Newsroom
Earlier this month, 27-year-old Cypriot chef Antonis Avouris made headlines after winning the prestigious San Pellegrino Young Chef award for the French region. On October 7, Antonis, who currently works as a Sous Chef at the Michelin-starred MoSuke restaurant in Paris, triumphed over 165 other young chefs. Judged by France’s top culinary experts, many holding two and three Michelin stars, Antonis earned the honor of representing French cuisine at the San Pellegrino grand final in Milan in 2025.
A few days after his big win, Wiz Guide's Michalis Michaelides spoke to Antonis about his journey and daily life working in the high-stakes, high-energy world of Michelin-starred kitchens. When asked what young chefs can expect in such a demanding environment, Antonis shared that the experience is unparalleled. "In a Michelin kitchen, you learn to work under pressure and adapt. You meet and work with chefs from around the world, build connections, and see ingredients and techniques that aren’t used in standard kitchens," he said. For Antonis, cooking in Paris has proven that "culinary art isn’t just a profession; it’s a way of life."
When reflecting on advice that’s shaped his career, Antonis noted the power of precision: "Attention to detail makes the difference between a cook and a very good cook. One of my first chefs taught me this, and it completely changed my perspective. Now, I always strive for perfection." It’s clear that this commitment to excellence has been a guiding force in his journey, from his beginnings in Cyprus to his recognition in France.
Life at MoSuke, a Michelin-starred restaurant led by chef Mory Sacko, is intense, Antonis admits. The kitchen is fast-paced, rigorous, and requires immense creativity, all while balancing long hours and constant focus on mastering techniques and ingredients. "It’s chaotic in the best way, but it can be exhausting," he laughed. For Antonis, cooking is a true passion, and one he believes is essential for anyone who wishes to succeed at this level.
Outside of the kitchen, Antonis enjoys unwinding at bistros and wine bars, often seeking out seafood and natural wines along the Seine. When he’s not working, his culinary preferences are modest. "Chefs rarely go for elaborate meals on our time off. Sometimes, it's just a simple home-cooked meal or a quick bite with friends," he shared.
Being a Cypriot chef in Paris, Antonis takes pride in his heritage and integrates traditional Cypriot flavors whenever possible, particularly olive oil, lemons, figs, and the distinct Agros rose distillate. Despite his success abroad, he hasn’t ruled out a return to Cyprus someday. "While it’s not in my plans at the moment, Cyprus is home. If I did return, I’d want to open a place that reflects my culinary identity or collaborate with a restaurant that resonates with my style."
When it comes to the future of Cypriot gastronomy, Antonis is optimistic but hopes to see increased investment in local culinary culture and ingredients. He believes Cyprus could become a celebrated gastronomic destination if it focuses on its rich culinary identity rather than fleeting trends. "Supporting local producers and young talent is key to building a sustainable culinary scene," he noted.
Antonis’s recent award has opened doors and raised his profile within France’s culinary elite. "Having my name recognized among top chefs here is truly fulfilling," he said, adding that the acknowledgment drives him to keep pushing for excellence. Looking ahead to the San Pellegrino final in Milan, he’s eager to showcase his talents on a global stage and represent France in one of the world’s most respected culinary competitions.
For Antonis, the road ahead is filled with goals, ambitions, and, undoubtedly, new dishes to create. Passion, resilience, and a dedication to his craft have brought him this far, and it’s clear that he’s only just begun his journey in the world of haute cuisine.
