Panagiotis Zakchaios

Passionate cook with experience of 10 years, cooking in restaurants and hotels.

• RSPH Level 3 Award in Supervising Food Safety and Hygiene, Royal Society for Public Health, 03/24
• RSPH Level 2 Award in Health and Safety in the Workplace, Royal Society for Public Health, 05/22
• RSPH Level 2 Award in Food Safety and Hygiene, Royal Society for Public Health, 05/22
• RSPH Level 2 Award in Understanding HACCP, Royal Society for Public Health, 05/22

• Leadership in Horeca, Cyprus Deputy Ministry of Tourism, 04/25
• Hotel Theme night desserts, Angeo, 01/25
• Pastry seminar, Angeo/City Unity College, 02/24
• Modern Pastry, Angeo Ltd, 01/24
• Bon-Bon Chocolates, fillings and chocolate coating, Angeo Ltd, 04/22
• Flavor Extraction and Neurogastronomy, Gastronomy Essentials Training, 11/22
• Greek and Cypriot Creative Cuisine, Gastronomy Essentials Training, 11/22
• Italian chocolate factory, Kes College, 05/22
• Cypriot Bakery, Kes College, 03/22
• Mushrooms and wildlife, Young Chef Club, 02/19
• Modern French Pastry, Cyprus chefs/Gastronomes Association Eurotoques, 01/19
• Molecular Cuisine, Cyprus chefs/Gastronomes Association Eurotoques, 10/18
• Meat Processing and Butchery Skills, Cyprus chefs/Gastronomes Association Eurotoques, 11/17