Radisson Blu Hotel Larnaca & Hotel Indigo Larnaca

Two Hotels, Two Identities, One Leadership Responsibility

Larnaca, Cyprus · Cluster Executive Chef

My appointment was built around a two-year plan. The work was to develop the food offering, strengthen kitchen standards, train and stabilise the teams, and prepare people to carry the responsibility forward.

Working across Radisson Blu and Hotel Indigo meant respecting two different hotel identities. Each had its own guests, outlets and brand requirements. The menus and service needed to reflect that.

I worked across restaurant menus, breakfast, room service and events, reviewing what we served and how the kitchens delivered it. Breakfast received particular attention because it reaches so many guests and depends on a large number of small details being right every morning.

The work also involved recipe standards, local dishes, purchasing, food safety and practical training. Changes had to make sense to the people preparing the food, especially when the kitchen was busy.

Developing the team was central to the assignment. The plan included preparing two sous chefs to take greater responsibility, giving them the knowledge and support to lead their kitchens.

For me, a successful handover begins well before the final day. It starts when you give people responsibility, work beside them and help them understand the decisions they will eventually have to make themselves.