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Numerous Awards at The HORECA Gastronomy Exhibition for Louis Hotels

Numerous Awards at The HORECA Gastronomy Exhibition for Louis Hotels

Louis Hotels chefs won multiple distinctions and awards at the 19th HORECA Gastronomy Exhibition that was held from November 29th - December 1st. The Louis Hotels chef team excelled at the awards ceremony as it secured 23 awards in 23 entries! In particular, Louis Hotels chefs received 12 Gold, 9 Silver and 2 Bronze awards in a number of categories related to specific dishes and meals.

Among the many awards received by Louis Hotels’ chefs are the four Gold medals in the Grand Prix Challenge category and the Gold medals won by the chefs of The Royal Apollonia and King Jason Paphos in the “Cyprus Breakfast” category.

The categories and winners of the Louis Hotels medals were:

Risotto Appetizer / Pork Main Course: Panicos Chrysostomou and George Karvellas (King Jason Paphos) - Bronze Medal

Andreas Bofilios and Angelos Kabouris (Hilton Nicosia) - Silver medal

Two-Course Modern Cypriot Menu: Xenia Constantinou and George Tsikellis (Hilton Nicosia) - Silver medal

Two Restaurant Plated Desserts: Rafaelia Georgiou and Marina Hera (Hilton Nicosia) - Gold Medal

Chicken and Fish Main Course: Panicos Chrysostomou and George Karvellas (King Jason Paphos) - Silver medal

Konstantinos Nikolaou and Kumarathunga Kattadige (Hilton Nicosia) - Silver medal

Theofanis Theofanous and Argyris Syntihakis (Louis Ivi Mare) - Gold Medal

Grand Prix Challenge: Sotiris Iordanous (Elliniko Greek Restaurant) - Gold Medal, Loucas Englezou (Akakiko Easy Fusion Japanese Restaurant) - Gold Medal, Elina Tondinova and Lygia Babtan (The Royal Apollonia) - Gold Medal

Cypriot Breakfast: Marios Ektoros and Panagiotis Georgiou (The Royal Apollonia) - Gold Medal, Angeliki Alkibiadou (King Jason Paphos) - Gold Medal

Pastry Chef of The Year: Panagiotis Kotsias (Hilton Nicosia) - Gold Medal

Chef of The Year: Vangelis Doxas (Louis Hotels Central chef team) - Silver medal

Referring to the awards received by Louis Hotels chefs, Marios Perdios, Chief Operations Officer (COO), said: “Once again we have showcased that Louis Hotels is at the top in the field of gastronomy. We welcome hundreds of thousands of visitors to our hotels and restaurants every year, making every effort to offer the best quality dining options. We are very proud of our chefs’ distinctions and all our staff working in our kitchens and restaurants offering our customers the best dishes prepared every day with the freshest and healthiest ingredients. "

The purpose of the 19th HORECA Gastronomy Exhibition was to inform and train F&B professionals and to participate in various competitions, which took place at the exhibition.


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