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Meet The Chef

Our Chef's name is Antonis Charalambous and he was born in a small village in Larnaca, Cyprus. He studied Culinary Arts in the Hotel and Catering school in Cyprus.

Throughout his career he received many awards such as Gold Medals in Domestic and International Competitions. In 2007 he was awarded the Best Chef in Europe and in 2008 as the 4^th Best Chef Worldwide. He has experience in some of Cyprus Top 5 Star Hotels and he's been with Le Meridien Limassol Spa & Resort since 2006

Mr. Charalambous is also the Junior Captain of the Cyprus Olympic Culinary Team for the last 10 years. 

Le Meridien Limassol Spa & Resort was awarded Best Culinary Hotel 2008, after winning the Cyprus Culinary Competition.

Le Meridien Limassol Spa & Resort Culinary Team excelled once again Cyprus Culinary Competition held in October 2009, by winning 4 Gold, 9 Silver and 1 Bronze Medal. Our Kitchen Team competed in 14 different categories and managed to achieve recognition in all competitions, especially the Gold Medal in the Grand Prix, which is considered by many professionals in the industry the most prestigious competition!We also participated in other important events and once again we earned a Gold Medal at the Hotel Restaurant Contest, the Pastry Chef of the Year and the Modern Cyprus Cuisine.

Many congratulations to all the Chefs and to those who facilitated and worked hard in order to maintain Le Meridien on the top of the culinary world of Cyprus .

 Our Chef and his Team recommends:

Braised Pork Shank

You can find this dish in our Le Vieux Village Restaurant

Ingredients (for 4 pax)

Preparation Time: 3 hours

• Pork Shanks
• 150gr Baby Onions
• ¼ Cup Olive Oil
• ½ Cup Commandaria
• 1 medium Carrot chopped
• 1 medium Celery chopped
• 4 whole Garlic Cloves
• 1 Cup Dry White Wine
• 4 Cups Chicken stock
• 3 Rosemary Spring
• 2 Bay Leaves
• 2 Thyme Spring
• Salt and Pepper

Method

In a large cooking pot marinate the meat with salt, pepper and olive oil. Add then the other ingredients and cover the pork with aluminium foil. Cook moderately low heat for 3 hours or until the meat gets very tender. Overturn the pork shanks every 30 minutes. Serve this dish with Potato Purée and Steamed Vegetables.

Baked Cheese Cake

Ingredients

• 250gr Cream Cheese
• 250gr Yoghurt
• 40gr Corn Flour
• 100gr Sugar
• 1 Egg
• 1 Egg Yolks
• 30gr Butter Liquid
• 100gr Milk
• 30gr Fresh Apple Cubes

Method

Mix Cheese, Yoghurt and Sugar. Add the Egg, Egg yolk, Corn Flour, Milk and last the Butter. Before you bake put the apples on top. Bake in oven (160˚c) for 25 minutes.