Cypriot chef Antonis Avouri talks about his career success in France

Cypriot chef Antonis Avouri recently won the France Regional Final of the S.Pellegrino Young Chef Academy Competition 2024-25 and will go on to compete at the Grand Finale in 2025.

Avouri won over the Local Jury with his signature dish, “The consequences of our actions”, a creation intended to highlight the impact of global warming on the Mediterranean region. In the interview that follows, the young Cypriot chef explains why environmental issues are so important to him.

He also reveals who his favourite chef is and talks about his plans for the future.

Congratulations on winning the France Regional Final of the S.Pellegrino Young Chef Academy Competition 2024-25. How does it feel? Are you nervous about the Grand Finale?

I’m incredibly honoured and humbled to have finally achieved this goal I set for myself seven years ago. Reaching this milestone has only increased my motivation, and now I’m excited to challenge myself further, exploring new techniques and tackling things I once hesitated to try. As for the Grand Finale in Milan, I do get nervous and stressed when I overthink it, but I remind myself to stay calm, do my best as always, and let my work speak for itself.

Your signature dish, “The consequences of our actions”, is what clinched the win. Can you describe it and explain how you came up with the concept?

From a young age, I spent hours outdoors exploring nature, playing, and even tasting wild herbs. Over time, as I read more about climate change and its impact on my profession, I realised how deeply my inspiration is rooted in my love for nature. My approach combines my Cypriot heritage with French culture, which resonates with me in many ways. After many trials and errors, I finally arrived at my final dish, embodying the philosophy I wanted to bring to this competition.

Can you tell us about your journey as a chef? How did you come to choose this profession and has it been an easy road?

My journey as a chef has been a wild ride—in the best way. To keep going in this profession, you need three things: passion, motivation, and discipline. These principles have helped me navigate the many challenges I've faced over the years in the kitchen. I set my sights on working in Michelin-starred restaurants, and for the past 12 years, I've been cooking in kitchens around the world, experiencing an incredible mix of challenges, adrenaline, stress, pressure, and unforgettable moments of joy.

How did you end up working at MoSuke in France?

After moving to France three years ago, I worked at several restaurants in Paris. One day, I noticed an opening for a sous chef position at MoSuke. With a strong CV, I decided to try my luck—and got the job. Nearly two years later, my time as a sous chef has brought tremendous personal and professional growth.

Do you think there are similarities between the French and Cypriot cuisines?
Of course, there are many similarities between the two cultures, especially in the south of France along the Mediterranean. The people there share a warm hospitality and a joyful spirit, much like Greek culture. When it comes to food, if you dig into traditional dishes, you'll find many that are remarkably similar to Cypriot cuisine—for example, dishes like petits farcis and poulpe provençal.

How do you think your Cypriot background has helped shape your culinary style?

Growing up in Cyprus taught me to respect the ingredients we cultivate and to make the most of them in the kitchen. My grandmother instilled in me a deep love for Cypriot cuisine, our traditional flavours, and the importance of minimising waste. I carry these values with me every day in the kitchen.

Who is your favourite chef and would you say he or she has influenced your work?
My favourite chef is René Redzepi, co-founder of Noma in Copenhagen, where I had the incredible opportunity to work for a few months. Noma, one of the world’s best restaurants, deeply influenced me with its philosophy of working with wild ingredients, often foraged directly from nature. My time there opened up a new world in gastronomy—teaching me innovative techniques, unique ingredients, and how to think beyond traditional recipes. I also gained invaluable lessons in discipline, organisation, and the drive to constantly challenge myself and avoid getting comfortable with the basics. That experience had a profound impact on me, both personally and professionally, and it's where I honed many skills that have become integral to my identity as a quality chef.

What are your plans for the future?

My first priority for the coming year is the San Pellegrino final in Milan. Beyond that, I have many plans and goals that I’m committed to working hard to achieve. Hopefully, one day, this journey will lead to opening my own restaurants.