It’s easy to forget that all the good food you eat is a product of somebody else’s hard work. In line with this, we decided to appreciate different chefs every month. This month we get to know Chef Aris of Mövenpick Hotel & Residences Nairobi.
Aris Athanasiou is a graduate of GMC Hotel and Catering College in Nicosia Cyprus and Organization of Tourism Education and Training (O.T.E.K), where he studied Hotel and Catering. After 25 years of working in some of the worlds leading hotels in Europe, Asia and Africa, Chef Aris Athanasiou has brought his culinary expertise and passion to Mövenpick Hotel & Residences Nairobi as their Executive Chef. From The Norfolk Hotel in Nairobi, The Fairmont Mara to Shangri-La Hotel and La Hambantota in Sri Lanka, Chef Aris has managed culinary operations in hotels around the world and worked with Michelin-star chefs Alain Ducase, Martin Knghasser and Doxis Bekris. Experience and travel combined with his traditional past inspire the chef to create unique flavours to satisfy his guests. Chef Aris is a fun and very social chef who loves to create exquisite dishes that makes his guests feel cared for and appreciated.
What is your favourite cooking technique?
Sous Vide. It is a modern cooking technique that gives us the opportunity to have tender tasteful and full aroma flavours.
What are your favourite wine and food pairings?
Seafood (lobster, prawns or scallops) with Sauvignon Blanc, Champagne and a fruity full-bodied Chardonnay.
Pineapple on pizza? Yay or nay?
It’s a matter of taste but it’s not for me.
What’re your favourite ingredients to use in the kitchen/in most of your dishes?
Extra virgin olive oil, fresh herbs and bioorganic vegetables.
What’s the easiest meal you can make to impress someone?
Pasta combined with seafood.
What’s your go-to meal when you’re short on time?
Not a healthy one for sure hahahaha. A burger using a beef patty from a Black Angus or a chicken wrap.
Which foodie trend are you loving right now?
What’s new at Movenpick that people can look forward to?
New menus and different new concepts in all our outlets:
- Fine dining Mediterranean cuisine at The View as guests enjoy impressive skyline views of the city.
- Authentic Tapas at La Mesa bar and restaurant on the 15th and 16th floors.
- Finger food and comfort food at Kijani bar, overlooking our big heated pool.
- Comfort and casual food dining at Baluba all-day dining restaurant.
- Unique Sunday brunch experience with Greek corner, BBQ corner, Chroma Corner, Indian corner, seafood and live cooking and carving stations.
Sunday brunch at Baluba restaurant is a delightful experience for the whole family. If you are looking to make your Sundays more interesting, spend it at our hotel from 12.30 pm to 4pm as you indulge in our delectable brunch spread complete with live cooking and carving stations. For those who are on diet, our Go Healthy selection offers healthy vitality juice blends to keep them up to speed. The real show stopper is our dessert corner, all prepared with love to ensure a great ending to a perfect Sunday afternoon. Not forgetting the chilled ambience as guests unwind to cool live band music by our big outdoor pool. A dedicated kids corner for kids is available.
The rates:- Alcoholic brunch including bottomless selected alcoholic drinks at Ksh. 4,500/- per person; Non-alcoholic brunch: Ksh. 3,900/- per person; Children 5 – 12 years: Ksh. 1,950/-; Complimentary for children below 5 years.
To experience Chef Aris’ excellent cooking and curated menus, contact: +254 709 548163 or email; firstname.lastname@example.org to reserve a table.