Andreas Georgiou -Executive Chef of Cyprus Hilton

Trip Start May 27, 2012
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Trip End Jan 22, 2013


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Tuesday, January 15, 2013

MEET THE EXECUTIVE CHEF OF THE CYPRUS HILTON…





Gastronomy had always been my passion and I get excited when I come across people who love experimenting with spices, colours, flavours and tastes. My cuisine might be light in reality and simple but my love for 'fine food' and wine is obvious.



Andreas is a great advocate of fresh herbs and vegetables.



             "I love herbs and vegetables and much of my time is spent in the garden" Andreas Georgiou reveals.



Tonight I am having dinner at the Fontana with two more friends from the Hilton and Andrea is the 3rd one. The conversation is mostly on Food ….what a great subject!



Many of you who follow me on the net through my Guides might have noticed that lately I am visiting more and more restaurants. I try all kinds of different cuisines, I grade them and later I experiment in my own kitchen.

Call it a new passion!



Well, what do we mean when we say ‘fine food’ in reality?

I am trying to get some tips from Andrea and share them with you.



                            Well, who is Andrea? …you might ask.



I am amazed when I am told that Andrea the Executive Chef of the Hilton has been working here for the last 35 years.



Gastronomy…..a magic world of senses!



Gastronomy is an art” says Andrea and he adds..



To succeed you must prepare a meal that not only tastes and looks good but also has the right balance of colours, textures and nutritional values” 



Those who love fine food know this well -I guess I am one of them!



I ask Andrea how difficult it is for him to prepare huge quantities to please and delight the guests.



It doesn’t really matter how many people you cater for, Popi. The basic concept is the same” he says, with the confidence of an experienced professional.



You plan the perfect meal for one person and from then on it’s just a matter of multiplication”



Andrea makes it sound simple but it is not. He must consider every ingredient that is used in the hotel’s kitchens, from meat, fish and poultry, to dry goods, fruit and vegetables. Everything must be perfect.



Andrea adds

You can spend many hours preparing a single dish but it will only be as good as the ingredients you use –so, it’s essential that we use the freshest and very best we can find

Can you imagine preparing a pepper steak without using freshly ground? ….its unthinkable!



When in our conversation we mention the word ‘bread’ all four of us agree that in the entire history of mankind we have never been so spoilt for choice as we are today. There is a plethora of options, from the simplest of village-style plain wheat loaves to the most elaborate breads made from exotic grains and seeds that lay claim to being miraculous cures for just about everything that ails us.



We talk about gardens and planting of our own herbs and the Chef tells us that he tries to spend a little time every day in his garden. He finds it ultimately satisfying to watch things grow and, of course, planning the dishes he will make with them.



We live in an age of fast food and easy eating options but I believe in the adage –we are what we eat, - so it is important for me to know that the guests of the Hilton receive only the best”



I tell my friends how I loved the few snacks I tried the previous days and stated that I am not the person who would easily try a Club sandwich or a quick Snack but I did it here without guilty conscience. Funnily enough I had considered them to be nutrient instead.



To make story short Andrea tells me that he loves experimenting with different flavours and textures and he carefully selects the right bread.

Nutrious wholemeal bread is the basis of his grilled vegetable triple-decker. -I did not try it but I can just as good imagine it!

The triple-decker is a tasty and colourful combination of grilled peppers, mozzarella cheese and sun-dried tomatoes, garnished with rosemary and baby artichoke hearts.



Our interesting conversation expands as far as Italy, and the Chef speaks highly of his prosciutto dish served on crusty sunflower seed bread together with sun-dried tomatoes, rocket leaves and fresh parmesan cheese, garnished with a splash of aromatic basil oil.

It sounds yummy! Isn’t it?



Andreas finally tells us about another dreamy snack.

His wonderfully creamy baked goat cheese open sandwich served on rye bread with walnuts and sliced cherry tomatoes, garnished with dried cranberries….and speaking of taste, he adds that this has a bitter sweet taste that perfectly compliments the cheese.



To sum up, what I got out of all this is that -Fine Ingredients Make Fine Food.

Whether it is for a quick but satisfying snack or a lavish buffet, the secret is the ingredients!!





I want to believe that you found my entry interesting and you got some tips on fine food as well.  

My Review Of The Place I Stayed



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Comments

rossport
rossport on

thank you for the insight in the mind of a wonderful chef Popi and i am sure u will have fun experimenting with new textures and taste in your kitchen

greekcypriot
greekcypriot on

Besides a Professional Chef, Andreas is a nice person, and his wife Christina as well.

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