About Petros
Across Borders, Cultures and Kitchens. A Few Unexpected Detours, and Not Necessarily in That Order.
My hospitality story began in Pafos, at my family’s Apollo Hotel. In 1985, aged thirteen, I started there as a trainee cook. Some of my earliest lessons came before the working day began: my father would take me to the markets at four in the morning. Those hours taught me to look closely, ask questions and respect the people and produce behind every meal.
I grew up with filoxenia—the instinct to welcome people and make them feel cared for. It still shapes how I think about hospitality: in the details, in the standards we keep, and in the way we treat the people around us.
After graduating from Les Roches in 1994, I built my career across Cyprus, Switzerland, Spain, the United Kingdom, Saudi Arabia and Greece. I worked in kitchens and across hotel operations, taking on roles that brought wider responsibility and new perspectives. At twenty-eight, I became the youngest General Manager from my Les Roches generation.
There were a few unexpected turns along the way. Food and beverage remained the work I was most drawn to, and I returned to it as an Executive Chef and later a Corporate Executive Chef. Today, I work as a Fractional Executive Chef and hospitality consultant, bringing culinary leadership together with operational and commercial understanding.
My work also extends into hospitality writing and editorial projects. Through TravelDailyNews, VOICES and The Gastronomic Host, I help hospitality professionals share their experience and ideas with a wider audience.
Across all these roles, one belief has stayed with me: Honest Food. Honest Hospitality.
No career is built alone. Many people shaped the way I work and the person I became. I have tried to honour them in To Those I Owe So Much.
FROM THE ALBUM
