CyChefs.com

Andonis Nicolaou holds a Diploma of Cookery Studies and a Diploma from the Hotel & Catering School Nicosia. He attended seminars such as Food science, F\B control, Nouvelle patisserie, Menu planning, Cocktail party, Garde manger, Food costing, Italian cookery, Nouvelle cuisine, Butter carving, Chocolate carving, New cookery methods, HACCP, Food hygiene, Customer care, Kitchen management, food labelling, Fois gras, Chocolate desserts, Mediterranean cuisine, advance buffet, Management timing, Fidelio Software computer system, First aid, Thai cuisine, Indian cuisine, and Cooking with olive oil.

Andonis was born in Famagusta in 1965. He is known for his devotion to gastronomia and creativity in general. Andonis favourite has always been seafood.

He is currently the Executive Chef of Varoshiotis Group of Restaurants in Nicosia , Larnaka, and Limassol. He was the vice-president of the Cyprus Chefs Association from 2000 until 2004. He currently is a member of the World Association of Cook's Societies (WACS), the Master Chefs of Great Britain , and the Comity for the Time Out magazine Eating Awards and Member on Board of Cyprus Chefs Association. He had worked as an executive chef in mostly every respectful hotel in Cyprus such as Adams Beach Hotel (five star hotel), Constantinos the Great (five star hotel), and Coral Beach Hotel (five star hotel).

He represented Cyprus in competitions around the globe such as in England , Germany , Italy , Greece , France , Malta , Luxembourg, Russia and many more, bringing home metals of excellence and recognition. He was also a jury in many cookery competitions in Cyprus, Malta, Russia, Egypt and Greece.

Andonis was a guest lecturer in colleges, universities and conferences. He has also written many articles in Greek and Cypriot newspapers and magazines over the years. He has written a cookery book in association, with the Lecturer of the Culinary Arts, George Kyprianou, which has been published in the end of 2008.