Petros Mavros, Executive Chef: A meal made with love, attention, and freshness contributes to a hotel's reputation
27.11.2023 - 09:40
/ traveldailynews.com
/ Leonardo Da-Vinci
/ Gordon Ramsay
/ Vicky Karantzavelou
Substance beats style; respect flavors, textures. Connect with culinary heritage, make each dish a unique masterpiece.
Petros Mavros, Executive Chef of Adams Beach Hotel, Ayia Napa, Cyprus talks about culinary-focused TV shows, Veganism and sustainability…
Let me share a real-life anecdote with you. Back when I was working in Saudi Arabia, we were gearing up for the grand opening of a luxurious 5-star hotel, exclusively featuring villas. However, Mother Nature threw us a curveball with a sandstorm in the final days leading up to the opening, causing delays in perfecting the finishing touches. This meant that the conditions for the opening weren’t as ideal as we had hoped.
Facing this challenge head-on, the General Manager and I (serving as the Corporate Executive Chef) devised a plan. We decided to offer a complimentary full meal to all guests checking in during the first two days. Whether it was lunch or dinner, the meal was served in a restaurant overlooking the sea. I made it clear to the kitchen team that each dish had to be “double nice and double taken care of” because this meal was the guests’ initial encounter with the hotel, happening in the restaurant rather than the typical first experience of entering their room.
Our approach was to craft exceptional, comforting dishes with an extra layer of care and delectability. No shortcuts, no pre-made sauces, no artificial elements – just food made with love, attention, and freshness. Despite the challenges posed by the delayed finishing, this complimentary meal acted as a remedy for potential complaints and significantly contributed to the hotel’s outstanding online reputation.
Absolutely, the culinary world has seen a shift, thanks in part to Gordon Ramsay breaking the mold and encouraging chefs to shed their shyness. The rise of cooking TV shows initially brought a glimpse into the professional kitchen, adding an element of fun to the industry. However, things took a serious turn when individuals with no real kitchen experience donned aprons adorned with the a title as “Master Chef.”
The confusion escalated as restaurant owners began shelling out exorbitant sums to amateurs who gained fame on low-intelligence reality shows. Suddenly, these individuals were tasked with signing menus and “creating” recipes solely based on their TV presence. It’s crucial to set the record straight – being on a TV show is one thing, navigating a real professional kitchen is an entirely different ball game.
Gordon Ramsays are a rare breed, much like the few Leonardo da Vinci painters or legendary football players like Maradona and Pelé. Not every cook showcased on TV is a great chef; many are merely mediocre cooks who could benefit from spending ample hours in the