Four Seasons - Portrait - Issue 29 Winter 2017/18

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A MAGAZINE FOR THE GUESTS OF THE FOUR SEASONS HOTEL LIMASSOL

NEXT GENERATION HOSPITALITY FAMILY BUSINESS TAKES ON A NEW MEANING

MEDITERRANEAN CONCERTO THE NEW VIVALDI MENU: A FINE TRIBUTE TO OUR REGION’S CUISINE

ELUSIVE BEAUTY THE MAGIC OF SILKWORM COCOON EMBROIDERY IN CYPRUS

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H O S P I TA L I T Y

N I C O S I A 2 2, S t a s i k r a t o u s S t r e e t, Te l . 2 2 672 570 L I M A S S O L O l y m p i c R e s i d e n c e To w e r s - 3 5 3, 2 8 t h O c t o b e r S t r e e t M a x i m a B o u t i q u e s L t d - F r a n c h i s e e s M A X & C o. m a x a n d c o. c o m

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

YEAR BY YEAR WE LOOK AHEAD, WE PLAN IN DETAIL, AND WE DELIVER AS PROMISED. THIS CONTINUOUS TRANSFORMATION, COMBINED WITH THE CLOSE RAPPORT WE NURTURE WITH OUR GUESTS, IS THE FOUNDATION OF FOUR SEASONS HOSPITALITY.

A policy of

TRANSFORMATION In 2018, the Four Seasons is celebrating 25 years since its opening. We are proud of our consistency, discipline and ability to change, which have established us as leaders in hospitality in Cyprus. It is a role that we take very seriously, and one that brings with it a sense of responsibility towards our guests and associates.

The Four Seasons policy of regular transformation is designed to set new trends, to raise standards, to surprise and delight you every time you visit. It is what gives us the edge and sets us apart.

Our repeat guests look forward to the characteristic Four Seasons experience, which combines new and innovative features with the familiar, personalised hospitality that is the trademark of our hotel. The rate and extent of the Four Seasons evolution is as rapid as it is impressive.

After the last schedule of innovation, which included the complete remodelling of Colors cafĂŠ, our renovation plan for winter 2017/18 focuses on a new indoor look for CafĂŠ Tropical and Seasons Oriental, as well as upgrades CHRISTOS MOUSKIS

at the Shiseido Spa. In terms of accommodation, the

Executive Chairman

complete renovation of our four largest suites will give them an exclusive contemporary interior design, with the smart in-room technology that is already available in all other room categories.

Both within the hotel and online, we have embraced

the latest technology. In particular, our new website and mobile app offer faster, easier and better communication with us, before, during and after your stay. As always, our goal is to make your visit more comfortable and enjoyable.

Across the hotel, we have aligned our hospitality with the values of exclusive living. All this is made possible thanks all and wish you a wonderful stay at the Four Seasons.

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to the commitment of our team and with the support of our guests, whose loyalty is our greatest reward. May I thank you

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PUBLISHER Tasos Polydorou CREATIVE DIRECTOR / EDITOR-IN-CHIEF Eleni Polydorou eleni@polydoroudesign.com EDITOR Dina Mylordou EDITORIAL CO-ORDINATOR Paula Manoli SENIOR DESIGNER Maria Nicolaou ADVERTISING SALES Katerina Kyprianou katerina@polydoroudesign.com CONTRIBUTORS Alexander Davidian Stefanos Evripidou Yiota Mallas Paula Manoli Emily Millett Michaela Mobley Dina Mylordou Alix Norman PHOTOGRAPHY Louca Studios Jo Michaelides Pantelis Kranos DEC Audiovisual photography

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PRINT PRODUCTION Laser Graphics Ltd

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A POLICY OF TRANSFORMATION Message from the Executive Chairman FIVE STAR SUSTAINABILTY

Welcome message from the Executive Director FOUR SEASONS NEWS News, Events and Special Occasions AN IMPERIAL FEAST Russian Gastronomy Week seeks to redefine global perceptions 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

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www.fourseasons.com.cy

PUBLISHED ON BEHALF OF THE FOUR SEASONS HOTEL BY: T&E Polydorou Design Ltd P.O.BOX 40353, 6303 Larnaca, Cyprus www.polydoroudesign.com

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The title and all material are protected by copyright and all rights are reserved. No part of this magazine may be reproduced without the publisher’s permission. Although the greatest care has been taken to ensure the accuracy of the information contained in this magazine at the time of going to press, neither the Publisher nor The Four Seasons Hotel can accept responsibility for omissions or errors.

Guest accommodation at the Four Seasons reaches new heights

Tel: +357 2585 8000, Fax: +357 2531 0887 E-mail: inquiries@fourseasons.com.cy

HI SPEC ACCOMMODATION

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TALKING ART A home for art at the Four Seasons AT YOUR SERVICE Meet the Four Seasons Management Team NEXT GENERATION HOSPITALITY Family business takes on a new meaning

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DINEAROUND A gourmet excursion exclusively for Four Seasons guests SETTING THE SCENE Four Seasons hostesses define your dining experience MEDITERRANEAN CONCERTO The new Vivaldi menu: a fine tribute to our region’s cuisine

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WINNING COCKTAILS Vista bartenders compete for new and creative blends THROUGH THE ARTS Explore and experience the island’s traditional crafts

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ELUSIVE BEAUTY Discover the magic of silkworm cocoon embroidery in Cyprus DEEP BLUE WONDER Your inch by inch guide to the waterfront at your doorstep SAIL AND SAVE The mechanics of the VAT Yacht Leasing Scheme in Cyprus INSIDE STORY Four Seasons Corporate Trainer Diana Assadourian

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High Jewellery & Luxury Watches Boutique

Marc Cain Store | 230, Makariou III Ave. | Limassol | Tel. + 357 25029400 | Mob. + 357 99573752 Marc Cain Store in Store | 36, Georgiou A’ Str., Natia House | Limassol | Tel. + 357 25313126 www.marc-cain.com

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

AS A LUXURY HOTEL, WE ARE COMMITTED TO PROVIDING TOP-LEVEL STANDARDS OF SERVICE AND FACILITIES, WHILE ADHERING TO THE PRINCIPLES OF SUSTAINABILITY, WITHOUT COMPROMISING THE 5-STAR EXPERIENCE WE OFFER OUR GUESTS.

FIVE STAR Sustainability

NICK ARISTOU Executive Director

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In the 21st century, every serious company’s day-to-day operation is driven by the trireme of sustainability, environmental awareness and Corporate Social Responsibility (CSR). In practice, the procedures required to be successful in these respects are largely based on common sense. This is especially true in the hotel industry, and even more so in island destinations such as Cyprus, where resources are limited.

At the Four Seasons, sustainability has long been a priority, and we are proud to have achieved most of our targets in the last few years. The owners and management of the hotel have a shared commitment to ensure that all our employees enjoy the best possible working conditions. At the same time, we focus on optimising environmental management in our operation, and continuously assess and control the impact of our hotel on the local residential and business community.

Within this framework we have achieved many statutory and non-statutory certifications. We are the only hotel in Cyprus to have been accredited with the Silver ‘Investors in People’ standard, and are now going for Gold. We have also just been re-certified for the Travelife Accreditation for environmental sustainability in tourism.

99% of the lighting in the hotel is now produced by eco-friendly and lowconsumption LED technology. That translates into tens of thousands of bulbs and many kilometres of LED strip lighting. We have also invested in a heat exchanger in our air-conditioning plant, allowing us to harness the excess heat generated by the chillers that cool the hotel in summer, to heat the running water used across the hotel.

Recycling is a major component of sustainability – and we do a lot of it.

However, I am a firm believer in the motto ‘reduce, reuse, recycle’, to minimise the initial levels of waste and the subsequent need to recycle. In 2017, we introduced Managed Printing Services in the hotel, as well as paperless procedures in many departments. As a result, this year alone we have saved nearly half a million sheets of A4 paper, compared to the previous year.

Our commitment to our people, both guests and staff, has never been stronger. We will continue our CSR programme and will support our nominated local charities, as always, by hosting and organising various social events for the benefit of the local community.

Thank you for staying with us and helping us achieve our sustainability objectives.

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HOTEL EVENTS & HAPPENINGS

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VIVALDI SHINES… AGAIN!

ON BEHALF OF the Four Seasons team, F&B Manager Yiannos Gregoriou proudly accepts Vivaldi Restaurant’s ‘Best Hotel Restaurant’ Award.

The TimeOut Eating Awards Cyprus are the most anticipated gastronomy awards granted on the basis of public votes, after nominations are submitted by the TimeOut awards committee. Now in their 13th year, they recognise the best restaurants and bars across the island, in various categories from ‘Best New Arrival’ to ‘Cyprus Product of the Year’.

To date, all Four Seasons restaurants have clinched a sizeable collection of awards – but one restaurant stands out: Vivaldi by Mavrommatis. This Mediterranean restaurant with a strong Italian leaning has earned its title as ‘Best Hotel Restaurant’ every year since 2009, skipping only one year, 2015.

The criteria for this particular category include not only top quality ingredients and exceptional taste and presentation, but also take into account the overall dining experience, which includes the luxurious yet inviting setting and the consistent quality of both the menu items and the service.

Congratulations to Vivaldi’s long-standing team: Executive Chef (Paris) Andreas Mavrommatis, Executive Chef (Four Seasons) Panicos Hadjitofis, Head Chef George Konstantinou, who was also named Chef of the Year 2017 (see story on page 18), Maitre d’ Kyriakos Theodotou, and Sommelier Marios Constantinides.

NEW CELLAR ARRIVALS With its tagline ‘Passion for wine since 1956’, the Aldegheri family winery in the heart of the Valpolicella area in Italy has recently earned five positions on the Four Seasons’ extensive wine list: Prosecco Extra Dry DOC, an elegantly fruity spumante Soave Mondello, a traditional white wine Le Bruniche, a distinctive Chardonnay 100% Silenzio, Coste Ghirlanda, produced from Zibibbo grapes Aldegheri wines are imported directly from the producers and served exclusively at the Four Seasons and Amathus Hotel. With your next meal, consult your sommelier to choose the right one to accompany your dinner.

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Tenuta di Nozzole, Sangiovese 100%, Chianti Classico

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Charalambos Antoniou (left) is named Pastry Chef of the Year, alongside George Konstantinou (right), the overall Chef of the Year 2017

GASTRONOMIA

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pride & perfection

The gold-winning pastry team (top) earned sweet success, while the Grand Prix team of chefs and sommelier (left) presented an allround award-winning

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performance.

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THE GOLD MEDALS ROLLED IN, thanks to the many young and talented Four Seasons chefs who demonstrated their skills in a series of specialized challenges.

Organized in Cyprus every two years, Gastronomia HoReCa is the largest exhibition for hotel, tourism and hospitality professionals, presenting foodstuffs, drinks and industrial kitchen equipment. The last exhibition was held on 23-26 November and culminated in the culinary competitions organized by the Cyprus Chefs Association.

As in the past, Four Seasons chefs participated in the competition, training tirelessly under the supervision of Executive Chef Panicos Hadjitofis, and with the full support of the hotel. But it was all worth it, as the team excelled across the numerous competition categories, earning a total of 26 Gold medals, 7 Silver medals and 1 Bronze medal.

Topping the list of first prizes was the Chef of the Year Award, granted to George Konstantinou, Head Chef of Vivaldi by Mavrommatis restaurant and Young Chef of the Year 2005. In just three hours, and using the ‘mystery ingredient’ – a surprise ingredient – of rack of lamb, George prepared a starter of wild sea bass with bouillabaisse sauce and rack of lamb with truffle potato as a main dish, for a panel of four judges. Apart from the taste, George’s kitchen organization skills, hygiene standards, and minimum waste gave him the edge.

The Pastry Chef of the Year was another member of the Four Seasons team, Charalambos Antoniou. His challenge was to prepare 2 hot and 2 cold desserts in his three-hour slot. Four years ago Charalambos won second prize in this category, and this time he was determined to go for gold, which he achieved with his passion fruit souffle, baked chocolate mousse, chocolate tart filled with chocolate cream, and soft lime sponge with chocolate cream.

A new category introduced this year was the ‘For Ladies Only’ competition for teams of two, where the Four Seasons chefs Lia Mangi and Eleni Andreou made their mark against strong competition. The duo rose to the top with a main course of corn-fed chicken and red fruit temptation for dessert.

In the ‘Over 40 Mystery Basket’, Panayiotis Charalambous and his partner from a random draw had 10 minutes to prepare a menu based on a mystery basket of ingredients, and 40 minutes to cook a starter and main course for two. The seafood risotto and pork fillet both excelled and were just the ticket for the seasoned chefs.

The ‘Grand Prix’ was a team challenge of cooking and serving a 3-course menu for six guests in just two hours. A test of culinary skills, teamwork, and food and wine pairing, the first prize rewarded chefs Constantinos Kyrlakis, Yiannis Sokratous, Marios Kakopsitos and sommelier Marios Constantinides.

Congratulations to all the chefs, who are too many to mention, but all contributed to the impressive results.

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TiffanyBoutiqueCyprus

tiffanyboutiquecy

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GUESTS OF HONOUR (top, left to right) Mr Heinz Muller, Ambassador of Italy Mr Andrea Cavallari, ‘Bailli Délégué’ Victor Papadopoulos, Ambassador of France Mr René Trocazz, Honorary President of the Cyprus Baillage, Mr Christos Mouskis; (center, left to right) Victor Papadopoulos, Ambassador of Italy Mr Andrea Cavallari and Mrs Katerina Cavallari, and (lower photo) the Dames de la Chaîne des Rôtisseurs.

CHAINE CHAPITRE

2017

Preceded by a ceremony steeped in pageantry, the Cyprus branch or ‘Bailliage’ of the Confrérie de la Chaîne des Rôtisseurs held its annual, black-tie ‘Chapitre’ at the Four Seasons on 2 December 2017, attended by 183 members and guests.

The world’s oldest active gastronomic society, Chaîne des Rôtisseurs unites epicures across five continents in an international body of amateur and professional members. Its aim, in the words of Cyprus branch President or ‘Bailli Délégué’ Victor Papadopoulos, owner of La Maison du Vin, is to “honour good food and good wine in a spirit of brotherhood.”

Before dinner, 20 newcomers were ‘enthroned’ and 10 existing members promoted, with Mr Papadopoulos wielding his ceremonial sword and bestowing the Chaîne insignia of medals and ribbons. The ceremony swelled Cyprus’s multinational membership to 168, with Italian ambassador, Mr Andrea Cavallari, made Chevalier d’Honneur, emulating his two predecessors and joining their Excellencies, French and Swiss envoys René Troccaz and Peter Reinhardt respectively. Seven Chevaliers were also promoted to Officiers and three Officiers to Grand Officiers.

A Ruinart champagne reception followed, leading to a six-course gourmet dinner designed by Executive Chef Panicos Hadjitofis, in consultation with Mr Papadopoulos.

It featured Alaska king crab, langoustine, beef tenderloin, duck foie gras and Comte cheese, ending with exquisite desserts and coffee. Each course was paired with handpicked French and Italian wines.

Chaîne des Rôtisseurs has its origins in the goose roasters’ guild, established in 1248

by French King Louis Le Saint. Revived as an association in 1950, with headquarters in Paris, today it counts 92 Bailliages worldwide and 35,000 members.

Four Seasons Executive Chairman Christos Mouskis is Honorary President of the Bailliage of Cyprus, which was founded in 2000. Aside from the Chapitre, held always at the Four Seasons, members enjoy good food and drink at monthly ‘repas amical’.

BOUTIQUE BRANDS For Spring/Summer 2018, Four Seasons Fashion Director, Mary Chrysostomou, has once again pinpointed new collections with all the qualities her clients appreciate: beautiful, comfortable, wear-and-dazzle wardrobe additions you will not find back home. All the new brands at the Four Seasons boutique are exclusively imported and not available anywhere else in Cyprus.

Camilla resort wear for ladies is Australia’s most recognizable designer brand and a favourite among celebrities from Beyonce to Oprah. The SS18 collection is inspired by the romance and flavours of South America, with prints featuring punchy fruits, exotic birds and wild flowers. Charo Ruiz is the signature you’ll find on dresses that are best described as summer must-buys. Founded in Barcelona in the late 70’s, Charo Ruiz collections are an expression

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of femininity and freedom, woven into delicate lace and soft threads of cotton. Taking note of the numerous requests from men, Mary has introduced Valentino men’s clothing and accessories, one of the most sophisticated names in haute couture. Elegance, timelessness and grace constitute the label’s DNA, and now under the creative direction of Piepaolo Piccioli, the collection has adopted a youthful energy that is widely appreciated. Happy shopping at the Four Seasons boutique!

Лимассол | Limassol Saga Boutique 1 36,Georgiou A’ Street, Tel. 25 313126 Saga Boutique 2 205 Arch. Makariou III Ave. Tel. 25 020082 Saga Boutique 3 Makariou III Ave., Maximos Plaza, Tel. 25 582820 Saga Outlet 83, Georgiou A’ Street, Tel. 25 321839 Baldinini Store 205 Arch. Makariou III Ave. Tel. 25 025577 Marc Cain Store 230, Arch. Makariou III Ave. Tel. 25 029400 Bogner Store 36, Georgiou A’ Street, Tel. 25 028 788 Mobile. +357 99 435172, +357 99 573752 | Facebook.com/SagaBoutiqueCyprus

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DIGITALLY Yours

As information settles comfortably in the digital world and access on-the-go becomes a fact of life, the Four Seasons makes sure that whatever you need to know about the hotel is at your fingertips via the hotel’s new website and mobile app.

Apart from providing up-to-date information, these new platforms, which allow guests to engage with the hotel online, are already reinforcing the rapport between hotel and guests even further; and that bond is precisely what sets the Four Seasons apart from the rest. So what’s new in the Four Seasons digital life?

APP, APP AND AWAY

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The Four Seasons mobile app was launched on 17 July 2017, as promised, and has already registered 5000 downloads, with that number rising day by day. More importantly, the app is not merely lying dormant on mobile phones, but has been actively embraced. The most popular features include online check-in, restaurant reservations, and booking requests for spa treatments. Guests also appreciate the

‘What’s On’ pages that provide reliable information about all the activities and entertainment on the hotel’s ‘Moments to Enjoy’ programme. Also available on the in-room tablet, the programme can now be viewed in the palm of your hand, anywhere and anytime, before, during and after your visit to the Four Seasons.

WEBSITE WORKS The brand new website is an equally valuable resource that will help you style your stay at the Four Seasons. With emphasis on user functionality in both the desktop and the mobile versions, the new design and navigation is faster, lighter and better than ever. Concise content supports a rich gallery of photos and videos that speak for themselves. The hotel’s complete collection of 22 room types is presented in detail, with key features and photos to help you make the best choice for your particular needs.

Conference organizers and wedding couples or planners will welcome the complete overview of the Four Seasons offerings and services for memorable social or corporate functions.

Attractive and exciting as these changes are, the Four Seasons website and app will be continuously upgraded; because one thing is clear: Technology for the hospitality industry is moving fast, and the Four Seasons will always be in the lead.

WWW.TIMINIS.COM NICOSIA 22762346 | LIMASSOL 25357373

| LARNACA 24657605 | PAPHOS 26946776

| AYIA NAPA 23725999

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A LAVISH EVENING of finest wines and highest gastronomy awaited the Spectus 20th anniversary dinner.

SPECTUS fêtes the senses

Continuing its annual tradition, leading Cyprus wine and spirits purveyor Spectus Cava held its 20th anniversary dinner at the Four Seasons on 25 November 2017, with 220 guests attending.

“As pioneers in oeno-gastronomic dinners, our wish is always to create a fiesta for all senses,” said Spectus Managing Director George Hadjikyriakos.

Since the inaugural event in 1997, the gala dinner has become the calendar’s highpoint for Spectus, as part of its two-decade mission to champion wine culture, while introducing local oenophiles to the finest vineyards around the world.

This year’s guests enjoyed an impressive range of wines, champagnes and spirits, and a lavish 10-course menu, designed in collaboration with Executive Chef Panicos Hadjitofis, and with the support of Gwenelle Ramond and Jeremy Belcher.

“In terms of both quality and quantity, this year’s event was the most challenging dinner yet,” noted George.

The evening kicked off with a cocktail featuring ‘Brut Reserve’ Nicolas Feuillatte champagne. Mains from the sit-down dinner included an array of seafood, punctuated with crab, scallops, lobster and shellfish bisque, and followed by an escalope of duck foie gras, braised veal cheeks and ‘Landes’ pigeon prepared two ways.

An interlude of Stilton cheese then led to a medley of millefeuille, Sicilian pistachio cream and bergamot gelato, and culminated in coffee and pebble surprise.

Highlights from the nine other accompanying wines and spirits included a ‘Brut Rosé’ and 2010 ‘Cuvée Spéciale’ from the Feuillatte champagne house in France, a limited edition 2005 Château Grand Soussans Margaux and a 5-star 2012 Amarone Classico, finishing with Taylor’s 10-year-old Tawny port and the world’s choicest Delamain XO cognac.

Guests also enjoyed a variety of live entertainment, ranging from jazz to more contemporary music, after which DJ Kikis took charge at midnight to allow dancing till the early hours.

WIN

a Four Seasons holiday!

Every holiday at the Four Seasons is full of pleasant surprises; and if you participate in the Guest Questionnaire survey which you will receive via email the day after your

departure from the hotel, you might enjoy an extraordinary surprise: a free holiday at the Four Seasons.

Every quarter one lucky winner is drawn from all the names of guests who participated in the survey. It

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is the Four Seasons’ way of thanking you for taking the time to offer valuable feedback.

The winners of Q2 of 2017 are Mr Bernard and Mrs Janet Connor from Market Drayton, who visited the Four Seasons repeatedly in July, August and November 2017. The winner of the Q3 draw of 2017 is Ms Maria Makhova from Moscow, a very special guest who has already stayed at the hotel 33 times.

We look forward to welcoming our winners again very soon.

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Limassol Marina (photograph)

Akamas Bay Villas (photograph)

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NEW

Revelations 2018

Regular guests at the Four Seasons know the routine: every year, different areas of the hotel follow the example of nature by hiding in winter and emerging with renewed beauty in spring.

BUFFETS GET EVEN BETTER This year, Café Tropical is on the agenda.

Serving over 700 guests daily in the summer, any changes to this restaurant must take place over the winter, when hotel occupancy is at its lowest. Closed from mid-January to mid-March, Café Tropical will welcome new furniture, lighting and a new buffet design to make the flow of relaxed self-service dining even smoother and more enjoyable, even during peak season. In the meantime, the hotel’s lavish breakfast will be served in the Vivaldi restaurant.

CANTONESE AND CONTEMPORARY Inspiring and inviting as it is, Seasons Oriental is set for a makeover, only because the Four Seasons is committed to innovation – regardless of how well the restaurant is maintained. The final look is meant to be a surprise, but the direction of travel is clear: minimalist design to achieve an ambience of sophisticated contemporary dining and entertainment.

SPA STANDS FOR REJUVENATION Change is also coming once again to the hotel’s spa, where several treatment rooms as well as the relaxation areas and the reception area will be upgraded, to match current industry trends.

State of the art massage beds and a new interior design will be conducive to complete comfort and relaxation, while new mani-pedi rooms will accommodate two guests at a time for maximum convenience of those who come with a friend or a family member.

ULTIMATE LUXURY MEETS TECHNOLOGY

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Finally, the hotel’s four largest suites – which were not included in the last grand reconstruction of 2016 – will now be completely revamped. The Royal Suite, Princess Suite, Prince Suite, and Executive Suite will adopt the highest levels of luxury combined with the smart room technology that was introduced across the hotel in 2016. The Royal Suite is to date still the largest hotel accommodation in Limassol, with an indoor area of 184sqm opening onto a 90sqm terrace.

Thanks to early and meticulous planning and organization to ensure minimum disruption, all these changes will be ready to be unveiled in just a couple of months.

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COMPLETE

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An Imperial

FEAST

The Four Seasons set the stage for Russian Gastronomy Week, giving guest chefs the opportunity to put on their best performance and let their recipes do all the talking. This series of plated exhibitions charmed the discerning palate with Russia’s finest flavours.

CULTURAL CROSSROADS (clockwise) Chefs from every corner of Russia joined forces in the culinary initiative; General Manager Nick Aristou congratulates the Russian team; Siberian

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buuzas - delectable parcels of beef, mutton and seafood

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E V E N T S russian gastron om y we e k

STANISLAV VILIOROVICH OSADCHIY, Ambassador of the Russian Federation, thanked Leonid Gelibterman in his welcome address.

The Four Seasons welcomed winter 2017 with a trans-Siberian culinary journey.

From 13-17 November, guests embarked on a whistle-stop tour of Russia’s most prized delicacies, served with a clear purpose: to support Russia’s fastgrowing gourmet movement which has placed the country’s underexposed gastronomic heritage firmly in the culinary spotlight. Among Russia’s leading food ambassadors, Leonid Gelibterman lies at the heart of this revolution to redefine global perceptions of Russian food.

As President of the International Centre of Wine and Gastronomy, Leonid has introduced Russian Gastronomy Week to several cities since 2015 when the initiative was first launched. With support from the Federal Agency for Tourism of Russia as well as the United Nations World Tourism Organisation, despite its infancy, this event is already a cultural institution for Leonid’s homeland. “We and our partner organisations have a common mission to promote gastronomic tourism worldwide as a means of greater understanding and communication between nations,” says Leonid.

CULINARY CONVENTION

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Following the success of the concept in both Madrid and Barcelona, Cyprus was next on the map – a decision shaped to some extent by the Four Seasons.

Leonid explains: “The hotel’s unrivalled standard of gastronomy is common knowledge in Moscow’s gourmet circles. That coupled with a reputation for good hospitality made the Four Seasons a prime candidate for this type of cooperation,” explains Leonid. A team of ten Russian chefs were entrusted by Leonid to grace the Four Seasons with their magic. “Many are award-winning masters in their field and owners of pioneering restaurants in Russia; two chefs came from Zurich and Moscow as volunteers, to polish their skills,” says Leonid.

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E V E N T S russian gastronomy week

CUISINE WITHOUT BORDERS Igor Bukharov of the Russian delegation and George Damianou of the Cyprus Chefs Association sealing their new-found culinary alliance

INTERCONTINENTAL AFFAIR With influences from its 200 ethnic groups, Russian cuisine is unsurprisingly vast in diversity. “Our range of climates, soil and communities makes our culinary tradition a distinct gastronomic entity,” explains Leonid. So it was that every evening of Russian Gastronomy Week, Vivaldi restaurant transported its guests to a different part of the country, as each dinner menu presented adaptations of regional specialities.

The week began with a creative dedication to the Krasnodar region and continued with classic flavours from the province of Vladimir, east of Moscow. There were also dishes originating from the grand city of Yaroslavl and even from the remote part of UlanUde, a city in eastern Siberia. Leonid presented a master class dedicated to Russian vodkas and distillates. A cooking class for young fans of Russian cuisine was another successful happening as Anton Salnikov guided 40 children through a series of fun cooking processes.

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DUAL ALLIANCE

GUARDIANS OF GASTRONOMY Andrey Matiukha adding the finishing touches to

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the evening’s signature specialities

The collaboration of Russian and local chefs created unique synergies; Leonid uses the term ‘gastro-diplomacy’ to refer to this cross-cultural understanding. Among the week’s more momentous occasions was the Russia-Cyprus Culinary Summit, a meeting between Angelos Ioannou and the Four Seasons chefs together with Leonid’s delegation. In this culinary exchange, the Cypriot team whipped up a classic beef stroganoff while the Russians impressed the judges with their tomatoes stuffed with meat, a dish native to Cyprus. In the presence of journalists and diplomats from both countries, George Damianou, President of the Cyprus Chefs Association, and Igor Bukharov, President of the Federation of Restaurateurs and Hoteliers of Russia, signed an agreement sealing future Cyprus-Russia cooperation on the gastronomic front. Leonid says: “With successful chefs, the cultivation of their skills and style can often lead to an uncompromising approach; events like these demonstrate the benefits of observation and dialogue. In fact, many of our recipes are potential additions to Four Seasons menus, and my team is looking forward to taking Cypriot recipes back home.”

FESTIVE FINALE The week’s festivities culminated in the gala dinner held in the Four Seasons Ballroom. This magnificent reception welcomed 150 guests who were dazzled by the signature dishes of the Russian chefs and the accompanying cultural programme. It was a beautiful ending to an intimate and inviting portrayal of Russia’s food history. “It is through such events that we can finally break stereotypes about Russia concerning cuisine and culture, and we learned much about Cyprus too,” says Leonid. Next he plans to continue the project in Greece and Japan in the near future, and now that Russian Gastronomy Week has captured the international attention, the possibilities are endless.

d

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Limassol

diary

5&6

6

FEBRUARY 8TH NATIONAL COMPETITION BEST SOMMELIER IN CYPRUS

JANUARY EPIPHANY CELEBRATION

2017

January – April

GER MAS OGEI A WA LKS With pleasant temperatures that are perfect for walking, winter and spring are the ideal seasons to join the guided tours offered by the Germasogeia Municipality. The Limassol sub-district is famous for its dam, which the first tour, ‘Discover the Natural Environment of Germasogeia’, takes in along with orange orchards and other highlights of the countryside. The tour links up with the Forestry Department’s designated nature trail. The second tour, ‘A Village Blessed by Water’, explores the traditional character of the village through its old buildings, including visits to a restored house and a church. Each tour takes three hours (with a 20-minute break) and includes a bus ride in addition to the walking. 10:00-13:00, CTO Office, Dasoudi | www.yermasoyia.org

January 6 EPI PHANY CELEB RAT I O N The Greek Orthodox faith celebrates Epiphany – the day that the Three Wise Men visited Jesus upon his birth – in its own unique way. Following a traditional Epiphany church service, the priest and the congregation head for the harbour, forming a grand procession. The priest blesses the waters before throwing the processional cross into the sea for the faithful to dive into and retrieve. The

February 5 & 6

person who returns the cross to the

B E ST S OM M E L I E R IN C Y PR US , 8 T H NAT IONA L COM P E TITIO N

priest is assured of good luck all year round, while everyone receives blessings for the rest of the year. Visitors are

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Held every two years, the Best Sommelier in Cyprus competition sees the most distinguished sommeliers on the island compete for the coveted title, while oenophiles can join the audience to watch the finals, which take place at the hotel. The competing candidates will have both

welcome to observe the church service

their knowledge and their skills tested on the topics of wine production, identification, pairing

at any of Limassol’s churches and can

and decanting. For further information, enquire at the hotel reception desk.

participate in the cross retrieval at the harbour. www.limassoltourism.com

12:00 Four Seasons Hotel

LAPERLA.COM

LA PERLA - 205B MAKARIOS AVENUE LIMASSOL CYPRUS TEL 25 82 85 45

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

19 FEBRUARY GREEN MONDAY

8-18 FEBRUARY LIMASSOL CARNIVAL

2-4

MARCH CYPRUS CONTEMPORARY DANCE PLATFORM 2018

February 8-18

LIMASSOL CARNIVAL Regarded as one of Limassol’s most defining annual events, the carnival covers 10 days of non-stop celebrations that bring parties, parades and a unique energy to the town, marking a more relaxed period before the advent of Lent. The fun and festivities are set off by the arrival of the Carnival King; the streets are decorated and the calendar is packed with both municipal and private events. The highlight is the huge Grand Carnival Parade at the end of the season, which features floats, dances, music and colourful costumes from hundreds of different organisations, with spectators lining the streets to watch. A dedicated carnival webpage features the full programme, as well as information on the history and traditions of the Limassol carnival. www.limassolmunicipal.com.cy/carnival

February 19 GREE N MO N DAY The Green Monday bank holiday (also known as Clean Monday) follows immediately after the final day of the Limassol carnival festivities and signals the beginning of the fasting period that continues until Greek Orthodox Easter. On this day, it is customary for locals to head outdoors and enjoy a Lenten picnic with family and friends, as well as traditional Green Monday activities, such as ball games and kite flying. Among the vegetarian food eaten on this day is traditional Lenten sesame seed bread, potato salad, olives, beetroot, and ‘halvas’ – a dessert made from tahini. Visitors can join the organised celebrations held by municipalities in Limassol and Pafos, which usually consist of complimentary entertainment, picnic food and drink. www.limassoltourism.com

March 2-4 C Y PR US CON T E M PORA RY DA N C E P L ATFOR M 2018 Local choreographers and dance groups present and perform their new original works during this festival, as a stepping stone to the larger European Dance Festival, which takes place later in spring. Through their public performances, the dance groups receive feedback from both the audience and a panel of judges, making it an exclusive, interactive dance event with routines that are being performed on the stage for the first time.

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20:30 Rialto Theatre Tel: 7777 7745 (box office) / 2534 3902 (information) www.cyprusdanceplatform.com

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8

MARCH CYPRUS SUNSHINE CUP

APRIL GREEK ORTHODOX EASTER SUNDAY

17&18

MARCH LIMASSOL MARATHON GSO

March 3

CYPRUS SUNSHINE CUP With a climate and terrain made for cycling, Cyprus welcomes elite riders from all over the world, who flock to the island to take part in the prestigious Cyprus Sunshine Cup cycling tournament. The challenge stands as one of the most famous mountainbike series in the UCI calendar, and a standard fixture in the early season racing schedule for many international cyclists. Stage 1 takes place in the districts of Larnaca and Nicosia a week earlier, with Stage 2 moving to Limassol to follow a scenic course along the sea and ancient ruins in the Amathous and Agios Tychon areas. Physically and technically demanding, the 4.7km lap puts cyclists through their paces, but spectators can enjoy the sight of the racers en masse from a more relaxed standpoint. Amathus Archaeological Site | www.cyclingcy.com

March 17 & 18 LI MASSO L MA RAT H O N G SO The long, bustling Molos promenade hosts the island’s official marathon, which features a series of races: Marathon, Half Marathon, Health Race (10km), Corporate Race (5km), City

April 8

Race (5km), and Kids Race (1km).

G R E E K ORTH OD OX E ASTE R SU N DAY

With a race for all ages and abilities,

Greek Orthodox Easter is a very special time on the island and features many different traditions,

the event attracts large numbers of both runners and spectators, and

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church services and specific treats and meals. During Easter week (which leads up to Easter Sunday), women gather to bake sweet and savoury Easter pastries, and children help to dye hard

offers a straight course that follows

boiled eggs red, ready to crack on Easter Sunday to symbolise the cracking of Christ’s sealed tomb

the coastline. All participants receive

during his resurrection. On Good Friday, girls and women of the congregation decorate the symbolic

a medal and diploma, while the first

epitaph of Christ with spring flowers, which will be part of a special procession that evening.

six winners of the Marathon and Half

On Easter Saturday an effigy of Judas the Traitor is burnt in a bonfire after midnight mass. The hotel

Marathon are awarded cash prizes.

always celebrates Easter in its own unique way, and guests can also venture out to Limassol’s small

All information can be found on the

rural villages to observe the Easter Monday tradition of yard games and entertainment.

official website. www.limassolmarathon.com

www.limassoltourism.com

www.boysgirlsonline.com

Limassol

Maximos Plaza, Arch. Makarios III Ave. +357 25 58 00 56; +357 25 58 58 89

Nicosia

Themistokli Dervi, 19B +357 22 37 37 97

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

28 APRIL STREET LIFE FESTIVAL

19-28

APRIL CYPRUS FILM DAYS – 16TH INTERNATIONAL FILM FESTIVAL

3-6 MAY LIMASSOL BOAT SHOW

April 28

STREET LIFE FESTIVAL An eclectic and hip mix of urban artists and performers from around the world join forces to showcase modern forms of expression and bring Limassol’s Saripolou and Athenon streets in the old town to life. Artists use walls and pavements as their canvases, and entertainment includes live bands and DJs, jugglers, dancers and skateboard stunt artists. The event also features one of the island’s largest street markets of handmade, retro and pop culture items, from jewellery and furniture to games and crafts. Full details of the event will be posted on the official Facebook page nearer the time. Saripolou and Athenon Street | Tel: 2535 3573 | Facebook page: Street Life Festival

April 19-28 CY PRUS F I LM DAYS – 16 TH I N T ER NAT I O NA L FI LM F EST I VA L The island’s official international film festival consists of two main programmes: the International Competition (Glocal Images) as well as a non-competitive part (Viewfinder), which features 2017-2018 productions that have been screened and awarded at major festivals over the past year. All screenings are Cyprus premieres, shown in their original languages with English and Greek subtitles.

The festival also incorporates The Cyprus Film Days for Children and Youth – a special programme for young audiences, which is co-organised in collaboration with the International Children’s Film Festival of Cyprus and screens both international films and short films produced by children in Cyprus

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May 3-6 L IM ASS OL BOAT S H OW The prestigious Limassol Boat Show takes place at Limassol Marina. It is the

and Greece. All the information and a list

island’s annual gathering of industry professionals and prospective buyers.

of screenings will be available on the official

The event covers yachting, boating, fishing, diving and water sports through

website nearer the time.

Rialto Theatre, Limassol &

seminars, exhibitor products and services, presentations of new products, and activities and demonstrations on the water.

Zena Palace Cinema, Nicosia

Limassol Marina

Tel: 7 777 7745 (box office)

www.limassolboatshow.com

Tel: 2534 3902 (information) www.cyprusfilmdays.org

Limassol Marina | Tel: +357 25 051244 | e-mail:modain@primehome.com www.modain.com.cy

MODA IN B O UT I Q UE

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13

MAY GERMASOGEIA FLOWER FESTIVAL (ANTHESTIRIA)

11-13, 19 & 20

28

2&3

JUNE CYPRUS RUSSIAN FESTIVAL

MAY FESTIVAL OF THE FLOOD (KATAKLYSMOS)

MAY ROSE FESTIVAL

May 11, 12, 13, 19 & 20

ROSE FESTIVAL Some of the island’s most fragrant and pure roses are grown in Agros village, which is nestled in the Troodos mountain range and produces blooms that yield exceptional rose oil and rose water. This prized flower is celebrated by the village on two consecutive weekends, where growers organise workshops and seminars to showcase the different types of roses and demonstrate rose bush planting, rose picking and distillation of rose oil. Rose products are on sale at the open-air market, alongside traditional food and drink, and a programme of entertainment includes folk music and dance.

Agros Village, Troodos | www.mytroodos.com

May 13 GERMASOGEIA FLOWER FESTIVAL (ANTHESTIRIA) Spring’s rainbow palette symbolises renewal and rebirth, and this most colourful season is celebrated in Limassol as it has been for centuries with the annual flower festival. The festival features an open-air fresh flower market,

The long-standing annual tradition of the water-based Kataklysmos festival takes

entertainment and exhibitions – which all take

place on the day of Pentecost (50 days after Greek Orthodox Easter). It is also

place at the Germasogeia dam car park. The

believed to have ancient pagan roots that date back to when similar waterfront

final flower parade follows the coastal road, as a string of floats fills the streets with the fragrant

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May 28 FESTIVAL OF THE FLOOD (KATAKLYSMOS)

festivals were held in honour of the ancient Greek goddess Aphrodite. Today, the large event is held along Molos promenade and attracts large crowds from all over the

perfume of all the different types of flowers. The

island who come to enjoy the programme of entertainment, water-related sporting

full programme will be available online nearer

activities and competitions, and a traditional fair. The full programme is available on

the date.

Germasogeia dam car park Tel: 2587 9898 www.yermasoyia.org

the municipality’s website nearer the time.

Molos Seafront www.limassolmunicipal.com.cy

June (whole month) EUROPEAN CONTEMPORARY DANCE FESTIVAL The European Contemporary Dance Festival is one of Europe’s major dance highlights of the year, with dancers from across the continent performing on the island alongside the local groups that made the selection following the earlier Cyprus Contemporary Dance Festival.

The event is a celebration of the diverse dance styles that contemporary dance encompasses, as well as the original twists that each country adds. The final dates and performance titles can be viewed on Rialto’s website nearer the time.

Rialto Theatre Tel: 7777 7745 (box office) 2534 3902 (information) www.rialto.com.cy

June 2 & 3 CYPR US R USSI AN FE ST IVA L Celebrating the friendship between Cyprus and Russia, and combining elements of both cultures, the annual Cyprus Russian Festival has become one of the biggest events in Limassol.

There is something for all the family within the extensive programme, which includes games, crafts and activities for children, music and dance performances by Cypriot and Russian artists, traditional stalls, food and drink, exhibitions, parades and more. The festival closes with an impressive fireworks display on the final evening.

15:00-23:00 Limassol Zoo Garden Facebook page: Cyprus Russian Festival

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22-24

21

JUNE SHAKESPEARE AT CURIUM – MIDSUMMER NIGHT’S DREAM

JULY HAZEL TREE FESTIVAL

7-8 JULY LAVENDER FESTIVAL

JUNE CYPRUS RIALTO WORLD MUSIC FESTIVAL

June 21 – July 31

CYPRUS RIALTO WORLD MUSIC FESTIVAL Included in the EFFE list of Europe’s finest festivals, the vibrant meeting of music groups and sounds from different countries takes place through a series of free, open-air music events at Heroes Square. Now in its 13th year, this colourful and diverse celebration is a melting pot of traditions and influences, offering the audience an opportunity to enjoy performances by well-known European bands and artists.

Heroes Square, Limassol | 20:30 | Tel: 7777 7745 (box office) / 2534 3902 (information) www.cyprusrialtoworldmusic.com

June 22, 23 & 24 SHAKESPEARE AT CURIUM – MIDSUMMER NIGHT’S DREAM Every year in June the ancient Curium open-air amphitheatre serves as a unique and fitting setting for a Shakespeare play, organised and performed by the committee for The Performing Arts for Cyprus Charities. This year’s performance is Shakespeare’s highly popular and widely performed comedy, A Midsummer Night’s Dream, which was written in 1595/96.

The proceeds of the performance are split between various charities on the island.

20:00 | Curium Amphitheatre www.shakespeareatcurium.com

July (whole month) INTERNATIONAL FESTIVAL OF ANCIENT GREEK DRAMA 2018 Twice honoured with the prestigious EFFE label as one of Europe’s finest festivals, the International Festival of Ancient Greek Drama attracts theatre troupes from across the globe, which all perform their adaptations of plays by the Great Greeks in their own unique way. The performances take place throughout the month of July and have all undergone a strict selection process that shortlists the very best in terms of originality and identifying with the troupe’s own culture, while maintaining the authentic ancient Greek elements of the plays.

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The full programme of plays and performance times can be viewed on the event website nearer the date.

Curium Amphitheatre / Pafos Ancient Odeon www.greekdramafest.com

Bringing you the best in pub hospitality, food quality and atmosphere since 1996!

July 7 & 8 LAVENDER FESTIVAL Like other locations in the Troodos mountains, the pretty Limassol district mountain village of Platres is known for its high quality herbs, thanks to optimum growing conditions. The first weekend of July sees the spotlight on fragrant lavender for a truly ‘lilac’ festival featuring lavender distillation workshops, seminars on the herb’s diverse properties and uses, culinary delicacies, lavender-based arts and crafts, organic lavender cosmetics, and the opportunity to enjoy a guided walk through the village’s picturesque lavender plantations with a qualified herbalist.

Platres Cultural Centre, Troodos Tel: 9942 7980 / 9941 0520 www.mytroodos.com

July 30 HAZEL TREE FESTIVAL The beautiful mountain village Platanistasa is home to charming hazelnut forests, as well as several important monuments. During the Hazel Tree Festival, visitors will be treated to freshly cut hazelnuts and Zivania spirit with the compliments of the villagers, and can also stroll through the hazelnut forests and see the other sites along the way. The festival will also feature traditional music and dancing, and a range of stalls selling food, drinks and local products. Further information and the full programme will be available on the Troodos Tourism Board’s website nearer the date.

Platanistasa Village, Troodos Mountain Range www.mytroodos.com

DISCOVER THE AGED MEAT EXPERIENCE LIVE BRODCAST OF SPORTING EVENTS open daily: 10am-2am

IMPORTANT NOTICE: Although all events have been confirmed and were correct at the time of going to press, we recommend contacting the organizers closer to the date of each event, in case of short notice changes or cancellation due to unforeseen circumstances.

194 Amathoundos Ave, 4533 Limassol, Tel: 25 635155

Voted by public as most Original Pub 2016 for the third time.

Available at

Four Seasons Boutique

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

POWERUP TO ELECTRIC… AND PLUG INTO A NEW WAY OF LIVING Limassol is plugging into a new way of doing things with brand new EV charging stations, rental electric cars and bikes and a future with hybrid hop-on, hop-off buses.

So let’s get on-board together. And change the way we travel, commute and think.

We promise… it’s going to be electric!

DESTINATIONS

LIMASSOL TOURISM BOARD www.facebook.com/limassoltourism | www.limassoltourism.com

A C C O M M O D A T I O N e leva te d lu xu ry

HI SPEC

Accommodation The height of guest rooms and private accommodation at the Four Seasons has been gloriously unveiled, taking the very definition of luxury accommodation to an unsurpassed level. text

p h o t o g ra p hy

PAU L A M A N O L I

JO MIC HAELIDES

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A C C O M M O D A T I O N e leva t e d luxury

GARDEN GRANDEUR

}

The 14 Garden Studios across the lower and upper levels of the stunningly refurbished Adults Only Wing put the divine in details, from their contemporary, designer twist, to the green oasis outside their floor-to-ceiling veranda doors. Each studio features a private hot tub or access to the river pool with integrated, private jacuzzi. A menu of exclusive services completes the experience.

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CanapĂŠs and drinks are sent daily to the studios, for you to enjoy at leisure on the private veranda in seclusion and tranquillity, with the river pool on the lower level accessed exclusively by the Garden Studios.

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Each new morning starts with views of tropical greenery as sunlight floods in at the touch of a button, for you to enjoy from the sublime comfort of the king-size bed that faces the panoramic view from the private veranda. The tactile luxury of silk wallpaper; distinctive apple core bedside lights and a unique gold leaf art piece are just a few of the beautiful finer points of the décor. Every piece of furniture has been personally commissioned by the hotel and created to feature discreet and functional elements that elevate the room’s aesthetic. Chromatherapy lighting and music through a bathroom sound system enhance the option of spa bath or rain shower. The amenities and services are equally impressive; check-in takes place privately in the room, and the luxury fruit basket and Nespresso and tea-making facilities are replenished daily… just some of the extras in addition to the hotel’s existing deluxe room features.

DIVINE DETAILS it the flexibility to serve as a desk to suit the needs of the businessman, or a dressing table for the couple on holiday.

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Hidden compartments in the table give

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A C C O M M O D A T I O N e leva t e d luxury

ELEVATED LIVING

The grand one-bedroom and two-bedroom apartments at the Four Seasons Residences have been designed to bring the amazing beach and city panorama into the rooms through an expanse of wrap-around, floor-to-ceiling thermal windows. Generous spaces, designer décor and the opportunity to have the best of both worlds – independence or use of the hotel facilities – make the Four Seasons Residences the ultimate in elevated living.

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FREEDOM & FLEXIBILITY The ultra-lux apartments feature an openplan layout with a fully equipped, latest spec kitchen that connects to the sumptuous living and dining areas. Guests can enjoy the flexibility of entertaining in the privacy of their accommodation or in the hotel’s facilities.

The Residences are the preferred choice of guests who want to benefit from the renowned Four Seasons facilities and services, but prefer the extra space, privacy and independence the apartments offer. With a reception and security desk manned 24/7, the Residences can be accessed from the private basement car park, the front of the building, or from Colors Café – which also leads to the Adults Only swimming pool, bar and sun deck.

With an area of 150 and 250 square metres respectively for the one and two-bedroom options, the generous proportions and premium designer fixtures, fittings and furnishings are enhanced with 180-degree views of sea and city. Designed to be the ultimate choice for up to six guests, the Residences capture a lifestyle of elegance and opulence while offering a luxurious home-away-from-home for both short and long-term stays.

SEA & CITY The view from the master bedroom of the

of Limassol’s award-winning coastline; by night it absorbs the electric atmosphere and vibrancy of the city it overlooks.

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two-bedroom apartment is stunning… anytime. By day it embraces the endless blue

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text

p h o t o g ra p hy

STEFANOS EVRIPIDOU

LO U C A ST U D I O S

Talking

ART

There’s no escaping the alluring presence of art at the Four Seasons Hotel. With a personal interest in art and design, Executive Chairman Christos Mouskis chooses every piece placed in or around the hotel.

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Whether it comes at you through the shimmering light of hanging glass leaves, the explosion of floral colour on canvas or the sounds from a copper tree fountain, one way or another, the art at the Four Seasons will find you. And when it does, it may or may not resonate. But in the event that a piece of art captures your attention, then there’s no putting a price on it, says Four Seasons Executive Chairman Christos Mouskis. “Art is a very personal thing,” he says. “It either talks to you or it doesn’t. Even when it does, you can’t always explain why or how.” Christos has been collecting art since the first day he opened the hotel in February 1993, and has no plans to stop.

ARTISTIC NAMESAKE The hotel’s very first painting was the ‘Four Seasons’ by Andreas Charalambides, a large canvas depicting the changing seasons through four female figures. After more than two decades of exploring and purchasing art from various galleries, it remains a favourite, “because that’s where my heart is,” says Christos. The painting still decorates the hotel lobby, along with other treasured works purchased over the years.

A while back, the hotel hosted an exhibition of the artist Joseph Demiris (ΝΤΕΜΙΡΗΣ). The biggest painting in the collection was ‘Navarino 1827’, depicting the decisive naval

I N - H O U S E a rt

} THE NEWLY CREATED GARDEN SUITES GALLERY features mainly Cyprus-based and Greek artists whose work is waiting to be admired.

victory of the British, French and Russians over the Ottoman fleet, which paved the way for Greek independence. “I walked into the Ballroom to view the exhibition, saw the Navarino and said, ‘Keep that for us’. It has great detail and depicts a historic moment for the Greek nation,” says Christos. The huge painting now hangs in the lobby for all to see. It’s a clear exception to the rule, as Christos leans more towards contemporary art.

Two years ago he walked into a gallery on New Bond Street in London. He looked around as he always does, walked down the staircase to the basement, glanced up at a painting and was blown away. “It took me 10 seconds to decide to buy it, no more.” The piece is a vibrant depiction of a bouquet of flowers by French artist Francois d’Izarny – a mesmerising explosion of colours that can also be found in the lobby.

EXCITING NEW EXHIBITION SPACE

THE VALUE OF ART Choosing what to buy is a personal matter. Christos explains: “Visiting an art gallery is not like going to a department store. You don’t walk in with a plan to buy something specific. But if you see something you like, it talks to you and becomes irresistible. It’s not always a rational decision. I might see harmony in a piece, or shapes that remind me of something… it’s a subconscious association with an earlier experience. Art extracts something from your soul, which you can’t easily describe. My wife often asks me why I like a particular piece, and I don’t know how to answer.

It’s just beautiful… in a powerful, magnetic way that won’t take ‘no’ for an answer.”

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The hotel has around 40 quality paintings displayed across its premises. Since 2016, most of them are concentrated in the newly created Garden Suites Gallery on the lower ground floor, where a winding corridor of canvas and colours opens into a bigger space, both part of the art gallery that is waiting to be admired.

The collection of modern paintings from mainly Cyprusbased and Greek artists includes distinctive pieces in plexiglass and stainless steel by Helen Black, reverberant paintings by the late colourist John Corbidge, as well as the work of Olivera Papathoma, who offers a ballroom dance with a lady in a beautiful red gown and seemingly elastic neck. Hazy jazz moods and the space between kisses are also explored.

Elsewhere, Thellos Petrides creates some bright and dreamy visuals with fish, shells, palm trees, nudes and flowers dressed in the pink, blue, red and black hues of changing seasons.

Then there’s Constantinos Yiannicouris, one of the most acclaimed Cypriot artists, who studied at the Ecole des BeauxArts in Paris. His focus is on the ancient Greeks. The late Glyn Hughes, an acclaimed artist in his own right, described Yiannicouris’s use of colour and form as having a dazzling effect on large canvasses “as if butterflies have been freed.”

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F O U R S E A S O N S t e a mw o r k

YOUR at

SERVICE As the number of local and international awards that the Four Seasons has received continues to grow, it becomes ever more evident how much the long-standing management team and their staff contribute to the hotel’s achievements. After all, such awards are all based on guest feedback, which in turn is the result of the attention our guests receive.

Meet some key members of the team and talk to them.

Remember, they’re always there to serve you.

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Foundations of Hospitality

COSTAS NICOLAOU

ANDREAS LOIZOU

YIANNIS IOANNOU

YIANNOS GREGORIOU

Financial Controller

HR & Quality Director

Assistant Hotel Manager

Group Food & Beverage Manager

CHARIS HADJINEOPHYTOU

ANGELOS ILLAMBAS

COSTAS NICOLAOU

Duty Manager

Group Chief Engineer

Operations Manager

ANDREAS

DEMETRIS

Food & Beverage

ALKIVIADES

NICOLAOU

Adm. & Sales Manager

Reception Manager

Food & Beverage Service Manager

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LEONIDAS LEONIDOU

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F O U R S E A S O N S t e a mw o r k

Smooth Operation

MARIOS

LAMBROS

NEARCHOS

EVA

STELIOS

GEORGIOU

LAMBROU

EVANGELOU

KOFTEROU

PAPAGEORGIOU

Purchasing Manager

Assistant Chief Engineer

Back of House Manager

Executive Housekeeper

Reservations Supervisor

Culinary Arts

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GUAN RUIJONG

PANICOS

PANAYIOTIS

DEMETRIS

Seasons Oriental

HADJITOFIS

CHARALAMBOUS

HADJIYIANNIS

Head Chef

Executive Chef

Executive Sous Chef

Executive Pastry Chef

NEW RELEASE AT ULTRA-DESIRABLE LIMASSOL DEL MAR A world-class seafront development, in ultra-desirable coastal Limassol in Cyprus, with unobstructed sea views from all apartments. Residents will enjoy luxurious interiors with impeccable specification as well as five star facilities including a spa, gym, residents lounge, concierge, club house and a unique high-end shopping and dining plaza.

CONTACT US TODAY TO FIND OUT MORE

For more information or to arrange a private appointment contact: Limassol, Cyprus T +357 25 510 888 E info@limassoldelmar.com

limassoldelmar.com

F O U R S E A S O N S t e a mw o r k

Gastronomy

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LENIA DEMOSTHENOUS

DAVID WALKER

ARESTIS JOHNSTON

Maitre d’Hotel

Maitre d’Hotel

Assistant Maitre d’Hotel

MARIOS DEMOSTHENOUS

MICHALIS THEODOROU

Bars Manager

Colors Café Manager

KYRIACOS THEODOTOU

STALO ARABANTZI

SAVVAS PAPATHOMAS

Restaurant Supervisor

Restaurant Supervisor

Banqueting Supervisor

Vivaldi by Mavrommatis

Seasons Oriental

Head Sommelier

THE GALLERY brought to you by Askanis Group is a new residential and

commercial development

situated in the heart of Limassol which offers an exclusive combination of luxurious residential apartments alongside a hub of culture and art, a cosmopolitan atmosphere, and a community-centric vibe.

As well as deluxe apartments finished to

the

highest

specifications

and using only the finest quality materials, THE GALLERY will offer a range of fine dining establishments, cafes, commercial units, a venue centre, and a gallery space.

Overlooking the crystal clear Mediterranean

Sea

with

unobstructed views, THE GALLERY is set to offer its residents the most breathtaking views on the island.

Designed by WKK’s Tom Wright whose past projects include the majestic Burj al Arab in Dubai, his origami inspired design for THE GALLERY harnesses the natural beauty and light of its stunning surroundings

and

effortlessly

combines them with the vibrant community and culture of Limassol.

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

F O U R S E A S O N S t e a mw o r k

Developing the Business

MARINOS

ANTONIO

LARYSA

CHRISTINA

KLERI

SHAXIATES

CASSERA

BORGARDT

SOLOMOU

MICHAEL

Sales & Marketing

Group Corporate

Sales Executive

Conference & Incentive

Digital Marketing

Manager

Sales Manager

Sales Manager

Manager

Fashion and Leisure

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ANNA

MARY

Kindergarten & Moments

DONOVAN

CHRYSOSTOMOU

to Enjoy Supervisor

Shiseido Spa Manager

Fashion Director

ALECOS ALEXANDROU

HEIKE IOANNOU

Le Club Actif Sports Manager

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next generation

HOSPITALITY

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PLASTIRAS PIRIKKIS JR

VALENTINOS DEMETRIOU

Houseman

PLASTIRAS PIRIKKIS

Senior Technician

ANDREAS DEMETRIOU Chef

S P E C I A L F E A T U R E f our se a son s fa m ily

After 25 years of operation, the Four Seasons is already employing the second generation of Four Seasons staff.

It’s an interesting phenomenon that gives new meaning to the hotel as a family business.

ALEXIA IOANNOU

DEMETRIS HADJIYIANNIS

Room Service Supervisor

Income Auditor

Executive Pastry Chef

NICHOLAS TSIOUROUTIS

MARIA IOANNOU

STAVRI HADJIYIANNIS

Colors Café Barista

Head Office Receptionist

Trainee Pastry Chef

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MARIOS TSIOUROUTIS

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S P E C I A L F E A T U R E fo ur seasons family

For decades, many companies refused to employ relatives of existing staff, to avoid even the shadow of favouritism.

However, as recruiters began to recognise that such a policy might deprive them of valuable talent, they replaced it with the strict implementation of a clear-cut merit system.

Especially where there is no direct reporting between members of the same family, the Four Seasons welcomes applications from staff members’ children.

PRIDE WITHOUT PRIVILEGES

Before you jump to conclusions and compare the hotel with a monarchy, where positions are distributed among the ruling family, Four Seasons HR & Quality Director Andreas Loizou sets the record straight. Yes, like royalty, the two-way loyalty between management and staff is passed down within the family. But unlike princes and princesses, the members of the younger generation have to prove themselves. While vacancies are announced in the staff newsletter, children of current staff are required to apply and are screened just like any other candidate. No privileges here, no free lunches.

JUNIOR JOINS THE FOUR SEASONS

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Although there are currently more than 20 parent-andchild combinations employed at the Four Seasons, you have to be a bit of a sleuth to identify them. Only in one or two cases did the children follow in the footsteps of their parents. Most are stomping their own path, in different departments beyond the parental radar.

Talk to the parents and almost all will admit they encouraged their children to apply for the job. Room Service Supervisor Marios Tsiouroutis with 24 years of service says: “I know that I work for one of the best local employers.

My son Nicholas is hard working, and will do me proud.”

Originally, Nicholas wanted to be a firefighter, but we don’t always get what we want. He says: “After 2 years at Colors,

I’m actually surprised how much I like working here. And I can already see advancement opportunities.”

Income Auditor Alexia Ioannou intuitively felt the open position of Head Office Receptionist might appeal to her daughter Maria – and she was right. Maria says: “I believe my outgoing personality helped me get the job, and the management is prepared to offer me the training I need.”

Maintenance Manager Valentinos Demetriou with 20+ years of service is the father of Andreas, who studied hotel management, did his required 5-month training at the Four Seasons, and eventually joined the team of chefs in 2011.

Andreas says: “For any chef, this hotel is a dream come true, in terms of learning opportunity, state-of-the-art kitchens, and work environment.” Despite his positive experience, Andreas felt a calling to the priesthood – a decision respected and accepted.

Stavri is the daughter of Four Seasons ‘sweetheart’ – Executive Pasty Chef Demetris Hadjiyiannis. Currently studying Culinary Arts, she has completed her training at the Four Seasons. “It’s the only thing I ever wanted,” says Stavri.

How does Demetris feel about that? “Initially I was not keen on the idea, knowing how tough it can be. But now I enjoy seeing the continuity in our family.” Demetris is very clear: “Stavri is her own person. I’m not responsible for her performance. She’ll make her mistakes and learn from them.”

Plastiras Pirikkis tells a heartwarming story. Once the crane operator while the hotel was still under construction in 1990, he was employed as a Houseman as soon as the hotel opened. After his own official retirement a few years ago, his grandson, Plastiras Jr, stepped into his shoes. The young Plastiras says: “After the military service, my life was a mess. This job taught me discipline, gave me purpose, and changed my life. In the army I used to cook for 120 people, and looking back, I enjoyed the kitchen.” Now he is taking night lessons to become a chef – and the Four Seasons kitchens wil be waiting for him.

RECRUITMENT THAT MAKES SENSE To be clear: Family members must pass muster just like anyone else. But there is one key difference. HR Director Andreas explains: “Many of our staff’s children have grown up in the hotel. As students they’ve done summer jobs, practical training or internships here. So by the time they apply for a job, they’ve practically been tried and tested – and found to be a good fit.”

This higher rate of recruitment success makes business sense. But the real beauty of it? Many repeat guests have built a rapport with staff over the past 20 years and they are happy to see the next generation here. In fact, their own children are already among the hotel’s loyal guests.

Together, the next generation of staff and guests are creating a warm environment of commitment and continuity, giving new meaning to the Four Seasons as a family business.

DINEAROUND A gourmet excursion

FOUR SEASONS RESTAURANT COLLECTION VIVALDI BY MAVROMMATIS

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S E A S O N S O R I E N TA L

SEAFOOD BAR

Cuisine

Cuisine

Cuisine

FINE MEDITERRANEAN

AUTHENTIC ORIENTAL

FINE SEAFOOD AND SUSHI

Opening time: 19:30 Last order: 22:30

Opening time: 19:00 Last order: 23:00

Opening time: 19:00 Last order: 22:30

Combining award-winning Italian cuisine and the Four Seasons longstanding relationship with Cypriot Chef Andreas Mavrommatis from Paris, Vivaldi by Mavrommatis serves an extended menu of fine and fresh Mediterranean cuisine. Culinary highlights originating in Spain, Italy, Greece and Cyprus are enhanced with Four Seasons ambience and service.

Boasting a regular flow of awards, Seasons Oriental serves authentic Oriental dishes in the high style of sophisticated Hong Kong cuisine.

Our chefs have mastered the practice recommended by the Chinese proverb: ‘Preserve the old, but know the new’, to bring you traditional favourites adapted to contemporary preferences – in timeless culinary style.

Summery seafood dishes, as well as sushi and nigiri prepared on the spot, and the finest treats including oysters and caviar are served on the terrace with the perfect sea view.

The wine list offers the ideal accompaniment, from white Burgundy and Chardonnay to Ruinart Champagne.

G U E S T p rivile g e s

Our DineAround programme, which offers you exquisite meals at preferential prices, will once again be yours to enjoy when our outdoor summer restaurants re-open on 1 May 2018.

The gourmet collection includes the most popular cuisine, served in five different award-winning restaurants and in enchanting settings across both hotels. Enjoy DineAround… It’s an exclusive pleasure for our valued guests.

Bon appetit!

AMATHUS RESTAURANT COLLECTION LIMANAKI

THE GRILL ROOM

DINEAROUND DETAILS DineAround offers you a 3-course menu that includes a choice of starter, main dish and dessert from the à la carte menu, at a set price of €55 per person. At Limanaki you can choose one of two pre-set menus.

Cuisine PREMIUM CLASSIC GRILL MENU

Opening time: 19:00 Last order: 23:00

Opening time: 19:30 Last order: 22:30

Undoubtedly Limassol’s finest fish restaurant, Limanaki has been further upgraded to welcome you in a seafront setting with a revised and enriched menu. From crispy fried calamari to fresh lobster on homemade pasta to follow delectable seafood appetizers, whatever you choose promises to be a memorable Mediterranean experience.

With a magical bay view, the Grill Room offers you prime cuts of Australian, Scottish, American, French, Irish and Spanish beef, lamb and pork, as well as fish, shellfish and poultry – all grilled to perfection. Quality, service and ambience come together to fulfil your desire for a tasty meal flavoured with that distinctive sizzle and aroma.

The offer is applicable for a minimum of 3 dinners in the restaurants of your choice from the DineAround collection.

The offer can be booked for any number of people for each meal.

A voucher for the total number of persons for each meal is issued by the Reception staff, who can also make your table reservations at the restaurants of your choice.

Please present your voucher at the restaurant upon arrival.

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Cuisine FINE FISH RESTAURANT

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Whether you are a hotel guest or simply dining at the Four Seasons, on holiday or attending an event, wherever food is involved, the hotel’s hostesses provide a dimension of service that sweetens every meal.

a

D I N I NCGAempha R E chsis ocola on te se we rvice ek

your wining or dining experience, all you have to do is turn to one of the hostesses. Of the many items on the extensive list of requests, Irina discloses just a few: “Candlelight, balloons, birthday cakes, business lunches – we can arrange any special extra, just ask at the door and the hostess will make it happen.”

COMMUNICATION IS KEY

Approachable, presentable, precise. These are the keywords to describe the eight hostesses who are responsible for the smooth and pleasant guest experience at the Four Seasons restaurants and events. Nick Aristou, Executive Director, goes further to explain the value of the hostess role: “They are the gears that make the restaurants work.” Every time you make a reservation and take a seat at a Four Seasons venue, the hostesses are on hand to manage every detail.

“Initially they were stationed at the restaurants, dedicated to greeting guests. However, over time, their responsibilities have increased to involve far more pre-planning,” explains Nick.

“Now they are the main contact for restaurant reservations and manage all the table bookings. They allocate tables, prepare labelling for our buffets, and even look after children’s needs with highchairs, colouring books and crayons. To be honest, without our hostesses, our restaurants would not be complete.

Their service makes all the difference.”

POSITIVE APPROACH As a guest at the Four Seasons, you will be familiar with this team of elegant assistants imparting a welcome smile at the doors of Vivaldi, Café Tropical, Colors Café and the Vista Bar. Head Hostess Irina Daia says, “We are the first faces our guests see in the morning at breakfast,” as she waits at Café Tropical. “We like to start off their day with a positive smile.”

Nick continues: “With over one thousand guests per day at Café Tropical, that’s a lot of smiles; so we choose our hostesses carefully, making sure they have a warm personality by nature, combined with an intelligent approach.”

THE EXTRA MILE

HOSTING FUNCTIONS

The Four Seasons event venues are booked very regularly for both private parties and the hotel’s own functions. To support the smooth flow of every event, there will be a hostess working behind the scenes and another one at the front, assisting the guests. At the Ballroom and in the restaurants, special celebrations such as Christmas, Valentine’s, New Year’s and Easter all require extensive organisation. Nick explains, “For special events such as our New Year’s Eve Gala Dinner, we depend on our hostess team to prepare and allocate the tables to the exact requirements, including menus and favours. Our Head Hostess will work with Costas Nicolaou, Four Seasons Operations Manager, to arrange the seating plan and manage circulation during the evening, to make sure everything runs like clockwork. They know where everyone is seated right from the start, and as guests arrive, they are made to feel immediately welcome.” Nick continues: “While the chefs concentrate on the food, the service staff serve, and the sommelier focuses on wine, it is the hostesses who look after the people. It’s a complete team, with balanced delegation of duties. That’s what makes our events so successful.”

FRIENDS FOREVER At the Four Seasons, people are paramount, and as Irina Palli explains, “We have guests that have stayed at the Four Seasons forty times and more. They have become friends.”

Indeed, the hostess team are the epitome of best practice and pride. Irina Daia concludes: “When I first came to Limassol, the first thing I wanted to do was to treat myself to a coffee at the Four Seasons. Now I am proud to be part of this unique team at the finest hotel in Cyprus.”

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But the hostesses are not only the first face of Four Seasons restaurants; they are also the first contact with diners before arrival, as they answer all the emails and phone calls related to any bookings. If there is anything special you need to complete

Arriving at the Four Seasons from different backgrounds, the multinational team has a collective command of many languages – an invaluable asset at a hotel with an international clientele. Marianna Hajigeorgiou and Alexandra Potamitou, both multilingual hostesses, say: “Naturally, we hope to be able to communicate with our guests in a language they are fluent in. But even if we don’t speak their language, we will find a way to understand what they need, and provide it.” With all their work and long hours, some hostesses are determined to add more languages to their skill set, taking lessons in their leisure time.

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(top) A base of filo pastry infused with black Kalamata olive paste wraps around a colourful bouquet of grilled octopus resting on a reef of baked vegetables. (below) Prawn-stuffed celeriac ravioli are in orbit around the succulent herb-crusted roasted turbot. A sprinkle of lemon confit and the saffron bouillabaisse sauce add stardust to this delectable constellation.

G A S T R O N O M Y gou rm e t cre a tivity

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CONCERTO Among the gastronomic elite of France, the name Mavrommatis is synonymous with Mediterranean fare of the first order.

Marking a decade of collaboration with the Four Seasons, the new Vivaldi menu is quite possibly Mavrommatis’s finest tribute to Southern Europe yet.

and manouri filling is enhanced by a condiment of black truffle and parsley.

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} EARTH’S ÉCLAIR A dish celebrating the beauty of Mediterranean foraging. Cannelloni with a smoky grilled aubergine

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FOREST WHISPER

Creamy chestnut cremeux lends its

intensity of flavour to bitter chocolate mousse hidden beneath a sphere of

cocoa crumble. Red fruit gelato and

raspberry sauce complete the journey

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to this taste wonderland.

MEDITERRANEAN MARVELS

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Since the 1980s, Andreas and his family have established an empire of sorts, with their host of delicatessens and restaurants in Paris, Marseilles and Nice.

The Four Seasons’ restaurant Vivaldi by Mavrommatis is Andreas’s culinary imprint in his hometown of Limassol.

Unsurprisingly, the unrivalled standing of this culinary genius has long been revered on the island, having repeatedly earned the title of ‘Best Hotel Restaurant’ by TimeOut Awards Cyprus.

continues to reign as a leading symbol of Mediterranean gourmet creativity in France.

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The culinary history of the Mediterranean is a cultural legacy shared across the region and envied by its aficionados further afield. Its joint ingredients and processes are at the epicentre of Europe’s food tradition and constitute a longstanding source of culinary inspiration around the world. In France, Cypriot chef Andreas Mavrommatis continues to reign as a leading symbol of Mediterranean gourmet creativity. “I like to classify my concept as Mediterranean food in an innovative, modern format, but with Greek DNA,” says Andreas jokingly. He has mastered the art of taking traditional recipes and adjusting the textures and tastes to suit today’s discerning palate. “Our dishes are light and beautifully balanced, but can trigger memories of the aromas and essences of a grandmother’s kitchen,” Andreas explains.

CYPRIOT CHEF ANDREAS MAVROMMATIS

The new menu is a stunning interpretation of Mediterranean cooking, reflecting its harmonious union of flavours and the simplicity underlying their execution.

“To me, the Mediterranean is a cultural entity itself.

From Portugal to Cyprus, common values in the way of life and the approach to food create a strong link among the different countries,” says Andreas. “The generous use of olive oil, the adding of fresh tomato, limited use of cream and butter are some of the overarching principles, while gatherings are intimate and filled with emotion.”

TOUR DE FORCE Upon the inception of new dishes, Andreas then guided Vivaldi’s Head Chef George Konstantinou in bringing the signature creations to fruition. George frequently visits Paris, where Andreas helps him gain insight into pioneering methods from the city’s leading Michelin star institutions. Mentors have included Alain Ducasse and Roberto Rispoli of the Hotel Le Royal Monceau. “I see chefs as authors of cuisine; they tell stories with every dish,” says Andreas. “For me, presentation amounts to ten percent of the experience; the lasting impression derives from the purity of ingredients and the perfection of cooking,” he says.

While Andreas may argue that the visual quality of his recipes is secondary, the beautiful presentation of the dishes featured here prove otherwise.

V I S T A B A R cocktail com p e tition

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WINNING Cocktails

At the Four Seasons, the desire to improve and develop all offerings approach is demonstrated in the highly anticipated, always exciting Cocktail Competition.

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rings through every aspect of hotel service. At the Vista Bar, this

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MEDITERRANEAN MEMORIES and citrus emanate alongside honey

a tongue-tingling herbal aftertaste

and thyme

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Pure in Cypriot flavour, rose hip, juniper

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AMARGO Sips of citrus-lime tang, followed by

The Vista Bar Cocktail Competition

is held twice a year and is regarded by Four Seasons bartenders as a personal challenge; a chance to shine, be true to their art and earn a place for their own cocktail on the Vista Bar menu. During the last competition held on 1 December 2017, eight judges from management and guests, were called upon to assess each cocktail entry on the merits of aroma, taste and intensity. Their guidelines were to use only gin-based recipes with a maximum of five ingredients. The three top positions were filled by unique recipes that reflect the Vista team’s collective talent.

BAR NONE ROYALTY, the first-prize winner of the in-house cocktail competition, was created by bartender Jamie Adam Lennox, as a taste reflection of Four Seasons luxury.

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On announcing the winners, Executive Director Nick Aristou explained, “We took immense pleasure in judging all 13 entries, and this specific line-up has really raised the bar in terms of quality and creativity. We have seen new flavours combined, and each and every bartender should be congratulated. We were looking for a taste that inspired our palates straight away, and although three came out as winners, the others only need fine-tuning to be equally complimented.” Nick commented further, “It is evident that our staff takes this competition very seriously. They have an ethos of continual improvement and development of their skills; an ethos which is celebrated at the Four Seasons and encouraged so that our guests can always look forward to new and original creations to enjoy.”

PRESENTING THE WINNERS

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Royalty blends Hendricks Gin with the sweetness of honey, balanced with fresh grapefruit juice and dashes of Angostura Bitters, and finished with a splash of prosecco. Bartender Jamie Adam Lennox explains that only the bubbles of wine are necessary to add sparkle – rather than allowing the grapefruit to fizz – while honey as a main ingredient is new to cocktails on the Vista menu. After six years as a bartender, Jamie achieved first place with a cocktail that he feels expresses the luxurious and regal nature of the Four Seasons Hotel.

Amargo, meaning ‘bitter’ in Spanish, coincides with the origins of the Vista Bar’s name. Amargo features Tanqueray Gin as the base, with the herb infused flavours of Amaro Montenegro arriving later in an aftertaste of tongue-tingling delight. Andriani Vladimirou has mixed these elements with homemade tangy citrus syrup and fresh lime juice to perfect a defined aroma with hints of bitterness to come.

Mediterranean Memories has flavours of rose hip and juniper that leap forth from the base of Koval Gin but are combined with the sweet essence of Cointreau and a mix of fresh juices from mandarin, grapefruit and lime for balance. Doros Theodorou then adds a homemade syrup of honey, thyme and lime with mandarin and grapefruit peel to reach the desired purity of Cyprus flavours and create beautiful Mediterranean Memories.

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Available at

Four Seasons Boutique

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

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THE ARTS Inspired by the creative heritage of Cyprus, Diatehnon Arts & Culture provides a hands-on encounter with the island’s traditional crafts. It’s an opportunity to experience and explore the pleasure of producing beautiful ceramics, Byzantine iconography and stringed instruments.

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PRESERVING, practising and reinventing the island’s crafts is the mission of Diatehnon's coordinating team.

POTTERY RECREATIONS

vessels discovered at local archaeological sites and museums.

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at the centre are inspired by ancient

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allows Diatehnon students personally to craft elegant earthen and stoneware and construct traditional Cypriot lutes and lyras.

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HANDS-ON INSTRUCTION

DEDICATED TEAM Manolis and Ewelina Hadjimanolis (pictured), and Andreas Leonidou teach iconography, ceramics and instrumentmaking at Diatehnon.

Nestled on Kanari Street

in Limassol’s Old Municipal Market area, Diatehnon Arts & Culture’s minimalist facade justifiably draws the discerning passerby. The airy interior, illumined by washes of Mediterranean sunlight, reveals an expansive work and display area for the traditional crafts taught and practised here. Once through the doors, you realise Diatehnon’s mission is an ambitious and far-reaching one.

“We want to educate people through the arts to increase their awareness and develop their perception of beauty, which can lead to a better quality of living,” says general coordinator, Manolis Hadjimanolis. In this case, “through the arts” is not merely a turn of phrase, but is actually the English translation of “Diatehnon”.

Indeed, Diatehnon Arts & Culture was conceived by Manolis, his wife and ceramist Ewelina Birut-Hadjimanolis, and friend and master luthier Andreas Leonidou. Its mission is to grow as an interdisciplinary movement between Cypriot, Middle Eastern and wider European crafts and design for the betterment of society.

REINVENTING TRADITIONAL FORMS After his initial scientific training in Thessaloniki, Manolis, a native Limassolian son of a chemist, eventually headed to London to study fine arts and visual culture, and has an equally immersive background in Cyprus’s traditional crafts. Upon his return to the island in 2007, he studied Byzantine iconography, learning to work in and reinvent the form, while deepening his knowledge of Cyprus’s stringed instruments.

When he eventually came upon the space that today is the home of Diatehnon Arts & Culture, Manolis spearheaded the drive to transform it into a place where ordinary people could encounter and participate in the island’s creative past. “What we do here at Diatehnon Arts & Culture is inspired by Cypriot cultural heritage; but we also want to demonstrate the links between the Middle East and Europe, and the influences of the multicultural character of Cyprus,” Manolis explains.

Three years since its opening, Diatehnon presently offers drop-in visitors and its longer-term community a plethora of traditional Cypriot-inspired, handcrafted objects to purchase, as well as an opportunity to acquire creative skills through various workshops.

FEAST FOR THE SENSES

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Here, your senses come alive with the sight, scent and feel of the earthen and stoneware derived from a multitude of clays, fired for hours in Diatehnon’s on-site kiln and finished in delicate pink, white and blue glazes. Soul-searing icons on the walls are resplendent in their expressionist mauves, reds and golds, to say nothing of the blonde and auburn wood stringed instruments – Cypriot lutes and lyra – presented in various stages of creation.

Barring a few pieces, everything – made either by Diatehnon’s core team or by their students – can be purchased. This repository of talent houses unique and beautiful items and pieces of art for your own home or as gifts, in the form of elegant, hand-made plates, bowls and related vessels, as well as carved and

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painted wooden figures inspired by Cypriot folk motifs, and custom-made pieces. Ongoing workshops include instrument-making taught by Andreas, ceramics instructed by Ewelina, and icon painting and visual culture helmed

by Manolis.

Weekly walking tours through Limassol’s centre, organised by the Cyprus Tourism Organisation and the city’s Municipality, include presentations at Diatehnon Arts & Culture that allow you to a sample the spirit of the workshops. “It’s a presentation mixed with demonstrations – an interactive experience,” says Manolis. “We show visitors, for example, how we make the traditional egg tempera paints for icon painting – using natural pigments, yolks and vinegar – and how the faces of the icons are created. “In Byzantine iconography, you gradually add light on a black background, contrary to, for example, the Renaissance approach of chiaroscuro on white. I really enjoy sharing such insights with our visitors.”

ACCOMPLISHMENT AND PRIDE

EXPRESSIONIST FLOURISH Students are taught timehonoured techniques of Byzantine iconography while being guided to

Ewelina, an accomplished professional ceramist who trained in her native Poland, notes how the tactile, hands-on processes engaged in at Diatehnon allow her students to de-stress and gain confidence in their work. “I think people have a deep need to create something physical, to see tangible results.”

Luthier Andreas’s instrument-making workshop draws participants from Nicosia, Larnaca and Paphos, often repeatedly. Together they produce traditional instruments from scratch from a variety of imported woods, while gaining a practical understanding of the mechanical and acoustic principles of sound production. Looking at the elaborate hanging diagrams of how such stringed instruments are constructed, the mere thought of crafting them can be quite daunting. Yet, according to Manolis, “surrendering to Andreas’s step-by-step instruction” is part of the joy of being his apprentice.

reinvent the form.

CULTIVATING VISUAL CULTURE

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Diatehnon is not just for adults to immerse themselves in crafts honed over the generations. Manolis takes special pleasure in leading presentations for schoolchildren and instructing young people in what he calls ‘visual culture’ workshops. “In this workshop, it’s not just about painting or sculpture or making something with clay; it’s about cultivating in children a deeper visual understanding of the world,” he says.

“Everything visual in our society has value. It doesn’t have to be placed in a museum or a gallery to have artistic worth. “For example,” he says, pointing at a reproduction of an ancient vessel, “this is from the Bronze Age, from about 2,000 BC. It’s beautiful, but at the time, it was simply a practical utensil. “So, in children, I want to cultivate a more open understanding of the form of things.”

In other words, no matter what your age, a profound encounter with the hand-hewn beauty of the ages, past and ongoing, Cypriot and more broadly Mediterranean, awaits you at Diatehnon Arts & Culture.

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Diatehnon Arts & Culture is located on Kanari 32, Old Municipal Market, Limassol. Opening hours: Monday to Friday, 9am-8pm; Saturday 9am-1pm.

OFFICIAL CORNER IN CYPRUS Tiffany Boutique Limassol Olympic Residence Towers, 28th October Street, Tel. +357 25582777 TiffanyBoutiqueCyprus tiffanyboutiquecy www.tiffany-boutique.com

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BEAUTY

Cyprus has an illustrious past as a hub of traditional folk art; dig deep and you might be lucky enough to catch a glimpse of silkworm cocoon embroidery, now a rare and fading art that is as beautiful as it is elusive.

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Once a widespread skill passed down the maternal line of generation upon generation of Cypriot womenfolk, the practise of crafting silkworm cocoons into decorative pieces of art is now fading into near obscurity; to stumble upon these rare artefacts in Cyprus today is a unique and unusual privilege.

REFLECTIONS OF THE PAST

Indeed, the younger generation in Cyprus is quite unaware of this art and will be surprised to hear that there was a time in the early 1900’s and even earlier, when the walls of many a home were adorned with cocoon embroidery, especially in the mountain villages of Moutoullas, Marathasa, Omodos, and others around Nicosia and Larnaca.

“I learnt from my mother, she learnt from her mother, and so on,” says one of the last remaining silkworm cocoon artists, Kyriakou Kyratzi. Her wizened hands knotted around a cup of steaming mountain tea are proof of a life spent meticulously cutting, flattening and shaping delicate plum-sized cocoons into intricate shapes, to create ornate designs.

Also fluent in cocoon embroidery is Ellie Rodosthenous, who hails from Geroskipou. This village in the district of Paphos was once a centre of silk production thanks to the presence of one of the largest silk factories in the area. Ellie says, “In the old times, silkworm cocoons were used to make frames for photographs of loved ones, especially of brides and bridegrooms. It was customary to give these creations as presents from family to family, as gifts for friends and loved-ones. Today they are a unique souvenir from Cyprus.” Like a few others, Ellie sells her work to tourists and locals who recognise the beauty and creativity that is stitched into each dainty cocoon slice.

TRICKS OF THE TRADE

THE TRADITIONAL DESIGNS are based mainly on daisies, vases scarlet red or pitch-black backgrounds.

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and baskets, stitched on

Learning the art from her mother and grandmother, Ellie has been practising since she was a schoolgirl, some 60 years ago. With an almost undetectable twinkle of pride in her eyes, Ellie explains that as she learnt to draw and became proficient at art, her silkworm cocoon designs improved, incorporating both traditional floral decorations, as well as more challenging and intricate symbols such as birds and peacocks, animals, grapes and geometric shapes.

“The early designs were much simpler – daisies with small stems, vases and baskets,” says Ellie. “Now I can make many different motifs,” triggered by her imagination and ability to transform a mental image into a silky mosaic of sorts, one cocoon at a time.

According to Ellie, the peacock motif was a symbol of good luck and was usually given to newlyweds to wish them a happy marriage, while grapes were also a symbol of good luck, and were a popular design because they grew everywhere on the island. In addition to these almost standard motifs, another common denominator was the inscription of the Greek phrase ‘To Pepromeno Figin Adynaton’ – which translates into ‘You Can Never Escape Your Destiny’.

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C Y P R U S traditional crafts

DRAWING SKILLS, steady hands, good eyesight and endless patience are required in order to carefully empty, cut, flatten and shape the delicate cocoons.

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GEROSKIPOU, Four Seasons Portrait

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a village in the district of Paphos, was once home to one of the largest silk factories in the area.

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Apart from drawing skills, silkworm cocoon artists also need steady hands to shape the small cocoons, good eyesight to cut the often-ornate pieces, and plenty of patience. A piece can take up to two or three days to finish, depending on the size and complexity of the design. Kyriakou likens the process to meditation.

She says: “Making these pieces is very relaxing; I am focused and concentrated, so it takes my mind off the worries of daily life.”

While global modernisation prompted island-wide development, for the most part, the techniques and materials used to produce these quintessentially Cypriot creations remain little changed since their inception. “The patterns and designs are almost identical to those we have been doing for years. They do change a little according to the preference of the artist,” says Kyriakou, who can date her first piece back to the 1920’s. “The cutting and application techniques are the same as they’ve always been.”

Just as in days gone by, artists use scissors to carefully extract the silkworm, then cut the remaining white and creamy yellow cocoons into shapes, before using needles or glue to attach them to the scarlet red, pitch-black or less frequently used dark blue or brown backgrounds. Today, beads and sequins often embellish designs, showing that even this relatively unchanged art form hasn’t been totally immune to evolution.

TRACING THE ROOTS But where did it all start, and how did the silkworm first find its ways to this tiny Mediterranean island?

Silk production – or sericulture as it is officially known – first originated in China around 2,700 BC. Kept a secret for centuries, the knowledge eventually spread to the rest of the world, when silkworm eggs were smuggled from Asia, leading to the gradual proliferation of silk production along the infamous silk route and further afield.

Little is known about the exact dates that these precious little insects first arrived in Cyprus, although according to cultural anthropologist, Dr. Eleni Papademetriou, the first known appearance dates back to the Byzantine period, with production becoming more prevalent and widespread during the 13th, 14th and 15th centuries. And while these charming works of art are inextricably linked to Cyprus history, they can be surprisingly difficult to track down. Almost more seductive because of this veil of elusive mystery, silkworm cocoon frames are a rare find and those lucky enough to catch a glimpse are witnessing an almost vanishing sliver of folk tradition that may one day exist only in the annals of history.

SILKWORM COCOON ART ON DISPLAY

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Limassol Handicraft Centre, Themidos Street 25. Open from 7:30am-5:30pm all week and 8am-1pm on Wednesdays and Saturdays. (The Nicosia Handicraft Centre often holds presentations and workshops to show the process.)

The Place art gallery and handicraft centre, Kanari 56.

The Limassol Museum of Folk Art, Agiou Andreou 253. Open Monday to Friday from 7:45am-2:45pm.

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p h o t o g ra p hy

ALIX NORMAN

PA N T E L I S K RA N O S

deep blue

WONDER Four Seasons Portrait

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Cyprus is surrounded by a true underwater paradise.

But it’s Limassol, with its dynamic dive programme, that’s leading the way on the island. Artificial reefs, spectacular wrecks, and a host of submarine marvels ensure this is the up-and-coming dive destination of the Mediterranean.

L I M A S S O L le isu re

Designed for discovery, Cyprus is a sun-soaked land of adventure. But the real sea change is… under water. Along the coast of Limassol, a world of wonder is being created.

DEEP WATER

WEALTH OF OPPORTUNITY Current developments – the wrecks, artificial reefs, and sea caves – are already proving a huge draw for Limassol visitors, and with a total of 3.5 million divers across Europe, the town is set for an underwater boom. Manager of the Limassol Tourism Board, Maria Stylianou Michaelidou, is extremely positive about the effects of the ongoing developments on the local economy.

“The Zenobia – the most popular wreck dive in Cyprus, just off the coast of Larnaca – draws 120.000 divers annually, and these are people who are often looking for more than one dive site. So with the Limassol projects, we’re upgrading that experience while attracting new divers. Like golfing tourism, every destination needs more than one site – and that’s what we’re providing.”

Through a new European fund, the Limassol Tourism Board has built on the existing dive infrastructure, creating what Maria describes as “points of reference” for both divers and snorkelers. “It takes about three years for any artificial

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Offshore Limassol is the city’s parallel universe. Not far from the coast lies a serene dreamscape of everything any diver – novice or expert – could ask for. Two purpose-sunk ships are the highlight: artificial reefs that boast a myriad of multi-coloured marine life, mysterious and marvellous in their submarine quietude...

While sea caves, ancient amphorae, and a teeming fish reserve all contribute to the incredible dive experience off Limassol, these two wrecks earn most divers’ fascination.

At a depth of 18m, the Lady Thetis was once a cruise ship.

Close by, at a depth of 24m, lies her cousin, the Constandis, a trawler. But for the past three years, both have been resting peacefully on the seafloor, mere metres off the coast of Dasoudi. Together, the two comprise Limassol’s main artificial reef, providing aquatic sanctuary not just for the myriad of marine life, but also for underwater enthusiasts looking to explore the deep.

Brought to Cyprus by the Cyprus Dive Centres Association and the Department of Fisheries and Marine Research in co-operation with the municipalities of the region, and funded in part by the European Union, the two wrecks are, in the words of master diver and professional instructor, Jonathan Wilson, “exciting, accessible, fascinating, and unique; a great introduction to wreck diving.” As the proprietor of the Four Seasons-based Dive In Centre – recent recipient of a Travel and Hospitality Award for Excellence in Service – Jonathan is an expert diver with a wealth of experience when it comes to the hidden depths, and a passionate advocate of the deep.

“Both wrecks are in a Marine Protected Area: no fishing or boats other than dive vessels are allowed; and since the sinking, we’ve seen such a difference to diving here in Limassol. Not only do the two wrecks offer qualified divers better dive sites, but they have also created a marine habitat without compare. Three years ago, there was almost nothing down there – overfishing had laid waste to the indigenous flora and fauna. But today, the area is teeming; colonised by everything from damsel fish to sea bream, trumpet to parrot fish, it’s a haven for marine life.”

Moray eel, turtles and octopuses (with a penchant for making a home inside pots!) all populate the two wrecks and the artificial reef of amphorae between the two vessels.

There’s even a well-known grouper, who’s so friendly, Jonathan reveals, that he’ll follow divers as they explore the engine rooms, deck cafés (still complete with tables and chairs), and brig.

“Ever-changing, developing and growing, these artificial reefs are incredibly popular,” says Jonathan. “They’ve made such a difference to dive tourism: novices and professionals, young and old, CEOs and VIPs – the wrecks have helped us introduce over 12.000 people to diving, allowing them to discover the true escapism of the sea.”

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L I M A S S O L le is ur e

reef to develop sufficient sea life for this to happen,” she explains. “Now, after those first few years, both animal and plant life are flourishing.” In response, she adds, there has been a very significant increase in the number of tourist arrivals, aided in no small part by the now extended diving season.

“As the waters off Cyprus are welcoming all year round, a wet suit is all that’s required in the winter months. And more sites mean more divers, which allows dive companies to operate long before and after the summer months.”

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UNCHARTED WATERS

THE TWO WRECKS offer qualified divers better dive sites and have also created a marine habitat without compare.

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Upcoming projects also figure largely in the town’s plans. “We’ve already created wine routes and church routes in the region, so underwater routes are the next logical step,” Maria explains. “One will be created at Dasoudi near the wrecks, another will take in the ancient port off Amathus.” An extension of the archaeological site, this route is set for expert cleaning and clearing, and will be open to divers within the next 36 months, with signage detailing the flora and fauna.

But the programme doesn’t end there. An underwater sculpture park is in the offing, with artists competing for the creation of themed sculptures inspired by the island’s rich history. And while measures permitting those with disabilities to enjoy the dive experience are already in place, a 3D dome projects 360-degree films of Limassol’s aquatic marvels – an important educational tool for nurturing a much-deserved respect for the sea and its precious variety of life.

“Diving has a catchphrase,” Jonathan concludes. “We talk about taking away memories and leaving behind nothing but bubbles. And as the oceans constitute 70 percent of our planet, by developing this sustainable programme we’re not only creating incredible new experiences, we’re leaving a wonderful underwater legacy.”

For more information on the artificial reefs and diving, contact Jonathan Wilson at Dive In: 25 311 923, www.dive-in-limassol.com

SAIL

and save text A L E X I S T S I E L E P I S & PA N AY I OT I S PA N AY I

Among other measures designed to boost the island’s competitiveness as a tax jurisdiction, Cyprus introduced the VAT Yacht Leasing Scheme (VYLS) in March 2012.

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Seeking to establish itself as a desirable tax jurisdiction, not a tax haven, Cyprus regularly reviews its tax regime in an effort to identify opportunities that will give it a competitive edge. The VAT Yacht Leasing Scheme (VYLS) introduced in March 2012 is a classic example.

The mechanics of the scheme are based on the EU VAT Directive, as implemented in Cyprus. The VYLS provides that any portion of leasing that takes place outside Cyprus and outside EU waters has a place of supply outside the EU and is thus not subject to VAT. To avoid burdensome mechanisms of monitoring the actual movement of each yacht, the Cyprus Tax Department introduced fixed rates of assumed use within the EU, based on the length and how a yacht is powered. Applying the fixed rates means that the effective VAT rate for acquiring a yacht could be reduced from the standard rate of 19% down to just under 2,5%, depending on the characteristics of each yacht.

Indicatively, for motor powered yachts under 8m in length, the full standard VAT rate will apply on all lease payments. Different rates then apply for different lengths.

For example, motor yachts up to 14m are assumed to have use within the EU of 60%, which means that lease payments are only subject to VAT at 60% of the full rate.

The maximum benefit applies to motor yachts exceeding

65m in length, which have an assumed use within the EU of only 10%, thus applying the full VAT rate on just 10% of the lease payments.

Similar rates apply to sailing boats; the main difference being that the threshold for the full standard VAT rate in this case applies to sailing yachts up to a length of 10m.

Like motorboats, sailing yachts exceeding 65m in length qualify for the maximum benefit.

For example, VAT savings on a 70m, €200million mega yacht amount to a whopping €33million! So, what are the conditions of the VYLS and how does it work?

CONDITIONS a. Lessor must be a VAT-registered Cyprus company.

The lessee may be any legal or physical person regardless of their residency. b. The yacht needs to sail to Cyprus within one month from the time the lease agreement is put in effect.

(Extensions may be granted at the discretion of the Commissioner, which cannot exceed the lease duration). c. The value of the yacht will need to be ascertained either via the purchase documentation (usually applicable for newbuilds) or an independent

C Y P R U S VA T yacht le a sin g sch e m e

valuation (usually applicable for the purchase of used yachts) as may be required by the VAT Department. d. The yacht length is determined as per the builder’s certificate. e. Lease payments will be monthly and the agreement can be neither shorter than 3 months (91 days, to meet the long-term leasing definition) nor longer than 48 months. f. The lessee needs to contribute a minimum initial contribution of 40% of the yacht value. This is subject to VAT at the reduced effective rate based on the yacht specifications. g. Over the length of the leasing agreement, the lessor must have a profit of no less than 5% of the yacht value. This means that the total value of the lease agreement should represent the purchase value of the yacht plus an additional minimum 5% margin.

Half of that margin, that is 2,5% of the yacht value, is applied over the lease payments and the other half over the final payment. h. The final payment under the option to purchase the yacht by the lessee, cannot be less than 2,5% of the yacht value. This final payment is always subject to the standard VAT rate (i.e. 19% as of 13/01/2014). i. To be eligible to apply the VYLS, prior application and written approval by the Commissioner of Taxation is required.

The Cyprus VYLS places no restrictions on the yacht’s flag, which means that the yacht may be registered under any ship register in the world.

MECHANICS OF THE SCHEME a.

The lessor will acquire the yacht. No VAT will apply on the acquisition (neither under acquisition accounting for EU purchases nor import VAT for non-EU purchases) as that VAT would be fully recoverable under the premise that the lessor engages in taxable transactions with the right to deduct for VAT purposes, being the leasing of the yacht. b. The lessor will have applied for the VYLS and obtained approval from the VAT Department in writing.

c.

The lessor will submit monthly VAT returns on which it will not be allowed to deduct input VAT on any expenses and will be required to record the lease installments and related output VAT as per the approved VYLS. d. Once the VYLS is completed and all VAT returns have been duly submitted and VAT payments duly settled, a VAT paid certificate will be issued that needs to accompany the yacht in original to prove to the tax authorities of other jurisdictions that EU VAT has been duly discharged in Cyprus for the specific yacht. e. When the yacht first arrives in Cyprus, it will be required to undertake all import and customs procedures, and import duties may be applicable depending on whether the yacht is an EU product or an import.

The Cyprus VYLS has proven to be a very efficient scheme with regard to the time and procedures required to obtain approval. It is also a very beneficial scheme in terms of the effective VAT rate levied compared to the standard rate applicable in Cyprus. As a measure of comparison, the Cyprus VYLS is more tax efficient than the Maltese VYLS, with a minimum effective VAT rate of 2,4% compared to Malta’s 5,4%.

EXAMPLE Motor boat 70m long with a value of €200million for a leasing period of 12 months: The initial contribution and the monthly lease payments would be subject to VAT at the reduced rate of 1,9%, resulting in a VAT amount of €3.895.000. The final payment, which is 2,5% of the value, would be subject to VAT at the full standard rate of 19% resulting in a VAT amount of €950.000.

Thus, under the Cyprus VYLS, the total VAT due, amounts to €4.845.000, at an effective VAT rate of 2,4%.

This equates to a saving of €33million had the yacht purchase been subject to the full standard VAT rate of 19%, which amounts to €38million.

Chelco VAT Ltd is the first VAT-dedicated consulting firm in Cyprus and specialises in strategic VAT planning and compliance. It is also a leader

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in VAT training seminars, workshops and in-house technical courses via its educational arm, the Chelco VAT International Academy.

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story Corporate Trainer DIANA ASSADOURIAN

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“Training is exhausting,” says Diana Assadourian – and she’s not referring to a workout. Diana is the Four Seasons’ Corporate Trainer. The only thing that her training has in common with the gym is that both welcome a room full of people aiming for a better version of themselves.

Diana’s path to this position was not lined with rose petals; but she welcomed challenges, grasped opportunities and soon proved herself worthy of her collection of titles: Certified Hospitality Trainer from the American Hotel & Lodging Educational Institute (AHLEI), Certified Master Trainer from the Institute of Leadership and Management, UK (ILM), and Certified Vocational Trainer Level 5 from the Human Resource Development Authority, Cyprus (HRDA).

So what does Diana actually do? It’s a multidimensional task that combines identifying training needs across the Four Seasons, and either delivering the required soft skills herself, or calling in specialists to deliver specific technical skills. “It’s an ongoing process,” she says, because the true value of any training is not in the hours of the course itself, but rather in the follow-up, to determine how effective it was, how easy or practical (or not!) it is to apply the acquired knowledge, and how best to build on the results of one course and plan the next. In fact, planning is a key word.

One of Diana’s main responsibilities is to prepare the Four Seasons’ overall organizational training programme every year, based on input from heads of departments, guest questionnaires, mystery shoppers, and follow-ups.

But it all starts with the Service Standards course. Part of the broader orientation programme, this course could be referred to as Four Seasons 101, the fundamental, non-negotiable ‘code of conduct’ that defines the Four Seasons spirit of hospitality. Equally important is the bundle of Legal Compliance courses, such as First Aid, CPR, AED, food hygiene, food allergens and labelling, to ensure the physical wellbeing of hotel guests throughout their stay.

“These standard courses are the skeleton of our programme,” says Diana, “the real challenge is on a different level.” In a sector that is highly competitive, in a hotel that ranks as a leader in its class and where longstanding staff is the rule rather than the exception, Diana focuses on changing trends and keeping staff motivation levels high. “Training,” she says “has to be educational, but also fun.” And nowhere is that more evident than in her regular team-building workshops held in inviting resorts to take the groups away from their regular workplace.

After 13 years in this position, Diana is clearly an important link in the Four Seasons family. No member of staff escapes her keen observation, sharp mind, firm but gentle and caring guidance. The word ‘mother hen’ comes to mind when you see Diana trotting around the hotel, greeting and chatting with her protégés, and loving every minute of it.

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