PASSIONATE ABOUT PEOPLE NURTURING A CULTURE OF HUMAN-FOCUSED MANAGEMENT
A WINE DYNASTY GAJA: THE PURSUIT OF EXCELLENCE IN A BOTTLE
CYPRUS THROUGH THE LENS LAND, SEA AND AIR OFFER UNLIMITED INSPIRATION
FOCUSING ON THE EXPECTATIONS OF OUR LOYAL GUESTS AND THE WELLBEING OF OUR STAFF, WE CONTINUALLY RAISE THE STANDARDS OF OUR HIGH-END FACILITIES AND PERSONALISED SERVICES IN AN ENVIRONMENT OF GENUINE HOSPITALITY.
CHRISTOS MOUSKIS Executive Chairman
Limassol has entered a new era, and I am pleased to see impressive developments in construction and tourism that are emerging on this ever-changing scene. This spirit of innovation, progress and advancement dominating my beloved city has been an inherent quality of the Four Seasons vision for decades.
Our hotel is forever driven by the challenge of setting higher targets and fulfilling bigger objectives with each season. We tackle the unknown with foresight and creativity. We undertake upgrades and adopt new trends that have significance and purpose in order to genuinely enhance your visit. From the renovations of our grounds to the addition of fresh and modern services, the changes we make are a response to our repeater guests’ expectations and desire for new experiences. With our clientele’s interests in mind, the Four Seasons Hotel remains forward-thinking and relevant while leading the way.
The Platinum status in the Investors in People standard is another milestone that demonstrates the exceptional relationships that we cultivate with our staff. It’s our people that make the difference with their dedication and passion. We invite you to experience our hospitality that keeps the Four Seasons Hotel proudly at the forefront.
PUBLISHER
Tasos Polydorou
CREATIVE DIRECTOR / EDITOR-IN-CHIEF
Eleni Polydorou eleni@polydoroudesign.com
EDITOR
Dina Mylordou
EDITORIAL CO-ORDINATOR
Paula Manoli
SENIOR DESIGNER
Maria Nicolaou
ADVERTISING SALES
Katerina Kyprianou katerina@polydoroudesign.com
CONTRIBUTORS
Rachel Chrysostom
Mateo Jarrin Cuvi Yiota Mallas
Paula Manoli-Gray
Emily Millett
Michaela Mobley
COMMISSIONED PHOTOGRAPHY
DeC Audiovisual Photography
Dinah Kaprou
Louca Studios
FOOD STYLING
Laura Colocassides
PRINT PRODUCTION
Laser Graphics Ltd
THE FOUR SEASONS HOTEL
P.O.Box 57222, CY-3313 Limassol, Cyprus
Tel: +357 2585 8000, Fax: +357 2531 0887
E-mail: inquiries@fourseasons.com.cy www.fourseasons.com.cy
FUTURE FORWARD
PUBLISHED ON BEHALF OF THE FOUR SEASONS HOTEL BY:
T&E Polydorou Design Ltd
P.O.BOX 40353, 6303 Larnaca, Cyprus
E-mail: eleni@polydoroudesign.com www.polydoroudesign.com
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The title and all material are protected by copyright and all rights are reserved. No part of this magazine may be reproduced without the publisher’s permission. Although the greatest care has been taken to ensure the accuracy of the information contained in this magazine, at the time of going to press, neither the Publisher nor The Four Seasons Hotel Limassol, can accept any responsibility for omissions or errors.
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Message from the Executive Chairman
THE PATH TO PAPERLESS
Message from the Executive Director
FOUR SEASONS NEWS
News, Events and Special Occasions
PASSIONATE ABOUT PEOPLE
Nurturing a culture of human-focused management
LIMASSOL DIARY
Don’t miss the main highlights of Limassol’s cultural scene
MULTILINGUAL HOSPITALITY
The role of communication in the Four Seasons Hotel’s personalised service
AT YOUR SERVICE
Meet the Four Seasons Management Team
DINEAROUND
A gourmet excursion exclusively for Four Seasons guests
A CENTURY OF NEGRONI
How a winning cocktail adapts to changes and trends
ORCHESTRATED DINING
Seafood and game add delicious overtones to Vivaldi’s new menu
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HARBOUR OF TASTE
The Seafood Bar beckons with new treasures
NATURE’S GOURMET MENU
Eddie Shepherd elevates the Four Seasons vegetarian and vegan offerings
BURST OF COLORS
Colors takes the café experience to new heights
A WINE DYNASTY
Gaja: the pursuit of excellence in a bottle
CYPRUS THROUGH THE LENS
Land, sea and air offer unlimited inspiration
THE CRUSADERS’ IRON CROSS
Tangible traces of a turbulent past
THE AGILITY OF CYPRUS FUNDS
Investment funds in the robust and flexible jurisdiction of Cyprus
INSIDE STORY
Seasons Oriental Supervisor Stalo Arambatzi
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WITHIN THE FRAMEWORK OF THE FOUR SEASONS HOTEL’S SUSTAINABILITY OBJECTIVES, WHICH ENCOMPASS RECYCLING, ENERGY SAVING, AND GIVING BACK TO THE COMMUNITY IN MANY WAYS, WE ARE WORKING TOWARDS A PAPER-FREE WORK ENVIRONMENT.
I am proud to say that the Four Seasons Hotel is now recycling nearly all the waste that the hotel generates: glass, plastic, paper, metal, cooking oil, and organic food waste. Even waste heat from the hotel’s chillers is recycled through a heat exchanger to provide hot water.
Our biggest success, however, is in the area of paper, as we work towards 100% paper-free operation. It’s a road which has required significant technological development and the involvement of all team members, all driven by our respect for the environment and future generations.
The implementation of several projects is helping us come ever closer to a paper-free work environment. In 2016 we introduced our in-room tablets, which have replaced a stack of printed room information and are packed with all the details you need to familiarise yourselves with every aspect of the hotel.
Technology introduced in 2018 allowed us to fully digitise our customer correspondence from the moment you book your room, thereby avoiding any use of paper in correspondence, requests, payments and more. At the same time, we implemented a digital maintenance reporting system to eliminate printed or written maintenance requests. Over 150 maintenance-related tasks are handled daily without the use of paper.
Housekeeping tablets that are interfaced with our management system allow our Housekeeping supervisors to check room status and work with live data which was previously in written form and needed frequent updating.
The installation of five central printers in the hotel has allowed us to reduce the number of printers from 85 to 7, with a subsequent paper saving of 85%. We are also the only hotel in Cyprus to have implemented a Digital HACCP System by Kelsius which has converted our entire HACCP food safety management system into digital form.
Finally, since 2017 we have been working with a document management solutions company to gradually digitise documents and information across all our departments, from Accounting and HR to Sales & Marketing. The combination of all these measures led to a reduction equivalent to around two million sheets of A4 paper per year, and we expect to improve further over the next few years.
Most importantly, we are always open to new ideas and suggestions, especially from our guests. Meanwhile, enjoy your stay and remember: reduce, reuse, recycle!
NICK ARISTOU Executive Director
Phone: +357 992 740 89 (WhatsApp, Viber)
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THE PRESIDENT OF THE REPUBLIC OF CYPRUS, Nicos Anastasiades (centre), presents the National Export Award for Hotel & Tourism Services to Christos Mouskis, the CEO of Muskita Hotels (left), in the presence of George Lakkotrypis, the Minister of Energy, Commerce and Industry (right).
The Four Seasons Hotel proudly received two very distinct national awards this year, which solidify its top spot in the Cyprus tourism industry and reflect the hotel’s dedication to placing the island firmly on the world tourism map.
During a ceremony held in March this year, the hotel was honoured with the National Export Award for Hotel & Tourism Services. Muskita Hotels Ltd Executive Chairman, Christos Mouskis, expressed his gratitude stating, “Recognition at this level reaffirms that our hard work and dedication benefits not only our customers, our employees and the company, but also the country as a whole.”
The hotel also earned this year’s Green Label Award for its adoption of green practices that promote sustainable mobility. The award was presented by the Limassol Tourism Board during a glittering ceremony held at the Four Seasons Hotel in July of this year.
IN JUNE, THE FOUR SEASONS HOTEL WAS DELIGHTED TO WELCOME RENOWNED CANADIAN FASHION DESIGNERS, DEAN AND DAN CATEN, OWNERS OF THE BRAND DSQUARED. THE TWIN BROTHERS TOOK SOME TIME OFF FROM THEIR DEMANDING ROLES WITHIN THE FAST-PACED WORLD OF FASHION TO ENJOY SOME REST AND RELAXATION IN LIMASSOL. AS THEY GEAR UP FOR THEIR NEXT SEASON, WE CAN EXPECT MORE OF WHAT MAKES THEIR BRAND WORLD-FAMOUS, INCLUDING HIGH-PROFILE PARTNERSHIPS WITH SOME OF THE WORLD’S MOST PROMINENT CELEBRITIES AND ENTERTAINERS.
For many years now, the Four Seasons Hotel has been showing its appreciation to guests with a quarterly prize draw for a free 7-night stay for two at the hotel. The winners of this year’s first quarter draw were Mr and Mrs Eduard Ivaykin from Moscow, Russia. For the second quarter, the winners were Mr James and Janet Bennett from Banstead, UK. We look forward to welcoming both couples back to the hotel soon!
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FOUR SEASONS PORTRAIT was granted the Cyprus Tourism Award for its contribution to the promotion of Cyprus as a tourist destination.
above from left to right: Muskita Hotels Marketing Manager Marinos Shaxiates, the publisher Eleni Polydorou, Four Seasons Executive Director
The first of their kind Cyprus Tourism Awards 2019 were launched this year in Nicosia. Held under the auspices of the Ministry of Tourism, the Cyprus Tourism Association and the Pancyprian Hotel Association, the awards were aimed at promoting excellence and innovation in the travel, hospitality and leisure industry. In a glittering ceremony which brought together all the major players in the tourism industry of Cyprus, the Four Seasons Hotel came away with a set of coveted accolades to add to its collection: three Gold Awards in the categories of Luxury Hotel, Guest Service Excellence, and Culinary Experience, thus cementing its position as the finest on the island. These awards are the result of the hotel’s commitment to excellence in the quality of service it offers its guests, as well as its emphasis on superior gastronomy in its award-winning restaurants.
island. These awards are the result of the hotel’s commitment to excellence
Commenting on the honour, Executive Director of the Four Seasons Hotel, Nick Aristou, said: “Winning a gold award at the first Cyprus Tourism Awards meant a great deal to all of us here at the Four Seasons. Of course, winning three Gold Awards is simply remarkable, and a real testament to the hard work and commitment of our entire hotel team. This achievement is one that can only be accomplished by everyone pulling together. Well done to all for doing their utmost to ensure that the Four Seasons Hotel is always the best!”
The Four Seasons Hotel magazine, ‘Four Seasons Portrait’, also received its own honour at the Cyprus Tourism Awards, proudly accepting the Gold Award in the category of ‘News Reports / Journalism, Promoting Cyprus as a unique destination.’ The publishers, Polydorou Design, earned the top award in recognition of their contribution to the industry by means of the bespoke in-house magazine for the Four Seasons Hotel.
Now in its 32nd issue, Portrait has been in circulation for 16 years, delivering unparalleled editorial and visual content. Apart from serving as a channel of communication between the hotel and its guests, friends and associates, Portrait has been pivotal in keeping the island’s heritage alive in print.
The magazine’s original and insightful content often uncovered ‘forgotten’ traditional arts and crafts, effectively compiling an archive of folkloric crafts and pastimes, people and places.
The tourism industry is of paramount importance to the Cypriot economy, and the introduction of these awards, which are set to become an annual event, is an opportunity to honour the professionals in the industry who work hard to promote the best our island has to offer. These awards also help put the spotlight on the authentic Cypriot hospitality, which visitors to the island have grown to love and which keeps them returning year after year.
The Four Seasons Hotel is an active supporter of the community in the Limassol district, across Cyprus and beyond. Among its core values is a commitment to help those in need. The hotel’s collaboration with local charities is a regular feature on its events calendar, and this year has been no exception with a variety of fund-raising initiatives. A fund has been created specifically for this purpose, and the hotel’s function rooms often accommodate charity events.
On the 20th of February, the ‘Theotokos Foundation’ celebrated its fifty years of service to the community with a successful afternoon tea, courtesy of the hotel. The foundation is a Limassol-based nonprofit organisation providing special education and therapy for children and young adults with learning disabilities. In March, a second afternoon tea was organised for ‘Kryfo Sxoleio’, a non-profit school which relies on donations to be able to maintain its low fees.
On the 8th May, the hotel provided its facilities for a charity fashion show and coordinated all aspects of the evening, from the cocktail reception to the installation of a catwalk. The event was part of the fund-raising efforts of ‘Anoikti Agkalia’, an association that focuses on the education of disadvantaged children. The association works alongside the government’s Welfare Office to identify young persons in need of scholarships for their education and school materials. The Four Seasons Hotel is also a longstanding patron of the Alkionides charity, a non-profit organisation that absorbs the medical costs and relieves the financial burden of families across Cyprus.
medical costs and relieves the financial burden of families across Cyprus.
The hotel also finances lunchtime meals for up to 500 people supported by the Holy Metropolitan Church of Limassol. Besides the broad support for organisations, financial aid is provided to countless local people and families in need.
Upcoming events include a fashion show for the Red Cross in October, for service reception and a menu that is carefully crafted by the hotel chefs,
PANICOS HADJITOFIS and his kitchen brigade are key contributors to the Four Seasons Hotel's donations to the local soup kitchen and others in need, as well as the various fund-raising events at the hotel.
Upcoming events include a fashion show for the Red Cross in October, an afternoon tea scheduled for November for the Pancyprian Association for the Welfare of the Blind, and in December, the Four Seasons Hotel will organise the gala dinner of ‘Imera Agapis Paidiou’ (Love for Children Day), a foundation providing scholarships for underprivileged children. It is an annual event since the hotel’s opening 27 years ago, and it entails a silver service reception and a menu that is carefully crafted by the hotel chefs, who work hard in their own time to prepare this dinner, thereby making a personal contribution to the cause.
This social footprint is also generously supported by hotel guests. In your room you will find a ‘Thank you for giving’ card, which outlines the voluntary €2 donation which is added to each guest bill. The annual total of guest donations is matched by the hotel, and the proceeds are donated to the Four Seasons Hotel’s eight nominated charities each year.
Four Seasons Food and Beverage Sales Manager Leonidas Leonidou and Head Sommelier Savvas Papathomas recently participated in an organised tour of the world-famous vineyards and wineries of the French region of Bordeaux. The enlightening five-day programme, which is aimed at hoteliers and restaurateurs, offered a deep dive into some of the region’s most famous wines and a chance to sample a variety of local vintages.
The Four Seasons team, eager to discover interesting labels to add to the hotel’s extensive wine list, were warmly welcomed by Chateaux owners and treated to a sampling of some of the region’s best local cuisine. “The warmth and hospitality these major winemakers showed us truly made this an unforgettable experience,” says Leonidas. “We were awestruck by how involved they are with every aspect of the winemaking process, and the expert insights they generously shared with us regarding everything from the grapes to the finished product.”
MANAGER LEONIDAS LEONIDOU (left), Amathus Hotel Manager George Georgiou (centre), and Four Seasons Head Sommelier Savvas Papathomas (right) delved deeper into the wonders of Bordeaux wine and returned to Cyprus with enhanced expertise.
One of the group’s first stayovers was at the world-class, award-winning Chateaux Montus and Bouscassé, owned by iconic winemaker Alain Brumont, for a sampling of the Madiran wine for which he is famous. The team also spent time at the Bordeaux Vinexpo, the top exhibition for hospitality professionals and wine connoisseurs, meeting and mingling with local wine producers and sampling their offerings. The Chateaux visit included Lafaurie-Peyraguey, owned by Swiss wine collector Silvio Denz, which produces a Premier Grand Cru Classé Sauternes wine, and Chateau Margaux. French wine magnate, Bernard Magrez, owner of a number of Bordeaux wine estates, hosted the group at Chateau Pape Clement for a dinner with live musical performance using their own collection of Stradivarius violins.
The tour culminated in a visit to Bordeaux winemaker Francois Janoueix, owner of 11 Chateaux in Bordeaux and 100 hectares of vineyards. The team enjoyed an al fresco lunch served at one of these vineyards, followed by a tasting at two of his Chateaux.
Leonidas and Savvas have returned to the Four Seasons Hotel bursting with fresh ideas for the hotel’s wine list. Leonidas says: “This was an extraordinary educational experience for us. We have enriched our knowledge and expertise, and are set to offer our guests a fine choice of wines, from a list that we will continue to refine year by year.”
THE UNIQUE INSTITUTION KNOWN AS THE GOLD CHEF HATS AWARDS HONOURS THE BEST OF GREEK GASTRONOMY. THESE PRESTIGIOUS AWARDS HAVE NOW MADE THEIR WAY TO THE SHORES OF CYPRUS, WHERE A TEAM OF JUDGES WILL BEGIN TASTING AND EVALUATING MORE THAN 150 RESTAURANTS ACROSS THE ISLAND. THE AWARDS WILL CULMINATE IN A DAZZLING CEREMONY AND GALA DINNER AT THE FOUR SEASONS HOTEL ON 11TH NOVEMBER, DURING WHICH THE BEST RESTAURANTS OF CYPRUS WILL BE AWARDED WITH THEIR VERY OWN GOLD CHEF HATS.
}ALAIN MARTY - PRESIDENT OF THE WINE & BUSINESS CLUB PARIS; Stéphane Tournier - famous Michelin Star Chef from Les Jardins de l’Opéra, and René Troccaz - His Excellency the Ambassador of France in Cyprus with other distinguished guests at the inaugural event for the Cyprus chapter of the Wine & Business Club, which was held at the Four Seasons Hotel in March 2019.
The prestigious Paris-based Wine & Business Club has landed in Cyprus, establishing its official home in Limassol at the Four Seasons Hotel.
Founded in 1991 by Alain Marty, the Wine & Business Club now boasts 15 European chapters that bring together entrepreneurs, business leaders, politicians and professionals. During the Club’s monthly meetings, members share their interest in lively debate on subjects related to the world of business, gastronomy, politics, entertainment, sports or medicine, and combine it with an appreciation of gourmet dishes impeccably matched with both local and world-class international wines.
While the Paris Club meets at celebrated hotels such as Le Bristol and ShangriLa, the President of the Wine & Business Club of Cyprus, Christophe Chaillou, chose the celebrated Four Seasons Hotel as the Club’s local headquarters. Chaillou says: “After plenty of research our team decided that the Four Seasons was the best option, given its history, values and top-notch service, plus the fact that it’s home to Vivaldi by Mavrommatis, a restaurant consulted by Andreas Mavrommatis, the island’s only Michelin Star chef.”
The Wine & Business Club Cyprus’s inaugural soiree was held on 28 March at the Four Seasons Hotel, with guests of honour including Alain Marty, René Troccaz –the French Ambassador to Cyprus – and Maison Louis Latour’s Patrick Finance, who introduced the roster of fine Burgundy wines served during dinner.
Stéphane Tournier, the Michelin Star chef of Toulouse’s iconic Les Jardins de l’Opéra, designed the event’s menu alongside Four Seasons Executive Chef Panicos Hadjitofis and his team. Crispy wasabi sea scallops, roasted monkfish with Guillardeau oysters, lemongrass and ginger creamy broth, and a beef tenderloin accompanied by celeriac purée and black truffle sauce highlighted the Club’s maiden culinary event.
Diners also enjoyed the opportunity to taste Besserat de Bellefon Champagne, wines produced by Cypriot boutique winery Vassiliades Expressions, and France’s handcrafted Bastille whiskey.
Apart from the regular meetings on the last Thursday of each month, this first dinner party was followed by similar wining-and-dining sessions hosted by the Four Seasons Hotel in April and May, with more events scheduled in October, November and December of this year.
Food and Beverage Sales Manager Leonidas Leonidou firmly believes the hotel can satisfy the Wine & Business Club’s high demands in terms of service, clientele and quality. He says: “Hosting the Wine & Business Club offers the Four Seasons Hotel a great opportunity to network extensively, to further reinforce the hotel’s image and take our gastronomy to an international level via collaborations with Michelin Star guest chefs.” It’s a match made in Epicurean heaven.
The Four Seasons Boutique has a new face at the helm: Boutique Manager Anna Malekkides has taken charge and is eager to welcome you for what she calls a truly unique shopping experience. Having worked extensively with both high-end and high-street brands, including the Arcadia Group in London and luxury fashion brands in Nicosia and Mykonos, Anna is a seasoned fashion guru. Customer satisfaction is paramount for Anna, who always ensures that each client leaves the boutique utterly pleased with their purchases. “It’s important to really listen to our customers, so that we can help them find exactly what they are looking for, even if they cannot pinpoint it themselves.” This season, Anna is excited to showcase the new collections launched by brands that her clients prefer. Valentino tops the list and features both women’s and men’s lines. Australian brand Camilla resort wear for ladies, known for its unique silk creations, is exclusively available at the Four Seasons boutique. Charo Ruiz, another resort-wear favourite, features designs identified by their delicate lace and soft threads of cotton. The boutique also stocks unique pieces by Edward Achour, featuring exquisite tailoring and luxurious fabrics.
The Blue Flag-awarded sandy cove that flanks the Four Seasons Hotel provides unparalleled levels of comfort and luxury. The hotel has raised the standards even further this year with the addition of enhanced services that offer you the ultimate, ultra-luxurious beach experience. The Beach Service team has been expanded to include additional staff who remain on alert throughout the day, catering to your every need and serving complimentary afternoon treats of fruit, ice cream and Aperol. Adding to the five-star experience, a beach hostess is on hand to meet and welcome guests upon their arrival. The hotel has also upgraded its sunbeds, which are sporting thick and wide comfortable mattresses for perfect beachside lounging, as well as cabanas, which guarantee maximum space, more privacy and a shaded area that is ideal for families with young children.
Guests of the Four Seasons Shiseido Spa can now look forward to an enhanced post-spa experience in the designated relaxation area. To round off your Shiseido Spa journey, make sure to extend the subliminal effects of your mind and body treatment by relaxing against the backdrop of the spa’s new water wall with its soothing LED lights and bubbles. The softly-lit environment of the relaxation room enhances the multi-sensory effects of the fountain, stimulating the senses and creating an aura of absolute peace and tranquility.
The Four Seasons Shiseido Spa has introduced Lipofirm Pro to its extensive range of treatments, offering you the opportunity to try out the advanced technology that has become a cult favourite among professionals and celebrities in the United Kingdom. Lipofirm Pro is designed for body contouring, cellulite reduction, and face and body tightening. Its triple effect technology includes Radio Frequency, which melts fat and stimulates collagen production, and Dynamic Muscle Activation, which works on muscle tone and burns fat as fuel. When used for facial treatments, Lipofirm Pro helps plump the skin, soften fine lines and provide an overall lift thanks to muscle activation.
Spa Manager Anna Donovan is delighted with the warm reception this new technology has received from her clients and explains: “As many of our guests are only here for a short time on holiday, they are interested in treatments with immediate results, and Lipofirm Pro is the answer. It is a tried and tested, clinically-proven non-invasive platform, and it offers quick and sustainable results that help our guests address each of their specific concerns.”
The Four Seasons Hotel is now the first and only spa in Europe to offer Lipofirm Pro treatments. Guests can choose from such treatments as the LP Facelift, the LP Tummy Contour, the LP Tummy Tuck, or the LP Cellulite Eraser. The Spa therapists have undergone intensive professional training by Lipofirm Pro specialists and are fully qualified to guide guests towards the best treatment for their particular needs.
The Signature Collection is a privileged selection of bespoke residences exclusively furnished by Gianfranco Ferré Home at ultra-desirable Limassol Del Mar in Cyprus, with unobstructed Mediterranean views.
Residents will enjoy luxurious interiors with impeccable specification as well as five star facilities including a spa, gym, residents lounge, concierge, club house and a unique high-end shopping and dining plaza.
For more information or to arrange a private appointment contact: T: +357 25 510 888 limassoldelmar.com
The Four Seasons Hotel is once again preparing for its winter season metamorphosis. Regular guests of the hotel have come to anticipate this annual renewal of various areas of the hotel. The behind-the-scenes winter upgrade is usually completed discreetly without affecting the hotel’s operation. This year, however, due to major changes to the lobby, the hotel will close from 7 January till 16 March 2020 and will welcome spring with a fresh new look and renewed beauty.
This year, the hotel’s outdoor dining areas are on the agenda. The Seafood Bar on the Vista Terrace, a favourite during the balmy summer evenings, will undergo a major facelift. A makeover of the Vista Terrace will complement its relaxing, informal atmosphere and amazing sea views while radically changing the outdoor bar concept, making your experience even more enjoyable. Also welcoming a refresh is the hotel’s Vista Bar, where two new eye-catching Italian crystal chandeliers have already been installed.
The Four Seasons Hotel offers some of the most luxurious facilities for corporate and cultural events of any scale. To complement the magnificent Ballroom which was recently renovated, and in order to continue to provide guests with the ultimate in cutting-edge technology and top-ofthe-line facilities, the 160-square metre multi-function Summit Room, the Chairman’s Boardroom and the Vivaldi Function Room will be upgraded and renovated to match contemporary conference industry trends.
Finally, three of the hotel’s luxury suites will now be completely revamped, adopting the highest levels of luxury in order to continue to offer guests the comfort and style they have come to expect from the Four Seasons Hotel.
The above changes hint at what is to come, among many other smaller but significant additions. Thanks to early and meticulous planning and organisation, all the renovated areas will be ready to be unveiled when the hotel re-opens in spring. During the winter period, the Four Seasons Residences and Colors Café will remain open to welcome guests and visitors daily.
text DINA MYLORDOU
Awards are always a source of pride. But among the many that the Four Seasons Hotel has accumulated over the years, there is one that has a different shine: The Investors in People Platinum Award. It’s an accreditation that speaks volumes, in a language that takes many years to master.
iIn the hospitality industry, awards are usually the concentrate of independent reviews and feedback. Often they are trusted by the informed travellers more than any glossy and glamorous marketing material. From TripAdvisor to TUI, from British Airways to Booking.com, all have recognised the Four Seasons Hotel’s excellence, and each award is valuable and appreciated. But one specific plaque stands out; although it does not take a single guest’s score into consideration, it has arguably the greatest impact on every visitor’s stay. It’s the ‘Investors in People’ (IIP) Platinum accreditation.
What started out 28 years ago as a government project is now a not-for-profit organisation with a presence in 80 countries around the world. Indeed, Investors in People International takes a community – rather than a commercial – approach to business, focusing on ‘making work better’. The first three lines on their website sums it up nicely: “Most of us will spend 80,000 hours at work in a lifetime. For something that takes up that much of our time… People should get more out of it than just a pay cheque.”
What is written between the lines of this employee-centric philosophy is actually one of Richard Branson’s most shared quotes: “Clients do not come first. Employees come first. If you take care of your employees, they will take care of the clients.” This key message is also embedded in the Four Seasons Hotel’s management principles. So it was only natural that in 2008 the hotel embarked on the journey to IIP accreditation, working diligently and deliberately, level by level, from Standard to Bronze and then to Silver accreditation, before taking a giant leap past Gold and directly to Platinum accreditation.
For those who are not familiar with the IIP standards, some basic statistics will indirectly reflect their stringency. The Four Seasons Hotel is, in fact, the only IIP accredited hotel in Cyprus, and one of only two hotels on the entire planet to achieve Platinum accreditation – the second one being in London.
The weeklong assessment process was conducted by an IIP auditor from the UK, who visited the hotel in February of this year. Prior to her arrival, a questionnaire was circulated among all the hotel’s staff, with at least 60% voluntary participation required as a starting point, to deliver a broader image of the hotel’s culture and standards. Once at the hotel, the auditor scheduled personal and confidential interviews with 60 staff members representing a cross section covering all levels, departments, positions, nationalities, ages and genders. HR procedures and policies were also audited, and the results had everyone glowing with pride: The hotel not only met the IIP’s highest standards, but even achieved a score that ranked it among the Top 20 organisations worldwide.
The auditor’s Executive Summary, stated: “The Hotel was a joy to assess. This accreditation is an accolade […] to the pride and belief of people that the Four Seasons Hotel in Limassol is a great place to work.” The proverbial icing on this cake was an invitation and recommendation to the Four Seasons Hotel to submit an application for the Platinum Employer of the Year Award, which will be announced and presented in London in November 2019.
Plaques and praise are well and good; but do hotel guests really care?
Barring the HR professionals in our midst, few guests care to know the details of the nine indicators and four levels of maturity that form the framework of the IIP standards. The impact of these standards on your everyday Four Seasons experience is far more telling.
If you were a fly on the wall at the hotel, you would see the IIP standards at work in myriads of thoughtful, spontaneous gestures that go beyond service procedures. For example, a guest with a bad cough found a get-wellsoon card with a small jar of honey on his bedside table. A nightgown that had lost a button was discreetly mended and returned before evening. A teeth cleaning kit was placed near a guest’s almost empty toothpaste tube. Favourite sweets were topped up as a special good-bye before departure. The list of small acts of kindness and more serious interventions could fill pages… demonstrating a level of genuine care that cannot be captured in a manual or defined in procedures.
So, what triggers such personal initiative? Muskita Hotels Group Human Resources Director Andreas Loizou says the answer is simple: “You cannot make a guest feel something that the staff never felt themselves.” In other words, show your staff that you care, and they’ll pass that experience on to the guests. That is the return on the hotel’s investment in their people. It’s a long-term, consistent, farreaching investment, but it’s worth every bit of it.
Four Seasons Executive Director Nick Aristou cautions against over-ambition. He says: “Achieving this level of service in a hotel with hundreds of staff of different ages and backgrounds is not something that can be done overnight.”
To be sure, you cannot read the IIP standards, impose them on a team in a memo, and expect them to start caring about each individual guest. While some have tried to do just that, and have temporarily achieved IIP Standard accreditation, it was impossible to maintain over time, let alone advance to the next level. Nick says: “It’s not about rules and procedures; it’s about developing a culture, and that takes years. To get to the point where our people feel and act the way they do has taken many, many years, and the road to IIP Platinum the last 11 years.”
During that time, the hotel has invested significant time, effort and resources in demonstrating what it means to belong to the Four Seasons Hotel. It means having a pleasant, healthy, and supportive work environment; mentoring and training opportunities tailored to individual strengths and skills; fair compensation and incentives; social activities and team building events; participation in local charities and community initiatives; helping people in need; extracurricular activities, tutoring sessions and internships for the staff’s children; in short, all-round job satisfaction.
However, Andreas still remembers the bumps along the way. He says: “The only way to improve anything is to identify shortcomings and address them. As managers, we had to encourage staff to reveal – not cover up – a problem, to build trust rather than a culture of fear. It took us 20 years to get this message across, in a credible way, through stafffriendly actions and policies.”
While the hotel’s IIP Platinum accreditation is subject to a strict annual monitoring process, the growing number of happy returning guests is the strongest incentive to stay on track. In fact, experiencing the results – the bond between the hotel and its guests – has had an enlightening effect, a Eureka moment from which there is no turning back.
July 17 & 18
IL DIVO IN CONCERT
The world’s number one pop-opera group – the multinational, cross-over vocal group Il Dilvo – will perform in the setting of Limassol Municipal Gardens Theatre as part of their Timeless World Tour to mark their 15th anniversary. This is the first time the quartet will perform on the island, and the concert programme features hit songs such as ‘Regresa a mi (Unbreak My Heart)’, ‘The Time Of Our Lives’, ‘Si voy a perderte (Don’t Wanna Lose You)’ and ‘I Believe In You (Je crois en toi)’. The group has sold an impressive 30 million albums worldwide and collected 160 gold and platinum awards in over 33 countries. Fans of the genre will certainly enjoy this rare treat. Limassol Municipal Gardens Theatre | 22:00 | www.soldoutticketbox.com
January – December
HOP-ON HOP-OFF LIMASSOL OPEN-TOP BUS
Discover the best of Limassol at leisure by riding the Hop-on Hop-off open-top Limassol bus, which stops at 13 landmarks in the city and its outskirts. The bus features an openair top deck and audio guides in 10 languages with a branded headset to keep as a souvenir. Stops include museums, archaeological sights, castles, and the ancient city-kingdom of Curium, as well as modern attractions including Limassol Marina, the mall, the promenade and the zoo among others, making the bus and its route an outing the whole family will enjoy.
Tuesday – Sunday 09:00-15:00
Tel: 2526 7777 / 7000 3313 www.city-sightseeing.com/cyprus
July – December
LEMESOS (WALKING TOUR)
This free city walking tour is designed to acquaint visitors with the area around Limassol’s long and popular seafront known as ‘Molos’. Traditionally a meeting point for residents, Molos still remains the heart of the city’s hustle and bustle today. The 2.5-hour walk is led by a licensed tour guide who leads you past various sights including the open-air sculpture park, the old port, Limassol Castle (where Richard the Lionheart wed Berengaria) with its medieval museum, the old stone-built warehouses (many of which are now workshops, exhibition venues or restaurants), the pedestrianised shopping streets, the Cathedral of Agia Napa, and the Great Mosque. The tour is free of charge, but advance booking is required.
CTO Information Office, Old Port, Syntagmatos Square
Every Monday 10:00 (except public holidays)
Tel: 2536 2756
July 20
BACCHAE BY EURIPIDES
21& 22
The annual International Festival of Ancient Greek Drama features theatre troupes from around the world performing the works of great Ancient Greek playwrights in fresh, new adaptations. Bacchae by Euripides will be presented by the internationally award-winning Izumi Ashizawa in collaboration with Cypriot theatre company Belacqua Theatre. The unique performance combines the techniques of Japanese Noh theatre and Ancient Greek drama to bring Euripides classic to life by “juxtaposing the worlds of East and West, male and female, instinct and reason”. The performance will take place in Greek with English subtitles in order to preserve the authenticity of the production.
Curium Ancient Amphitheatre | 21:00 | www.greekdramafest.com
July 21 & 22
GREAT BALLETS 2019
As part of the annual Great Ballets festival 2019, the Kibbutz Contemporary Dance Company Israel will perform ‘Horses in the Sky – Asylum’ under the artistic direction of the internationally renowned, multi-awarded choreographer Rami Be’er. The programme is divided into two parts: the opening features nine distinguished Cypriot dancers led by choreographers Daphne Mouyassi and Eleni O’Keef in a tribute to Greek composer Manos Hadjidakis, while the second part of the evening is dedicated to Kibbutz. Critics have hailed the choreography as “an extraordinary composition of a seasoned artist and a master in composition”.
Pattihio Municipal Theatre 21:00 www.pattihio. com.cy
July 26
IPHIGENIA IN AULIS BY EURIPIDES
A new adaptation of Iphigenia in Aulis by Euripides will be performed by the National Theatre of Northern Greece as part of the annual ‘International Festival of Ancient Greek Drama’ which this year features six productions of Ancient Greek drama by distinguished theatre companies from Cyprus, Greece, Italy, Slovenia and Spain. Under the direction of Yannis Kalavrianos and in a new translation by Pantelis Boukalas (with English subtitles), the theatre troupe presents the classic tale of family sacrifice in a new way while remaining true to the original plot.
Curium Ancient Amphitheatre 21:00 www.greekdramafest.com
30 – September 8
30 AUGUST –1
SEPTEMBER OPERA: MACBETH BY GUISEPPI VERDI
30 AUGUST –
8
SEPTEMBER LIMASSOL WINE FESTIVAL
6
SEPTEMBER BOLSHOI ROCK OPERA
The Limassol Wine Festival is the island’s biggest celebration of its rich winemaking history, as the majority of the island’s vineyards and wineries are located in the Limassol region. A wine receptacle is included in the entry fee and allows visitors to sample a large variety of vintages from both the major and boutique wineries. Alongside the free-flowing nectar of the gods, the 10-day extravaganza also offers a family-friendly programme of entertainment and activities. Visitors can enjoy food from different vendors, live music and dance, and fun activities for the little ones. Further details and the full programme will be published on the municipality’s dedicated Wine Festival website page nearer the date. A free shuttle bus service is available to and from the event. Limassol Municipal Gardens | 20:00
OPERA: MACBETH BY GUISEPPI VERDI
This year’s performance for the Pafos Aphrodite Festival will be Macbeth by Guiseppi Verdi, performed by the Bolshoi Theatre of Belarus, which was founded in 1933. The annual festival is one of the premier cultural events of the year and presents a world-renowned opera in the picturesque and historic setting of Paphos Medieval Castle Square following a tender process to select the best production. Macbeth is Verdi’s 10th opera and the first Shakespeare play that Verdi adapted for the operatic stage. It premiered in March 1847 and has been a favourite among opera lovers ever since. Paphos Medieval Castle, Paphos 20:00 www.pafc.com.cy
BOLSHOI ROCK OPERA
Leading soloists of the Bolshoi Theatre – Roman Muravitsky, Oxana Gorchakovskaya, Alexey Pashiev and Evgenya Segenyuk – perform wellknown classical opera arias to rock arrangements for a modern twist on the genre. The ‘Rock and Opera’ show comes directly from Russia and features arias from the operas
‘The Queen of Spades’, ‘Iolanta’, ‘Tosca’, ‘The Magic Flute’ and other favourites. More details on the eclectic concept behind the show can be found on the official website: www.rock-and-opera.ru.
Pattihio Municipal Theatre 19:00
www.pattihio.com.cy
September 6-8
IOANNIDEIA REGATTA
6 - 8
SEPTEMBER IOANNIDEIA REGATTA
SEPTEMBER
PHILIPP KIRKOLOV LIVE
8 -14
SEPTEMBER DAYS OF COMMANDARIA
The Ioannideia Regatta is one of the island’s largest sailing events along the Limassol Bay and at Limassol Marina, where parallel berthing and shore-side activities are held on dry land. The regatta was launched by the Famagusta Nautical Club in memory of the Commodore of the Cyprus Navy, Andreas Ioannides, and has grown to encompass a number of sailing events under its umbrella including Optimist, Offshore, and various other important international regattas. Limassol Marina | www.limassolmarina.com
September 8-14
DAYS OF COMMANDARIA
Commandaria is known to be the world’s oldest wine still in production, and its production is lovingly maintained at the same 14 winemaking villages of Limassol’s Koumandaria region from where the ancient, sweet dessert wine originates. The villages collectively celebrate their shared heritage with the annual ‘Days of Commandaria’ festival, where visitors can become acquainted with the grapes the wine is made from, their harvesting process, and the traditional and modern production methods. The festival also features a folkloric entertainment programme and a traditional bazaar with Cypriot delicacies and local products on sale. With a plethora of vineyards, wineries and authentic architecture to see, it is also a great opportunity to explore these traditional villages. Further information and the full programme will be available nearer the date. Admission is free.
September 20
PHILIPP KIRKOLOV LIVE
Koumandaria Region, Troodos Mountains www.visitcyprus.com
Renowned Russian singer Philipp Kirkolov performs on the island for the first time in a grand show featuring all his best hits complete with dazzling costumes, a big dance ensemble and the promise of many other surprises. Philipp has enjoyed a long and successful career as one of Russia’s most popular – and sometimes controversial – musicians, having released 17 studio albums and winning the title of ‘Best Selling Russian Artist’ five times at the World Music Awards.
Spyros Kyprianou Athletic Centre 17:30 www.soldoutticketbox.com
September 27-29
27 - 29
SEPTEMBER
MADE IN CYPRUS EXHIBITION
The annual Made in Cyprus Exhibition is organised by the World Trade Center Cyprus to showcase Cyprus’s local products and services. Now in its sixth edition, the event constitutes the largest exhibition of its kind on the island and attracts over 10,000 visitors from both Cyprus and abroad. Visitors take advantage of networking opportunities or come to simply enjoy a cultural programme that includes live cooking demonstrations, music, sporting activities and children’s entertainment, from facepainting to fun games. Admission is free.
Trakasol Cultural Centre, Limassol Marina | Friday 18:00-22:00 / Saturday 15:00-22:00 / Sunday 11:00-22:00 www.made-in-cyprus.org
GRAPE FEAST
The annual Grape Feast is held on two consecutive weekends at two of the villages in Limassol’s mountainous region, which is home to a cluster of grapegrowing and wine-producing communities. The festival celebrates the harvest and all the products derived from the glut of grapes, including traditional desserts and sweets, accompanied by a folkloric entertainment programme and local stalls. Admission is free, and visitors have the opportunity to sample wines and grape delicacies. Arsos village holds the first festival on September 29, followed by Koilani on October 6. Free transportation to and from the festival is also available.
CTO Information Office, Germasogeia Tel: 2532 3211 www.mytroodos.com
KYPRIA INTERNATIONAL FESTIVAL
The annual Kypria International Festival features a programme of music, dance, theatre, opera and exhibitions under its umbrella throughout the months of September and October. Organised by the Cyprus Ministry of Education and Culture, the event highlights the traditions and authenticity of Cyprus and its inhabitants – hence its name ‘Kypria’, which is the Greek word for ‘Cypriot’. The programme of performances was not confirmed at the time of going to press, but the full details of the performances and their dates, times and venues (island-wide) will be available on the official website in the run-up to the event, as well as on the website of Rialto Theatre, which hosts various performances linked to the festival. www.kypria.org.cy | www.rialto.com.cy
October 6
DAY OF THE OLIVE
Cyprus has a rich and ancient tradition of growing olives and producing superior oil. This practice has been preserved at the Oleastro Olive Park in Anogyra village. The park includes organic olive groves, a museum and a gift shop, and once a year hosts a free, one-day event celebrating everything olive. Visitors can observe the preparation, cooking or baking of traditional food made with olive oil, wheat and wine, and enjoy an entertainment programme of music, traditional poetry, dancing and popular yard games. Traditional artisans exhibit their wares and demonstrate their handicrafts, providing insight into the authentic traditional rural life of Cyprus.
Oleastro Olive Park, Anogyra Village 12:00-16:00
Tel: 9956 5768 / 9952 5093 www.oleastro.com.cy
October 12-13
AUTUMN PLATRES CLASSIC CAR RALLY
The Antique Car Club of Cyprus (LEPA – FIA) organises an annual classic car rally which begins along Limassol’s main Molos promenade, then convoys to Platres, high up in the Troodos mountains. The club is a member of the Federation Internationale Vehicules Anciens (FIVA), and its enthusiasts collectively own an impressive range of restored classic cars and motorcycles which they proudly tour and showcase at various events and rallies throughout the year. Catch the nostalgic sight of the vehicles as they wind their way through the city en route to their mountain destination. Molos Seafront, Limassol 13:00 www.lespafipa.org
October 19 &20 OPEN STUDIOS
OCTOBER
OCTOBER
21-24 NOVEMBER
Within the framework of the Open Studios programme, various artists across the island invite the public to visit them in their creative environment. The programme also includes workshops and competitions. Two artists from the quaint village of Anavargos in the District of Paphos will participate in the 2019 event. Maria Etheridge is a fine artist who uses a variety of mediums to produce a diverse range of styles. Fanula Hadgicharalambous is an icon painter who employs the traditional Byzantine method and also carves oak, Cyprus pine, walnut and olive wood. The two artists share the same premises.
14 Iakovou Kaspari Street, Anavargos, Paphos | 11:00-17:00 | Tel: 9951 2959 | www.etheridgestudio.com
October 12-18
14 TH INTERNATIONAL SHORT FILM FESTIVAL OF CYPRUS
The island’s official short film festival gives film lovers a chance to enjoy alternative cinema such as documentaries, experimental, student, animation, fiction and short films from both local and international directors – including premier screenings of winning films from other major film festivals. This year, a panel of judges will nominate one short film to enter the European Film Academy Awards for the first time, cementing the festival’s significance. The films all feature English subtitles, and a full schedule of the selected titles will be available on the host theatre’s website nearer the date. Budding filmmakers and those involved in the industry can also attend a programme of parallel events.
Rialto Theatre | Tel: 7777 7745 (box office) / 2534 3902 (information) | www.rialto.com.cy
October – December
GERMASOGEIA WALKS
Discover Limassol’s Germasogeia sub-district with two free walking/bus tours led by a licensed tour guide. The municipality is well-known for its dam and rural areas, and the first tour ‘A Village Blessed by Water’ passes by the famous dam, taking in the village’s historical architecture of charming, traditional old houses and historic, religious monuments, among other interesting sights. The second tour, ‘Discover the Natural Environment of Germasogeia’, focuses on the natural beauty of the area and leads you through the countryside and past orange orchards before linking up with the Forestry Department’s designated nature trail. Each tour takes three hours (including a 20-minute break), so comfortable walking shoes are strongly recommended.
CTO Information Office, Germasogeia | 10:00-13:00 Tel: 2532 3211 | www.yermasoyia.org
ZIVANIA FESTIVAL
Nestled high up in the Troodos mountains, Alona and Pelendri villages are home to the island’s national spirit – Zivania – fondly referred to as ‘firewater’ due to its very high alcohol content. The villages continue to produce the pomace brandy in the same traditional way, which visitors to the annual Zivania festival can discover by watching the distillation process and sampling the drink with bites of traditional delicacies. A programme of folkloric entertainment, stalls selling local products, and a variety of food and drink add to the celebrations, while tours of the villages and their other attractions are also available. The festival takes place on two consecutive weekends, the first in Alona, followed by Pelendri the following week. Admission is free.
Alona and Pelendri, Troodos www.mytroodos.com
CYPRUS INTERNATIONAL 4-DAY CHALLENGE
The Cyprus International 4-Day Challenge is an intense sporting event with four different races across four days. Runners can opt to participate in all races or only in individual races (6k time trial, multi-terrain half marathon, 11k mountain trail run, and 10k city run). Routes are marked along some of the island’s most stunning locations of natural beauty, including the Akamas Nature Reserve Park and the long Paphos coastline. At the end of the challenge, the times for all four races are added together to determine the overall event winner. The race schedule and registration details are available on the organiser’s website.
Akamas, Pafos Tel: 2688 0878 www.cypruschallenge.com
CHRISTMAS IN LIMASSOL
NOVEMBER
RUSSIAN COMEDY: STARS OF URALSKIE PELMENI
JANUARY 2020 EPIPHANY CELEBRATION
November 27
RUSSIAN COMEDY: STARS OF URALSKIE PELMENI
Russian comedy comes to Limassol with the stars of the long-running Russian television series ‘Uralskie Pelmeni’, who will perform their popular sketches live (in Russian). The series began in 2009 and continues to be loved for its family-friendly brand of humour, its varied cast, comedic improvisation and audience interaction.
Pattihio Municipal Theatre | 20:00 | www.pattihio.com.cy
While Christmas in Limassol is lacking in snow, it is still full of festivity during the period leading up to Christmas Day and into the New Year. Limassol Municipality organises a rich and varied programme of Christmas events and family activities that turn the areas of the town centre and the seafront into magical worlds filled with yuletide choirs, rides on the special Christmas train, seasonal crafts at Santa’s workshop, stalls with gifts, decorations and festive treats… and so much more. Santa also visits the town at various locations to spread the joy of Christmas. In addition to the free events, the municipality organises a programme of Christmas-themed theatre and music, while the Four Seasons Hotel celebrates the season in its own unique and elegant way. Details of what’s on are usually available at the beginning of December and can be found on the municipality’s website. www.limassoltourism.com www.limassolmunicipal.com.cy
CYPRUS SYMPHONY ORCHESTRA - CHRISTMAS CONCERT
The island’s official symphony orchestra (with 41 members from 16 different countries) adds a heart-warming element of nostalgia to the festive season with its traditional Christmas Concert. Featuring all the favourite melodies of the season –both classic and more contemporary – the concert is one of the favourite events of the period and is usually performed in the second half of December. Final information on this event and the orchestra’s other concerts throughout the year are available on the official website. www.cyso.org.cy
January 6, 2020
EPIPHANY CELEBRATION
Epiphany marks the day that the Three Wise Men visited Jesus upon his birth and is celebrated by the Greek Orthodox church with a unique tradition. The morning starts with a special church service, followed by a procession towards the harbour, led by the priest. At the harbour, the priest blesses the seawater and throws the processional cross into the sea for the faithful to retrieve. The person to bring back the cross is assured of good luck for the rest of the year. If the idea of jumping into the winter sea does not appeal, you can always stay on dry land and watch those who dive in! www.limassoltourism.com
January – April 2020
MUSICAL SUNDAYS
Enjoy a free entertainment programme every Sunday at the Onesilos Seaside Theatre, which is just a short walk from the hotel. The varied programme features different performances against the backdrop of the sea, ranging from traditional folk music and dance to the contemporary. The full programme of performances will be posted on the Limassol Tourism Board’s website nearer the time. Onesilos Seaside Theatre 11:00 www.limassoltourism.com
IMPORTANT NOTICE: Although all events have been confirmed and details were correct at the time of going to press, we strongly recommend contacting the organisers, in case an event had to be cancelled or postponed at short notice.
keep the lines of communication open in many languages, including Russian.
text
DINA MYLORDOU
DINAH KAPROU
The formula for business success swings from one extreme to another. Once upon a time, the mantra was ‘actions speak louder than words’; today managers and motivational speakers are preaching that ‘communication is the solvent of all problems’. In marketing circles, many still believe that ‘a good product sells itself’. So where does the Four Seasons stand in this debate? And how does it maintain the momentum of its success? The answer is: by doing it all.
First, there is the ‘good product’ – an upmarket destination that renews itself continuously. Then there is the ‘action’ – a culture of offering personalised service according to individual needs. But to trigger it all, you need healthy communication. It’s a process that starts with the hotel’s partners – the tour operators and travel agents around the world – and continues with the guests, before, during and even after their stay.
Given that English has established itself internationally as the main language of business, our partners and guests from the UK and other English speaking countries have always enjoyed the benefits of communicating in their own language. German and French speaking staff members make guests from other European and francophone countries feel comfortable and welcome.
And as ties between Cyprus and Russia become closer on various levels from business to trading and tourism, the Four Seasons Hotel is actively employing the skills of its Russian speaking team members to reinforce open and genuine communication with guests and partners from Russia and the CIS.
ры-мотиваторы убеждают нас в том, что «решение всех проблем
в области коммуникации». В маркетин
говых кругах многие все еще верят, что «хороший продукт продает себя сам». Какой же позиции по этому вопросу придерживается Four Seasons? И как ему удается сохранять динамику успешного развития? Ответ: делая все вышеперечисленное.
ВСЕ «ГАЛОЧКИ»
— высококлассный отель, в котором постоянно производятся
Four Seasons Sales Manager Larysa Borgardt initiates the conversation. As a native Russian with 12 years of experience in this position at the hotel, she has a clear goal: “It’s a very different rapport when you can speak to someone in his own language. From the leading tour operators in Russia to small agents in remote destinations in the CIS regions, they all know that they can simply pick up the phone and contact me anytime, whether to discuss an important issue or ask about a detail – even the colour scheme of our guest rooms or if we can prepare a particular dish upon request.”
Once all questions are answered, agreements are signed, and guests are booked into the hotel, Larysa briefs and discusses details with her frontline counterpart: Lana Perikleous. Also a native Russian speaker (who also speaks English, Greek and German), Lana is the hotel’s multilingual Guest Relations Officer, who takes the lead from Larysa and ensures that every guest enjoys the special attention and details as requested. She says: “I welcome our guests, circulate throughout the day and make sure to approach anyone who might need assistance, or simply to ask if everything is OK. Sometimes all it takes is eye contact for me to realise that one of our guests needs attention.”
Despite their broader roles, the Larysa-Lana team are jokingly nicknamed the ‘Russian Connection’ which so many guests and business partners have come to trust and rely on. As they both say: “Our Russian partners know that we not only speak their language but also understand their culture, their market, and their expectations. They feel comfortable communicating with us openly and freely, and asking anything without hesitation. That in turn gives us the context and greater insights which allow us to offer guests all they could ever hope for.” This level of satisfaction – among guests from around the world – is the basis of the Four Seasons’ remarkable rate of repeat guests, over 50%.
With so many expatriates from Russia now integrated into the fabric of the Limassol community, the arrival of relatives, friends and business associates from their native country is not a random occurrence, but a steady flow; one that is always welcome at the Four Seasons Hotel.
Лариса Боргардт, менеджер по продажам отеля Four Seasons. Она русская по национальности с 12-летним опытом работы на этой должности в отеле, и у нее четкая цель: «Когда вы можете общаться с кем-то на его родном языке, отношения выходят на новый уровень. Я работаю со всеми, от ведущих туроператоров России до небольших агентств в отдаленных уголках стран СНГ, и они знают, что могут просто взять телефон
с гостями, принимает эстафету у Ларисы и заботится о том, чтобы каждому гостю уделялось особое внимание с учетом высказанных пожеланий. Она говорит: «Я приветствую наших гостей, весь день передвигаюсь по отелю и стараюсь подойти к каждому, кому может потребоваться помощь, или просто интересуюсь, все ли в порядке. Иногда достаточно лишь взглянуть гостю в глаза, чтобы понять, что ему или ей необходимо уделить внимание».
СОЗДАНИЕ ЗОНЫ КОМФОРТА Несмотря на то, что они выполняют более широкие функции, команду Ларисы и Ланы в шутку называют «русский след», которому сейчас доверяет такое множество гостей и деловых партнеров. Как они обе говорят: «Наши российские партнеры
As the number of local and international awards that the Four Seasons Hotel has received continues to grow, it becomes ever more evident how much the long-standing management team and their staff contribute to the hotel’s achievements. After all, such awards are all based on guest feedback, which in turn is the result of the personal attention that guests enjoy. Meet some key members of the team and talk to them. Remember, they’re always happy to serve you.
LOIZOU Group HR Director
GREGORIOU Group Food & Beverage Manager
ILLAMBAS Group Chief Engineer
IOANNOU Assistant Hotel Manager
Operations Manager
HADJINEOPHYTOU Duty Manager
TENEKETZI Front Office Manager
NICOLAOU Food & Beverage
STYLIANOU Group Finance Director
ALKIVIADES Guest Relationships Manager Service Manager
Food & Beverage Adm. & Sales Manager
PERIKLEOUS Guest Relations Officer
MARIOS GEORGIOU
Purchasing Manager
LAMBROS LAMBROU
NEARCHOS EVANGELOU
Assistant Chief Engineer
Back of House Manager
CHRISTINA VENIZELOU
GUAN RUIJONG
Seasons Oriental Head Chef
PANICOS HADJITOFIS
Executive Chef
STELIOS PAPAGEORGIOU
Executive Housekeeper
Reservations Supervisor
CHARALAMBOUS
Chef De Cuisine
DEMETRIS HADJIYIANNIS
Executive Pastry Chef
LENIA DEMOSTHENOUS
Maitre d’Hotel
Assistant Food & Beverage Service Manager
MARINOS SHAXIATES Sales & Marketing Manager
ANTONIO CASSERA Group Corporate Sales Manager
LARYSA BORGARDT Sales Manager
Manager
ELISA PASTIDI Conference & Incentive Sales Manager
KLERI MICHAEL Digital Marketing Manager
Our DineAround programme offers you gourmet meals at preferential prices, served in six different award-winning restaurants across the Four Seasons and the Amathus Beach Hotel. Bon appetit!
VIVALDI BY MAVROMMATIS
MEDITERRANEAN GOURMET
Opening time: 19:00
Last order: 22:30
Ten-time winner of the TimeOut Eating Awards’ title of ‘Best Hotel Restaurant’, Vivaldi by Mavrommatis serves a menu of fine and fresh Mediterranean cuisine with the distinctive influence, creativity and touch of the Cypriot Michelin Star Chef Andreas Mavrommatis from Paris.
Opening time: 19:00
Last order: 23:00
The Head Chef and his team from Hong Kong have established this unique dining room as the best Chinese restaurant in Cyprus, serving an exquisite menu of culinary delicacies from the Far East. Their motto is, ‘Preserve the old, but know the new’, as they bring you traditional favourites adapted to today’s taste preferences.
Opening time: 19:00
Last order: 23:00
The focus at the Seafood Bar is on the finest and freshest fish and seafood on the island, as well as sushi. The magnetic summery setting offers a food experience not to be missed, accompanied by a white Burgundy, Chardonnay or Ruinart Champagne –and the wonderful views across the sea. Open from May to October Closed on Thursdays
DINEAROUND OFFERS YOU A 3-COURSE MENU THAT INCLUDES A CHOICE OF STARTER, MAIN DISH AND DESSERT FROM THE A LA CARTE MENU, AT A SET PRICE OF €55 PER PERSON. AT LIMANAKI YOU CAN CHOOSE ONE OF TWO PRE-SET MENUS.
The offer is applicable for a minimum of 3 dinners in the restaurants of your choice from the DineAround collection.
The offer can be booked for any number of people for each meal.
A voucher for the total number of persons for each meal is issued by the Reception staff, who can also make your table reservations at the restaurants of your choice.
Please present your voucher at the restaurant upon arrival.
FISH RESTAURANT BY THE SEA
Opening time: 19:00
Last order: 23:00
Acknowledged as the best fish and seafood restaurant in Cyprus for more than 30 years, Limanaki is literally only a few steps from the water. Its success is based on the assurance that the fish you are served in the evening was swimming in the sea that morning; and there’s an expert on hand to tell you all about the wide array of oysters, fish and other seafood on display.
Open from May to October
Opening time: 19:00
Last order: 22:30
With a magical bay view, The Grill Room is the home of prime cuts of meat from around the world, as well as fish and poultry, cooked in the world-famous Josper grill/oven, known to bring out the qualities of each carefully sourced ingredient. Consult the champion sommelier for the perfect wine to match your order and enjoy your dinner indoors or on the terrace, just a few metres above the sea.
Opening time: Contact reception
Thalassa is the new winter alternative to the outdoor Limanaki, serving gourmet fish and seafood in an elegant and inviting indoor setting. Its menu combines favourites from the existing Limanaki menu, including the popular, fresh charcoaled fish, along with warming specialities that are perfect for the cooler season.
Open from November - April
Cocktails, like fashion, are subject to trends. But when a cocktail is still in high demand a century after it was first mixed, and lends itself to endless variations, you’ve got a winner – that’s the Negroni.
NEGRONI
SBAGLIATO
A lighter, fresher version that was created by accident when sparkling white wine was used instead of the traditional gin.
KING NEGRONI
A Negroni on steroids, courtesy of Barolo Chinato, a highly aromatic, spicy, woody and herbal wine from Italy’s Piedmont.
WHITE NEGRONI
A departure from the reddish hues of the classic Negroni. White bitters, dry vermouth and lemon peel temper the sweetness.
COCKTAIL
DESSERT to accompany the RUMARENA with Amarena cherry and pineapple chutney topped with orange foam, a citrus tuile and edible flowers.
RUMARENA
An award-winning twist on the Italian classic. Pineapple rum, Barolo Chinato and Marendry bitters add a hint of the tropics to the glass.
tThe story of Negroni started a century ago at Café Casoni in Florence as the curious byproduct of boredom and a traditional cocktail popular among American tourists. Tired of the usual happy hour aperitif made of vermouth rosso, Campari bitters and soda, Count Camillo Negroni asked the barman to spike his Americano with a third of gin in lieu of the splash of sparkling water. At that moment, the now iconic Negroni was born. Almost instantly it began to grow in popularity and now ranks among the world’s most beloved cocktails.
Marios Demosthenous, the Four Seasons Bars Manager, raves about the Negroni. “It’s my favourite drink,” he says. “It represents Italy. After one hundred years, it is still standing. In fact, it is once again in vogue and appealing to more and more people.”
The Vista Bar mixologists have made their own creative contribution to Negroni history, with several variations on the classic, including an award-winning blend. The King Negroni, which Marios Demosthenous confirms is the Four Seasons’ best-selling version of the Italian drink, packs a punch with the addition of the intensely fragrant Barolo Chinato, a herbinfused Piedmontese wine of striking complexity and richness.
A lighter alternative, the Negroni Sbagliato, clumsily originated from mistakenly poured sparkling white wine instead of gin, and is therefore lower in alcohol content and a more refreshing variation of the conventional recipe. Fans of drier cocktails will be enamoured with the White Negroni, a more bitter drink that replaces the sweeter profile of the Campari, vermouth rosso and orange peel with white bitters, vermouth bianco and lemon rind.
As an entry to the 2018 Lady Amarena, an annual cocktail competition hosted by Amarena Fabbri and dedicated to barwomen from across the globe, Four Seasons bartender Andriani Vladimirou created Rumarena, a tipple that wowed the judges and brought home the Gold. The Rumarena marries pineapple rum, Amarena Fabbri Marendry bitter cherry liqueur and Cocchi Barolo Chinato to produce a balanced and clean cocktail with a hint of tropical notes that magically strikes a balance between sweet and bitter.
Working alongside the Four Seasons pastry team, Andriani conjured up an arresting dessert to accompany her cocktail, which cuts through the pineapple rum’s vivacity and rounds off the entire drinking experience. “Guests have often told us that the Four Seasons makes the best Negronis they’ve ever tasted. Even better than in New York City,” Marios concludes.
A talented chef, a fusion of cuisines and a reinvention of the classics. These are some of the currents that are shaping the new experiences at Vivaldi by Mavrommatis, as this culinary gem continues to embrace change within its well-composed menu.
Mavrommatis’s Parisian
is
PRIDE OF POULTRY
this
In honour of French imperial dining, this supreme chicken is an indulgence for two, ceremoniously carved before your eyes. The sensory experience continues upon tasting, as the meat’s intense aromatic flavours prevail in this opulent shared experience.
RUBY AND RIBBONS
The red tint of succulent lobster meets toothsome handmade strands of linguini to create a delectable seafood sensation. Finished off with fresh herbs and an aromatic bisque sauce, it’s a Mediterranean flavour extravaganza.
}GARDEN GREENS
A wonderful entrée for any main, thanks to its palate-cleansing goodness. A feta and manouri cheese mousse is married with a chilled cream of green pea, while bursts of mint and lemongrass highlight every spoonful.
enters a second decade with new culinary milestones under its belt. Its accolades and loyal clientele prove its success in mastering bold experimentation while upholding consistently high standards – a winning balance that places the restaurant in a league of its own. Each sitting is a ticket to a palatable playground of imaginative breakthroughs in gastronomy, especially with the entry of its new Head Chef, Stavros Kakofeggitis. His talent across the Four Seasons’ restaurants earned him the title of TimeOut Chef of the Year in 2018. Food and Beverage Manager Yiannos Gregoriou says, “Since 2013, Stavros has demonstrated exceptional skill at the Seafood Bar. We look forward to his mastery within the broaderranging Vivaldi concept.” Before taking charge at Vivaldi by Mavrommatis, Stavros spent several weeks working alongside the Executive Consultant of Vivaldi and Michelin Star Chef Andreas Mavrommatis at his flagship restaurant in Paris. This creative stint helped define the summertime menu.
The classic Italian rice dish is reworked with the use of spelt, an organic superfood grain. Its stronger husk perfectly offsets richness with nutrition to complement an addictive chicken jus and hearty sprigs of asparagus.
Tempting new features include a strong presence of seafood to kick off summer dining. Gillardeau oysters reside among the chilled starters, and the addition of seawater gel and shallots creates a mouth-watering whirl of taste. Also worth exploring is the grey shrimp appetizer, a North Sea treasure highly sought-after for its pronounced taste compared to traditional pink shrimp. There are also enticing renditions of quintessential Italian cooking. The classic risotto lends inspiration to unique vegetable-based versions that bring out delicate flavours of asparagus and artichoke.
The new menu is an opportunity to discover the flavours of specially-sourced game meat. The saddle of lamb from the Pyrenees becomes a luscious fusion of flavours with its halloumi cheese and Kalamata olive filling. Another musttry meat is the Poulet de Bresse with its reputation as ‘the prince among poultry’. With its flavourful, firm but succulent meat, this free-range bird of eastern France prevails among Michelin-starred restaurants. With such quality and diversity spread across a single tablecloth, Vivaldi by Mavrommatis once again honours its reputation for inventiveness and excellence in the most delicious fashion.
SWEET SURRENDER
This trio of flavours and textures is the ultimate sweet temptation. A crème br ûlée topping unveils dashes of Arabica coffee on an irresistible base of ganache made with premium vanilla-infused Jivara chocolate.
VIVALDI BY MAVROMMATIS HAS MASTERED THE BALANCE BETWEEN EMBRACING CHANGE AND UPHOLDING ITS UNRIVALLED STANDARDS, PLACING ITS MENU IN A LEAGUE OF ITS OWN.
The Seafood Bar once again surfs the culinary tide with additional dishes taking the menu to new horizons.
Exciting flavours have now docked at this culinary cove and are calling the palate forward to set sail.
FLAVOUR
DIAL
Home-smoked Scottish salmon rests within a sphere of apple green jelly, with dashes of horseradish and artichoke cream.
A unique take on the classic Italian cannelloni with this exciting seafood version. Filled with tender lobster meat, this delectable parcel of homemade pasta is served with a mouth-watering shellfish bisque and powerful hints of fennel confit.
This succulent fillet of premium halibut is taken from the Atlantic into a world of scrumptious greens. Its flavours marry beautifully with the baby spinach sauce, sprigs of asparagus and the crunchy salad of salicornia or sea beans.
day leads
night, a lighthouse of flavours appears on the Vista terrace. The latest menu of the Seafood Bar with its stunning interpretations of seawater treasures is a ticket to further seafood voyages. The sushi menu has also been deliciously extended to include prawn maki additions combining avocado and wasabi. Crab lovers can enjoy new delectable options of crispy or soft shell meat. The hot offerings unlock further culinary surprises such as Bellone oysters and the Chilean sea bass, a deep-water species with luscious morsels. The Sterling halibut married with artichoke and oysters is enhanced with apple and horseradish. The Italian cannelloni is a harmonious union of lobster with citrus and tomato flavours. Now that this food compilation has come ashore, the Seafood Bar offers sunset dining that is well worth dropping anchor.
Just some of the beautifully intricate maki rolls created by the Seafood Bar team. As unique ingredients elevate raw, steamed, tempura and roasted seafood, prepare to be dazzled by the sensory experience unravelled with every bite.
An oyster recipe where a single bite unlocks a unique flavour bomb. A dynamic duo of Bellone oysters is assembled with apple and lemon grass jelly and horseradish foam to create an explosion of taste.
By consulting one of the very best chefs in plant-based cuisine to help elevate their vegetarian menu offerings to a new innovative level, the Four Seasons Hotel once again demonstrates that they give equal attention to all taste preferences.
HALLOUMI
A dish of robust flavours arranged in bite-sized parcels: Delicate batter over halloumi, tender cubes of potato terrine, all dressed with lemon dill sauce and fresh green watercress sprays
Imaginecolour, flavour, fine ingredients, different tastes and textures, all in a unique gourmet presentation, and the result is the new Four Seasons Hotel’s Vegetarian and Vegan Menu. Created by award-winning vegetarian chef, Eddie Shepherd (pictured left), the plates are inspired by nature’s patterns and infused with contemporary twists.
Yiannos Gregoriou, Group Food & Beverage Manager, introduces the hotel’s objectives: “We identified the need for better and more varied vegan and vegetarian dishes and began to search for a suitable partner to train our chefs. Eddie Shepherd and his Restaurant ‘The Walled Garden’ in the UK appeared repeatedly in our searches and enquiries. Soon after we contacted him and discussed our objectives, it became clear that Eddie was our man.”
Once at the hotel, Eddie and the team focused on a modern approach. He says, “I was able to present new techniques to the chefs, such as cooking with seaweed stock and specific Japanese methods; but I also found that Cyprus has amazing local produce – pomegranates, halloumi cheese and kolokasi are all intriguing.”
Eddie completed two trips to the hotel, first to research the ingredients and convene with the chefs, then to present sixteen recipes for testing and tasting. He notes, “I met exceptional people at the Four Seasons, everyone is highly trained and dedicated; plus, the traditional culture of hospitality means they are genuinely engaged in their work.”
Ensuring that the new dishes were of the same calibre as other à la carte offerings was essential to achieving a menu that both vegetarians and meat eaters would enjoy. Nick Aristou, Executive Director at the Four Seasons Hotel, points out:
“Having Eddie here was a trump card for the hotel and once again demonstrates that we take cuisine in all its variations very seriously and are always on the lookout for ways to keep our gastronomy relevant and to the highest standards.”
The Four Seasons chefs immediately took up the challenge set for them. They allocated separate areas in the kitchen and dedicated time to learning new disciplines – how to prepare, handle and combine the ingredients. As Eddie says, “Fundamentally, people want something amazing to eat and taste, something different to keep it interesting.” And with so much vegetarian food being standard and predictable, Eddie chooses to celebrate the magic of gourmet vegetarian and vegan by creating a menu defined by small dishes and intense flavours with trending ingredients fulfilling their own purpose, rather than being a meat substitute.
PHILOSOPHY
Eddie brought more than culinary knowledge to the kitchen, as he also has a degree in philosophy. He says, “Being a chef and an academic works well, especially when researching vast amounts of information and pulling out specifics on new techniques.” Taking the art of cooking to this next level was inspirational for the Four Seasons team who learnt how to completely transform rich ingredients into treasured recipes –potatoes into mousse, oyster mushrooms and strawberries into tortillas, tofu into tempura.
Such magic is hard to conjure up, but the result is an eclectic menu which will be adopted across both the Four Seasons Hotel and its sister hotel, the Amathus. As Nick Aristou says, “At the tastings to decide which final dishes would be included in the menu, the judging committee was blown away. As a lifetime omnivore I can honestly say that some of the dishes on the vegan and vegetarian menu would be my first choice anytime!”
SPICED PUMPKIN CAKE WITH COCONUT SORBET
Bursting with the flavours of sweet spice, this cake is now a favourite dessert among many guests. Coconut sorbet and passion fruit puree add delicate fruit flavours as the perfect end to any meal.
SOUTHERN FRIED CAULIFLOWER & SHOESTRING POTATOES
Fresh brassica head of cauliflower fried southern style, with tomato and passion fruit chutney, coriander coleslaw and tangy lemon thyme potatoes adding layers of unique textures
GOAN GREEN CURRY WITH RICE SIDE SERVING
Succulent koftas of tofu reveal multiple tastes on the tongue, absorbed into creamy sauce and accompanied by crispy asparagus and crunchy green beans
These decadent sandwiches will tantalise the palate with their seafood richness. Choose from smoked salmon and cream cheese enhanced with mouth-watering bursts of black olive, lime juice and capers (right) and a brioche of prawn and crab meat with its tangy lemon confit (below).
Stunning new salads combine nutrition with extravagance. The quinoa option (right) is bejewelled with dashes of feta, cherry tomatoes and pomegranate, while the rich burrata salad (far right) has a crown of marinated tomatoes and aromatic gazpacho.
YIOTA MALLAS
Effortlessly evolving with the times, Colors Café experiments with unique flavours that once again take Limassol’s café culture to new heights.
The champion ingredient of the dessert world is revered in this taste trophy. A chocolate exterior of Guanaja chocolate cream and biscuit is armed with a secret flavour weapon thanks to its crème brûlée filling of Madagascar vanilla.
This showstopper captures both the eye and the palate in a meadow of colourful ingredients. The Tart Citron highlights the balance between the almond biscuit and the lemon filling. Crunchy meringue provides an unexpected kick. }
CITRUS SPLENDOUR
A classic bake is given a Colors makeover to become dessert royalty. This beautiful carrot cake takes the palate on a journey of textures with its flavoursome sponge, cream cheese filling and sprinkle of walnuts.
sStaying true to the Four Seasons Hotel’s culinary tradition, Colors Café does not shy away from innovation. Recent additions to the menu celebrate the creativity and originality that are baked into the Colors concept. The new dishes broaden the café’s gastronomic offerings and satisfy every epicurean desire.
The salad selection has new features leaning towards healthy options, as nuts, fruits and fresh herbs lend their freshness to exciting combinations. Similarly, the range of deluxe sandwiches has been extended to include fine seafood suggestions. Smoked salmon, crab meat and prawns enter the menu as the delectable fillings of unique breaded creations. As a final course or a standalone indulgence, new desserts have recently made an entrance to the Colors display, tickling the palate with different flavours and textures. These sweet treats explore new dimensions of citrus and chocolate ingredients, as well as baking and decorating techniques.
The same spirit of renewal defined this year’s Ice Cream Week – an annual highlight at Colors, with gelato-based revelations that never fail to tempt and dazzle. The coolest event on the Four Seasons calendar took place from 17 to 24 May, when the Colors ice cream counter was transformed into an eyecatching rainbow of 24 flavours created exclusively for the event. It was also an opportunity to source natural products that are currently taking the dessert world by storm, such as Tonka, a type of exotic bean that carries a vanilla-like taste with fruity and spicy hints. The hotel’s pastry chefs demonstrated their mastery in preparing frosted delicacies from scratch: Handmade cones were baked and shaped on the spot, and gelato creations were carefully sculpted on an ice-cold griddle, while a host of bespoke sundaes and cocktails exclusive to the event were whipped up to fill niches in taste and design. “It’s a wonderful interaction with our guests,” says Demetris Hadjiyiannis, Executive Pastry Chef.
After the success of the event, several of the most popular ice cream flavours are now available all year round for you to enjoy. Tonka, Pina Colada, Apple Pie, Coffee & Almonds are among the signature flavours that are high in demand and here to stay. Together with traditional gelato favourites, they can be prepared into beautiful scooped delights. These and many other sweet and savoury items are also available on the hotel’s takeaway menu, so you can pick up Colors treats any time of the day, at your convenience. No matter what your choice may be, Colors has yet to be challenged as the premier venue for a casual yet classy café experience.
This creation from Ice Cream Week now takes pride of place on the Colors menu. The frozen blend of rum, coconut cream and pineapple is a wonderful tribute to the classic pina colada cocktail, ready to shake your taste buds.
Among the signature ice cream flavours are these delectable scoops of pleasure. Celebrate the wonders of forest fruits with strawberry or raspberry with basil, or explore the richer offerings of the tonka bean flavour or ‘El Cafetero’, a creamy coffee palate pleaser.
THIS ASSORTMENT OF IMPRESSIVE AND ORIGINAL NOVELTIES IS JUST AN EXAMPLE OF WHAT MAKES COLORS THE PREMIER DESTINATION FOR AN EXTRAORDINARY CAF� EXPERIENCE.
A STUNNING VILLA combining Cypriot charm and Italian elegance. Overlooking the Mediterranean Sea, Fourth House is located at Aphrodite Hills Golf Resort on a premium 4,071m2 plot with 660m2 dedicated to residential and 295m2 to outdoor living.
Luxury features include:
• 5-Bedrooms with ensuite
• Chef’s Kitchen with Gaggenau appliances
• 1 heated salt water Pool with jets
• Gym – Sauna – Treatment room
• Outdoor Kitchen and Pizza Ovens
• 2-Bedroom staff apartment
• Italian Carrara marble throughout
• Russound (USA) multi-room audio
• High speed internet – Internal elevator
OWNING 101 HECTARES OF VINEYARDS ACROSS ITALY, the Gaja family is focused on producing superior wines that capture tradition and culture in every bottle.
A name synonymous with outstanding labels produced over five generations, Gaja is a heavyweight of the winemaking world. This legacy has elevated the family to wine royalty whose friendship with the Four Seasons Hotel was celebrated during a recent visit of the Gaja heir.
held at the Four Seasons Hotel, Giovanni Gaja shared the distinctive features of each Gaja label. }
The Gaja family enjoys a sphere of influence that extends far beyond its Italian roots. Its wine collection represents an artisan skill of global significance, which did not go unnoticed by the Four Seasons Hotel. Gaja’s signature products take pride of place among the distinguished labels on the hotel’s wine list.
Today the family owns 101 hectares of vineyards across Italy and produces around 30,000 cases of wine a year. It’s a success story with a cast of dynamic characters linked not only by name, but primarily through their shared love for their land and a thirst for excellence. Their work is driven by a single purpose: to produce impeccable wines that capture tradition and culture in every bottle.
Giovanni Gaja is currently at the helm of the enterprise, alongside his sisters Gaia and Rosanna. He takes the name of his ancestor who in 1859 began a modest endeavour to produce wine in the Barbaresco region of Piedmont. “My great-great-grandfather was a pioneer among his peers with his avant-garde approach to contemporary winemaking. Rather than selling his grapes to wine producers and collaborating with bottling companies, he undertook the entire winemaking process from harvest to bottle,” says Giovanni. With his small vineyards of Barbaresco grapes, Giovanni created impressive vintages for his small restaurant.
The Gaja name soon became associated with a superior product, and in 1912 Giovanni closed his restaurant in order to focus solely on wine. As the baton of winemaking passed from patriarch to patriarch, the Gaja mission also shifted in leaps and bounds. “Without the founder Giovanni, Barbaresco would not have experienced such a bold entry into the regional market. Then in the 1930’s, his son Angelo diversified the estate further with single vineyard vintages and the conscious pause from terroir-driven wine with his Chardonnay production,” says Giovanni. It was the inter-war period that saw the rise of the name Gaja to national recognition as producers of Barbaresco wine.
While every generation made its mark, it was Angelo Gaja – Giovanni’s father, also known in the industry as ‘Il piú grande’ (‘the greatest’) – who played a pivotal role in the geographical expansion of Gaja wine. Angelo is among Italy’s
most renowned and vibrant personalities, and one that has taken the world of wine by storm since his headship began in the 1970’s. He was the first family member to take the family operations outside their native Piedmont, by exploring novel denominations of wine in the Tuscan countryside.
His quest for world-class wines culminated in land purchases in the Brunello town of Montalcino and his beloved Ca’Marcanda estate near the coastline of Bulgari. There he explored the more established grape varieties such as Cabernet Franc, Syrah and Merlot, which soon captured international attention. Angelo is often described by wine connoisseurs as an agitator, due to his revolutionary approach to the Gaja mission. He controversially replanted many vineyards to take advantage of better soil composition, and he brought international varieties to his home town. He incorporated Cabernet Sauvignon and Sauvignon Blanc crops into prime Barbaresco land in order to demonstrate the efficacy of Nebbiolo soil with different grapes. Giovanni says: “In this way my father aimed to create blends that contained the depth and power of Nebbiolo while polishing the wines to give them fuller colour, better balance and a more refined style.” He also stored the wine in smaller barrels in order to facilitate a deeper aging process.
However, Giovanni also argues that Angelo was a purist of sorts, and his practices were once side-lined in the family’s quest for modernisation. He released single vineyard Barbaresco wines in order to honour the wine heritage of his home town. He also revived traditional methods of viticulture, such as green harvesting. “My father’s leadership restored the method of vine pruning to allow the remaining grape clusters to fully ripen and enrich their flavour concentration,” explains Giovanni. This sensitivity to nature also geared Angelo towards cultivating rather challenging grapes that were climatically driven and soil specific, as in the case of his Montalcino red wine. Unlike previous generations, Angelo mastered the art of balancing past rituals
A GALA DINNER
was held at the Four Seasons Hotel after the wine presentation, with special guests H.E. the Ambassador of Italy Mr Andrea Cavallari and his wife, seen here with Mr Victor Papadopoulos - owner of La Maison du Vinand guest of honour, Mr Giovanni Gaja.
and modern enhancements to give his wines world-class esteem. “To preserve the past you need to move forward and adapt. Tradition is not about preserving the ashes, but about adding fuel to keep the fire burning,” says Giovanni.
Angelo certainly raised the bar of the family operations, and since his recent retirement, Giovanni and his sisters have fined-tuned their craft to honour their father’s legacy. Their collaboration with consultants such as botanists, geologists and researchers has been a vital tool in the process of alleviating the detrimental effects of climate change. Each vineyard has been transformed into a haven for biodiversity with the addition of mustard plants and bee hives to protect and strengthen the yield. “Knowing that bees produce yeast during digestion, our partner scientists discovered that grapes in close proximity to hives have more yeast on the skin and therefore better fermentation is possible,” explains Giovanni. These mindful concepts produce wines with purpose alongside their stamp of unrivalled quality.
Earlier this year, Giovanni visited the Four Seasons Hotel to present a masterclass for an audience of distinguished sommeliers. His fruitful presentation provided insight into the epicurean offerings of each Gaja label. The flagship wine of the collection is the Barbaresco, a namesake of the family’s village that has transcended each generation. “Fourteen vineyards lend their fruit to this timeless creation that is compact, perfectly balanced and refreshing,” says Giovanni. Its fruity expressions of strawberry and cherry override the floral and spicy undertones that allude to red daisy and pepper. It is the fine grained tannins that allow this powerful bouquet of flavours to surface with every sip.
GAJA BY GLASS
The Four Seasons Hotel serves many other awardwinning reds with the trusted Gaja signature. The Dagromis
THE FOUR SEASONS WINE LIST includes a collection of exquisite wines bearing the trusted Gaja signature.
Barolo pays homage to the Gromis family that, in the 19th century, owned the vineyard from which this wonderful red originates. Its Nebbiolo variety is particularly bold in tannin levels, which is why the Dagromis includes grapes from the family’s Serralunga vines to balance any potential harshness. The end result is an intense expression of Barolo varieties that has solid structure but carries a rich softness thanks to its berry aromas and floral overtones. An even smoother red is the Sito Moresco, where the powerful Nebbiolo content is lowered to accommodate additions of Barbera, Merlot and Cabernet Sauvignon. Its diversity of flavour is demonstrated in the initial bright acidity and notes of red berries and plum. The finish offers a twist as the flavours convert into a spicy medley with hints of salinity.
The Magari appellation is a window into Angelo Gaja’s experimentation at the rolling vineyards of his Ca’Marcanda estate. Petit Verdot acts as a balancing force between the lush Merlot and spicy Cabernet Sauvignon to produce a full-bodied wine packed with texture, yet beautifully silky at the end. Another Tuscan gem is Promis, a celebration of the region’s hot summers and brisk sea air that together embrace the grapes to create a structured, voluptuous wine. Wild rose and violet aromas tickle the nose while the palate discovers red and black fruits. Any expectations and hopes for a satisfying vintage are surely fulfilled.
The domaine’s whites are equally refined and delightful on the nose and palate. The Gaia & Rey is evidence of
Angelo Gaja’s revolutionary use of the Chardonnay grape that delivered one of the finest white wines of Europe. In a region traditionally predominated by red grapes, Gaia & Rey is a refreshing exception that combines fruity and floral aromas with a follow-through of white peach until the finish. The wine carries an elegance and femininity that merits the two ladies from which the label derives. “It is produced from the Chardonnay vineyard that was planted in 1979, in honour of my sister Gaia, who was born that year,” says Giovanni. “It also carries the name of Clotilde Rey, the wife of my great-grandfather Angelo. She moved to Barbaresco from France and greatly contributed to her husband’s quest for perfection.”
For those who prefer a fruitier composition, the Rossj-Bass is a recommended standalone as an aperitif or an accompaniment to light, delicate dishes of seafood, risotto and vegetables. The golden hue of the Rossj-Bass manifests the potent floral character of jasmine and daisies in its aroma, and the taste of tropical and orchard fruits on the palate.
Delve into the history of Gaja wines and you will soon discover that each label comes with a charming story surrounding a vineyard, terroir or estate that is linked to the family in one way or another. As a whole, the Gaja portfolio strikes a balance between age-old rituals and modern approaches, and it is this fusion of past and present that keeps these tastemakers firmly in the spotlight.
Every artist needs a muse, and for Cypriot photographers, inspiration is right on their doorstep. While some are enchanted by wildlife and the ever-changing landscapes, others seek the underwater magic off the coast of Cyprus or the view from above, to bring us amazing images that challenge the imagination.
SILVIO AUGUSTO
RUSMIGO captures images of terra, flora and fauna, while at the same time conveying a message of environmental awareness and responsibility.
PANTELIS KRANOS takes you underwater with his scenes of silent but vibrant marine life that all but draw you in to the deep translucent blue.
ROMOS KOTSONIS carries you over roofs and treetops on camera wings that give you an almost ethereal view of Cyprus from above.
“I SEE THE DEEP BLUE IN A DIFFERENT WAY WHEN I’M LOOKING THROUGH MY CAMERA. I AM ‘HUNTING’ FOR SPECIFIC MOMENTS AND SPECIFIC FRAMES UNDERWATER – HUNTING FOR SOMETHING THAT WILL TRIGGER
THE IMAGINATION.”
Pantelis Kranos
Businessman and volunteer scuba diving instructor
Pantelis Kranos is a passion photographer whose first ever photographic experience some 10 years ago took place under water. Unsurprising then that this self-taught shutterbug found his niche in the arena of subaquatic photography, earning a reputation for his creative undersea images. Although Pantelis still regards photography as a means of feeding his passion for artistic creation rather than a career path, his obvious talent has won him some 200 international awards – 50 of which were Gold or first place medals – as well as a number of impressive, globally renowned distinctions. These include Master in Photography (M.ICS) from Image Colleague Society International (ICS), and EFIAP/Silver from the Fédération Internationale de l’Art Photographique, while he is the only Cypriot photographer with the Grand Master HPS (GM.HPS) title from the Hellenic Photographic Society.
Diving without a camera is unthinkable for Pantelis, who spends every single Sunday throughout the year underwater, experiencing the unknown and capturing beautifully creative images of the deep blue. Using his dive buddies as unsuspecting models, he likes to incorporate the human element in his shots, essentially guiding the viewer into his subaquatic kingdom, and making it easier for them to relate to the world they see in the picture. “Having a human presence in my photos allows me to draw the viewers into the situation, so they can almost feel that they are underwater themselves, sharing the diving experience,” he explains.
The other two elements which are integral to Pantelis’s work are the brilliant blue waters of Cyprus and the year-round sunshine which illuminates his underwater world. Listing some of the things which make photographing the island’s watery depths so unique and rewarding, he says: “We have the most beautiful waters with so many different variations of blue; we have rich underwater life; you can dive all year round and we have fantastic visibility which lets the sunlight through and makes the water dance.”
But it is the seven shipwrecks – with the rich marine life they harbour and the alluring air of mystery that surrounds them – that Pantelis enjoys shooting the most. Among them is his favourite subject, Zenobia, which ranks as the eighth best wreck dive in the world. Smiling, he remembers coming out of the wreck and seeing a turtle swimming towards him. “As we passed each other, she looked me right in the eye, and at that moment I took the shot. That was it, a fraction of a second and I captured it forever.”
“SHOOTING LANDSCAPES IS PHOTOGRAPHY IN ITS PUREST FORM, BECAUSE IT’S JUST YOU, THE LIGHT AND THE SHAPES, SO YOU HAVE TO BE IN THE MOMENT AND TRY AND CAPTURE HOW THAT PLACE FEELS.”
Stumbling on photography as an elective course during his Bachelor’s degree studies in design at Frederick University, Nicosia, Silvio Augusto Rusmigo instantly fell in love with the art form that became his career. On completing his BA, Silvio worked as an assistant to top local director and producer Marios Stylianou, where he absorbed everything he could about the world of filming. Once ready for a solo trajectory, he started photographing Cyprus’s diverse landscapes as part of a personal project entitled ‘This Is Your Cyprus’. The project proved to be the launch pad for a fully-fledged freelance career, earning him a string of bigname clients such as Audi and the Department of Antiquities, and helped him carve out his niche as an outdoor and nature photographer. Silvio has won many international awards for his personal and commercial work, and in 2018 he completed his MA in Photojournalism and Documentary Photography from the London College of Communication with distinction.
Silvio soon became known as the go-to guy for nature photography in Cyprus, thanks to his awe-inspiring images of the island’s topography. Today, he is still just as inspired by his subject, describing the magic of the island as something you have to see for yourself to truly understand. “After all this time, I keep coming back to it and wanting to photograph it,” he says of his island home. “I love its soil, its heat in summer and the cold in winter, its seas, mountains and rolling landscapes that shift every 30 minutes. It’s amazing.”
As he scans the landscape with his camera, Silvio is driven by an overriding goal: to make sure that his images all have a conservational or environmental dimension. To capture the wealth and diversity of Cyprus’s natural and cultural heritage, he often looks through a narrower lens to zoom in and find the small pockets of beauty and uniqueness. “The point is to show that the landscape here is precious,” he explains, “to focus on the incredible biodiversity that is unique to the island and to communicate its magnificence.” But what really makes him click is a desire to convey feeling and emotion in his pictures, in the hope that others will feel what he felt when he captured the image. “If I catch a moment that feels special and I feel something in a certain place, that is what makes me click. It’s about trying to identify a shot that will allow someone else to feel exactly what I felt at that moment in time and place.”
“SEEN FROM ABOVE, OUR SURROUNDINGS LOOK COMPLETELY DIFFERENT; I SEE THE WORLD FROM A DIFFERENT PERSPECTIVE AND SHOW PEOPLE THINGS THAT THEY RARELY HAVE A CHANCE TO SEE WITH THEIR OWN EYES; THAT IS THE BEST THING ABOUT IT.”
Romos Kotsonis
Romos Kotsonis got his first camera as a child; but as adulthood and career pressure loomed, he put down the camera and embarked on a successful career working with computers. Years later, the urge for creative expression drew Romos back to photography, with his natural ability leading to the creation of his aerial photography and videography company, Cyprus From Above.
While he has found a niche in this area, Romos has also won countless awards for both land and aerial images. In 2014 he obtained his first Master in Photography (M.ICS) and went on to earn two more.
This year he became the first Cypriot photographer to receive the cMoL (Competitor Master of Light) distinction from the international Master of Light Photographic Association and is currently waiting for the approval of his EFIAP/Platinum distinction.
Driven by a desire to share the unique and diverse beauty of his island home from a new angle, Romos is passionate about showing people something they wouldn’t normally see or experience on land.
“Up in the air you see things from a different perspective,” he says. “It reveals new aspects and allows you to place yourself in a location. This type of photography shows the whole reality of a landscape from an angle that you wouldn’t otherwise be able to enjoy.”
Continuously improving and evolving as a photographer and as an artist, Romos has developed an instantly recognisable photographic identity that can be distinguished by his love of motion and the way he uses this element to breathe life into his images. “A landscape on its own is just a landscape,” says Romos. “But if I have something that is moving in it, like mist, or a boat in the sea, then the image comes alive; so the viewers don’t just see a place, they see some action, which is more interesting, in my opinion.”
And the island is his perfect muse, with weather that allows him to fly his drone all year round, and an infinite palette of colours to play with from behind the lens. Although the wild and rugged Akamas peninsula is his favourite place to shoot, Romos explains that the diversity of landscapes and cityscapes makes the island a fascinating place to photograph. “Once I went to the mountains in the morning to take shots of the snow; I left when it got misty, and one hour later I was back on the coast taking photos of the sea in the sunshine,” he laughs.
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MICHAELA MOBLEY
Visit Pelendri only 40km from Limassol, and you’ll find a traditional Cypriot mountain village with examples of well preserved rural architecture, typical fruit orchards and agricultural fields.
A small iron Crusader cross in the small village church is the only clue to the turbulent history of medieval Cyprus.
THE IRON CROSS in the small church of Timiou Stavrou in Pelendri testifies to the Knights Templar's control and influence in the area.
THE ABANDONED VILLAGE OF FOINIKAS, west of Limassol, was once the administrative centre of the Templars and an important military command in the area.
THE IRON CROSS stands in the apse of the Church of Timiou Stavrou (Holy Cross) in the village of Pelendri. The church was built in 1178 and is listed as a UNESCO World Heritage Site
KOLOSSI CASTLE, a former Crusader stronghold, ranks as a fine example of military architecture. The Knights Templar held the castle from 1306 to 1313 and left their mark on walls, floors and pillars.
pPelendri, a village on the slopes of the Troodos mountains, some 40km from Limassol, was once the property of Jean de Lusignan, son of the Lusignan King of Cyprus, Hugh IV. It was here that Jean and his family worshipped in the tiny Church of “Timiou Stavrou” (Holy Cross), a UNESCO heritage church built in 1178. A metal cross sitting in the quiet recesses of this holy place is a small but powerfully symbolic reminder of bygone times of war, politics and family feuds in Cyprus, while the great Crusader battles took place only 250 miles away in Syria and Jerusalem.
Although on the sidelines of the major battles, Cyprus was indirectly drawn into this page of history in 1191, when a few ships were stranded on the southern coast of the island and Isaac, ruler of Cyprus, realised who was on board: the sister of Richard the Lionheart, King of England, and the King’s fiancé, Berengaria of Navarre. Isaac seized the castaways, hoping for a ‘king’s ransom’, but instead provoked Richard’s fury and prompted him to immediately conquer the island.
The focal point of this turbulence was the once quaint town of Limassol – a few minutes away from the Four Seasons Hotel, but an age away from the cosmopolitan city of today. Visit the Old Town and you cannot miss the imposing Limassol Castle where Richard married his bride, and you can still explore what remains of the original chapel within the reconstructed castle. The collections of war armour, coins, keys, buckles and jewellery provide insight into the lives of these royal soldiers of fortune.
More concerned with the Crusades than with Cyprus, King Richard soon sold the whole island to the Knights of Christ and of the Temple of Solomon, famously known as the Knights Templar. These were the ferocious fanatical order of knights whose arrogance and imposition of taxes led to the Nicosia uprising against them on Easter Day, 1192, six months after their arrival. The Cypriots were crushed but the Templars lacked the resources to govern Cyprus securely, so the King intervened again.
Dr Malcolm Barber, Emeritus Professor of Medieval History, University of Reading, is a leading specialist in this exciting period of Cyprus history. He wrote: “In 1192 Richard passed the island to Guy of Lusignan, former King of Jerusalem, and his descendants ruled there throughout the 13th and 14th centuries. Even so, the Templars remained a political and military force and established their own quarters in Famagusta and Limassol, with castles at Gastria, Chirokitia and Yermasoyia.”
Chirokitia, known today primarily for its ancient Neolithic sites, was granted to the Order of the Knights Templar, and we can still see traces of the great tower of the Chirokitia fief close to Panagia tou Kampou church from where the Templars controlled the Larnaca area.
The Crusades and the politics of the Vatican Church were to have a huge effect on the Templars. Dr Barber continues his account of their rise and fall:
“After May 1291, when Acre fell to the Mamluks, the Templar Order evacuated the Palestinian mainland, and re-established its headquarters in Cyprus, which now became its most forward base in the East. However, all this came to an end
at Limassol castle, which houses collections of war armour, coins and jewellery. }
WALK IN THE FOOTSTEPS OF MEDIEVAL KNIGHTS
in 1312 when Pope Clement V abolished the Templar Order, following a long and complicated series of trials. No evidence was found against the Templars in Cyprus, but they could not survive the Pope’s decision and the Templar connection with the island finally ended in 1571.”
Dr Nicholas Coureas from the Cyprus Research Centre entitles the knights’ initial rule in the Mediterranean as, “From Conquerors to Captives, the Templars on Cyprus, 1191-1312”. And, just as many houses of power have collapsed, the Templars also saw their fall, with Cyprus being one of the first jurisdictions to be lost. Dr Coureas refers to Emeritus Professor Peter Edbury from Cardiff University in Wales, who wrote the definitive history of the Templars in Cyprus. Peter Edbury sees the Templars as “one of the wealthiest and most powerful corporations on the island.”
Though the original archives were destroyed, there is enough evidence to presume that the Templars controlled massive estates including Yermasoyia and Phasouri, near Limassol, Psimolophou, Tripi and Kato Deftera near Nicosia, castles and churches in Famagusta and Gastria, and properties in Troodos, Nicosia and Paphos.
The Order of the knights spread all over the island, but even at their best they were still only 400 strong. And yet, the power they held lives on in their legacy, in stories and sites where we can imagine the huge red crosses on their flags fluttering in the breeze. Limassol and its castle were held for over a hundred years and homed an army of fighters. Nearby there was Kolossi Keep, which became the Order of St John’s centre for wine-making and the home of the world-famous Cypriot Commandaria.
To the west of Limassol, down a steep road and a short trek from Anarita village, we find Foinikas, the administrative centre of the Templars near Paphos. The rare architecture of the original houses in Foinikas with their huge stone blocks, internal stairs, arches and light hooks, horse stabling below and living above identify the location as a key military command that was established to maintain control across this area. Even today, the abandoned village is accessible only via the Xeropotamos river, and therefore still difficult to reach but worth a visit.
While the more remote traces of Cyprus’s medieval past will lure only enthusiasts and scholars, a visit to the downtown Limassol castle might well inspire you to explore other locations bearing witness to events that put this small island on every historian’s map.
text ANTONIS ROUVAS, Board Member, KPMG in Cyprus
The benefits and advantages of investment funds are widely recognised; but what many international investors are just discovering is the agility of investment funds set up in the reliable, well-regulated and robust jurisdiction of Cyprus.
The future always entails uncertainty. However, the uncertainty we live in today is at a high, considering the emergence of disruptive technologies and new rules of competition. Further, the increased globalisation and the simultaneous return to territorialism make the business and economic environment increasingly complex and volatile.
In this new economic order, basic principles still apply. For example, prudent risk management and diversification are as relevant as ever. At the same time, creating stable revenue growth requires embracing new approaches. Agility is not the opposite of stability. Cyprus serves as a robust jurisdiction with a stable business operating environment which at the same time changes, adapts and innovates on an ongoing basis.
An investment fund is a pool of capital raised from a number of investors that is used to collectively purchase assets/securities in accordance with a defined investment policy for the benefit of those investors. The key benefits of such investment funds are:
• More investment options, as investors form part of a large pool of capital
• Easier exit opportunities
• Reduced risk, as capital can be spread /diversified over a wider range of investments
• Better returns and better risk management, as a result of employing professional investment managers
• Smaller investors can enjoy access to professional management, experience and expertise
• Specialisation is possible, as funds tend to focus on a particular sector and take advantage of fund managers expertise
• Economies of scale, i.e. lower transaction costs
• Protection of investment, as it is a regulated product which undergoes a strict application process and is subject to ongoing regulatory monitoring
• Protection of assets, as they are entrusted to an independent depositary, who is also responsible for cash flow monitoring and oversight functions (depending on the fund category)
• Access to investments that may otherwise be unapproachable (i.e. size of investment, sharing of costs, risk spreading, etc.).
Cyprus is a reputable jurisdiction with experienced professional service providers. It has fully transposed all EU Directives in relation to funds and fund management. Moreover, it has also enacted a number of other national laws to further facilitate this industry and provide more flexibility.
The Cyprus jurisdiction offers numerous unique advantages providing operational flexibility whilst achieving the right balance between freedom of operation of the asset manager and investor protection.
The robust, reliable and at the same time flexible legal (common law based) and regulatory framework of Cyprus makes it a jurisdiction of choice for funds and fund managers.
On a global scale, investment funds have become a key investment vehicle. Through a Cyprus fund structure, investors gain access to a varied range of investment strategies in an orderly, transparent and regulated manner. The flexibility provided facilitates efficient and tailored access to new types of investments. For example, a Cyprus fund can offer an orderly entry to exciting opportunities in emerging markets in a transparent manner. A determined fund manager with a solid business plan and “skin in the game” can leverage the robust and at the same time agile Cyprus funds jurisdiction.
KPMG in Cyprus has been actively involved in the funds industry, serving local and international clients for more than 20 years. Our local practice is at the forefront of industry issues, working closely with the industry and actively participating in discussions to improve the end product which Cyprus has to offer. The combination of a strong and established local practice along with the global reach of KPMG’s international network across 153 countries and territories places us in an optimal position to provide added value service to our clients.
Article by Antonis Rouvas, Board Member, KPMG in Cyprus. E mail :arouvas@kpmg.com
When it comes to funds, our strong local practice, along with the global professional and industry expertise we possess, place us in an optimal position to provide added value ‘one-stop’ service to our clients.
Our fully integrated teams facilitate the process of setting up, structuring and operating fund vehicles and fund management companies through Cyprus.
Christos Vasiliou
Managing Director
T: +357 22 209 113, E: cvasiliou@kpmg.com
Antonis Rouvas
Board Member
T: +357 22 209 111, E: arouvas@kpmg.com
Marie-Helene Angelides
Senior Associate
T: + 357 22 209 227, E: mangelides@kpmg.com kpmg.com.cy
When Stalo joined the Four Seasons Hotel as a waitress in the Room Service Department in 1998, it was just another job for her. Little did she know that this was where she would discover her talents, her potential and even herself.
From Room Service she moved to the Vista Bar, where the former and long-serving Bars Manager, George Michael, became her mentor, her North Star. Stalo says: “He believed in me much more than I believed in myself; in return, I felt I could not disappoint him… I had to demonstrate that I deserved his trust.” Over the years, she advanced to the position of Bars Supervisor, and in 2015 she was given yet another opportunity to prove herself, this time as the Seasons Oriental Restaurant Supervisor, her current role. As such she’s the linchpin between guests and staff, managing table reservations and waiting lists to keep guests happy, while supervising her team and briefing them daily to be prepared for special dietary requirements, personal celebrations, and the particular preferences of the restaurant’s repeat guests. “So many of our guests are familiar faces… one particular couple has had a fixed reservation every Thursday evening for several years,” says Stalo. Another couple returns for every wedding anniversary, as this is where the groom proposed. Others regularly invite visitors and associates.
It’s clear: if the walls of this intimate restaurant could speak, they would tell you endless, heart-warming stories. Stalo says: “At the Four Seasons I’ve discovered the joys of making people feel special and happy, and I’ve got a great service team around me, helping me do just that.” Maggie, from China, is the happy face with the contagious smile. Shlouf, from Jordan, brings an enthusiastic can-do attitude and quick solutions to any unexpected situation. Christos is the Cypriot on the team and the hotel’s internal service trainer. Russian-speaking Petar from Bulgaria adds a few more languages to the mix, while nothing escapes young Tiana’s eye for detail. And as Stalo celebrates her team’s diversity and brings out the best in all of them to please her guests, there is only one thing that worries her: that a guest might have a complaint, but not give her a chance to make it right…
Stalo’s rapport with gastronomy extends beyond the Four Seasons, as she is also the Vice President of the Cyprus Sommeliers Association, attending competitions, nurturing young sommeliers and promoting Cyprus gastronomy abroad. When she’s not dealing with wining and dining matters, she applies her ‘giver’ personality to volunteer work within the community and on a broader scale both in Cyprus and overseas.
Stalo has come a long way since her first days at Seasons, when she had to overcome her anxieties and concerns. She says: “Now, it’s no longer about me. First of all, it’s about making sure our guests have a wonderful evening, and in parallel, it’s about helping my team develop. More than once I was given a chance to prove myself and to grow at the Four Seasons. I feel the need to pass it forward and offer others similar opportunities. That’s what makes this job so rewarding.
