Multi-award-winning Chef and Restaurateur, Chris Theofanous, is fast turning Limassol culinary culture on its head with his creativity, passion and commitment to excellence. His celebrated fine dining, yet relaxed restaurant, COR Gastronomy, and its meteoric rise (it is barely two years since the establishment opened its elegant and sophisticated dining doors), is situated in the vibrant Amathus area of Theofanou’s Limassol hometown.

In the space of a single year, the industry accolades and awards have not stopped…

In 2025, COR Gastronomy received the unique honour to be the only independent restaurant not located in a Cyprus four-or five-star hotel, to be awarded the prestigious Toques d’Or (Χρυσοί Σκούφοι or “Golden Hats”) title. In the same year, the restaurant was awarded 2nd place in WizGuide’s 50 Best Restaurants in Cyprus and for its exciting hat-trick, the restaurant was presented with the Best Mediterranean Cuisine Award in the 2025 Cyprus Eating Awards. But the plaudits began even earlier; in 2020, Theofanous was crowned Cyprus’ Chef of the Year by the Check-In Eating Awards. And all this from a man who admits “I came late to the party” turning his life and career around at the age of 30, walking away from a successful marketing manager position, to follow his dream… and become a chef!

What inspired you to leave a successful marketing career to pursue a new path as a chef?

I grew up in a big family, five brothers and one sister, so my poor mum and grandmother were always cooking; food was a huge part of my life. From helping my father and grandfather to plant and harvest our fruit and olive trees, to special memories of my grandfather baking fresh loaves of bread in the clay oven. All of these moments remain very important to me. By the time I realised that this was the path I truly wanted to follow, I was already 30 years old. But this had always been my dream. I took my Masters in one of the best schools in the world, the Culinary Arts Academy, Switzerland and this is where my knowledge, training, experience and gastronomic style really began to take shape. I really don’t know if I could do something else that would make me so happy.

Describe your culinary style, how has it developed and what shapes your creativity?

Having obtained my Masters, I returned to Cyprus filled with ideas, confidence and ready to begin honing the skills I had learnt. I was fortunate as a CAAS alumni, to be invited to work with highly skilled and talented chefs, including Michelin-starred chefs, in many prestigious destinations and resorts in the culinary world. The knowledge and experience I gained during this time was invaluable and has shaped and influenced my own culinary style.

At COR Gastronomy, we have an open kitchen in the room, everything and everyone is visible and on show. The pressure is always there but we are super correct, calm, my team is well prepared, we make sure to secure everything so guests can come and enjoy everything. I make a point to talk to my guests. I want them to feel excited and inspired.

Would you say Cypriot gastronomy has evolved in the last decade?

The scene has definitely changed, mainly due to internationalism, there are more foreign visitors to and from the island, the influence of new techniques, trends that are coming through. Cypriot cuisine has modified, it has changed a lot. Chefs need more experience, but restaurateurs too. Attitudes to foods have changed, for example, today’s clientele demand healthier and more sustainably sourced ingredients, greater respect for the welfare of livestock, we must adapt our menus and recipes accordingly. I now use very little dairy in my dishes and would describe my menu as a mix of contemporary fusion, with modern French and Asian accents, and of course, freshly caught fish.

Everything here is crafted from seasonal, and as far as possible, locally sourced produce and ingredients. I adapt my menus frequently to match seasonal availability. Our excellent and carefully crafted wine menu complements our dishes, with many offerings produced at local vineyards and wineries.

What is your signature dish?

Without doubt I would say the very popular Foie Gras.

And your personal favourite?

My favourite is always the newest dish on the menu!

You host ‘Four Hands Dinner’ evenings, can you tell us more?

Four Hands Dinner evenings are where I invite a Michelin-star chef to partner with me so our ‘four hands’ come together to create four or five individual dishes each. From these dishes, we create one singular gastronomic sensation as a fine tasting menu for guests to enjoy. The dishes are carefully paired with a selection of our wines to offer a special gourmet occasion that guests will remember.

As chefs this allows us to collaborate with our peers, to explore and develop new creations and flavours, to innovate and to offer guests a unique culinary experience.

You have won numerous industry awards and continue to excel in your profession. What else is left for you to achieve?

Awards are fine, I’m always very grateful to receive them, but really the awards are for my team, not for me, in recognition of their very hard work. Winning awards inspires them to keep raising their standards. Without my team, nothing can be achieved well. We are around 15-16 persons, I love my job, my team, every day is a joy. This is my passion. I love nothing better than to pass on my knowledge, to inspire my team, to share my passion… there is always more to achieve!

Interview by Andrianne Philippou.