The Royal Apollonia in house magazine (issue 3, summer 2017) (issue 3, summer 2017) | Page 37
FROM THE CHEF
Greetings
My name is Kyriacos Soteriou and I am
the executive chef of Louis Hotels in Cyprus.
My aim as executive chef is to constantly upgrade and improve the quality
of the food served through motivated diligence. I strongly believe that cooking is
a source of inspiration and passion as well as an innate need to create and enjoy.
It is a special love expressed as a unique effervescent property that makes you
want to keep experimenting and learning. All of this love and passion is met at
the restaurants of the Royal Apollonia. My secret is my passion for what I do, the
simplicity of my recipes, the freshness of the produce and excellent performance
when cooking. Finally, all recipes are carefully selected and prepared wisely and,
most importantly, cooked with love.
Thank you and bon aetit,
Kyriacos Soteriou
T H E R O YA L A P O L L O N I A M A G A Z IN E • 2017 summer edition
37