Island Boutique Hotel & Galini Restaurant

A Restaurant That Belongs to Its Place

Larnaca, Cyprus · Fractional Executive Chef

At Island Boutique Hotel, Galini had to make sense as a restaurant beside the sea and as part of the hotel. The location, the kitchen, the people working there and the customers we wanted to welcome all had to be considered together.

I created the menu around those realities. Equipment, storage, preparation time and the team’s ability to deliver during service mattered as much as the dishes themselves. There was room for Mediterranean flavours, Cypriot ingredients and food people could share, including seafood paella.

The work continued in the kitchen: testing recipes, checking portions, correcting preparations and working through timing. The service team needed to understand the food too—how to describe a dish, recommend it and help guests order for the table.

My involvement also covers breakfast development, event menus, recipe costing, food safety and practical staff training. Beyond the restaurant, I have worked with housekeeping and reception on routines, responsibilities and communication between departments.

The owners’ involvement and the team’s willingness to work together are part of the story. A menu gives us a starting point. The daily work is helping the whole operation deliver it.