The Academy of Tourism and Hospitality Professions, part of the School of Tourism, Hospitality, and Entrepreneurship Management at CUT in Paphos, proudly congratulates its alumnus, Antonis Avouris, who was named Best Young Chef of France at the San Pellegrino Young Chef - Region France competition.

According to a CUT announcement, the competition took place in early October in Paris, where the 27-year-old chef from Limassol stood out among 165 participants.

“Antonis Avouris, who works as a sous chef at the Michelin-starred restaurant Mosuke in Paris, showcased his talent and dedication in one of the world’s most demanding culinary competitions,” the statement read. The judging panel, composed of Michelin-starred chefs (3, 2, and 1 stars), was impressed by his dish, recognizing his high level of skill and creativity.

Following his victory, Antonis will represent France in the global finals of the San Pellegrino Young Chef competition, to be held in Milan, Italy, where he will compete for the title of Best Young Chef in the World.

Antonis Avouris graduated with a degree in Culinary Arts from CUT's Academy of Tourism and Hospitality Professions. He began his career in the kitchen of the Four Seasons in Limassol, completed an internship at the renowned Noma restaurant in Copenhagen, and moved to Paris post-pandemic to join the team at Mosuke, where he continues his journey to culinary excellence.

“This prestigious award is a source of pride for CUT’s Academy of Tourism and Hospitality Professions, reaffirming the high level of education and training we provide to aspiring professionals in hospitality and gastronomy,” the announcement concluded.