Four Seasons - Portrait - Issue 21 2013 2nd Edition

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A MAGAZINE FOR THE GUESTS OF THE FOUR SEASONS HOTEL LIMASSOL

A N N I V E R S A R Y

E D I T I O N

As we celebrate 20 years of Four Seasons hospitality, we owe you, our guests, a sincere

Thank you

for helping us with your comments and suggestions, for recommending us to friends and associates, for inspiring us to aim higher, for your loyalty and support, and above all for choosing the Four Seasons as your preferred hotel in Cyprus.

Christos Mouskis E x ec u t i v e C h a i r m a n

Four Seasons Portrait

On behalf of the Management and Staff,

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Looking Back, Planning Ahead Two decades ago, the Four Seasons welcomed its first guests.

And today I look back with mixed feelings of both pride and humility, with a sense of achievement as well as deep gratitude.

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Leading the Four Seasons team for 20 years has taught me many things about people. I’ve learned the importance and value of offering support, constructive feedback and sincere motivation. There is a fundamental partnership between management and staff, and at the Four Seasons, this partnership is held together by shared values rather than a chain of authority.

Organizational structures and internal hierarchy are only a poor substitute for direct and respectful communication, both vertical and horizontal. Indeed, our frontliners are the heart of our hotel. I need to know how this heart is beating, to ensure that it is not only healthy, but also happy.

The importance of choosing the right individuals cannot be overrated. When hiring, we always choose people, not academic degrees. And I’ve noticed that you can learn more about someone by looking into his eyes than on his CV. Having the right business associates has proved to be equally valuable, which is why we nurture our business relations and aim for closer and long-term cooperation.

Over the years, everyone here at the Four Seasons has learned to appreciate a common sense of community. Our people know that we are here for them in times of need. Because like charity, hospitality starts at home; and like beauty it comes from within.

Indeed, learning is a never-ending and humbling experience.

There will always be better hotels that inspire us and put things into perspective. Although the Four Seasons is widely recognized as the benchmark of our industry in Cyprus, we are well aware of two things: that there is always ample room for improvement, and that reaching the top is easier than staying there.

My biggest challenge for the future is to make sure that my people maintain the same humility and enthusiasm for the job as they had on their first day at work. These qualities are the backbone of our corporate culture; they are what bring people to us – and keep them with us. My duty is to maintain and improve all that we have achieved. My policy is to invest a fair share of our profits back into the property. My aim is to work towards healthy growth without over-expanding. And I sincerely hope to share the hotel’s future success with the same team members who helped make the Four Seasons what it is today.

As a father, it is only natural that I would hope to see my children as interested and involved in the hospitality industry as I am. This hotel, the Four Seasons, is my legacy. My deepest desire is to pass on something the next generation can be proud of – not just ‘yesterday’s success’. But sustained success in our industry requires both physical as well as intense emotional involvement. Every day for the past 20 years I have asked myself the same question on my way to work: “What can I do today to improve the Four Seasons Hotel?” With the support of the Four Seasons’ management team, staff, and all our guests, I will continue to find – and implement – the answers.

Four Seasons Portrait

Dear Friends, In the late 1980s when we decided to build a new hotel in Limassol, we were driven by a desire to radically challenge the standards of the industry in Cyprus. Five years in the United States, combined with my natural interest in the service industry, had shaped a powerful vision in my mind. However, the hospitality industry was far removed from our family business; careful groundwork and exhaustive research were crucial. After studying the latest trends and the parameters of an excellent hotel, as well as the best practices of the industry, we were ready to create something exceptional that would have a positive impact on the market.

Building the hotel fully absorbed me. But building the right start-up management team was equally, if not more, important.

Right from the start, I was fortunate to have the invaluable support of experienced professionals who shared my thirst for success. With the same investigative spirit, we always insisted on full and detailed information before making any decisions – whether we were finalizing structural details and design features or choosing finishing materials and fabrics. We made a good team that soon grew bigger and stronger as we recruited young and enthusiastic professionals who shared our vision.

Our strategy focused on securing not only a competitive advantage, but an extreme competitive advantage in all the crucial areas: design, gastronomy and service, genuine service.

That is the kind of service that goes beyond what is visible and measurable. It is something you, our guests, feel and appreciate.

I also realized that innovation had to be a priority, and so it was. Our hotel was the first in Cyprus to introduce various facilities and concepts that were later adopted by other 5-star hotels across the island. Some of the main Four Seasons ‘firsts’ over the years were the in-house signature spa, ethnic restaurants, adultsonly accommodation, the Investors in People accreditation, as well as exemplary – and unmatched – staff facilities. And I can assure you that we are always on the lookout for more.

W E L C O M E m e ssa g e

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PUBLISHER / CREATIVE DIRECTOR Tasos Polydorou

EDITOR-IN-CHIEF Eleni Polydorou eleni@polydoroudesign.com

ADVERTISING SALES Katerina Kyprianou katerina@polydoroudesign.com

Inside

CONTRIBUTORS Mario Hajiloizis Yiota Mallas Paula Manoli Michaela Mobley Dina Mylordou Matthew Stowell

PHOTOGRAPHY

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LOOKING BACK, PLANNING AHEAD Message from the Executive Chairman

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AMAZING LOYALTY

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FOUR SEASONS NEWS

Welcome message from the Executive Director

Louca Studios Christos Papantoniou

PRINT PRODUCTION Laser Graphics Ltd

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News, Events and Special Occasions

LIMASSOL DIARY Don’t miss the main highlights of Limassol’s cultural scene

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

Published on behalf of the Four Seasons Hotel by: T&E Polydorou Design Ltd

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A TRIBUTE TO OUR VETERANS Meet the longest-serving members of the Four Seasons family

A MEMORABLE CELEBRATION A 20th anniversary celebration filled with pride and emotion

P.O.BOX 40353, 6303 Larnaca, Cyprus www.polydoroudesign.com

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MAKING HISTORY Milestones in the Four Seasons’ 20-year history

The title and all material are protected by copyright and all rights

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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 can accept responsibility for omissions or errors.

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A CULINARY EVOLUTION Old faithfuls in contemporary variations

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48 62 70 81

DELIGHTFUL DELICACIES The Vista Terrace pairs the finest seafood and spirits

A MATTER OF TASTE The Four Seasons’ team of sommeliers at your service

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HOMEMADE HERITAGE Introducing artisan foods & crafts in Cyprus

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YACHTING AT ITS FINEST

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THE TRUTH ABOUT TRAINING

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Cyprus welcomes a glamorous new lifestyle

Recognizing and developing potential at the Four Seasons

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TRAINING WITH ALAIN DUCASSE A challenging experience

WE’RE CELEBRATING

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Enjoy the Four Seasons birthday cake all year long Four Seasons Portrait

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HAPPY DIAMONDS COLLECTION

JEWELLERY ATELIER 104 Amathountos Avenue, Seasons Plaza B-C, Ayios Tychonas (opposite Four Seasons Hotel) 4532 Limassol, Cyprus Tel.: 25 313302, Fax: 25 314734, Mobile: 99 652263, e-mail: jewelleryatelier@cytanet.com.cy

W E L C O M E m e ssa g e

Milestone birthdays are always special. And the 20th ‘birthday’ of the Four Seasons is particularly noteworthy, because our hotel touches the lives of so many people: our guests, our staff and the local community at large.

HEARTWARMING

LOYALTY This year, February 1st marks the completion of our 20th year of operation.

In this edition of Portrait, you will read about the history of the hotel and its people, with a special tribute to those that complete 20 years of service this year – all 52 of them.

I also want to take this opportunity to acknowledge the nearly 265,000 customers who have stayed at the hotel over the last 20 years, averaging 13,250 each year. This number includes over 6,000 guests who have visited the hotel between 5 and 10 times, nearly 1,500 between 11 and 20 times, and 400 guests over 20 times! Indeed, we are proud to note that three loyal guests have stayed with us on over 100 occasions, while our most frequent guest has stayed at the hotel a record-breaking 355 times over the years.

In total, over 40,000 visitors have become repeat guests, accounting for over 50% of the hotel’s business.

I would like to thank you all for your loyalty and support over the years and offer you our assurance that we will continue to improve our services and facilities. This year, by popular demand we have introduced free internet across the hotel premises. We will be installing the 1st Quadriga TV system in Cyprus as well as putting brand new Sealy Posturepedic beds in all our rooms, as we

every one of our guests.

Nick Aristou E X E C UTIV E D IR E C T O R

Four Seasons Portrait

constantly work towards our clear-cut goal: to make every visit a delight, for

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B a n oo d ko sa n ve lin up e t to oda 20 y %

Driving Luxury for Leisure, Sightseeing & Business

www.leoscy.com • freephone 8000 9192

F o u r S e a s o n s n e ws

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HOTEL EVENTS & HAPPENINGS

Visit the Four Seasons… online

It’s crisp and colourful, and it’s here! It’s the new Four Seasons website. Packed with large and beautiful photos of all our facilities, complete information and much more, it is the easiest way to keep in touch with the Four Seasons, wherever you are.

But it’s not just the overall look and navigation that has changed; several new features make it guest-friendly to the max. Now you can book not only your accommodation online, but also your table in any one of our restaurants, spa treatments, and even a private taxi. You can view our photo gallery, videos, virtual tours, and the hotel brochure, all of which are regularly updated.

For instant and personal response – in English, Greek or Russian – to specific questions, click on the popular chat window that awaits you on the home page (and now also opens spontaneously after 3 minutes). Also on the home page, the arrow in the right margin leads you to various social media platforms and our blog. So, log in, browse, and feel free to offer comments and suggestions!

Cyprus and Russia meet at the Four Seasons

Four Seasons Portrait

In April, the Four Seasons was proud to accommodate the 2-day Global Russia Business Meeting, which was hosted by the Cyprus Investment Promotion Agency (CIPA). With 300 participants from 40 countries, the conference conveyed a clear message: Despite recent developments in the economy, Cyprus’s relations with important business partners remains healthy, strong, and promising.

The main discussions focused on the challenges and opportunities for the Russian economy in the international investment arena, how Cyprus can serve as an international business centre, and the prospects of closer cooperation between the two countries.

Speakers during the official dinner included President of the Republic Nicos Anastasiades, Deputy Minister of Economic Development in Russia Igor E. Manylov, and the Chairman of the Bank of Moscow and Russian Business Council for Cooperation with Cyprus, Mikhail V. Kuzovlev. Prominent participants included industry leaders from Russia, the UK, the USA and Oman, among many others.

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F o u r S e a s o n s news

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Pier

Pleasure

There is something both exciting and romantic about a pier… a narrow extension of land where you are neither on the beach nor in the sea. And the experience is even more enjoyable when the pier itself is as attractive as the recently renovated Four Seasons pier.

Beautifully paved and lined with mature palm trees, the pier is the perfect location for an evening stroll in the moonlight, an utterly romantic wedding, or an exclusive corporate or social function. Consult any member of the Four Seasons team to find out more!

Fun and Games

Especially for the teenage guests in the hotel (without excluding their parents!) the Four Seasons has ‘refurnished’ the games room to offer more options for indoor recreation.

Located on the lower ground level, the games room now invites you to enjoy table tennis, table football, pinball as well as a pool table. For a game of giant chess, just step outside.

Rackets and balls are available from the Health Club reception.

An Eye for Style Four Seasons Portrait

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Every guest at the Four Seasons is greatly valued; but when a celebrity with a professional eye for style chooses to stay at the Four Seasons, the visit is the equivalent of a vote of confidence.

Celia Sawyer from the UK is such a guest. A prominent interior designer with an impressive property portfolio and a keen eye for art and collectables, Celia is admired by an enthusiastic TV audience for her role in the popular Channel 4 TV show ‘Four Rooms’. The Four Seasons was delighted to welcome Celia in April when she came for a family holiday with her husband and two children. We look forward to welcoming Celia and her family again later in the year.

F o u r S e a s o n s news

Culinary

Master Class

The Four Seasons chefs rank among the best in Cyprus – with numerous awards to prove it. And they are happy to share some of their secrets with hotel guests, five days a week.

From Monday to Friday, for about an hour, up to six guests are welcomed at Café Tropical where they learn, prepare and enjoy a variety of cuisines. On Saturdays, Shisha preparation skills are divulged on the Vista Terrace.

Group size is limited to offer each participant maximum attention, and places are booked on a first come first served basis. Visit the Concierge Desk well in advance to secure your participation!

Carefree Cycling

For sightseeing combined with exercise, cycling is the answer. In Limassol especially, visitors and residents are rediscovering the fun of cycling along designated paths that include long stretches along the seafront.

Check out the different routes and you will find short and easy coastal tours as well as challenging courses that take you to surrounding villages and even up to the mountains. To encourage you even more, bicycle rental is now easier than ever before through the ‘nextbike’ service with a network of pick-up and drop-off points.

For bicycle rental: http://www.nextbike.com.cy For other rental services or route details and cycling events in and around Limassol, contact the Limassol Cycling Club: 9780 9451/ 9780 9452.

A few hours of Serenity

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The number of travellers who dedicate their holiday to a full spa experience is growing.

But it doesn’t have to be all or nothing.

Take a look at the menu of the Shiseido Spa at the Four Seasons and you will discover several treatments and packages, for men and women, that will take only a few hours and deliver lasting results.

Shiseido Spa Serenity is a favourite – a signature treatment offering a two-and-a-half-hour combination of massage, express facial and head massage. Other options focus on massage only, different types of facials, body sculpting, peeling, detoxing, anti-ageing or stress relief.

The choice of single or combination treatments is unlimited and can be tailored to your needs.

Visit the spa to discuss what is best… for you.

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An Underwater Proposal When cupid strikes, a man in love will go to great ‘depths’ to secure a ‘yes’ to his marriage proposal. In a recent case, Four Seasons sommelier Radu Argatu rejected conventional romantic settings and decided to propose to his sweetheart, Irina Volmer, in a very special way: under water. Both Radu and Irina had completed a beginner’s diving course – and loved it – so Radu was confident that his surprise plan would produce the right response. There to make it all happen was Dive-In, the scuba diving centre on the Four Seasons premises. Managing Director Jonathan Wilson and his team worked out the details to plan a dive just off the coastline, and transform it from routine to romantic. To make sure nobody fainted from excitement, Jonathan appointed four instructors to participate discreetly in the ‘event’.

Once the couple was under water, and with a camera rolling, Radu pulled out a sign that read: ‘Will you marry me?’, and Irina was handed three answers to choose from: ‘yes’, ‘no’ and ‘maybe’.

Quite predictably, Irina’s response was positive, giving Radu the goahead to present the engagement ring with everyone bubbling their oxygen happily. For a few seconds the couple held their breath, removed their masks and shared a kiss, sealing the deal.

Jonathan says: “This might well be the beginning of a new fashion – it was just so amazing, especially with the whole experience recorded on camera as a souvenir. In fact, we know a priest who is a diver himself and could even perform the ceremony under water!”

Dive-In at the Four Seasons has been on the premises for 19 years and is the only diving centre in the world (outside the UK) that is approved by the UK Ministry of Defense to do resettlement training for UK armed forces. Multilingual instructors with Master Scuba Diver certification organize diving courses from entry level to professional level. The centre is open from March till November, but dives can be organized throughout the year, by request. Simply give Jonathan a call. Tel: 2531 1923, 9944 4283.

N FOR RES ON-E IDE U NT S

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Для получения персонального шоппинг тура, пожалуйста свяжитесь с о своим тур оператором

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F o u r S e a s o n s news

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Two decades

of responsibility

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“The Four Seasons has been fulfilling Corporate Social Responsibility since day one – in fact before the label of CSR was even known in Cyprus,” notes Nick Aristou, Executive Director. “In those days it was a matter of conscience, an inherent philosophy of giving back.”

And for guests and the community, the proof is visible and tangible across 20 years of the hotel’s caring approach towards staff, charities and the community at large.

Symbolic Sculpture These positive steps of engagement are now official with measures and objectives The stunning sculpture by Evagoras established two years ago. Nick continues, “After looking at all the activities in all Georgiou is now in place as a symbol of the departments, we thought it was time to create an umbrella so that our people are well aware relationship between the Four Seasons Hotel and fully informed. This also allows our team to choose which activities to participate in and and the district of Agios Tychonas. makes it easier for us to offer recognition.”

Even over the last year, the fruits of these worthy efforts are seen inside and out of the hotel. Guests may notice the beautiful statue opposite Ayia Anna Church at the gateway to Agios Tychonas. This modern representation of an ancient boat is the work of Evagoras Georgiou and symbolizes the ships that sustained trade in Amathounta many centuries ago. Commissioned by the Four Seasons, it also embodies the strength of the relationship between the hotel and the community, celebrating 20 years of fruitful cooperation.

The hotel has also built strong ties with nominated local charities, one being The Lyceum Club of Famagusta. True to its policy of support, the Four Seasons was proud to host a children’s fashion show, afternoon tea and ballet performance in June. A resounding success, the event has helped fund the charity’s annual summer camp in Ayia Napa for over 100 children suffering from leukaemia, cancer and blindness.

Meanwhile, backstage at the hotel, another annual event occurred; the Staff Olympics, seeing hundreds team up and share an afternoon of competitive spirit. But CSR workforce activities go much further than fun and games; they also have a serious side that applies to the hotel’s supply chain policies. “We make every attempt to use local products in our kitchens and restaurants,” says Nick, “providing the freshest ingredients while reducing our carbon footprint.”

With the publication of a booklet containing information on all CSR categories –vision, environment and suppliers, marketplace, stakeholders, community and workforce – the hotel now publicly integrates CSR into every area of work culture. As Nick says, “We hardly think of it as a responsibility; to us it is part of life, where everyone benefits.”

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Limassol Marina, the Mediterranean’s most exclusive waterfront development, has welcomed its first residents and yachts.

The full service marina, for yachts up to 115m, combines elegant residences with its own shopping and dining area, just a stroll away from the city centre.

Experience the essence of living on the sea in one of the completed luxury apartments at Nereids Residences or the unique villas with their own private berths and direct access to the beach.

To arrange a bespoke viewing call: Для организации личного посещения, позвоните по телефону: Cyprus/Кипр +357 25 820 511 Russia/Россия +7 495 643 1901 limassolmarina.com

Developed by Limassol Marina Ltd. Managed by Cybarco Ltd. Marina operated

by Camper & Nicholsons Marinas in partnership with F&S Marinas. Constructed

by Joannou & Paraskevaides Ltd, J&P Avax S.A, Athena S.A and Cybarco Ltd.

F o u r S e a s o n s news

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is a cool and perfect transformation of the popular creamy dessert.

Almond and Hazelnut Praline captures rich nutty flavours that can be beautifully combined with

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any fruity scoop.

Mr Vladimir Potanin, receiving the Gold Order of the Apostle Paul from Archbishop Chrysostomos.

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Banana and Yogurt with Mango offers you a taste of the tropics that calls for more...

Orange with Bitter Chocolate the summery variation of two established flavour partners.

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Millefeuille

Pomegranate Yogurt with Cherries: an all-new Cypriot sensation that instantly topped the flavour charts.

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Creamy

Creations

Just like butterflies signal the beginning of springtime, on the Four Seasons calendar, Ice Cream Week marks the advent of summer. This year’s festival of cool creations was celebrated from 24 May to 2 June at Colors café, where Pastry C hef Demetris Hadjiyiannis and his team unveiled a new collection of ice cream variations.

Inspired by the hotel’s 20th anniversary, the theme of Ice Cream Week 2013 was – how could it not be – the ‘Four Seasons’, each season featuring six flavours, many of them making an impressive debut.

‘Pomegranate Yogurt with Cherries’ emerged as the alltime winner, bursting as it is with unmistakable colour and flavour. ‘Banana Yogurt with Mango’, ‘Almond and Hazelnut Praline’, and ‘White and Dark Chocolate’ presented partners that are clearly in sync. ‘Millefeuille’ transformed the popular dessert into cool and creamy scoops – and the list goes on...

With a rotation of 16 flavours a day, Colors is your shortcut to ice cream nirvana, whether you choose to enjoy your favourites in the café or take a cool-pack home.

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D I A R Y l i ma s s o l eve n t s

28 - 29

There is always something new and exciting to experience in the region of Limassol, from the major annual events to the smaller festivities held in nearby villages. The year-round cultural calendar offers a wonderful blend of contemporary events and traditional festivals: first-class theatre, dance and musical performances, as well as local festivals that celebrate the island’s produce, religion and history. Whatever your taste, you are bound to find something to interest you in our varied cultural diary.

September MCC Tour to Cyprus

2013

13-20

29 - 8

August 29 - September 8 Limassol Wine Festival

July ISAF Youth Sailing World Championship

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SEPTEMBER Amathusia Festival

September 6,7 & 8

OPERA: Gaetano Donizetti: L'Elisir d'Amore The Pafos Aphrodite Festival brings a premier opera production to Pafos for three nights every summer, performed in an open-air amphitheatre at its picturesque Medieval Castle Square at the old harbour. This year’s opera is L'Elisir d'Amore, which was written by the Italian composer Gaetano Donizetti in 1832. Since the festival began in 1999, it has proved to be one of the highlights of the summer cultural calendar.

20:00, Medieval Castle of Pafos, www.pafc.com.cy

July 13-20

September - October

2013 I SA F Youth Sailing World

Kypria International Festival

C ham pionship

This international multi-arts festival is the

Limassol will host the 43rd edition of the

leading cultural event of the island and takes

International Sailing Federation’s youth

place in all the major cities. The two-month

championship. Over 350 sailors from 61

programme balances outstanding music,

nations will participate in a series of eight

dance, opera and theatre performances by

events. The first championship was held in

both local and international artists. In Limassol,

Sweden in 1971, and since then the cham-

performances will include the contemporary

pionship has seen many of its competing

ballet Carmina Burana, a liberal adaptation

sailors go on to become World Champions,

of the play ‘Faust’, a concert by the Cyprus

Olympians, America’s Cup sailors and Ocean

Symphony Orchestra and a concert by Greek

Heroes, making this one of the key events

singer Nena Venetsanou – among others. The

of the ISAF to help promote top-level youth

full programme will be available on the official

participation in the sport.

website. www.kypria.org.cy

www.isafyouthworlds.com

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September 6

September 28 & 29 October 1 & 3

Amathusia F estival

MCC Tour to Cyprus

The annual summer Amathusia Festival takes

MCC is the world’s most active cricket club

place at the historic site of Ancient Amathus

with over 18,000 full members and 5,000

and features a different theme and

associate members. Its overseas touring pro-

programme each year. For 2013, the festival

gramme aims to develop cricket abroad. This

will be held on one night with a concert

time round, 15 members will be coming to play

dedicated to the music of the late Greek singer

against the Cyprus National Cricket Team and

Stelios Kazantzidis. Various artists from Greece

the Joint Forces Cricket Team (of the British

and Cyprus will cover his songs, along with

Bases) at Happy Valley in Episkopi.

dance performances. More information will

The first three matches will be 50 over and

be available nearer the time through the

the final match will be 20 over. 09:30 /14:00,

Agios Tychonas website. 21:00

Happy Valley – Episkopi Tel: 7000 2742,

Tel: 2532 3567, www.agiostychonas.com

www.cypruscricket.com

August 29 - September 8 L i m assol Wine F estival

The popular Limassol wine festival celebrates Cyprus's long winemaking tradition with 10 days of merriment. All the major winemakers – along with the smaller independent wineries – are present at the festival where you can sample unlimited wine for the cost of the entrance fee. An extensive entertainment programme includes music, choirs, singing groups, sketches, dance shows and presentations, as well as children’s entertainment in the form of magicians, puppet shows and popular characters. The full programme can be found on the municipality’s website.

20:00, Municipal Gardens www.limassolmunicipal.com.cy/wine

D I A R Y l i ma s s o l eve n t s

12 -18

OCTOBER 8th International Short Film Festival of Cyprus

6 OCTOBER AFAMIA

18-20 OCTOBER Lemesia Sports Festival

October 6

Afamia The quaint village of Koilani celebrates the end of the grape harvest with its annual grape and wine festival ‘Afamia’, which focuses on everything the village produces from grapes. This includes wine, raisins, grape syrup and two traditional sweets: ‘soujoukos’ (a chewy grape must roll) and ‘palouze’ (a traditional Cypriot jelly-like blancmange).

There is a programme of entertainment and visitors can enjoy free samples of palouze with the compliments of the villagers, and buy many other delicious products. The village also has museums and ancient churches worth visiting.

Koilani Village Square, Tel: 2547 1008, www.koilani.info

October 12-18 8 t h International S hort Fil m Festival of C yprus The official international short film festival of the island is co-organised by the Ministry of Education and Culture of Cyprus and the Rialto Theatre. The sevenday event showcases diverse short films by talented filmmakers from around the globe, aiming to promote

October 18-20

productions that tell a powerful story in a film that is

Lemesia Sports Festival

no more than 25 minutes long. The festival culminates

This weekend of sport begins with an

in an award ceremony, with the three-member

award ceremony to honour the

international jury granting prizes for the best submitted

achievements of the island’s past and

and invited films.

present sporting heroes, and

Tel: 7777 7745 / 7777 2552

continues with a host of different

www.isffc.com.cy

sporting events. The competitions and games include the 13th

October - January 2014

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International Boxing Competition, a 10km race (in memory of Limassol

Germ asogeia Walks

sportsman Marios Agathangelou),

The municipality of Germasogeia has organised two 3-hour walking/

cycling, and different sea sports:

coach tours: ‘A Village Blessed with Water’ and ‘Discover the Natural

canoeing, kayaking, water polo,

Environment of Germasogeia’. Both offer you the interesting and

sailing, rowing and swimming. As the

valuable company of a qualified and licensed tour guide and are free

events are held at different venues,

of charge. The first walk takes in the historical architecture and dam of

please check the municipality’s

Germasogeia, while the second focuses on the natural environment of

website for the full programme which

the area. The Cyprus Forestry Department has also created a Nature

includes times and locations.

Trail across a more challenging terrain. The walks start and finish at the

www.limassolmunicipal.com.cy

CTO office. Tel: 2532 3211, www.yermasoyia.org/?pageid=106

Photo of Akamas Bay Villas

Sea Gallery Villas

Photo of Nereids Residences, Limassol Marina

Experience an elite Mediterranean lifestyle at the most exclusive beachfront developments in Cyprus, with properties ready to move into now.

From the leading luxury developer, creating homes since 1945.

Please contact us for further information, to arrange a viewing and to find out more about obtaining EU Citizenship / Cypriot Passport. Более подробную информацию о наших проектах, организации ознакомительного тура и получении гражданства ЕС/паспорта Республики Кипр.

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D I A R Y l i ma s s o l eve n t s

21-24

NOVEMBER Cyprus International 4-day Challenge

3-29

November 3 - December 29 Musical Sundays

10&17 NOVEMBER ZIVANIA FESTIVAL

23&24 NOVEMBER Forest Park Car Rally

November 3 - December 29

Musical Sundays The Community Board of Agios Tychonas and the Cyprus Tourism Organisation (CTO) put on an hour of musical performances by the sea every Sunday. The event is free and features a variety of acts throughout the hour, such as traditional Cypriot music and dance and world music. The programme for this period includes pop music by vocal ensemble ‘Carpe Diem’, traditional Cypriot, Armenian and Russian songs by the group ‘Zara and Friends’, and traditional Cypriot dances by the ‘Lakatamia Municipality Folklore Association’ – among others. 11:00-12:00, Onesilos Seaside Theatre, www.agiostychonas.com

November 10 & 17 Z ivania F estival The Troodos villages of Alona and Pelendri both hold a Zivania Festival every year on consecutive Sundays.

Each festival offers a different programme of entertainment which includes traditional folklore music and dancing, Zivania distillation demonstrations and ‘palouze’ sampling (a traditional jelly-like blancmange). Zivania is a Cypriot alcoholic drink that is made from a mixture of grape pomace and dry wines created from the indigenous Xynisteri (white) and Mavro (red) grape varieties. Programme details are available on the Troodos website.11:00, Alona and Pelendri Villages, www.mytroodos.com

November 21-24 Cyprus International 4-day Challenge Now in its ninth year, the challenge is a staged

November 23 & 24

running event of four different races across the four

Forest Park C ar Rally

days and consists of a 6k time trial, a multi-terrain

The long, winding roads of the Troodos mountain range set the scene for this

half marathon, an 11k mountain trail run and a 10k

two-day classic car rally organised by the Cyprus Federation of Classic Vehicles,

city run. The races are mapped along the spectacu-

Four Seasons Portrait

26

which unites various vintage and old vehicle clubs. Collectively, their members

lar trails of the Akamas Natural Reserve Park and

own an impressive range of restored classic cars and motorcycles. Car enthusiasts

offer stunning views with every turn. The times for

will enjoy the nostalgic sight of the beautifully restored vehicles as they converge

each race will be added up to determine an overall

on Limassol’s Medieval Castle en route to the mountain village of Platres. The

winner at the end of the four days.

federation also holds other events throughout the year.

Akamas, Pafos, Tel: 2688 0878

www.okak.org.cy

www.Cypruschallenge.com

D I A R Y l i ma s s o l eve n t s

December 12

Live Screening of the Royal Ballet - The Nutcracker The UK’s premier ballet company – The Royal Ballet – will be performing Tchaikovsky’s famous ballet ‘The Nutcracker’ at The Royal Opera House in London’s Covent Garden with a live screening at Rialto Theatre. The Nutcracker was first performed in 1892 and has since become most popular during the Christmas season as the story revolves around a young girl's enchanted Christmas present that leads her on a wonderful adventure. The Orchestra of The Royal Opera House accompanies the Royal Ballet – which was formed in 1931 – in this performance. Tel: 7777 7745, www.rialto.com.cy

January 6, 2014 Epiphany Celebration ( Three K ings Day)

December 6

After the Epiphany church services,

Flam enco S how –

the congregation follows the priest in a

N ino de los R eyes

religious procession towards the harbour

Seasoned flamenco artist Nino de los Reyes performs for one night at the Rialto Theatre with a high-paced and passionate show of Flamenco – the popular Spanish folk dance. Nino studied flamenco in Madrid at Amor de Dios with renowned teachers such as Josele Heredia, María Magdalena and Alejandro Granados. By the age of seven he had played the role of the child Joaquín Cortés in a documentary about Cortés’s life, and has since been part of many major dance companies, performing all around the world.

where he blesses the waters and throws the Holy Cross into the sea. The faithful dive in to retrieve the cross and the one who succeeds is blessed with good luck for the whole of the new year. Other traditions include throwing fried food on rooftops to appease mischievous spirits who – according to myth – would prey on people and play tricks on them during the twelve days of Christmas.

Old Port www.limassolmunicipal.com.cy www.limassoltourism.com

Four Seasons Portrait

28

IMPORTANT NOTICE: Although all events were confirmed and correct at the time of going to press, we strongly recommend contacting the organisers closer to the date, in case of changes or cancellations at short notice due to unforeseen circumstances.

20:30 Tel: 7777 7745 www.rialto.com.cy

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F O U R S E A S O N S te a m work

Over the past two decades, the Four Seasons has seen countless changes, from subtle upgrades to bold transformations. But the things – and people – that truly make the difference have been jealously protected.

ATRIBUTE TO OUR

VETERANS Since the Four Seasons’ inauguration 20 years ago, many things have changed.

Some of you may remember the ‘Palace’ dining room, which was replaced by two fine dining restaurants, Mavrommatis and Vivaldi. Our 6th floor has been transformed to accommodate lavish Penthouse Suites. A completely new wing was added, offering adultsonly Garden Studios and Suites. And Colors café, a winner from day one, has established itself as a landmark in Limassol – and beyond.

And yet, the cornerstones of our hospitality haven’t changed since February 1993: our values, our commitment to excellence, and – most notably – 52 of our colleagues.

In their very own and individual way, they have contributed to the high standards and spirit of the Four Seasons, right from the very start, or even earlier!

Our people and principles are at the core of the success and recognition we have achieved over the years. Our enviable occupancy rates, the increasing number of returning guests and our low staff turnover are the tangible evidence of collective efforts and a shared vision to “delight every person who walks through our doors”.

I am tremendously proud of our people, who work so hard to “make the difference” as our slogan says. It is particularly rewarding to be part of such an amazing team. So it is truly an honour to have the opportunity, on the following pages, to introduce you to the longest-

Andreas Georgiou H O T E L M ANA G E R

Four Seasons Portrait

standing members who have rightfully earned their title as… Veterans of the Four Seasons.

31

One of the most remarkable and revealing features of the Four Seasons is the number of team members who have been with us since the hotel first opened – or even earlier.

We call them our ‘veterans’, and you will find them across all departments, serving you directly or working quietly behind the scenes.

Meet them, greet them, and join us in congratulating them!

Four Seasons Portrait

32

Marina Stavrou Corporate & VIP Manager

LEONIDAS LEONIDOU Food & Beverage Adm. & Sales Manager

F O U R S E A S O N S te a m work

Managing the changes Fulfilling the future has always been a part of management responsibility; and with visionaries like these, the Four Seasons’ future promises to be as dynamic as the past 20 years. Management techniques may change, but as in the past, these veteran team members will always be determined to delight every guest.

ANDREAS LOIZOU

Panicos Hadjitofi

HR & Quality Director

Executive Head Chef

Four Seasons Portrait

YIANNOS GREGORIOU Food & Beverage Manager

33

Four Seasons Portrait

34

Spyroulla

Costas Nicolaou

Niki Komodromou

Panayiota Spanou

Elli Mouktaroudi

Palechoritou

Financial Controller

Chairman’s Private

Accountant

Clerk / Typist

Accounts Supervisor

Secretary

F O U R S E A S O N S te a m work

C onstant support Over the course of 20 years, these pillars of administration have supported the smooth running of the hotel. And though rarely seen by guests, they set examples of efficiency and best practice to new colleagues, making improvements and stimulating progress in vital areas of the hotel.

Vasos Vasiliou

Lia Couzali

Socratis

Marios Georgiou

Messenger

Paymaster

Costantinou

Purchasing Manager

Head Store Keeper

Receiving Supervisor

Four Seasons Portrait

Andreas Mouktaroudes

35

Four Seasons Portrait

36

Theodora

Panayiotis

MARIOS CAMASSA

Yiannoula

Evangelia

Panayiotou

Charalambous

Chef de Cuisine

Athanasiou

Charalambous

Chef

Chef de Cuisine

Chef

Chef

F O U R S E A S O N S te a m work

G astrono m ic legends Enthusiasm has never waned and energy levels have never been higher as kitchen and bar personnel always find new ways to delight. They have supported the orchestration of new restaurants, Colors caf�, changing menus and fresh tastes, while modifying, transforming and winning awards for the Four Seasons cuisine‌ again and again.

Androulla

Dora Chr

Demetris

Poliviou

Panayiotou

Hadjiyiannis

Bars Manager

Chef

Chef

Pastry Chef

Four Seasons Portrait

Marios Demosthenous

37

Four Seasons Portrait

38

Khaled Elsayed

Loukia Lazarou

Maria Michael

Marios Tsiouroutis

Waiter

Waiter

Waiter

Head Waiter

F O U R S E A S O N S te a m work

D evoted to service Warmly welcoming new and repeat guests, noting their preferred table and their favourite cocktail, these colleagues are always nearby but never too close. Over the years they have become friends, growing stronger and working together to create a team powered by genuine service.

George Iacovou

Stelios

Lenia

Yiannis

Head Waiter

Restaurant Supervisor

Stylianou

Demosthenous

Evangelou

Asst Maitre d’Hotel

Asst Maitre d’Hotel

Head Waiter

Four Seasons Portrait

Gaby Hanonik

39

Four Seasons Portrait

40

Despina

Sofoulla

Galatia Stefani

Theognosia Louka

Hadjigeorgiou

Eleftheriou

Chambermaid

Chambermaid

Chambermaid

Chambermaid

F O U R S E A S O N S te a m work

K eeping the house in order Their uniforms may be different, the rooms they make so beautiful have gone through various renovations, but their attention to detail is still all-consuming. They know what five-star guests require and they look for new ways to fulfill expectations‌ always with a smile.

Zena Englezou

Nitsa Kofterou

Eva Kofterou

Housekeeper

Housekeeper

Executive Housekeeper

Houseman

Four Seasons Portrait

Plastiras Constanti

41

U pholding standards Alongside many guests who have been visiting the Four Seasons from its birth, these staff have nurtured and maintained the hotel from behind the scenes, ensuring that every visit is one of perfection. From pools to heating, linen to telephones, these veterans are the custodians of the hotel‌ day and night.

Four Seasons Portrait

42

Lambros

Angelos

Lia

Avgi Paraskeva

Lambrou

Illambas

Aristotelous

Linen Room Attendant

Assistant Chief

Chief Engineer

Telephone Operator

Engineer

Polyxeni Andreou Linen keeper

Prada

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Miu Miu Etro

Jimmy Choo

Antonio Berardi

Jil Sander Navy Paul and Joe Rochas

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R unning with the ti m es Trendsetting facilities such as the spa, leisure club and children’s clubs made the Four Seasons a pioneer from the start. These are the people who responded to guests’ wishes with ‘Fun for Everyone’ activity programmes and PERSONAL FITNESS PLANS, for thousands over two decades.

Four Seasons Portrait

44

Alecos

Christina Georgalli

Constantinos Michael

Heike Ioannou

Alexandrou

Health Club Instructor

Sports Manager

Fun for Everyone Supervisor

Sports Supervisor

A memorable

Celebration On 1 February 2013, the Four Seasons management and staff celebrated the hotel’s 20th anniversary. It was an evening to remember, with highlights recorded in print and on video so the Four Seasons team and friends can relive that grand celebration again and again.

Four Seasons Portrait

46

I Nick Aristou, Christos Mouskis and Andreas Georgiou (left) enjoying

an evening during which the 20-year veterans were applauded as they received their awards (far left).

}

It was an evening filled with pride and powerful emotion for the Four Seasons management and staff…

For several hours before the event, staff members worked hard to prepare the Ballroom and decorate it with elegant seating and table settings, glittering balloons and of course a monumental cake. A stunning commemorative emblem was commissioned especially for the occasion, featuring a mosaic of familiar Four Seasons faces incorporated in the 20th anniversary logo.

Although the hotel will be organizing various events and activities throughout the year, focusing on guests, local partners, and the community as a whole, this particular evening was dedicated to the staff who make the Four Seasons what it is.

As over 550 people gathered in the Ballroom, the air was soon filled with a sense of belonging to the Four Seasons family.

And as the Executive Chairman, Christos Mouskis, addressed his ‘family’, the shared pride in all that has been achieved over the past two decades was almost tangible. A short video captured the milestones of the hotel’s 20-year history, putting smiles on faces and bringing tears to many eyes.

But the most touching part of the evening was undoubtedly the ‘awards ceremony’, a heart-warming presentation that accompanied a series of awards granted to 52 members of staff who were celebrating their ‘veteran status’ – over 20 years of service to the Four Seasons. This was followed by a special token of gratitude to one of the 'founding fathers' of the Four Seasons and the hotel’s first General Manager, Mr Costas Tseriotis, who was thanked for his years of service and invaluable contribution.

In true Four Seasons style, the evening featured live entertainment by some of the most popular and long-standing performers at the hotel, and of course a dinner menu that had all the ingredients of the Four Seasons’ amazing cuisine.

When all was said and done, it was abundantly clear that the Four Seasons team was all set for the challenges of the next 20 years, and determined to aim – and reach – even higher.

The Hotel's first General Manager, Costas Tseriotis, receiving a special award from Christos Mouskis (upper far left) and thanking everyone (lower far left);

The Vivaldi Restaurant team receiving the award for Hotel Ambassador (centre);

The Executive Chairman's youngest son, Minas Mouskis, and this year's Employee of the Year, Yiannis

Four Seasons Portrait

Telides, cutting the anniversary cake (upper left);

Nick Aristou and Andreas Georgiou flanking Hall Porter Yiannis Telides holding his Employee of the Year award.

OLD PORT_ad3 16 July 2013 12:35:45

47

}

A History

of Hospitality Over the past 20 years, the Four Seasons has grown from an ambitious vision to an amazing reality. With an eye on industry trends around the world, and ears open to guest comments and suggestions, the hotel has gone from strength to strength. Long-standing guests will probably remember many of the highlights of the Four Seasons history from 1993 to the present‌

1988 A VISION TRIGGERS ACTION Inspired by superior hotels around the globe, the vision of a world-class hotel in Limassol triggers extensive research into the elements of success in the hospitality industry.

Four Seasons Portrait

48

1990

BREAKING GROUND Construction begins on an unused seafront property. Over a period of two-and-a-half years, the main building, pool and beach areas gradually take shape.

H I S T O R I C A L tim e lin e

Grand

Opening On 1 February 1993, the Four Seasons comes alive.

With 310 rooms and 325 staff, the hotel embarks on a journey to demonstrate that it is truly worthy of its slogan, ‘the finest on the island’.

1993

ROYAL RECONSTRUCTION

IN-HOUSE THALASSO SPA

To accommodate the Sultan of Brunei, the hotel’s two most luxurious suites are fully reconstructed and renamed ‘The Royal Brunei Suite’ and ‘The Prince Suite’, with customized décor and furnishings.

The launch of the ‘Thalasso Spa’ adds a new dimension to hotel accommodation in Cyprus, with emphasis on marine-based Phytomer signature treatments and complete packages.

Four Seasons Portrait

49

1994

SEASONS ORIENTAL The Four Seasons introduces the concept of in-house ethnic dining, with the opening of Seasons Oriental, which soon earns recognition as the benchmark of authentic oriental cuisine in Cyprus.

1996 FIRST CHOICE

GOLD AWARD First Choice, the UK’s leading leisure travel company and member of TUI Travel PLC, grants the Four Seasons its ‘Gold Award’, the first of many awards to follow, year after year.

1997 GARDEN SUITES & STUDIOS THOMSON GOLD AWARD After only four years of operation, the hotel earns the prestigious Thomson Gold Award that recognizes the Four Seasons as the best 5-star hotel in Europe.

Four Seasons Portrait

50

The Four Seasons introduces yet another innovative concept with the opening of the all-new and separate Adults Wing, housing Garden Studios and Suites with their own pool area, all reserved for adults.

H I S T O R I C A L tim e lin e

COLORS CAF� The opening of Colors in the new building adjacent to the hotel’s main building with access both from within the hotel as well as from outside, takes the café concept to the next level. Colors’ setting and exquisite dessert menu set new standards, making Colors the prime café in town – and beyond.

BUSINESS & BOUTIQUE Administration moves to new offices above Colors café, making room for the new and exclusive Chairman’s Suite boardrooms. At the same time, the hotel’s boutique, gift shop and display windows are upgraded to match their high-end designer collections, jewellery and gift items.

2000

2001

ONGOING TRAINING To accommodate the hotel’s emphasis on regular and ongoing training across all levels and to secure adequate training facilities at all times, a new training centre is launched outside the hotel.

COMPLETE

2004

MAKEOVER Four Seasons Portrait

The Four Seasons closes in November 2004 for the most extensive renovation works since its opening, designed to upgrade both guest rooms and public areas in line with the latest trends in the industry as well as direct input from hotel guests.

51

2005 REMARKABLE

REVELATION After months of uninterrupted work with a budget of €20 million, the Four Seasons reopens in April 2005.

New additional Penthouse suites are unveiled, while all guest rooms, the spa, the bar, the lobby and the pool area reveal major upgrades.

2007

NEW DIMENSIONS OF FINE DINING Four Seasons Portrait

52

The hotel’s original Palace Restaurant evolves into two fine dining restaurants, Vivaldi, Italian Restaurant and Mavrommatis, serving creative Greek haute cuisine.

Both soon begin to earn awards for their exceptional menus.

BLuMArine

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BiKKeMBerGs

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BABY Dior

QLS LAUNDRY FACILITY The hotel’s laundry facilities are moved to QLS, an external company-owned industrial laundry facility. This move paves the way for extended, upgraded and unmatched staff facilities within the hotel.

SHISEIDO

2008

SPA

The Four Seasons spa evolves into today’s Shiseido Spa, thereby expanding its treatment menu to include two signature lines, Phytomer and Shiseido treatments.

The Shiseido Spa provides a superlative spa environment with high levels of personal service and with recent awards has put the Four Seasons on the map of international spa destinations.

DEDICATED STAFF HOUSING

2009

2012 INVESTORS IN PEOPLE

Four Seasons Portrait

54

2010

After being the first hotel in Cyprus to obtain ‘Investors in People’ accreditation in 2009, the Four Seasons stepped up to the next level and achieved the ‘Investors in People – Bronze Award’, in recognition of its commitment to excellence and an extraordinary score of 100% job satisfaction among the staff.

Additionally in 2012 the hotel acquired land nearby and built a dedicated staff car park.

The nearby Theodora Building is acquired and fully renovated to offer comfortable and convenient accommodation for Four Seasons staff.

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205B MAKARIOS AVE. LIMASSOL CYPRUS TEL 25 82 85 45

The original Palace restaurant at Four Seasons developed into two progressive restaurants that are now widely recognized as icons of fine cuisine in Cyprus.

Here’s an inside look at how some dishes that made their first appearance on the menu 20 years ago have evolved into the current Vivaldi variation.

A Culinary

Evolution

Four Seasons Portrait

56

t e xt

p h o t o g r a p hy

styling

Ma t t h e w S t o w e l l

LOUC A STUDIOS

ELENI POLYDOROU

s

s

F L A V O U R S evolu tion

Some culinary trends come and go. Others are more resilient.

And the Four Seasons culinary team keep an eye on all, picking, choosing, and developing to please discerning diners. But one thing Executive Chef Panicos Hadjitofis and his entire staff have consistently and conscientiously adhered to is the hotel’s pledge of quality.

Panicos says: “Over the last five years we’ve seen an exciting revolution in restaurant style, especially in the presentation of food.

It has become more elegant, more colourful – even the shape and functional dynamic of the plates have changed.” For the past few years, the emphasis in presentation was to closely combine the ingredients, adding layer upon layer in the centre of the plate. The fashion now is to spread the components out in a straight line or circle, allowing diners to approach them individually or merge them according to taste.

Salad

}

Caesar

Immortal Seafood Caesar

together in a bowl. The more sophisticated 2013 Vivaldi version features calamari, prawn, lobster and whatever else is fresh today.

The pancetta is now a refined powder, the plate design more accessible.

The textural contrasts create a taste revolution.

Four Seasons Portrait

Four Seasons Portrait

The only seafood in the original was shrimp, and everything was mixed

57

}

New methods of cooking, such as molecular gastronomy, centrifuge and sous vide, have also had a big impact, helping to transform food preparation into a tastier, healthier and more fun way to eat. Panicos adds, “The result of using some of these progressive techniques is that it actually makes you concentrate on the ingredients. For both the chef and the diner, this leads to a greater appreciation and enjoyment of the food.”

The basics – the stocks, sauces and the particular combination of elements in the classic dishes – haven’t changed, but imaginative redesigns deconstruct the recipes to better reveal and celebrate their essentials.

Such reinterpretations of tradition can lead to an intriguing and gradually unfolding gustatory experience.

There has also been a revolution in the supply of ingredients. As Panicos explains, “Before Cyprus joined the EU, it was nearly impossible – in fact it

Sea Bass That Soars The 1995 version was delicious but simpler and paired with only

Four Seasons Portrait

58

pedestrian vegetables. Now you can slice your fork through the crusty chorizo top layer down through the tender fish and exquisite Italian lentils for a lesson in wingless flight. The accompanying calamari, langoustine, artichoke emulsion and celeriac purée guide you back to earth.

Sea B

ass

&

D.Nicolaou

Developers

was illegal – to get high quality, authentic foods from abroad. Since then, better cuts of meat are available, a better and a wider variety of fish is at our fingertips almost as soon as we order it, and any vegetable, herb cheese or spice can be quickly acquired.” This has improved the cuisine all over the island.

A corollary benefit of this food revolution is that local producers have been convinced to raise their standards to EU levels and to grow a more comprehensive selection of produce.

As a leader at the forefront of culinary innovation, the Four Seasons kitchen staff keeps up with the latest fashions in fine dining by attending seminars, participating in competitions and visiting other high-end restaurants throughout Europe to share ideas.

“It’s all about original flavours,” states Panicos, “presented in a modern design – but not so radically modern that you can’t tell what you are eating.

That’s our philosophy.”

}

Berry

A Berry Chic Tulip It’s the same scrumptious sesame tulip holding it all together, but the latest incarnation of this classic fresh berry dessert offers more

Four Seasons Portrait

60

delicacy in design, more richness in flavours. House-made ice cream replaces simple fresh cream, while molecular techniques create the pure strawberry sauce, meringue stick and other delectable accoutrements.

Tulip

t e xt

p h o t o g r a p hy

styling

YIOT A M A LL A S

LOUC A STUDIOS

ELENI POLYDOROU

A selection of the world’s finest oysters is ready to charm your palate. Whether you are indulging in soft Tsarskaya, nutty Marennes d’Oleron or delicate Moyenne fine de Claire shells, the fresh lemon and shallot vinegar further enhance THE OYSTERS' natural flavour.

Four Seasons Portrait

62

}

&

&

F L A V O U R S Vista Te rra ce

The Vista Terrace introduces Delightful Delicacies

OYSTERS & chilled Riesling

Just as summer and seafood go together, the stunning sea view from the Vista Terrace calls for marine delicacies. Visit the Vista and you can now enjoy a new menu of gastronomic excellence inspired by the sea.

Discover how the Four Seasons kitchen and bar teams blend their skills to offer you finely tuned and elegant sips and bites.

To avoid eclipsing the most luxurious of shellfish, enjoy them with nothing more than a chilled

}

Australian Riesling. This cool climate grape variety produces a full-bodied white wine bursting with citrus flavours that complement your preferred oyster serving.

Four Seasons Portrait

63

The Sturia Aquitane caviar comes from the best species of sturgeon, while the Imperial Osetra is known as the ‘caviar of Russian royalty’.

Balance it with beautifully shredded egg white, red onion or sour cream to transform your blini

}

into a rich and delicious titbit.

Four Seasons Portrait

64

&

&

F L A V O U R S Vista Te rra ce

CAVIAR & Vodka shots

Famed for its sweet herbal aroma

and velvety, honey aftertaste, Beluga

}

The twinning of caviar and vodka is a tradition of imperial dimensions. In the Vista combination, premium partners will please the most discerning connoisseurs. Select your preferred high-quality vodka with a hint of citrus to complement the caviar saltiness without overpowering it, and you can look forward to a palate-tickling experience.

Noble Russian Vodka comes highly

recommended. A shot of French Grey

Goose infused with pears and

honeysuckle will also impress.

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&

Succulent medallions taste

like no other, with the salmon almost melting in your mouth.

The sweetness of the shrimp and creamy sour cream are a suitable contrast to the

}

salmon’s smoky taste.

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&

F L A V O U R S Vista Te rra ce

SALMON

& sparkling Champagne Homemade smoked salmon is a rarity; but at the Vista Terrace, you can order the Four Seasons’ very own creation, prepared within the hotel premises.

Fine Norwegian salmon is cured and oak smoked for

hours, absorbing the salt and smoke to produce its silky texture. Such a luxury dish demands only the very best in champagne: a bottle of Ruinart Blanc de Blancs truly fits the occasion.

Ruinart Blanc de Blancs Champagne complements the salmon beautifully

}

with its aromas of lemon and green apple, its vibrant taste and long mineral-tinged finish.

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}

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&

Blanched shrimp, prawn tempura and

crab are decorated with avocado, eel,

sesame seeds and green or red tobiko caviar. The ‘Tokyo roll’ boasts Ogi’s

signature ‘Iza’ sauce of spicy Japanese mayo, paprika and chilli bean paste.

68

&

F L A V O U R S Vista Te rra ce

SUSHI & crisp Rosé

Ogi, our sushi chef, has crafted new maki combinations that attract the eye and tantalise your taste buds, offering a different journey of taste with every culinary masterpiece. A glass of chilled ros� is ideal, its zesty aroma and crisp taste providing a

refreshing interlude between rich sushi bites.

Sushi is perfectly paired with a fine rosé wine, especially when it’s a glass of Techni Alipias

}

or a Chilean Sauvignon Blanc, sipped in between savoury bites.

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A matter of

taste

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t e xt

p h o t o g r a p hy

styling

MICH A EL A MOBLEY

LOUC A STUDIOS

ELENI POLYDOROU

F L A V O U R S p a r e xce lle n ce

Most people associate a sommelier with wine and its skilful pairing with food.

In fact, a good sommelier has much broader knowledge that covers all the accompaniments of any meal, from aperitif to the final cognac and cigar.

Consult one of the seven sommeliers at your disposal across the Four Seasons restaurants and you will undoubtedly benefit from their personal recommendations; for they are truly the catalyst for a wonderful dining experience.

“As sommeliers, our role is to help you enjoy your meal to the full by balancing all the elements.

Please don’t hesitate to talk to us about the most suitable wine, spirits or cheese to accompany your chosen dishes.�

Savvas Papathomas, Head Sommelier & Events Curator

} Four Seasons Portrait

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a F L A V O U R S p a r e x c e lle n c e

“Approachable yet unobtrusive, the sommeliers move around the tables like chameleons changing to suit each party.”

Radu Argatu,

Sommelier Vivaldi Italian Ristorante

}

Hent dolesed eliquip eugue do eum augiamet aliquis eui blan hendre molorem enismod dolorerosto con ulputpatum

quatuercipit nos augue vero consecte dunt aut ip ex ea feum adipis ex eugiam, vel ent ut in ut doluptatin ex et aliquaAs the debating spaces of the agora were to the ancient Greeks, met aliscipis diamconsecte feum irilla feu feugue feu feuis accu so too are the Four Seasons restaurants to the sommeliers; places to exchange ideas with guests and share knowledge. Head Sommelier, Savvas Papathomas, always enjoys these deliberations: “Guests generally know their favourite wine and some common rules of pairing. But, like us, they like to expand their awareness and love to impress their own guests with recently acquired knowledge bites. And as we discuss, we learn from them; both about wines from their own countries and their personal preferences.”

Of course, formal training is important, and every week Savvas takes the sommeliers through technical and practical lessons on style, standing and serving, wine regions, blind tasting, writing essays and visits to wineries. Savvas notes, “The more we learn, the more confidently we can answer our guests’ questions and offer suggestions, or explain the wine, the personalities and the story behind the bottle; this always makes it more interesting.”

2009 Belnero IGT Castello Banfi

Sauvignon Blanc, Tsiakkas Winery

Looking for sympatric tastes at Vivaldi Italian Ristorante is sommelier Radu Argatu.

“Of course, Italian wines come high on our list of selections, and for an all-round Italian red, we pick the 2009 Belnero IGT Castello Banfi, perfectly named Black

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72

Beauty in Italian.” However, for Radu’s choice of white, it is the Cypriot Sauvignon Blanc from Tsiakkas Winery that inspires.

Новый жилой комплекс на берегу моря!

Группа компаний ASKANIS предлагает на продажу недвижимость в жилом комплексе премиум-класса OPERA, который расположен на первой береговой линии в самом центре Лимассола. Этот уникальный комплекс предоставит Вам все возможности для комфортного проживания, отдыха и выгодного инвестирования. Вся недвижимость с потрясающим видом на море! Жилой комплекс состоит из эксклюзивных вилл, мезонетов, квартир и пентхаусов, образующих внутри уютную закрытую территорию с роскошным открытым бассейном, зоной для отдыха, пешеходными дорожками и великолепным садом. Роскошный стиль жизни в комплексе OPERA дополняют тренажерный зал с сауной и хамамом, круглосуточный сервис консьержа, благоустроенный пляж, новейшие системы безопасности и высококачественная отделка «под ключ».

Недвижимость с видом на море!

8, Loizou Askani St P.O.Box 51072 CY - 3501 Limassol Tel. +357 25 336171 Fax +357 25 335122 E-mail: info@askanis.com

w w w.as k ani s.com

F L A V O U R S p a r e x c e lle n c e

“Whether you are a wine connoisseur, a lover of fine dining, or looking to learn, in each of the restaurants, sommeliers are standing by to help.”

} SWEET

Marios Constantinides and Katerina Kouacic, Sommeliers Mavrommatis

sensations

Hent dolesed eliquip eugue do eum augiamet aliquis eui blan hendre molorem enismod dolorerosto con ulputpatum quatuercipit nos augue vero consecte dunt aut ip ex ea feum adipis ex eugiam, vel ent ut in ut doluptatin ex et aliqua-

Perfect pairing

met aliscipis diamconsecte feum irilla feu feugue feu feuis accu To help a guest choose the right wine, a sommelier will begin with the basics of food and wine pairing; and if guests at the same table have ordered different dishes, the best option is wine by the glass from the tasting menu. At the Four Seasons, the opportunity to taste several wines during the same meal has been developed even further. Special dinners are now organized with a set menu of dishes accompanied by wines to suit from renowned wineries such as Angelo Gaja, Casa Lapostolle and Marques de Caceres. And if guests are keen to sample local wines, Savvas Papathomas recommends indigenous varietals of Xynisteri white and Maratheftiko red. Petritis and Zambartas wineries represent Cyprus well and are close by for tastings.

For special occasions, Savvas invites guests to discuss the options with any of the seven sommeliers: “We really enjoy talking to guests about their celebrations. This summer a lady came to me and asked about wines to accompany her wedding anniversary dinner. I thought about romance and stylish presentation and suggested Ruinart Blanc Sancerre ‘Les Baronnes’ 2011

Techni Alipias Cabernet Merlot 2008

At Mavrommatis, Marios Constantinides and Katerina Kouacic enhance the chefs’ creative gourmet flavours. They recommend the Techni Alipias Cabernet Merlot 2008 and the Sancerre ‘Les Baronnes’ 2011. “We often push towards Greek and French wines to complement the food,” Marios says, but loyal to the island’s viticulture, Four Seasons Portrait

74

he adds, “A Cypriot wine such as Maratheftiko Ktima Argyrides works extremely well with its spicy body and dark fruit aromas blending with the full flavours.”

F L A V O U R S p a r e x c e lle n c e

“Eleni Kastori’s guests liked the wine she suggested so much that they invited her to sit and join them in a glass. ‘Appreciating it together was wonderful,’ she says.”

} SWEET

Wojciech Rudziecki, Sommelier Café Tropical & Banqueting

Eleni Kastori,

sensations Café Tropical

Hent dolesed eliquip eugue do eum augiamet aliquis eui blan hendre molorem enismod dolorerosto con ulputpatum de Blanc champagne set thevero mood, followeddunt

by Peter quatuercipit nostoaugue consecte aut ipLehmann ex ea feum adipis ex eugiam, vel ent ut in ut doluptatin ex et aliquaRiesling and finally Amarone Costasera Classico served with dark met aliscipis diamconsecte feum irilla feu feugue feu feuis accu chocolate dessert. The meal was sensational.”

The holistic approach

As the custodians of the table and keepers of the cellar, the sommeliers need to understand every aspect of the meal as a whole.

Their knowledge is not limited to wine, but extends to spirits, cocktails, water, coffee, teas, digestifs, cigars and even cheese. Whenever a new dish appears on the restaurant menu, they discuss the ingredients with the chef. Katerina Kouacic, sommelier at Mavrommatis, says: “Taste, weight of food, flavour and above all the sauces will direct our choice of wine. Even an extra dash of cinnamon or pepper can make a huge difference.” She adds, “When we compile the menus, many different wines compete for their place on the list. But wines are dynamic, which is why we change our selection every two years to give our guests the benefit of new taste experiences.”

Pinot Noir Marlborough 2010

Zambartas Semillon Blanc

At Café Tropical, where buffet and à la carte offer a fusion of foods, the first questions posed by sommeliers Wojciech Rudziecki and Eleni Kastori are regarding colour and country of origin. Wojciech comments, “The right choice depends on the food, and for the barbecue you can’t go wrong with a good Cabernet. For the Marco Polo lunch we have a Four Seasons Portrait

76

superb Pinot Noir Marlborough 2010, and from Cyprus, the Kyperounda Chardonnay, the Zambartas Semillon Blanc and the Vlassides Shiraz are perfect for a mixed food table.”

NICOSIA 77A, Arch. Makarios Ave., Nicosia, Tel. 22 374070 LIMASOL 28th October Avenue, Olympic Residence Towers, Limassol Tel. 25 582777 Website: www.tiffany-boutique.com | Facebook: Tiffany Boutique Cyprus

F L A V O U R S p a r e x c e lle n c e

“As the custodians of the table and keepers of the cellar, the sommeliers need to understand every aspect of the meal as a whole.”

Stathis Petalas,

}

Sommelier Seasons Oriental

Here to help

Approachable yet unobtrusive, the sommeliers move around the tables like chameleons changing to suit each party. Savvas explains, “We are here to help. So when we make recommendations, we combine facts and psychology, judging everything from budget to the different dynamics of a dinner for two, a family gathering or a business lunch. The aim is to give the correct accoutrements for the occasion, the environment and the food.” He continues, “Our focus is on serving the individual guest; he is ‘king of the table’. Knowing that guests have enjoyed our choice of wines gives us the greatest satisfaction.” In fact, at Café Tropical, sommelier Eleni Kastori’s guests liked the wine she suggested so much that they invited her to sit and join them in a glass.

“Appreciating it together was wonderful,” she says.

As they chat about wine, what they like and what surprises them, the Four Seasons sommeliers nod in unison at all-time favourites and point out new listings on the wine menu. One in particular catches Savvas’s eye – it is the Sauvignon Blanc from Domaine Vlassides near Limassol. “This is so easy to drink,” he tells his colleagues, “the aromas are persistent and the palate is smooth. It is soft and round and goes beautifully with goat’s cheese and salad.” And so knowledge is shared and the passion for wine is sustained.

Zambartas Rosé

Riesling Grand Cru Rangen 2011

Stathis Petalas has his own story of selection at the Seasons Oriental. “The palate of any wine served with oriental food has to entertain, not overpower the taste,” he maintains, Four Seasons Portrait

78

“which is where a Zambartas Rosé and a Riesling Grand Cru Rangen ‘Clos St Théobald’ 2011 are ideal in their approach.”

©2013 KPMG Limited, a Cyprus limited liability company and member of the KPMG network of independent member firms affiliated with KPMG International Cooperative (”KPMG International”), a Swiss entity. All rights reserved.

VALENTINO MISSONI AGNONA DONNA KARAN JITROIS PHILIPP PLEIN TORY BURCH VALENTINO GARAVANI GIANVITO ROSSI GINA SHOES CAMILLA MELISSA ROBERTO CAVALLI BEACHWEAR

BLUMARINE BEACHWEAR

Available at

Four Seasons Boutique

Tel: +357 25858145 boutique@fourseasons.com.cy O W N E D A N D O P E R AT E D BY M U S K I TA H OT E L S LT D

tarting with this issue, Portrait will be featuring a series of articles introducing artisan foods Ă la Cyprus, and the people behind them: People who work with their hands, who know each loaf of bread, each bottle of wine, or each cheese they produce. People who spare no efforts to keep a timeless tradition alive and share it with the world.

With the same passion for high quality combined with authentic flavours, the Four Seasons has sourced and cooperates with the best Cypriot food artisans, Four Seasons Portrait

to bring you the finest local taste experience. Enjoy!

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L I M A S S O L d ia r y

Honey blended with grape syrup produces sweet surprises on the palate.

Almonds

give this blend a distinctly Cypriot taste dimension.

Hazelnut

softens the sweetness of honey without undermining its aroma.

Raw honey

is for those who insist on the purest form of nature's golden gift.

The blend of carob syrup

and honey unites two of the most popular natural sweeteners in Cyprus.

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t ex t

ph o t o graphy

s ty li n g

Matthew Stowell

LO U C A S T U D I O S

ELE N I P OL Y D O R O U

text

p h o t o g ra p hy

s t y l ing

YIOT A M A LL A S

LOUC A STUDIOS

ELENI POLYDOROU

Honey Stelios Stylianou

takes a hands-on approach, aiming for natural quality that is appreciated around the world.

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Th e G o l d e n G i f t o f n at u r e

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When it comes to Cypriot craftsmanship of the culinary sort, raw honey is a precious product you will find in the artisan food lover’s pantry. But a small family operation based in Limassol is determined to introduce the world to the relatively undiscovered benefits of traditional raw honey, made in Cyprus.

H Four Seasons Portrait

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ealthy eating is now an established global trend, with people becoming increasingly concerned about what food to consume for better nutrition. This largely involves going ‘back to basics’ by avoiding processed goods and rediscovering the beneficial qualities of the many fruits of the earth. The oldest sweetener on earth – honey – is one of them, with its antibacterial and antioxidant effects considered common knowledge in different cultures for centuries. Raw honey, however, is the purest form of honey you can get, and the closest substance to what the bees produce on the honeycombs.

Unlike the commonly consumed transparent, heated honey that loses up to 95% of its nutrients in the process, the raw version is taken directly from the honeycomb and not subject to any kind of processing.

With various vitamins and beneficial enzymes

intact, raw honey is said to promote digestive health, strengthen the immune system and eliminate allergies.

Like Father Like Son Beekeeping has long been a traditional pastime among Cypriot families, with honeycomb and other beerelated produce often offered to loved ones or served in local markets.

Based in the village of Fasouri outside Limassol, surrounded by citrus groves and vineyards, the Stylianou family decided in 2008 to revive a once popular village craft and began to produce raw honey, under the label of Mellona Honey Spreads. “It all started with my father; beekeeping was linked to his passion for both healthy eating and Cypriot traditions,” explains Stelios Stylianou, Sales Manager at Mellona. “Upon completing my university studies, I was keen to get involved and immediately took a hands-on approach to the venture.”

Together with his wife Natasa, he helped the family’s little cottage-industry grow from strength to strength, with their products now being exported to eleven countries, from the USA to Dubai.

Limassol Affair As bees make their honey from nectar, they need to have easy access to flora for nature to take its course.

In springtime, the Mellona bee hives are positioned in Fasouri near the blossoming orange trees. Then with the arrival of summer, they are transported to the cooler mountain regions near fields of aromatic thyme.

At times, they tap into the blossoms of wild lavender, sage and rapeseed, taking advantage of the Mediterranean climate and habitat. As a result – and like wine and other delicacies determined by nature – the taste of honey differs from year to year, and from one region to another.

Aside from the raw honey in its original form, Mellona also produces its special ‘blends’, which combine honey with other natural ingredients such as hazelnut, peanut and almond, to create a variety of truly unique honey spreads. The collection includes raw honey combined with carob syrup or grape must, bringing together authentic Cypriot delicacies largely unknown to non-islanders and forgotten even in many modernday Cypriot households. “Carob syrup is rich in calcium and soothes the digestive system, and grape syrup is a good source of potassium and iron, which is why we classify our products as miracle foods,” says Stelios.

The quality and natural goodness of Mellona caught the attention of Panicos Hadjitofi, Executive Chef of the Four Seasons, who introduced their products to his culinary team. As a member of the national team of the Cyprus Chefs Association, Panicos selected the raw honey as an authentic gift from Cyprus for each country participating in the 2010 Culinary Olympics, which took place in Luxembourg. “When I was introduced to Mellona products, I was impressed by the amazing taste.

Mellona highlights a largely hidden face of Cypriot craftsmanship. That makes it the perfect gift for our associates,” says Panicos.

As raw honey is relatively unknown to the average Cypriot consumer, promoting such a delicacy locally was difficult at first, and Stelios therefore focused on countries more familiar with the unprocessed delight.

“Germany was my starting point, as most people there have consumed raw honey for decades. My visit to a food trade exhibition was my foot in the door,” says Stelios.

Before long, experts singled out Mellona for its quality, taste and nutritional value, and the brand soon received international acclaim. In 2010, at SIAL (Salon International de l'Alimentation) – one of the largest global food exhibitions in Paris – their hazelnutflavoured honey stood out among thousands of products. It was individually showcased in the ‘Trends and Innovations’ section, a focal point of the exhibition celebrating the finest in unique gourmet food. “It was the first Cypriot product to receive such recognition at SIAL,” says Stelios.

After that, word of mouth took over. “It is the kind of product that wins you over immediately. Its taste is distinctly different, making it difficult to revert back to ‘standard’ honey,” he says. “In some cases, Russian visitors who had tasted Mellona raw honey at the Four Seasons returned to their hometown and encouraged local food stores to feature our products. This helped us expand our clientele abroad.”

Future looks sweet The actual production of honey keeps Stelios busy for half the year, allowing him several months to passionately share the wonders of his products, both locally and overseas. At the same time, he is refining several other local artisan foods including balsamic vinegar, olive oil and natural syrups. With natural products to be proud of and an ever-growing global following, Mellona is destined to remain an ambassador of Cypriot culture and the most delicious craftsmanship for years to come.

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Mellona products can be found in Limassol at:

Spectus} 220 Makarios Avenue, Tel: 2534 1525 Froutopia} 7 Iapetou Street, Tel: 2582 3002

} Four Seasons Portrait

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Sold by EKKA Yachting Cyprus, the 60m luxury yacht J’Ade is nothing short of a prestigious property - at sea.

LIFESTYLE L Mediterr n eL a nold C rutown isin g I M A S Sa O

text by Ma r i o Ha j i l o i z i s

Yachting at its finest

Sailing and yachting in the Eastern Mediterranean have now reached a new level with the opening of the Limassol Marina.

But it’s not just about sailing the high seas or finding a harbour…

It’s about freedom, luxury and an exciting lifestyle, in Cyprus.

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t

L I F E S T Y L E M e d it e r r a n e a n Cruising

The first-ever Cypriot Olympic winner was the sailing athlete, Pavlos Kontides, who earned a silver medal at the London 2012 Olympics. His achievement put his hometown, Limassol, on the sailing map. Almost overnight, Cyprus attracted the long deserved attention of the global sailing community.

}

Mediterranean Appeal

Paul Sorrel,

Limassol Marina's General

While much has been made of Cyprus’s strategic location between Europe, Asia and Africa, until recently, yachting and sailing friends were more fascinated by the Mediterranean Sea than the island it surrounds. Weather conditions alone gave these waters an advantage, offering smooth seas and moderate winds during an extended sailing season. Compared to other waterways, the Mediterranean has a very small tidal range; judging passages is easier and anchorage is a breeze!

In fact, the Mediterranean is renowned for its small anchorages offering clear water anchoring ideal for swimming, diving or just relaxing on board.

But taking the step from being an island in the Mediterranean to actually making Cyprus a base or even a destination calls for elaborate infrastructure.

Accommodating larger vessels is an even greater challenge. Enter Limassol Marina.

Manager, sees an increasing number of large yachts docking in Limassol.

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Limassol Marina Goes Live

After years of planning and construction, the long-anticipated Limassol Marina has proudly welcomed its first yachts. With that, the sail has been set, and the winds are destined to blow seaborne traffic in Cyprus’s direction. Limassol Marina’s General Manager, Paul Sorrel, explains why: “With 650 berths for yachts from 8 to 115 metres, the Marina is geared to offer our customers the full service complement, right here in the heart of Limassol.” Take a closer look and you will see that all berths are fully equipped with the latest technology, offering reliable utilities, fibre optic Internet and TV. On land there is a first-class fuel station and 10,000m2 boatyard with a lifting capacity of 100 tonnes. A team of dedicated staff offer docking assistance and boat checks twice daily.

} luxury yacht J’Ade was labelled the world’s first mega yacht, with dazzling features that include five cabins, a helipad and a gymnasium on the sundeck.

And because yachts are different in shape, size and manoeuvering capabilities, the team will suggest the best possible berthing options. And the support goes on.

Paul says: “Our partnered companies are well-known in Cyprus and beyond, and we have a very close relationship with everything from dry cleaning companies to private jets… You name it, our concierge team will assist.” Given that having properly serviced yachts is the key to enjoying them, Limassol Marina will shortly open the boatyard to meet the demanding service requirements for larger yachts.

Paul adds: “Cyprus needed a large scale marina, not only to improve the berth shortage issue, but also to open the island to the world!” And that it did. Interest from overseas is converting the vision of Limassol Marina into reality – not just the actual marina, but the project as a whole, as an integrated resort which is paving the way for a whole new lifestyle. Paul notes the trend: “Recently we welcomed a number of large yachts which previously had no option to visit Cyprus.”

In other words, here is a new and exciting entrance to our island that has sent an alert to the global yachting community. It is also likely to accelerate the natural growth of this cruising breed. And where there is demand, the supply instantly appears.

Dream Boats

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Widely described as a Mediterranean gem, Limassol Marina has seen no shortage of prestigious organisations and companies interested in setting up shop in the development’s commercial area. Among them is EKKA Yachts Cyprus, which has confirmed its place with a new office scheduled to open later this year.

EKKA Yachts Cyprus recently made headlines after the sale of J’Ade, a 60m luxury yacht that was labelled the world’s first mega yacht. Its dazzling interior can accommodate 10 passengers in five cabins: a master suite on the main deck and four double cabins on the lower deck. Powered by twin MTU 12 V 4000 M 63 1500 kW @1800 rpm engines, J’Ade can reach speeds of up to 16 knots and a cruising speed of 14 knots. Special features also include a helipad and a gymnasium on the sundeck, a bar area made of green marble and rosewood with

L I F E S T Y L E M e d it e r r a n e a n Cruising

a large aquarium as a backdrop, and full height windows providing panoramic views, amongst others.

But the glamour of yachting comes in a range of sizes, and the chic and charm is available under various labels that push different buttons in the sailor’s heart. EKKA Yachts Cyprus proudly presents ‘love at first sight’ boats, as well as the most reputable sport-fishing yachts and leaders in the high-performance coupe category.

Until recently, specialists in yacht sales and services were often unable to recommend berthing options. The distinct shortage was a simple but hard fact.

Limassol Marina has turned the tables – and sales are responding positively.

}

A Whole New Lifestyle

Limassol Marina also offers residences with private berths attached to their garden, opening up a whole new concept of living and sailing in the Eastern Mediterranean.

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Paul’s latest experience is equally exciting: “During a recent boat show overseas, I met captains and owners who now have an interest in bringing their yachts for charter purposes or private use, and the possibility of searching for real estate and business opportunities on the island. Limassol Marina also offers residences with private berths attached to their garden, opening up a whole new concept of living and sailing in the Eastern Mediterranean. This is something of a novelty, and it certainly enhances the marina’s unique environment.”

But novelty is a volatile spirit. To ensure that it takes on solid form, Limassol Marina, its partners and friends realize that customer service is a non-negotiable, essential requirement. Ultimately, this is what will fuse the new and positive image to hearts and minds.

“It has been a pleasure talking to so many marine companies in Cyprus and recommending their services to our new clients,” Paul continues. “We have invested a great deal of time in finding the best engineers and service providers to offer our customers a complete package.”

Clearly, if Pavlos Kontides opened a window, Limassol Marina installed French doors along the entire southern coastline of Cyprus, for yachtsmen from around the world to easily sail through.

text by

p h o t o g ra p hy

MICH A EL A MOBLEY

CHRISTOS P A P A NTONIOU

The truth about

Training

Training is time and cost-intensive. But in a competitive industry it is an almost mandatory investment with guaranteed returns – if approached professionally.

The Four Seasons has developed its own formula for effective training.

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M A N A G E M E N T corpora te tra in in g

KNOW, WATCH AND OBSERVE

Training is a word that means very different things to different people and businesses. But in all cases, the word has an echo that carries the promise of improvement. At the same time, and unintentionally, training divides the corporate world into two hemispheres: companies that offer it and companies that don’t. Nevertheless, the consensus is that training is essential, providing solid footholds on the rocky path to success. But where do you start and how far can you go?

Anyone and everyone who joins the Four Seasons enters into a ‘dynamic state of employment’. Though a person may have been selected for specific reasons, his overall skills – which might initially seem irrelevant to the position he was recruited for – remain on record and at the back of HR Manager Andreas Loizou’s mind. In addition to knowing the individual, his background and any secondary skills, watching and observing a person at work will deliver its own message.

This is especially true in an environment such as the Four Seasons, where training decisions are ‘fluid’ – vertical, horizontal, or even diagonal. Cross-skill training is actually quite common.

Andreas Loizou explains: “Multi-skilled staff are more flexible and versatile. We are not afraid to take bold actions, to develop an individual’s skills in any direction that looks promising.

Switching someone from one lane to another often helps both the individual and the hotel.”

FROM TELEPHONIST TO TRAINER

THE FOUR SEASONS DICTUM

Four Seasons Portrait

Talk to Hotel Manager Andreas Georgiou and he will tell you: “We strongly believe that you either pay for training, or for the lack of it. For us, training is a given. When we hire, we recruit the personalities that match our culture of teamwork, friendliness and hospitality. Then we train them in all the skills that will help them develop their full potential.”

To illustrate: the Four Seasons see every staff member as a diamond. And just as even a diamond, the most precious of stones, needs to be cut and polished to reveal its brilliance, the Four Seasons select individuals – not qualifications – with the character traits that will allow them to shine in the hotel’s environment.

In effect, the hotel bypasses the heated ‘nature vs nurture’ debate, and instead opts for a policy of ‘nature and nurture’.

Diana Assadourian Estephan is a prime example.

Employed as a telephone operator, she soon mastered her duties and successfully instructed new operators joining the team.

Andreas Loizou remembered – and recognized – Diana’s background in private education and as a university instructor in business language. Diana says: “After just six months on the job, Andreas asked me if I was interested in compiling a course in English hospitality language.” Naturally, she accepted, and started delivering a 60-hour course twice a week on her days off. “I was given a chance to put my skills to the test, and my first group was 12 housekeeping staff.” So successful was the course that it was approved by the Cyprus Human Resources Development Authority and became the first language programme of its kind offered in Cyprus hotels.

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M A N A G E M E N T c o r p o r a t e t r aining

During the course of the following year, Diana was awarded Employee of the Department, made Hotel Ambassador and attended the Dale Carnegie course.

She says, “I knew this was a token of appreciation, but what I didn’t know was that I was being primed for the position of Hotel Trainer.”

Diana is no exception. Michalis Koronides so impressed colleagues, management and guests that he was given additional training and the responsibilities of Duty Manager. In another department, Pastry Chef for 18 years, Yiannos Gregoriou, was trained to step into the shoes of Food and Beverage Manager. Andreas says, “Promotions are a powerful incentive, but what our staff appreciate above all, is knowing that they are contributing to a culture of continual improvement that focuses on one goal: to delight every individual guest.”

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A Concrete Commitment

Diana Assadourian Estephan, Hotel Trainer, knows from personal experience how the right training can benefit both the individual and the hotel.

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The Four Seasons’ philosophy of targeted and ongoing training took shape, literally, with the launch of a dedicated Training Centre in Limassol in 2004.

Originally set up by Andreas Loizou, it provides a fully equipped meeting room, a library, Kindle readers, internet and staff website, and is accessible to all staff.

As the designated ‘Hotel Trainer’, Diana shuttles between the Training Centre and the Hotel, constantly reviewing and updating the hotel’s Organizational Training Plan in cooperation with the twelve department training supervisors.

Her starting point is always the same: feedback – from guests, staff surveys, mystery shoppers, observation, benchmarking, internal audits, and suppliers.

Diana points out, “We encourage guests to give us constructive feedback. It tells us exactly what is lacking and what is working. That allows us to determine real, specific, individual or collective training needs.”

Supporting her in regular meetings is, of course, Andreas Loizou as the Head of the Department, as well as Kyriakos Kyriakou, who covers health & safety and HR, and Quality Support Manager Amani Vernescu. As a team, they construct the pillars of the training plan that incorporates various instruction routes: classroom teaching, induction, on the job coaching, and cross-training under the ‘soft skills’ and ‘technical skills’ headings.

Andreas paints the bigger picture: “We have moved more towards actionbased training, as experience learning tends to benefit guests more.”

M A N A G E M E N T c o r p o r a t e t r aining

THE dedicated Training Centre is fully equipped with meeting

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rooms, a library, Kindle readers, internet and staff website, and is accessible to all staff.

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External Support

Action-based training and experience learning deliver results that guests notice and enjoy.

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In-house and local external training are a matter of routine at the Four Seasons. But there are times when specialized skills and knowledge call for support from overseas.

This year alone, the hotel invited a Japanese master chef to train the sushi chefs, a master baker and 2-star Michelin chef as resident in Mavrommatis and Vivaldi restaurants, and an Italian bar guru to guide bar staff.

Andreas Loizou is a realist with both feet on the ground: “There is always room for improvement, which is why we send key personnel to reputable hotel schools – Lausanne, Lenôtre, and to the best hotels in Europe. Recently, our F&B Service Manager, Costas, and Mavrommatis Chef, George, visited the Alain Ducasse 3-star Michelin restaurant in Paris for a week’s training and returned with valuable knowledge and experience to share with their colleagues. We are sure that our guests will love the results.”

Credibility through Accreditation

In the highly competitive hotel industry, where – sometimes shallow – claims and abundant advertisements fight for attention, the Four Seasons prefers to let others speak on their behalf through official accreditations.

The ‘Investors in People’ Bronze Award authenticates the hotel’s emphasis on people, the staff, as their greatest asset. Indeed, 60 supervisors at the Four Seasons are now certified with the American Hotel Association.

Even mastering skills to meet legal requirements is taken to a new level.

Andreas explains: “When we started to train our pool lifeguards, we developed a programme with external consultants. This programme is now an official requirement in Cyprus hotels.”

On another level, the Four Seasons is currently compiling a booklet filled with paradigms of real-life situations where staff were able to help guests. Andreas says, “This booklet represents the DNA of the Four Seasons and will help staff learn from each other’s experiences.” He concludes: “Recently, a representative from ‘Investors in People’ said that our motto of ‘delighting every guest’ seems to be tattooed on the heart of every staff member. Training purely endorses that fact.”

a Alain Ducasse

is committed to sharing his knowledge, which was fully absorbed by

Chef George Constantinou and

F&B Service Manager Costas Nicolaou.

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Training with Alain Ducasse: a challenging inspiration t e xt

D i n a M y LORDOU

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Alain Ducasse is synonymous with Michelin-star-studded French cuisine and probably best known in the UK as the operator of the Alain Ducasse at The Dorchester – where he holds 3 Michelin stars. His name is also linked to several other restaurants across the globe, from France to Russia and Japan.

In Paris, Ducasse is the Executive Chef of the Plaza Athénée, where he supervises all the hotel’s dining venues, including the signature 3 Michelin starred Alain Ducasse au Plaza Athénée. Discerning diners know that even the echo of his name in any kitchen implies an appreciation and understanding of fine dining in all its aspects.

Given the Four Seasons’ emphasis on superior gastronomy, it is not surprising that the management would seek guidance from this icon of contemporary cuisine who once said: “The product is the only truth. A turbot without a stroke of genius is better than a genius without turbot.” Having sourced premium products, the Four Seasons was interested in acquiring at least a drizzle of that genius.

The Paris-based patron of the Four Seasons Mavrommatis Restaurant, Andreas Mavrommatis, was perfectly positioned to establish the connection and pave the way for a training session with the master. For a full week in February, Mavrommatis Restaurant’s chef George Constantinou was welcomed into the kitchens of Alain Ducasse au Plaza Athénée, while F&B Service Manager Costas Nicolaou enjoyed observer status in the dining room.

George says: “The purpose was to learn procedures, techniques and taste combinations – rather than actual recipes – that we could apply here at the Four Seasons.” And one observation stood out: “Although there were many different stations in the kitchen, they all kept an eye on each other, commenting and correcting even the smallest flaws instantly, yet with utmost respect,” says George. This cutting-edge teamwork eliminated any possible trickle-down effects of even the tiniest deviation from procedures.

In the restaurant, Costas was equally impressed: “The dining room was full of staff, and yet they never imposed or intruded. From the diner's perspective, the staff were everywhere and nowhere.” In their own non-verbal way, they communicated constantly, using their highly developed ‘eye language’ to deliver and read messages.

Silently, discreetly and at precisely the right moment they opened doors, accompanied guests and served tables. At the same time, the Kaizen philosophy and practice of continuous improvement was conscientiously applied: guest preferences related to everything from taste to table and timing were recorded for future reference – and even more subtle service.

George and Costas agree: “It was an amazing experience… not only were we inspired to reach higher, but we now know exactly where and how high to aim.”

ЧАСТНЫЕ ВИЛЛЫ

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Спроектирован командой всемирно известных дизайнеров

Minthis Hills – это новый стиль жизни в Средиземноморье. Выразительный стиль традиционной архитектуры сочетается с новейшими достижениями современного дизайна и прекрасно вписывается в уникальную красоту местных ландшафтов. Каждая резиденция представляет собой органичную композицию из внутренних пространств и открытых территорий, позволяя круглый год наслаждаться прекрасным климатом Кипра. Спроектированные всемирно известными архитекторами Woods Bagot, виллы Minthis Hills – воплощение непринужденной элегантности. Раскинувшись на пяти миллионах квадратных метрах дикой природы, Minthis Hills предлагает сбежать от суеты. Бескрайние просторы Minthis Hills дают возможность его обитателям оценить многообразие красоты Кипра. Высочайший уровень обслуживания клиентов Minthis Hills позволяет им иметь неограниченное время для отдыха и наслаждаться незабываемым чувством свободы. Расположенный на высоте 560 метров над уровнем моря, этот курорт представляет собой тихое пристанище с освежающими морскими бризами и пленительными горными пейзажами.

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КОНТАКТЫ Главный офис Pafilia House, 33 Nicodemou Mylona Street, Marina Court PO Box 60159, 8101 Pafos – Cyprus Тел: +357 26 848 800, Факс: +357 26 934 910 Email: info@minthishills.com www.minthishills.com

Часть семьи

C We are

CELEBRATING

A birthday without a cake is like a wedding without rings! So naturally, the Four Seasons was eager to create an original gateau to mark the hotel’s 20th anniversary. In line with the pastry kitchen’s ‘rules of engagement’, Chief Pastry Chef Demetris Hadjiyiannis and his team were aiming for something that is simple yet impressive; something that looks exceptional and tastes divine.

Facing a blank page and all the ingredients in the world, the brainstorming for the perfect recipe began, and the winner was the Camellia Duchess: Butter biscuit broken into luscious chocolate ganache is the rich base under moist chocolate cake and creamy, Cointreau flavoured panacotta. Joining it is a bittersweet chocolate mousse with crunchy pearls, to create a small yet tall cylinder wrapped in glossy bitter chocolate. Giving this special dessert its name is a glittering, tight-petalled, handmade chocolate camellia – yet another example of Colors' dedication to fine chocolate creations. And for the finishing touches, Demetris chose caramel swirls and, of course, a Four Seasons 20-year insignia.

This sweet star of the pastry kitchen will debut on 1 February 2013 – exactly 20 years after the Four Seasons first opened its doors – and will be on sale at Colors café throughout the year. Join in celebrating 20 years of Four Seasons hospitality!

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155 Аматундос Авеню, 4534 Лимассол - Кипр Тел.: (+357) 25821180, (+357) 99579595 Факс: (+357) 25821181 Эл. почта: info@theresidence.com.cy

www.theresidence.com.cy

ARCHITECT

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FOUR SEASONS BOUTIQUE Four Seasons Hotel Limassol | TEL: 2585 8145 | E-mail: boutique@fourseasons. com.cy