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about us

The project set out to develop and promote easy-to-access information which would focus on the Cypriot diet. This project was supported with a grant from the Bi-communal Development Programme (BDP), which is funded by USAID and UNDP and is executed by UNOPS, and explored the production and consumption of food in Cyprus in a rather holistic form in terms of diet, lifestyle and cultural practice. This bi-communal effort resulted in the set-up of this comprehensive data-bank which is expected to provide access to information for professionals within the field as well as anyone else who may be interested.

The Steering Committee of the Project:

Panicos Hadjisymeou - email

Currently works with Cyprus Airways as the Manager of the Catering Services. He holds a BSc degree in Hotel Management and has vast experience in the culinary profession. As an active professional, he seeks the promotion of good eating habits and traditional food within Cyprus. Being the President of Eurotoques (Cyprus Office), he has initiated a lot of activities and was involved in projects supported by the BDP. Amongst other events, he has also worked towards the success of the First Bi-communal Culinary Conference in Nicosia.

Mustafa Shah, MHCIMA  - email

Is Head-master of the Hotel, Tourism and Catering Training Centre in Kyrenia. He is involved in professional associations like the HCIMA, and Skal International Kyrenia where he has been working in all activities as president, secretary and for the last three years secretary and as treasurer of Skal International-Mediterranean Area Committee. He has considerable knowledge about the Hotel, Tourism and Catering industry and assists the sector as a consultant and lecturer. He has previously worked for universities as a part-time instructor at the tourism & hospitality department. Recently, he wrote a book in Turkish about “food and beverage service techniques”. He also makes tourism and catering programs both on TV and Radio.

George Markatos, AHCIMA - email

Michalis Anastasiou -

Savvas Mappouras - email

Works at the Higher Hotel Institute, Cyprus, where he has been an instructor of Culinary Arts, Pastry and Baking for over thirty years. He is a founding member of Eurotoques, Cyprus, and the Cyprus Chef Association. He is currently working with the Cyprus Tourism Organization with the aim of protecting and ensuring the authenticity of the Traditional Cyprus Cuisine. Because of his knowledge on the subject, he is actively involved in the BDP project and Eurotoques.

Chrysoula Thrisvei

Nicholas Orphanides - email

He has worked with luxury hotels both in Switzerland and Cyprus and has extensive experience as a Hospitality Consultant and a Professional Trainer. He is the Managing Director of a Hospitality consulting firm and he is a lecturer in the Hospitality and Culinary Department of Intercollege, Nicosia Campus.

Maria Panayidou - email

Is a Nutrition Consultant (BSc, MA Nutrition) and is currently employed by the Ministry of Education. She has worked as a nutritionist and has had her own private practice. Her expertise encompasses patient and athlete consultation, development of healthy eating programs, menu planning, recipe/product development, food labeling, take away/delivery facility development etc. She has also taught various food-related seminars and courses to culinary students and professionals, both in Cyprus and in the US.