Cypriot Chef Named Best Young Chef in France

Antonis Avouris, a graduate of the TEPAC Academy of Tourism, Hospitality, and Entrepreneurship in Paphos, has been named France’s Best Young Chef.

Avouris, who works as a sous-chef at the Michelin-starred Mosuke restaurant in Paris, showcased his exceptional talent and dedication at one of the world’s most prestigious culinary competitions. The judging panel included top chefs holding 3, 2, and 1 Michelin stars. The experts were impressed by Avouris' dish, praising both his skill and creativity.

Following his victory at the Young Chefs competition in San Pellegrino, Antonis Avouris will represent France at the World Young Chefs Final in Milan.

Avouris began his culinary career at the Four Seasons in Limassol, Cyprus, before undertaking an internship at the world-renowned Noma restaurant in Copenhagen. After the pandemic, he moved to Paris, where he began working at Mosuke.

“This remarkable award is a source of great pride for the TEPAC Academy of Tourism and Hospitality and further demonstrates the high level of education and training it provides to young professionals in the fields of hospitality and gastronomy,” said a statement from the academy.