by tempered glass, off which the ball can be hit.

The new Padel Tennis Court is located next to our regular Tennis Court, which has also undergone a full revamp, with new, top-of-the-line nets and surfaces. Both courts now feature convenient floodlighting, so guests can play anytime. Coaching, private lessons and equipment rental are also all available.

VICKY SHAWE'S Unique Perspective

An addition to the hotel's ambiance is an engaging display featuring distinctive jewellery by Vicky Shawe. This jewellery collection, as Vicky Shawe describes it, offers a unique blend of liberation and luxury.

Vicky Shawe's jewellery seamlessly combines minimalist chic with baroque extravagance, as the brand itself emphasises. It's a fitting match for our commitment to luxury and sophistication, creating a captivating blend of edginess and timeless style that resonates with connoisseurs of contemporary luxury.

Each item in this curated collection is a work of art, meticulously crafted for

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those who appreciate a unique aesthetic and demand admiration. Vicky Shawe's jewellery symbolises freedom, self-expression, and unparalleled luxury.

As you explore the hotel, you'll find Vicky Shawe's lavish jewellery pieces elegantly featured in the display cabinets. Immerse yourself in the world of Vicky Shawe and experience a new level of opulence.

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FIRST AT THE HOTEL to receive the coveted keys, the honour demonstrates Vladimiros’ dedication and expertise, and the Four Season’s unwavering commitment to exceptional service.

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Golden Keys of DISTINCTION Delivering unparalleled guest experiences is part of our DNA at the Four Seasons. Which is why the hotel is thrilled to announce that Head Concierge Vladimiros Sarides was recently honoured for his commitment to service excellence, capturing the most prestigious distinction amongst professional concierges worldwide: Les Cléfs d'Or. Comprising approximately 4,000 members working in over 80 countries and 530 destinations, Les Cléfs d'Or is an elite network of globally-connected hotel concierges, known for delivering exceptional standards of service at the very highest quality.

And Vladimiros has had his sights set on joining Les Cléfs d'Or since he began as a concierge at the Four Seasons in 2017. “I said to myself, one day I will have the keys, and I have been preparing for the last six years,” he laughs.

Indeed, earning the right to wear the “coveted keys” is notoriously rigorous. As the face of the first impression for all guests arriving at the hotel, Vladimiros and his team of 10 are already laser-focused on guest relations, responding to enquiries, handling special requests and creating memorable experiences. But to be initiated into Les Cléfs d'Or, aspiring members need several years of hotel concierge experience, as well as sponsorship from existing key-holders simply to apply. Next, comprehensive testing is carried out by a mystery shopper. Those assessed must be fully prepared for an infinite variety of requests, from the mundane to the extraordinary.

“Guests trust you to have constantly updated, in-depth knowledge of everything the city and country offers, as well as a little bit of history,” notes Vladimiros. “And of course, you need to know the right people and have a network.”

For example, a guest wants to go to the theatre, but the show is sold out. Vladimiros needs to know people at the theatre who can find a ticket. “That's why it’s the doublecrossed keys,” he says, pointing to the pins worn on members’ lapels - identifying them as ready to go above and beyond. “Because we can open any door.”

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Limited availability Living on the sea

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HONOURS

HIGH ACCOLADES Mr Nick Aristou represented the Hotel which emerged as the big winner at the Cyprus Tourism Awards 2022.

The Four Seasons received three awards for the fourth consecutive year at the Cyprus Tourism Awards 2022, in a ceremony designed to recognise excellence and innovative initiatives across the island’s tourism sector.

This year, the Hotel was the evening’s big winner, receiving the highest accolade as the first property in the events’ history to capture the Platinum award for Best Luxury Hotel.

The prestigious national honours also saw the Four Seasons take home gold awards for ‘Guest Service Excellence’ and ‘Culinary Experience Excellence’. Which, according to Commercial Director of Muskita Hotels Ltd, Nick Aristou “are the three main pillars of what the hotel strives for”.

In addition to the Four Seasons awards, Muskita Hotels were also recognised via The Amathus Beach Hotel, with our sister property taking home two gold awards in the ‘A real Beach Resort for all’ and ‘Renovation/Restoration of Resort’ categories, as well as a silver award for ‘Sustainability/Corporate Social Responsibility’.

CURATING SPECIAL MOMENTS Exceptional service is an integral part of the Four Seasons brand, as exemplified by Guest Relationships Manager, Andreas Alkiviades, who walked away with two accolades at the Cyprus Hospitality Awards 2023.

Not only did Andreas receive the night’s highlight honour, being named Philoxenist of the Year, but also took home the ‘Guest Experience’ award for creating memorable moments.

“Andreas is just an amazing guy when it comes to looking after people,” affirms Nick. “He's consistent and he pre-empts their needs before they know what they want themselves.”

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ABOVE & BEYOND SERVICE Mr Savvas Perdios (left) awards the prestigious event’s highest honour to Mr Andreas Alkiviades.

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Japanese Fusion Cuisine

Among Europe's

BEST HOTELS

Discover a culinary voyage that will awaken all your senses!

Each year, TripAdvisor’s Travelers' Choice Best of the Best awards recognise the finest global tourism offerings. And for 2023, the Four Seasons received two exceptional placings, as 17th Top Hotel in Europe, and 18th Luxury Hotel in Europe - the highest rankings it has achieved to date.

Being named among this elite collection puts winners in the top 1 percent of listings on TripAdvisor worldwide, making it the organisation’s most prestigious honour. “It’s a huge recognition,” says Nick. “This award officially puts us as the number one hotel in Cyprus, and 17th in Europe on TripAdvisor.”

Based entirely on travellers’ input collected over the past 12 months, The Best of the Best awards weigh the quality and quantity of reviews and ratings, to rank users’ very favourite accommodations, destinations, beaches, restaurants and things to do, in specific categories and geographic areas.

“TripAdvisor is definitely the most widely-recognised and trusted review system in the world now,” adds Nick. “The reviews are so fresh and up to date that you know it’s the current state of play. It’s the go-to reference point for everybody.”

Such recognition has a knock-on effect on the Hotel’s 600 employees, fostering a sense of pride that motivates improved performance, ensuring we strive to stay at the top.

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Our extensive menu offers a big variety of Sushi, Teppanyaki and Robata Grill dishes

BEST OF THE BEST Travellers ranked the Four Seasons as among TripAdvisor's top 1 percent of listings worldwide.

order online: www.uptown-sq.com

AMATHUS residences

The Amathus Residences are a deluxe new development that will take beachside living to a whole new level. Located on the grounds of the Amathus Hotel, and just 30 metres from the golden shoreline, the complex boasts uninterrupted sea views and world-class hotel facilities.

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Set to be unveiled in early 2024, the Amathus Residences is the latest project by Amathina Luxury Hotels – and the most eagerly anticipated. The Residences offer a choice among 28 generously-spaced apartments. These include one-, two-, and three-bedroom apartments, some with their very own private pool, as well as a deluxe duplex penthouse with its own private pool. Spacious, elegant, and with the finest finishes, each residence is a true expression of modern comfort and sophistication.

ELEVATED LIVING Privileged owners of these exclusive apartments will soon be able to truly experience what it means to live by the sea.

With the Mediterranean as the focal point throughout the Amathus Residences, the view from the top floors is one of endless blue, where sea and horizon meet. Every apartment features generous space, tasteful interior and exterior design, exquisite finishes and designer furnishing and décor, all an expression of modern comfort and sophistication.

P R O P E R T Y Amath u s R e sid e n ce s

“The Amathus Residences are designed and constructed with great care and careful consideration of every fine detail,” says Christos Mouskis, Executive Chairman of Muskita Hotels. “As a hotelier myself, I recognise that details make all the difference, and my aim was to present residents with the same luxurious details and fine design they have come to expect from our hotels.”

Residents and homeowners will be able to mingle on the third floor of the Residences, which acts as the main hub of communal and social activity, featuring several lounge and dining areas. Beautiful, lush gardens and an impressive water feature add a calming touch. For added safety, the Amathus Residences complex will be guarded by 24/7 security at the lobby, and equipped with the latest security systems. All locks to residences can be enhanced with the installation of additional security measures, such as fingerprint identification, upon request. CCTV cameras are installed across the complex for the safety, security and accessibility of all residents.

} GENEROSITY OF SPACE goes hand in hand with privacy, and every space features impeccable design, stylish décor and sophisticated technical installations, all enhanced by the glittering azure horizon beyond.

FIVE-STAR LIFESTYLE

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“Residents of the Amathus Residences are, essentially, residents of the Amathus Hotel,” says Mr. Mouskis. “This means they will have a staff of 450 trained professionals at their service, and instant access to all our hotel services.”

With a team of professionals on hand 24/7, residents can enjoy a lifestyle synonymous with five-star resort living. This includes the option to order, reserve and purchase many of the Amathus Hotel services, from housekeeping to grocery orders, private shopping to limousine rentals, setting up a private cruise to planning a flight.

Residents of the Amathus Residences are also granted a Loyalty Card, which allows exclusive access to a multitude of amenities and facilities. This means VIP service and priority reservations at eight award-winning restaurants, priority access to the Spas, fitness centres and swimming facilities, as well as discounts at each of the hotel’s in-house boutiques.

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CHOCOLATE SYNERGY A unique synergy of taste with a Caraibe cocoa chocolate cream that has a sweet accent, thanks to the vanilla pannacotta filling and a topping

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of raspberry confit.

CHOCOLATE GLORY Yiannos Gregoriou ( left) and Demetris Hadjiyiannis (center) are seen here with guest pastry chef Antonio Bachour (right), ahead of the 2023 Chocolate Week press launch, where their shared passion and vision came to the fore.

CRUNCHY MANGO Chocolate Week’s most tropical offering, with every bite seeing milk chocolate cream struck by the magic of tart and juicy mango jelly, and a crispy chocolate

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honeycomb to finish.

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A perennial favourite of the Four Seasons calendar, Chocolate Week sees the Hotel's pastry team enrich their cocoa-themed portfolio annually with new and alluring delights.

This year's edition featured the expertise of maestro Antonio Bachour, whose Midas touch led to chocolate gold.

It’s a beloved tradition, perennially steeped in creativity, but the Hotel’s most recent Chocolate Week came with a particularly rich coating of inspiration. Antonio Bachour, among the world’s most celebrated pastry chefs, was invited to curate the November 2023 edition. He mentored the Four Seasons’ dessert masters through a week-long training programme and ushered in innovative ingredients and approaches. The result was not only a collection of 23 show-stopping desserts, but also the fulfilment of a key milestone in the Hotel’s history. “Chocolate Week was an opportunity for us to not only showcase his pioneering work, but also to celebrate our cooperation and friendship - something which we intend to continue for years to come through future exchanges in chocolate and pastry-making,” explains the hotel group’s Food and Beverage Manager Yiannos Gregoriou.

CULINARY GOLD DUST

THE ESSENCE OF CHOCOLATE WEEK It was, therefore, a great privilege to interview Bachour, who elaborated on the thought process behind Chocolate Week. “I believe in accentuating the natural flavour of cocoa with two core principles, which are to keep the sugar content at the bare minimum, and to use simple recipes with a limited set of ingredients,” said Antonio. “It’s where the clichéd term ‘Less is More’ takes on a whole other meaning.” Indeed, the signature servings at the Hotel were borderline salted, but nonetheless mastered the balance of flavour that is characteristic of Antonio's work. “We share a conscious effort to minimise the exaggerated sweetness of conventional dessert-making, and instead elevate the taste of nuts, fruits, spices and other natural elements,” says Gregoriou.

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Such interaction with industry experts is a key value of Four Seasons’ operations, and Bachour’s insights are intellectual gold dust for pastry-makers worldwide. Parallel to his restaurant empire in Miami and Mexico, Bachour has received international acclaim for his unrivalled reign in the pastry world. “It’s a far cry from my teenage years, helping my father in the family bakery in Puerto Rico,” says Bachour.

After a series of stints in renowned establishments, such as

the W Hotel in South Beach and the Soho hotel in New York, he then became the dessert right-hand man of Jean-Georges Vongerichten and his international restaurant group. This background helped earn him the title of Best Pastry Chef in the World in 2018 and 2022 from the Prestigious Best Chefs Foundation, the world’s leading culinary award platform.

His consultations and collaborative dinners have also seen Bachour rub shoulders with global culinary greats, such as Massimo Bottura and Joan Roca.

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COLORS BRIGADE Our pastry chefs at the chocolate bar station took dark, milk and white chocolate sheets and converted them into favours, with features that included meringue, caramelised ginger, coconut and other tempting treats.

A TOUR OF WORLD CHOCOLATES The Chocolate Week shortlist was, therefore, a whistle-stop tour of the world’s grand cru chocolate varieties, from milk to white to dulce de leche. Their aroma, richness and texture dominated the taste profile of tarts, financiers, craquelins and other dessert staples and techniques, such as ganache, pannacotta and mousse. Each chocolate formation came with its own consistency, shape and colour palette; Antonio pointed out the ‘Rocher’, which was a sphere of Jivara – a milk chocolate famed for its pronounced cocoa notes and hints of vanilla – encrusted with crystals of caramel-coloured feuilletine. These chocolate sculptures were presented alongside classic brioches, croissants and pains au chocolat pastries, since Viennoiseries are among the legendary specialties of Antonio's craftsmanship. “My personal Viennese favourite was the Dulcey Flan, as it demonstrates Antonio’s sheer ingenuity in croissant-making,” adds Gregoriou.

The event also introduced chocolate followers to the work of Valrhona, the French premium chocolate house with its revolutionary fruit flavours, featuring freeze-dried raspberry, strawberry and passion fruit, added to ground cocoa beans. Many guests were also able to purchase personalised gift boxes with Antonio's chocolate bonbons, a rainbow of delectable bites in the shape of miniature cocoa beans. Each coloured bonbon referenced the individual Caribbean and Mediterranean flavours hidden in every mouthful, from yuzu to pistachio to mint. Ultimately, it was a Chocolate Week to remember for both visitors and the Four Seasons’ pâtissiers behind the scenes, for while maestro Bachour may have stayed only a few days, sweet memories were made all round.

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d

D I A R Y lim a ssol eve n ts

Limassol

ANNUAL

diary

NOVEMBER - JANUARY CHRISTMAS VILLAGES & ZIVANIA FESTIVALS

NOVEMBER OPEN DOORS AT BOUTIQUE WINERIES

DECEMBER THE NUTCRACKER & SWAN LAKE

November 17-18 & 24-25

OPEN DOORS AT BOUTIQUE WINERIES Embark on a wine adventure with the Open Doors Weekends at five of Cyprus' finest boutique wineries: Zambartas, Vlassides, Kyperounta, Tsiakkas and Argyrides. Immerse yourself in Cyprus’ long wine history and uncover its winemaking secrets. Enjoy complimentary cellar tours and tastings, and savour the debut of the Semillon-Sauvignon Blanc 2018. Saturdays offer the additional treat of vertical tastings featuring Maratheftiko and ShirazLefkada. 11.00-17.00 Limassol boutique wineries | Facebook pages: Argyrides Vasa Winery / Tsiakkas Winery / Vlassides Winery - Οινοποιείο Βλασίδη / Zambartas Wines / Kyperounda Winery

LIMASSOL AND ITS SURROUNDING REGION OFFER A WEALTH OF ACTIVITIES AND ANNUAL EVENTS FOR A TRULY UNIQUE HOLIDAY EXPERIENCE. WHETHER YOU ENJOY PREMIER THEATRE AND MUSICAL PRODUCTIONS, WORLD-CLASS SPORTING EVENTS OR TRADITIONAL, LOCAL FESTIVALS, YOU WILL FIND IT ALL… AND MORE, WITHIN OUR JAM-PACKED CULTURAL DIARY.

November 25 – January 14

December 3 THE NUTCRACKER & SWAN LAKE Prepare for enchanting performances by the European Classical Ballet. Starring Staatsballett Berlin's Principal Dancers, Marian Walter and Iana Salenko, this is a ballet experience like no other. After captivating audiences in 37 countries,

C H R IST M AS V IL L AG E S &

including the US, UK and France, the

Z IVA N IA FE ST IVA LS

company is set to grace Cyprus with their

Experience a Cypriot Christmas

artistry. Don't miss 'The Nutcracker' matin�e

at Fikardou village, one of seven

and evening performance of 'Swan Lake'.

picturesque communities celebrating

Set to Pyotr Tchaikovsky’s sublime score and

the festive season with a programme

choreographed by Marius Petipa, each show

of cultural events, craft workshops,

ensures an unforgettable journey into the

guided tours, local delights and, of

world of ballet.

course, Father Christmas. Also, don't

16.00 & 20.00

miss the Zivania Festivals, held over two

Pattihio Theatre Tel: 25 377 277

November weekends, featuring tastings,

box@pattihio.com.cy

music, dance, and traditional products at Alona, Pelendri and Pedoulas. Enjoy the true spirit of Christmas in Cyprus! en/christmas-villages/

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ttps://www.visitcyprus.com/index.php/

35

D I A R Y l i m a s s o l eve n t s

DECEMBER FROZEN ON ICE

MARCH GREEN MONDAY &

FEBRUARY ALMOND FESTIVALS

DECEMBER 10TH CYPRUS JAZZ & WORLD MUSIC SHOWCASE 2023

3RD CYPRUS CHOREOGRAPHY SHOWCASE

MARCH LIMASSOL CARNIVAL JANUARY EPIPHANY CELEBRATION

December 8-10

10TH CYPRUS JAZZ & WORLD MUSIC SHOWCASE 2023 Offering jazz lovers the chance to savour exceptional performances by local and international composers and musicians, this annual event provides an exploration of improvisational jazz and world music. The Showcase also gives emerging artists a platform from which to shine and gain exposure to festival talent scouts. Don’t miss this celebration of musical innovation! boxoffice@rialto.com.cy | rialto.interticket.com

Jan 6 2024 EPIPHANY CELEBRATION On January 6th, Cyprus ends the festive season with Epiphany, commemorating the baptism of

December 17

the Holy Trinity. The day begins with

FROZEN ON ICE

morning Mass, with the priest blessing

Get ready for a magical journey

the waters, and sprinkling them

with Elsa, Anna and their

on churchgoers’ foreheads. This is

companions in ‘Frozen on Ice’.

followed by a procession to the sea,

This new musical show combines

culminating in the ceremonial baptism

ice dance and thrilling circus

of the Holy Cross, whereby the Bishop

acrobatics for a unique family

tosses a cross into the sea, and young

experience. Enter the enchanted

men dive into the cold waters to

realm of ‘Frozen 1’ and ‘Frozen

retrieve it.

2’, with celebrated songs and

www.limassoltourism.com

February ALMOND FESTIVALS The village of Limnatis, best known for its almond trees, comes alive every year with the Almond Festival.

live performances, including the

Traditional dances and songs, along with the preparation

iconic ‘Let It Go’. With over 300

of soumada (almond cordial) and amigdaloto (almond

costumes, innovative direction

dessert), as well as other activities, exhibitions and

and choreography, and a gifted

demonstrations, pay homage to nature’s beauty

international ensemble, be sure to

and cherished local traditions. Visitors can indulge in

catch this spectacular production!

complimentary tastings of traditional almond products as

15.00 & 19.00 Pattihio Theatre Tel: 25 377 277

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36

Jesus Christ and manifestation of

box@pattihio.com.cy

part of the celebrations.

11:00 – 16:00 Limnatis Village Communal Football Stadium For further info, call: +357 25432922 / +357 99687265

WITH YOU SINCE 1996

Bringing the best in hospitality, food quality and atmosphere

March 7-17 LIMASSOL CARNIVAL Limassol’s 10-day Carnival precedes the 40-day Lenten fast leading up to Easter. As Cyprus' oldest and most beloved tradition, the festivities have grown into an inseparable part of the town's identity. Culminating in a grand parade on Sunday, March 17th, the Carnival features feasts, dancing, serenades, costume competitions and innumerable fancy-dress parties, making it one of the true highlights of the year. https://www.limassol.org.cy/en/calendar

March 18 GR EEN M ON DAY Green Monday is a public holiday in Cyprus that marks the beginning of Lent.

Families head to the fields and beaches to share “fasting food”, similar to vegan dishes,

AGED

MEAT

although some eat shellfish as well. After their meal, picnickers often wander from group to group to chat with family and friends and enjoy the outdoors, while kite-flying competitions fill the skies with colours as a symbol of spring. limassoltourism.com

DISCOVER THE AGED MEAT EXPERIENCE

March 23-24 3 R D CY PRUS C H O REO G RA PH Y SH OWC AS E The Cyprus Choreography Showcase (SΧΚ) is a biennial cultural extravaganza held at the Rialto Theatre. The audience is treated to mesmerising choreographic performances, selected from those created in Cyprus within the past two years. The

LIVE BRODCAST OF SPORTING EVENTS open daily: 10am-1am

Showcase also offers Cyprus-based choreographers a chance to present their work to international directors and dance festival representatives for presentation abroad.

10:00 - 15:00 Monday – Friday boxoffice@rialto.com.cy, rialto.interticket.com

order online: www.uptown-sq.com

D I A R Y l i m a s s o l eve n t s

MAY EASTER CELEBRATIONS & LIMASSOL BOAT SHOW 2024

JUNE CYPRUS CONTEMPORARY DANCE FESTIVAL

APRIL THE OPAP LIMASSOL MARATHON

JUNE SHAKESPEARE AT KOURION – KING LEAR

JUNE PENTECOST KATAKLYSMOS

JUNE ROSE FESTIVAL

April 13-14

THE OPAP LIMASSOL MARATHON Cyprus's largest sports gathering boasts six races and four parallel events. With flat, fast and coastal routes, it guarantees local and international runners a first-class experience. Ideal for setting and surpassing Personal Bests, the marathon follows a spectacular Mediterranean coastline, from Limassol’s centre to the ancient royal city of Amathus, and back. It's not just 42.195 kilometres, it's 26.219 miles of determination, powered by stunning views! www.limassolmarathon.com.cy

May 3-6

June

EASTER CELEB RAT I O N S

ROS E FE STIVAL

The highpoint of the Greek Orthodox

Nestled in the Troodos Mountains,

calendar, Easter memorably

across almost 100 hectares of lush

combines tradition with spirituality.

rose bushes, Agros village hosts its

On Easter Saturday, the midnight

annual Rose Festival: a two-week

service marks the Resurrection.

celebration during which visitors can

Dispelling darkness, candles are lit

learn about rose distillation, explore

from the Holy Light, then brought

a rose exhibition, savour traditional

back to bless the home. Huge fires

products, enjoy local dances and

burn, an effigy of Judas is set ablaze

musical performances, and even ride

and fireworks illumine the skies.

on the community’s roller coaster. An

Easter Sunday sees families feast on

unforgettable tribute to this beautiful,

roast lamb and other delicacies, with

fragrant flower.

friendly battles waged to break red-

Agros village

dyed hard-boiled eggs. On Easter Monday, traditional games fill village

May 23-26

squares, with wishes of "Christos

L IM ASS OL BOAT S H OW 2024

Anesti" exchanged..

The Limassol Boat Show, now in its eighth year, is the

limassoltourism.com

largest event of its kind in the Eastern Mediterranean.

Over four days, it showcases the latest maritime innovations: from superyachts to day boats, chase boats to tenders, water sports equipment, jet-skis, accessories, and more. Continuing to grow in scale and ambition, each Show surpasses the last - a must-

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38

attend for maritime enthusiasts!

Limassol Marina www.limassolboatshow.com

Triantafyllon street For further information: +357 25521333 or http://rosefest.agros.org.cy/

June CYPR US CO N T EMPO RA RY DAN CE F EST I VA L Hosted annually at the Rialto Theatre every June, the Festival celebrates the world of contemporary dance, having already established itself on the European dance scene.

Gathering dance enthusiasts to enjoy performances from across the world, the Festival showcases a range of contemporary dance trends, schools and movements, bridging Cyprus and the world. A must for every dance aficionado!

10:00 - 15:00 | Monday – Friday Βοx Office: 77777745 boxoffice@rialto.com.cy, rialto.interticket.com

June 24 PENT ECO ST - KATA KLYSMO S Kataklysmos is a religious and folk festival unique to Cyprus, which celebrates both Orthodox Pentecost and the Old Testament account of Noah surviving a great flood, sheltered by the ark, and later repopulating the earth. Over the Kataklysmos weekend, festival-goers enjoy an array of games, swimming contests, boat races, water fights and traditional performances. limassoltourism.com

June 20-22 SH A KESPEA RE AT KOU R ION – K I NG LEA R Shakespeare returns to the ancient, open-air amphitheatre of Curium, which provides a stunning setting for this year’s production of ‘King Lear’. Perched on a dramatic cliff top, it offers superb acoustics and an intimate setting as one of the world’s oldest theatre spaces. As for ‘King Lear’, it is considered among the greatest tragedies ever written.

Watch as the aged king misguidedly divides his kingdom amongst his children, based on the quality of each daughter’s declaration of love for him – a decision he will come to regret, but too late. https://www.shakespeareatcurium.com/

IMPORTANT NOTICE: Although all events have been confirmed and details are correct at the time of going to press, we strongly recommend contacting the organisers in case an event has been cancelled or postponed at short notice.

F O U R S E A S O N S t e a mwo r k

At your

SERVICE Dear Guest, It is with great pleasure that I welcome you to the Four Seasons. I am honoured to introduce myself as the Four Seasons’ new Hotel Manager, and look forward to spending time with all of our esteemed guests over the next months.

For many of our patrons, my face will be familiar, as I have been with the Four Seasons family for 22 years, most recently as Operations Manager. As of this year, I am taking the reins as Hotel Manager, to see the Hotel through its new season and beyond.

With big changes unveiled, and many more in the works, I am committed to taking our Hotel into the future, providing our guests with unrivalled holiday experiences, and the very best service for which the Four Seasons is known.

As the number of local and international honours awarded to the Four Seasons continues to grow, it becomes ever more evident how much the long-standing management team and their staff contribute to the Hotel’s achievements. After all, such awards are based on guest feedback, which in turn is the result of the attention our guests receive.

Together with key members of our team, I invite you to meet and talk to us. Remember, we are always here to serve you. We hope you enjoy your stay, relax, and make wonderful memories.

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COSTAS NICOLAOU Hotel Manager

Corporate Connection

NICK ARISTOU

ERACLES STYLIANOU

YIANNOS GREGORIOU

ANDREAS LOIZOU

Group Commercial Director

Group Finance Director

Group Food & Beverage Manager

Group HR Director

Foundations of Hospitality

YIANNIS IOANNOU

LEONIDAS LEONIDOU

DEMETRIS NICOLAOU

Assistant Hotel Manager

Rooms Division Manager

Food & Beverage Manager

Food & Beverage Service Manager

CONSTANTINOS

MARIA TENEKETZI

ANDREAS ALKIVIADES

EVELYN IBRAHIM

Front Office Manager

Guest Relationships

Guest Relations Officer

Manager

MONIATIS Duty Manager

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MARIOS DEMOSTHENOUS

41

F O U R S E A S O N S t e a mwo r k

Smooth Operation

ANTONIS PAVLOU

CHRISTINA VENIZELOU

STELIOS PAPAGEORGIOU

Back of House Manager

Executive Housekeeper

Reservations Supervisor

MARIOS GEORGIOU

ANDREAS CONSTANTINIDES

SAVVAS CHARALAMBOUS

Purchasing Manager

Chief Engineer

Chief Security Officer

Culinary Arts

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42

GUAN RUIJONG

PANICOS

PANAYIOTIS

DEMETRIS

Seasons Oriental

HADJITOFIS

CHARALAMBOUS

HADJIYIANNIS

Head Chef

Executive Chef

Chef De Cuisine

Executive Pastry Chef

F O U R S E A S O N S t e a mwo r k

Gastronomy

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44

LENIA DEMOSTHENOUS

STALO ARABANTZI

MICHALIS THEODOROU

Maître d’Hotel

Maître d'Hotel

Bars Manager

MARIOS TSIOUROUTIS

MARIOS SHEHERLIS

VASSILIS THANASIAS

GEORGE KITEOS

Assistant Maître d’Hotel

Restaurant Manager Tropical

Restaurant Manager – Sera by Ettore Botrini

Colors Cafe Manager

SAVVAS PAPATHOMAS

KYRIACOS THEODOTOU

CHRISTOS KAZAMIAS

MARIA GKANTAIDI

Banqueting Supervisor Head Sommelier

Restaurant Supervisor Tropical

Restaurant Supervisor Seasons Oriental

Restaurant Supervisor M Fusion

F O U R S E A S O N S t e a mwo r k

Developing the Business

KLERI MICHAEL

ANTONIO CASSERA

LANA PERIKLEOUS

Digital Marketing Manager

Group Corporate Sales Manager

Sales Executive

ELISA PASTIDI

MARINA KNOWELLS

Conference & Incentive Sales Manager

Events Manager

Fashion and Leisure

Four Seasons Portrait

46

ANNA

HEIKE IOANNOU

MARY

DONOVAN

Kindergarten & Moments

CHRYSOSTOMOU

Spa Manager

to Enjoy Supervisor

Fashion Director

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The KPMG name and logo are trademarks used under license by the independent member firms of the KPMG global organization.

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48

A TRUE SANCTUARY, the new Signature Suites feature luxurious furnishings and offer a range of amenities specifically tailored to the discerning modern traveller.

F O U R S E A S O N S eleva te d lu xu ry

Beyond

LUXURY Luxury and style have long been synonymous with the Four Seasons, and after its recent renovations, the bar has been set even higher.

With beautiful touches and high-end extras throughout, the Hotel’s latest Four Seasons Portrait

upgrade truly redefines the expectation of luxury.

49

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F O U R S E A S O N S e leva t e d lux ury

LUXURIOUS FLOURISHES, including electric curtains, two giant screen TVs, plush bathrobes and slippers, and smart-room technology.

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h

Four Seasons Portrait

h

Home is often described as a feeling; a sense of being at ease in your surroundings, where you can relax. This is precisely how guests will feel upon entering the new Signature Suites. A true sanctuary, these newly-redesigned rooms are adorned with luxurious furnishings and equipped with amenities catering to the modern traveller. The Signature Suites comprise two separate spacious areas – a spectacular master bedroom and a warm, inviting living room – separated by sliding doors. Such generosity of space entailed merging two rooms to create a deluxe suite with everything guests could possibly need.

There are 18 Signature Suites in total, all beautifully refined, with ample dimensions. “Combining two rooms to create the Signature Suites ultimately means fewer rooms in total. At the same time, it also means we can provide our guests with an exclusive, elevated experience like no other,” explains Commercial Director of Muskita Hotels Ltd, Nick Aristou.

Located on the fourth and fifth floors, each suite features floor-to-ceiling windows that let in an abundance of natural light. Guests enjoy a spacious walkin wardrobe, gorgeous marble bathroom with bathtub and walk-in shower, as well as a separate guest toilet off the living room area. Luxurious flourishes abound, including electric curtains, two giant screen TVs facing both the bedroom and living area, ambient lighting, plush white bathrobes and slippers, and smart-room technology allowing guests to control every aspect of their stay at the touch of a button.

Suite verandas, meanwhile, feature comfortable seating with majestic, unobstructed views of the Mediterranean. “Our aim was to recreate the sense of home for our guests, in a space as luxurious as it is comfortable,” says Deputy Managing Director George Mouskis. A subdued colour palette completes the look, creating an ambience of calm throughout.

51

F O U R S E A S O N S e leva t e d lux ury

A FUSION OF NATURE AND ART Nature is a key element at the Four Seasons. Trickling waterfalls, ponds, lush flora and fauna create a tropical backdrop that gives the Hotel a palpable organic energy. The new artwork adorning the upgraded corridors is a reflection of this nature theme, capturing some of the island’s most unique foliage. Real leaves from plants native to the Mediterranean have been carefully selected to create an exclusive line of gold-leaf jewel sculptures by innovative artist Thallo.

Each golden leaf is one of a kind, and, along with the new subdued lighting and corridor design, makes the corridors feel like walking through an art gallery.

A SENSORY EXPERIENCE

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Upgrades and renovations throughout, create a delightful sensory guest experience. Elevators have been revamped with larger cabins, ambient music and full-size screens, with animated nature scenes that change throughout the day, creating a unique journey to each floor.

Guest room balconies have been fitted with glass balustrades, allowing for uninterrupted views of the gardens and the deep blue sea beyond. And when night falls, immersive exterior lighting creates a unique luminosity.

LUXURY ACROSS THE BOARD “Today’s luxury holidaymaker seeks out a stay that is effortless, fulfilling and unique, and we wanted to make sure that every single one of our rooms reflects this,” says Nick. In this vein, the Four Seasons Inland Rooms have been redesigned to offer more space, both in the room and the bathroom, and the addition of a designer bathtub and walk-in shower fitted with Chroma therapy lights for that extra luxurious feel. No matter their selection – from rooms to suites, studios to residences, inland to sea views - guests are guaranteed a stay exceeding their every expectation.

TAILORED TECHNOLOGY Tech-savvy guests will be pleased to discover that every room’s new, large-screen TV has been fitted with the Hoteza TV System – a smart system fully integrated with the Four Seasons Webapp, providing a completely personalised experience from the minute guests check in. Guests can browse information tailored specifically to them, as well as control every aspect of their stay – from room settings to dinner reservations - switching seamlessly from TV to personal device.

THE WARMEST WELCOME

Four Seasons Portrait

True luxury at the Four Seasons comes from the authentic hospitality and heartfelt generosity of its staff. With guest satisfaction their number-one goal, staff anticipate guest needs, delivering service that is dedicated, tailored and, above all, genuine. In line with the hotel’s recent upgrades, guests will be greeted by staff members in their newest uniforms, which have been redesigned with a subtle floral theme.

53

} TUSCAN BOUNTY The Sera kitchen is supplied with the freshest produce from the Tuscan hills,

Four Seasons Portrait

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each ingredient carefully sourced in the quest for culinary excellence.

MODEL WEARS JEWELLERY EXCLUSIVE TO MICHALIS DIAMOND GALLERY

G A SLTIR MOANS O SO ML Y dSiae ra ry

text Y I O TA M A L L A S

A tribute to

TUSCANY Four Seasons Portrait

Sera, the newest star in Four Seasons' constellation of dining experiences, transcends the boundaries of traditional Italian cuisine.

It's the brainchild of the celebrated Michelin-starred chef Ettore Botrini, who pays homage to both his Tuscan and northern Italian heritage in this exclusive dining experience.

55

B R U S H S T R O K E S n e ws

CULINARY VISIONARY The maestro behind Sera – Michelinstarred chef Ettore Botrini – has masterminded a menu of Tuscan classics and revised Mediterranean favourites. His Hellenic and Italian

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roots have shaped him into a culinary

Four Seasons Portrait

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}

genius in his own right.

MEDITERRANEAN BEAUTY The décor carries a Tuscan palette, with rich fabrics, latticed panels and geometric lighting, combined to reflect the elegance and sophistication of the region.

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G A S T R O N O M Y S e ra

Not every language has the equivalent word for ‘evening’: that interval between afternoon and bedtime for repose and enjoyment. The Italians – known the world over for their ritualistic dining – coined the term ‘Sera’ to denote sacred dinnertime moments. Sera is also the star addition to Four Seasons’ evening venues, striking a unique balance between innovation and nostalgia.

The visionary behind Sera is Chef Ettore Botrini, whose celebrity status is the pinnacle of a rich family legacy. His career has seen him create emblematic restaurants across the Aegean, and host cooking programmes on Greek television.

Born in Corfu to a Greek mother and an Italian award-winning chef, Ettore’s Mediterranean DNA has shaped and steered his profession. “My father Etrusco comes from a family of restaurant owners in Tuscany, and so, when he met my mother and settled in Corfu, the natural next step was to open his own place, and I was practically raised in there,” he admits.

ALL THINGS BOTRINI

FROM NONNA TO NOVELTY The menu is presented in the typical Italian sequence of antipasti, followed by pasta for starters, before the cooked mains and dessert. However, there is a slight

Four Seasons Portrait

Whilst his portfolio of restaurants in Greece lean mostly toward his maternal roots, Four Seasons’ Sera is the first flagship to honour Ettore’s Tuscan origins.

Every part of Italy has its own recipes, but all regions share three overarching principles that align with Ettore’s philosophy. “Most Italian recipes consist of five ingredients or less, therefore simplicity is key. Secondly, fresh produce is crucial, consequently, it’s an ever-changing menu influenced by seasonality. And finally, we source whatever we can that is local, and this includes making our bread, pasta and pastries completely from scratch, on site,” he explains.

It’s a defining moment and, ironically, the result of a chance encounter with the Four Seasons team. In the autumn of 2022, the hotel management was piecing together the elements of a new restaurant concept. In the midst of this process, the chef happened to visit the hotel. “This time last year, I was invited to the Hotel to present at the Cyprus Golden Chefs Hat Awards Ceremony,” recounts Ettore. “It was there that I had the opportunity to meet the Hotel’s Executive Chef Panicos Hadjitofi, and my friendship with the Four Seasons began.” This serendipity set the foundation for the Hotel’s new dining project. “We launched Sera under the premise that high-quality Italian cuisine, served in a comfortable environment, is missing from Limassol. Our collaboration with Botrini means successfully responding to this sought-after niche,” says Commercial Director of Muskita Hotels Ltd, Nick Aristou.

57

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BURRATA BLISS Sera’s version of the popular burrata salad is the Holy Grail of Italy’s beloved creamy cheese. Originating from an organic-based farm in Puglia, this delicacy needs little embellishment, finished with varieties of Italian cherry tomatoes, basil leaves and exceptional virgin olive oil.

twist on tradition. Refreshing salads and charcuterie dishes also feature for those wanting more interactive dining. “These options allow our guests to indulge in sharing experiences, or to start their meal with lighter bites, just like aperitivo hour,” explains Nick. Furthermore, with every course, Ettore showcases a shortlist of dishes with a diversity of influences. Many recipes pay homage to his grandmother who lent her kitchen secrets to many of his Tuscan classics. “For example, the pappardelle spezzate is a window to my region’s traditional cooking with its aromatic ragout,” he says. There are also typical Northern dishes such as the vitello tonnato for which Ettore slow-cooks veal fillets at low temperatures, in order to perfect the succulent texture. These meat specialities feature alongside seafood creations that are new to the Cypriot food scene. These include the tuna steak paired with eggplant, pine nuts and raisins, and the seabass stewed in a tangy orange sauce. Meanwhile, vegetarian diners can indulge in the quintessential flavours of the tomato or mushroom risotto and the rich eggplant bake.

However, the innovative chef also manages to incorporate Cypriot flavours alongside these childhood resonances. While Tuscany is the forebear of butter and sage ravioli, Ettore turns the recipe on its head by adding fresh anari cheese to the filling. Similarly, the Marsala-infused lamb includes dashes of Commandaria wine to further dazzle the palate. The wine list is resolutely Italian in origin, with labels carefully selected from the country’s most famed estates. Ettore’s favourite dish? Sweet-tooth fanatics will agree that the zuppa inglese – the Italian version of trifle with layers of custard and sponge – is worth a little extra appetite.

ELEGANT, VERSATILE AND INTIMATE

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With the Four Seasons delving into strictly Italian cuisine, the décor has undergone a decisive shift in turn. Guests at Sera find comfort in this inviting, balanced, open space that combines eye-catching features with breathtaking views. The indoor area has separate sections, each unique in design and function. The interior of rich fabrics, latticed panels and geometric lighting – all in forest greens and neutral tones – mirror the colours and atmosphere of the outdoor backdrop. Folding glass doors allow every reservation to enjoy uninterrupted panoramic views of the gardens and evening sky.

The food is elegant and refined, yet the ambience emanates hospitality and warmth – like an Italian get-together – and possibly Ettore has something to do with it. “After following him so many years, I think many of our guests feel a connection with Ettore, and that makes Sera even more special,” says Nick. One thing’s for certain: Chef Ettore Botrini’s mastery reigns supreme, thanks to his winning fusion of inventiveness and familiarity. His culinary tributes guarantee that each occasion at Sera is star-studded, in every sense of the word.

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CORAL REEF Bold morsels of salmon tartare meet their match with slivers of basil and cucumber and tangy wasabi.

A new dish packed with punch and set to leave its mark.

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Discover the culinary excellence of M Fusion, where the award-winning gastronomy continues to reimagine classic ingredients. Currently, new synergies of flavour are navigating the menu, keeping the palate in the realm of culinary innovation.

M F U S I O N n e w f lavou rs

NATURE'S MAGIC A collection of natural condiments

M Fusion is a dining concept of

cast a spell on fresh octopus thanks to a sauce packed with the flavours and aromas of tahini, miso and black sesame. p h o t o g ra p hy LO U C A ST U D I O S

EVERYTHING EVERGREEN The two-way seafood showstopper consists of a hearty composition of lobster meat alongside lobster ravioli and broccoli, all doused in an addictive dashi-infused beurre blanc sauce.

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text Y I O TA M A L L A S

no bounds, unrestricted by cuisine or by definition. The most daring of Four Seasons restaurants engages in a creative push and pull between Peruvian and Japanese cuisine, to deliver infinite possibilities.

Executive Chef Stavros Kakofengitis revels in the fluidity of fusion cooking and elevates seafood and premium meats with exciting signature twists. His passion for experimentation is demonstrated in unconventional sushi, intriguing ceviche arrangements and pioneering interpretations of seafood. The openness and flexibility extend beyond the kitchen, as patrons indulge in sharing rituals at the table. A colourful selection of plates orbits the diners, each with its own unique and memorable expression. Whilst these flavour constellations entertain the palate, the breathtaking seascape offers a soothing counter-point. Forget the formalities of white-tablecloth territory; M Fusion is a place for elegant dining that is warm and intuitive every time.

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M F U S I O N n e w flavo ur s

AN EXQUISITE MENU PRESENTED WITHIN A SPACE OF IMMACULATE DESIGN, M FUSION IS THE DINING DESTINATION OF THE VISTA TERRACE

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THAT EPITOMISES ATTENTION TO DETAIL IN EVERY DISH.

MOMENTOUS MAKI The stakes are raised once again at the sushi counter. New enticing rolls come bearing the M Fusion seal of quality and flavour, such as the Hamachi roll, where Hamachi and tuna are enveloped in refreshing seabass ceviche.

FLAVOUR TRICOLOUR A gastronomic flag, each stripe a colourful surprise. M Fusion’s new tacos include tender slices of pork with Asian slaw, tuna fillets with hints of basil and pickle, and, for herbivores, a medley of aubergine, mushroom

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and miso parcels.

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Available at

Four Seasons Boutique

Tel: +357 25858145 boutique@fourseasons.com.cy OW N E D A N D O P E R AT E D B Y M U S K I TA H O T E L S LT D

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p h o t o g r a p hy

Y I O TA M A L L A S

A N TO N I S E N G RA F O U

legendary

LIBATIONS

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Vista is a place of legend, bearing witness to every hotel occasion. While the walls keep many secrets, it’s the cocktails that do the talking.

LYCHEE MARTINI

PORNSTAR MARTINI

BITCOIN

The epitome of freshness, loved the

The perennial summer request that

Minting a new classic, Vista bets on

world over. This classic vodka-based

stands the test of time. Vista’s version

a daring gamble of spicy rum and

creation sees lychee liqueur interrupted

has a surprise element of vanilla-infused

Tabasco droplets, finished with the sweet

by a subtle hint of lime juice.

vodka to offset the passion fruit.

aftertaste of lime juice and mango syrup.

V I S T A cock ta ils

TheVista Bar and Terrace represents a Four Seasons

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ritual, where every visit is cause for celebration. The ripples of the infinity fountain, the decadent bar’s glistening marble and lounge atmosphere, conspire to set the perfect mood; the backdrop of the panoramic Mediterranean and lush hotel gardens bring time to a standstill. Vista Bar is the hotel’s go-to location for every occasion, be it sharing leisurely moments with good company or savouring tranquillity solo. And it moves to its own rhythms - the shaking, stirring and pouring of Vista’s mixologists. Here, every patron is invited to marvel at their feats of alchemy, transforming unique ingredients into unforgettable cocktails.

Thanks to their perennially warm greeting and showmanship behind the counter, Vista’s bartenders are deservedly the heart and soul of the establishment. The fruits of their passion evolve continuously, allowing Vista’s menu to change with the seasons. The result? Cocktails gracing an array of elegant glassware, while accommodating every taste. Patrons can explore Vista editions of classics like martinis and daiquiris that sate the taste buds with a pleasurable familiarity. For the more adventurous, Vista’s signature recipes could be the thirst-quencher you never knew you needed. The libations currently wooing our discerning patrons are seen on these pages.

BERRY ME RED Gin lovers are transported to springtime

that leads the aperitivo ranks. Crisp,

with the brightness of Amarena syrup,

effervescent prosecco, enriched with the

cherry blossom and raspberry liqueur,

creaminess of fresh peach nectar.

sealed with punchy vermouth.

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BELLINI The Venetian long drink par excellence

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} ARGYRIDES VINEYARDS located in the Laona Krasochoria viticultural area in Limassol,

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produced the 2018 Maratheftiko, which was awarded the Grand Gold Medal for this indigenous variety at the 2023 Cyprus Wine Competition.

C Y P R U S win e s

text M AT E O JA R R I N C U V I

the rise of

NATIVE WINES Cyprus wine has experienced a remarkable level of achievement over the past 15 years, all thanks to a new generation of dynamic winemakers who've inherited a legacy and passion for perfection. Their dedication to indigenous grape varieties is poised to make Cyprus a prominent name on the global wine map.

When speaking to Cyprus’ newest generation of talented winemakers, words like "interesting", "rising", and "exciting" are just a few of the adjectives buzzing around to describe the progress the island’s wines have achieved over the past decade and a half.

A boutique wine industry that was in its infancy, producing wines riddled with basic faults, has finally matured, polishing its end product to the delight of both local and international wine connoisseurs.

FROM FLAW TO AWE

A NEW GENERATION These improvements are also rooted in a second generation of talented, highly-qualified winemakers taking over from their parents, who had started producing wine decades ago - mainly out of love.

Orestis Tsiakkas, who has assumed winemaking duties from his father, Costas, at Tsiakkas Winery, reflects that his forebears “did not have the academic background to produce quality wines”. However, what they did do remarkably well was to “pass on their love and passion for winemaking to their children, who then went on to study winemaking”.

Orestis, for example, trained in France and brought back to his parents’ operation a wealth of knowledge, technical skills and innovative ideas on how to bring more prominence to their wines.

Furthermore, propelling these efforts into the future is the work carried out by WINECORE, a consortium of 15 wineries that have banded together to bring greater recognition at an international level to the local industry. This initiative, first brainstormed 15 years ago, originated from a visit

by Cypriot winemakers and other local industry

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According to Sophocles Vlassides, a UC Davis graduate and winemaker at Vlassides Winery, a key development in this positive evolution has been the production of wines with no faults - something direly needed to elevate the reputation of the local industry. “It’s been more than five years that Cyprus has been making technically correct wines,” says Sophocles, an important step that has allowed local winemakers to be a lot more adventurous and to start tinkering with the “production of orange wines or bottlings from single vineyards, or wines that highlight local terroirs or use amphorae as in the ancient past”. Similarly, the market has witnessed a surge in sparkling wines, something unheard of on the island 15 years ago, with several brave producers

releasing annual offerings of méthode traditionnelle or pétillant naturel bubblies.

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C Y P R U S win e s SPEARHEADED BY SOPHOCLES VLASSIDES, WINECORE is a consortium of 15 wineries that have banded together to bring greater international recognition to the local wine industry.

} } THE ALL-WOMAN TEAM at Argyrides Winery perfectly encapsulates the local wine sector’s dependence on second-generation winemakers, who are building on the work carried out by their forefathers decades ago.

TSIAKKAS WINERY has benefitted from its talented and innovative next-gen vintners, armed with overseas oenological credentials and expertise.

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FIKARDOS FIKARDOU of Fikardos Winery is excited by the potential of the island's rediscovered autochthonous varieties, such as Promara, Yiannoudi and Morokanella.

representatives to Parma and Reggio Emilia, to learn the story of Parmigiano Reggiano’s consortium, and how it had boosted the cheese’s brand and region successfully, while setting strict quality controls for its member producers.

With this experience in tow, Cypriot winemakers took the leap four years ago to establish their own consortium, one “not focused on selling wine”, says Sophocles, “but aimed at showcasing Cypriot wine as a brand and letting the world know the island is producing very good wines with local indigenous varieties”.

EMBRACING INDIGENOUS VARIETIES

FROM CYPRUS WITH LOVE Ultimately, these heroic efforts with indigenous varieties have not been for naught, with global demand for Cypriot wines rapidly on the rise. Local bottles have reached the shores of 22 countries, many in Europe, plus the US, Canada, China, Russia and Israel, among others. More importantly, says Fikardos, recognition has come from abroad with “more and more journalists, sommeliers and Masters of Wine (MW) exploring what Cyprus has to offer” - a paradigm shift that saw Cyprus chosen to host the 2021 Best Sommelier of Europe and Africa competition, co-organised by the Association de la Sommellerie Internationale (ASI), and the Cyprus Sommelier Association at the Four Seasons Hotel.

Undoubtedly, the light shines bright for Cypriot wines. As these young vineyards, teeming with unique indigenous varieties, age with grace and deepen their roots into the dry Cypriot terroir, local wines are bound to grow in quality, recognition and appeal to both domestic and international markets. Of course, guiding them will be a second generation of winemakers, who have impressed the industry with unlimited knowledge, skills and innovative ideas, elevating the trade started by their parents more than 15 years ago. For now, it’s time to sit back, relax—glass of chilled Mavro Mouklos in hand—and wait for Cypriot wine to reach that next level of its potential; it’s definitely right around the corner.

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At the centre of all these positive changes is the rediscovery– or discovery – of indigenous varieties neglected or forgotten by time. Varieties such as Yiannoudi, Morokanella, Spourtiko, Promara and Vasilisa grew interspersed among the vines of the more-ubiquitous Xynisteri and Mavro, but were never considered for wine production. Following valiant efforts by the late founder of Zambartas Wineries, Akis Zambartas, the KEO Winery in Mallia, and the Agriculture Ministry’s Viticulture Section to isolate and revive these grapes and vinify them as experiments, local winemakers realised the potential to create interesting, unique and 100-percent Cypriot wines was there for the taking.

Starting in 2008, explains Sophocles, Cypriot winemakers shifted their attention to many of these indigenous varieties, populating their vineyards and releasing limited quantities of wines to showcase the local grapes. Many of these vineyards are still young—no more than 10 or 15 years old —but have already shown what the island, its unique terroir, and a myriad of capable winemakers can accomplish.

In this vein, even the more established indigenous varieties, like Xynisteri, Mavro and Maratheftiko, have been receiving renewed and closer attention than in the past. Fikardos Fikardos, a second-generation winemaker of Fikardos Winery in Paphos, says Cyprus is “still at a relatively early stage for varieties like Morokanella, Vasilisa and Promara, but is now moving towards a more exciting area, one where winemakers have a deeper understanding of what already-established indigenous grapes like Xinisteri can offer us”. As a result, the quality of Xynisteri has improved across the board, with wineries like Fikardos applying different winemaking methods, technologies and vineyard management, or paying more attention to what different terroirs can offer via single vineyard bottlings.

Maratheftiko, despite its need to be cross-pollinated among other varieties, and propensity to suffer from millerandage - in which grape bunches contain berries varying greatly in size and maturity - has retained its allure, with Argyrides Winery leading the way in annually bottling this temperamental, but utterly seductive, variety. Its 2018 rendition—a wine showcasing this grape’s unique blueberry, violet and sweet spice notes—took home the Grand Gold Medal for Maratheftiko at the 2023 Cyprus Wine

Competition, racking up a 95+ out of 100 from a panel of judges made up of acclaimed international oenologists.

Similarly, Tsiakkas Winery has been at the forefront of the Mavro revival, a grape traditionally used to make Commandaria, and basic, usually flawed, table wines, served in carafes in many a household. Today, Orestis has brought Mavro back to its glory days with the Winery’s Mavro Mouklos, a bottling harking back to yesteryear, reminiscent of what grandparents used to make in their homes, yet much more refined, well-rounded and ethereal.

“Keeping that true character of Mavro but, at the same time, making it truly enjoyable for the consumer, is a milestone I’m proud to have attained,” he adds.

Among all Cypriot varieties, however, Yiannoudi, a thick-skinned grape that produces powerful, tannic and deep reds, has emerged as the star, with many wineries embracing it. According to Sophocles, Yiannoudi is highly promising and, despite its inability to self-pollinate, as with the fickle Maratheftiko, it has shown to be easier to work with, as it cohabits well with both Xynisteri and Shiraz, and able to be helped via detailed pruning. These wines, which lend themselves to aging, can elicit warm aromas of dark fruit (cherries, blueberries and blackberries) and sweet spices (clove, nutmeg, anise and cinnamon), as the 2019 Oroman Yiannoudi by Vlassides or Fikardos Winery’s 2020 Yiannoudi, attest, both a perfect match for roast lamb and grilled meats.

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© REFLECT FESTIVAL

© TECHISLAND

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L I M A S S O L te ch e cosyste m

text A L E X A N D E R DAV I D I A N

PLAYGROUND of the tech gods

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By now a fixture in Limassol’s cultural calendar, tech and startup festival Reflect, together with IT association TechIsland, are moving mountains to grow Cyprus’ tech ecosystem.

We learn how such efforts unfold in the heart of the coastal metropolis, in an immersive experience merging networking with innovation, entrepreneurship with play.

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A spectacular opening ceremony drone show. Lavish parties and networking. Leading speakers and panelists. Curated meetings of innovators, investors and decision-makers. The sixth, and truly global, edition of Limassol’s Reflect Festival had it all, delivering an unforgettable line-up of events over September 20-21, 2023 for 8,000-plus participants. In an event that has become an annual highlight, Cyprus’ coastal capital sees local and international technology and entrepreneurship leaders gather to explore futuristic topics, create synergies, and rub shoulders with the movers and shakers of the island’s tech ecosystem. Creative energy is dialled up to the max across the Festival’s stages, Limassol rooftops and lounges, thanks to an ambitious programme of pitch sessions, keynotes, panel discussions and side events. This is Reflect, a festival established in 2018 by three entrepreneurs – Limassolian siblings Stylianos and Andria Lambrou, and Slovakia native Dusan Duffek – and one of the most thrilling tech and startup events on Limassol’s calendar, turning the Mediterranean metropolis into a “playground of doers”.

ECOSYSTEM MULTIPLIER, BRIDGE FOR TRADE

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With the next edition already set for May 30-31, 2024, Reflect’s founders’ ultimate aim is for it to become the region’s leading technology festival and a multiplier of the island’s tech ecosystem, positioning Cyprus as a bridge for Europe-MENA trade. Furthermore, the drive behind the Festival has sparked related initiatives: Stylianos and Dusan sit on the board of TechIsland, a non-profit IT association established in 2021, which aims to transform Cyprus into a world-class tech hub, in line with the Republic’s Vision 2035 plan, and which organises the TechIsland Summit as part of Reflect.

This year, the Festival’s footprint included four outdoor

stages, and an expo of over 200 booths in the heart of Limassol. Exhibitors were tech companies and startups - many of them scale-ups that have raised over 10 million euros each. “We're very selective in choosing the startups, because we're bringing representatives and partners of VC [Venture Capital] funds from the region,” explains Stylianos.

“It's really important to have a good quality of startups, so the investors are happy, and, at the same time, good investors, so the startups are happy, which is a network effect.”

AN IMMERSIVE CITY EXPERIENCE Together with over 20 community side events, the Festival’s two-day programme – three if you count the massive “Day Zero” opening party-provided a truly immersive city experience. Networking being integral to Reflect, investors, founders, C-level guests and VIPs mingled at exclusive lounges, with further match-ups enabled by a unique AI app. Over 200 speakers covered topics ranging from fintech to blockchain, gaming to Web3, with the Trend Forecast stage tackling subjects like the AI boom, future of work and sustainability, curated by Google. Luminaries included $250m-worth course platform Teachable founder Ankur Nagpal, author and entrepreneur Derek Sivers, and co-founder, former CEO, and chairwoman of female health app Clue, Ida Tin. As in previous editions, entrepreneurship held pride of place, attesting to the growth of Cyprus’ own startup ecosystem. According to Dealroom.co, the island was home to over 446 startups and scale-ups in 2022, representing a worth of €3.7 billion. Reflect 2023 also saw the launch of the inaugural ReflectX startup competition, with Soula, an AI pregnancy coach, founded by Natallia Miranchuk, crowned the winner. To deliver such a multilevel experience consistently, year on year, Limassol, with its privileged coastline, dramatic skyline, enviable hospitality

REGIONAL ASPIRATIONS Reflect co-founder and TechIsland board member Stylianos Lambrou sees the Festival's role as exposing Cyprus to the world, while multiplying efforts to grow the local tech ecosystem.

a significant contribution of 13 per cent to the Cyprus GDP in 2022, marking a consistent growth from 7 percent in 2019, and 8.5 per cent in 2020”, notes TechIsland General Manager Marios Giorgoudis. "Factoring in related Research and Development and Scientific Services activities, ICT's direct contribution to GDP increases by an estimated additional 4 percent."

TALENT INCENTIVES, ECON CONTRIBUTIONS

HOW CYPRUS’ TECH ECOSYSTEM CAN GROW

And give back the Festival does. Other than profiting Limassol’s economy, Reflect sees millions in deals, while also inspiring relocations to Cyprus. Notable moves to the island have included Israel’s i-BrainTech, a pioneer in cognitive sports training, and JetBrains, a Czech company that creates tools for software developers and project managers. Such relocation has also been facilitated by “the introduction of the Business Facilitation Unit, or BFU, which acts as a single point of contact for foreign companies wishing to establish themselves in a smooth and timely manner”, says Fabian Cabeza, legal consultant at law firm Elias Neocleous & Co - a longtime sponsor of Reflect.

Additionally, there are tax incentives in play. Fintech company and TechIsland member Quadcode, which recently relocated over 320 employees to Cyprus, cited the new 2022 tax law, allowing those earning 55,000 euros and above, annually, to be eligible for a 50-percent exemption on income tax. Targeted to software developers, “the law was a game-changer”, says Quadcode Chief Administrative Officer and Group CFO, Michael Gitsis. As was allowing developers’ better halves to be able to work at the minimum rate. “Before that, spouses or partners could accept a job only if it brought in 2,500 euros and above per month.” As a result, “the Information and Communications Technology (ICT) sector made

That said, certain obstacles to ecosystem growth remain. For one thing, Limassol’s rentals supply currently lags demand. Which is why tech companies have invested hundreds of millions in land between Limassol Marina and the New Port, for what is earmarked to be a mixed-use development. Proper infrastructure and cost of living are key concerns if the island is to continue to draw and retain tech talent, reminds Michael. For another, further support for local startups is still needed, as part of a “Team Cyprus idea”, says Maria Terzi, co-founder and CEO of Cypriot privacy and data security startup Malloc. “While we have unicorns [privately-held startups, each valued at over $1 billion] in Cyprus, I'd love to see a unicorn that was born and raised in Cyprus from the very beginning,” she says.

Ultimately, observes Stylianos, for the island’s tech ecosystem to fulfill its potential, four elements are needed: attracting and retaining sufficient tech talent, educating high-net-worth individuals on the investment opportunity posed by tech startups, greater prioritisation of tech and entrepreneurship subjects by local universities, and techsupportive legislation and incentives by lawmakers.

“Reflect is doing its job by educating the market about all these elements, exposing Cyprus to the world, and creating synergies as a platform to enhance the efforts of all wishing to build the ecosystem,” he says.

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and growing tech scene, has been the obvious setting for Reflect. “I think Limassol offers one of the best lifestyles - to work, live and play, which is very important, because you have the tech ecosystem here which is thriving, and you have the entertainment and nice restaurants - and the sea helps a lot,” comments Stylianos. Plus, it’s his home, and “people are hardwired to give back to their home”, he adds.

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story Food & Beverage Manager LEONIDAS LEONIDOU

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With his innate professionalism and passion for service excellence, Leonidas Leonidou embodies the Four Seasons’ brand of immaculate hospitality. This consummate professional can trace his seeminglypredestined career path all the way back to childhood. At age 10, his father took him to see a luxury hotel where Leonidas was transfixed.

“It was then that I made my decision,” he says. “I wanted to work in the hospitality industry and one day become a manager at one of these beautiful hotels.”

Today, Leonidas stands at the helm of the Four Seasons’ awardwinning Food & Beverage department. Joining straight after his Hotel Management studies, as front-office manager during pre-opening in 1992, he was promoted through the ranks, until his most recent appointment in May 2023. “I've been here my whole life,” he says with a smile, adding: “the majority of our staff have been here for 20-30 years.” And Leonidas indeed exemplifies the Hotel’s commitment to internal advancement, as well as its exceptionally high staff-retention rate.

“We know staff are the main asset of the hotel, so we have built a strong culture of looking after them as number one,” he explains. “They feel secure, respected and recognised. And, in the end, if your staff are happy, this will be transferred to the guest.”

Leonidas successfully weaves the values of this culture into his own management style, leading his team with fairness first and foremost.

“Soft on people, hard on standards,” he continues. “I always treat my staff with respect; at the same time, asking them to perform at the highest standard.”

It’s clear Leonidas has a lot of love for his people. Describing his immediate team as being “like my kids”, he is committed to investing further in this next generation of leaders. An approach that demonstrates the hotel’s Platinum-accredited, ‘Investors in People’ (IIP) pledge, taking a holistic approach to making work better for all employees. Within the frame of this IIP programme, Leonidas attends and organises multiple seminars, team-building activities and trainings each year, to enhance skills, hone leaders and align his team.

Further ensuring staff always feel part of the success of the hotel, Leonidas shares good results through the praise and reward of their efforts – which includes sending chefs to train in Michelin-Starred establishments abroad. To Leonidas, all such efforts contribute to the Four Seasons being recognised as a Great Place To Work® Hotel.

Ultimately, he is fiercely proud of the place that has nurtured his career over the decades. Calling the Four Seasons “my family”, Leonidas comes to work with passion, motivated to improve guest and staff satisfaction. “When I joined, the Hotel had a vision to be the finest on the island,” he recalls. “After 30 years, I feel proud to be the F&B Manager at what I can definitely say is the finest hotel in Cyprus, and maybe even the Mediterranean.”

The house Champagne

49, Ayiou Athanasiou Street, 4102 Ayios Athanasios, Limassol, Cyprus

of the Four Seasons Hotel Limassol

T: +357 25 736220 E:la.maison.du.vin@cytanet.com.cy www.lamaisonduvin.com.cy