An interview by Yiota Hadjicosta
Antonis Avouris, a talented chef, a native of Limassol, talks to Limassol Today about his journey from Cyprus to the top gastronomic scenes of France. With roots deeply connected to Cypriot tradition and an incredible trajectory of evolution, one could say that Antonis has managed to combine his childhood experiences, the aromas and flavours that brought him up, with the high-level techniques he acquired in the most prestigious restaurants.
Having studied at the AXIK in Nicosia and starting out in the kitchen of the Four Seasons in Limassol,
