A Few Words

Evi Chioti is a chef de cuisine and patisserie who was born in Nicosia on 1965.She lives in Cyprus, she travels the world and stays long periods in France, where she collaborates in academic research in French culinary arts and topics. She is a professional member of the prestigious association “Les Toques Françaises”.

Along with higher education and won trophies, Evi Chioti is working hard investigating gastronomic trends and origination of food cultures, as Ancient Greek and Cypriot. She is mentoring young cooks or individuals who want to change their career to gastronomy, for successful studies, training and achievements in competitions and she is keen on registering new recipes and menus, many of them being successfully presented in competitions abroad. As a co-founder and co-owner of her family restaurant “La Maison Fleurie“ in Limassol and  creator of “Fleurie Patisserie” in Limassol, she is performing high-end gastronomy in the culinary scene inspired by French cuisine and its development but also about ancient Greek cuisine and its relation with the modern Mediterranean.

Education

-1987 BA Business Administration, Economy University of Macedonia, Greece

-1990-2019 Theoretical and Practical education in the sector of cuisine and patisserie in France, Cordon Bleu, Valrhona etc.

-2019,CAP Cuisine, Greece, technical certification of Aristotelion Univercity of Greece

-2019, judges seminars of Worlds Chefs Association in hot kitchen and culinary arts,judge in Gastronomia 2019,Cyprus

Trophies

-1998  Gold medal in patisserie, Chefs Club of Greece

-2000,  10 best young  chefs in Europe,IX Biennale Gastronomy in Rome

-2019,  finaliste France in the compétition “La Cuillere dor”

Career

-Co-founder and co-owner of family restaurant “ La Maison Fleurie “in Limassol.

-Creator of “Fleurie Patisserie”in Limassol

- In the” Maison Fleurie” ,a restaurant with a unique quality and style, she created many successful dishes and thematic menus inspired by French cuisine and its development but also about ancient Greek cuisine and its relation with the modern Mediterranean.

Interests, targets, future plans

-Continuously creativity, studying and register new recipes and menus, many of them are successfully presented in competitions abroad.

-Special interest on Ancient Cyprus and Greek cuisine , products and everyday  nutritional habits.

-Mentoring young cooks or people who want to change their career to gastronomy, for successful studies, training and achievements in competitions

-Transmission of the perfection of French gastronomy into our field of working and studying. Encouraging the relation between Greek chefs who want to work in France and the opposite.

-Up grade Greek traditional cuisine and products to the level it deserves, enforcing exports,

-sustainability

-woman’s chefs promotion

-food economy and save of sources

-gastronomy education in schools and very young ages,

-gastronomy, health, creativity

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