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Winter 14/15 Holidays

Louis Phaethon, Pafos
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Winter 14/15 Holidays

The Royal Apollonia, Limassol
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Summer 2015

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Late Summer holidays in Protaras

Louis Althea Kalamies, luxury villas
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October in Corfu
October in Corfu

Louis Corcyra Beach 4*
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Monday, 10 December 2012 16:32

Interview with Louis Hotels Executive Chef - Kyriakos Happilos

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executive chef

Executive Chef Kyriacos Happilos has a passion for food which combined with his 35 years experience make a winning formula. Being 16 years with us in Louis Hotels, he is a very important person that we thought you should meet. In his interview he is replying some questions about himself and furthermore he reveals 3 of his favourite Cypriot/Greek dishes which you will have the chance to get the recipe!







Why did you become a chef?


It was not a difficult decision for me to become a chef as it is a very active and creative job




What is your favourite food to eat?


My favourite food is anything from the Asian cuisine.




What would you cook for a woman?


I will cook for her anything that she likes




What is your specialty?


I like to cook pasta in various forms and ways




When did you find out that you have talent in cooking?


It didn’t take me long. I have discovered my talent when I was 15 years old




How long have you been cooking?


I have been cooking for many years now, nearly 35 years.




Which was your biggest ever cooking disaster?


I served to one lady once a pork fillet and she told me that she wouldn’t give it even to her dog!! That is something that I remember through the years




Which was your biggest ever cooking disaster?


It was in the beginning of my carrier when I served to one lady a pork fillet and she told me that she wouldn’t give it even to her dog!!




What new aspect in Louis Hotels gastronomy should our guests wait to see as from 2012?


As from next season we will be concentrating on expanding our food variety. We will be introducing fresh made breads and pastries, specialized kids buffets, a Healthy corner at breakfast and a Vegetarian corner at dinner. In fact, food preparation and cooking methods are being radically changed to maximize the nutritional value of each dish. A lunch and dinner DIY salad bar will be stretched to include over 25 options. The bet will be that even if guests don’t leave their hotel for a single meal during their holiday, they won’t have to eat the same thing twice, unless they want to.




Propose 3 dishes that clients from Louis Hotels shouldn’t miss out. Clients will vote which of the 3 they want us to give them the recipe.


3 dishes that our clients shouldn’t miss are:








So we are waiting for your votes! we will announce the winning recipe on Friday!


Read 2538 times Last modified on Monday, 07 January 2013 16:22
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