On this episode, Ragnar speaks with Executive Chef Evi Chioti, active member of the Cyprus Chefs Association and an accomplished advocate for sustainable gastronomy. From her early days in a family of hospitality professionals to becoming the first woman awarded the Ambassadors of Taste for the Global Gastronomy® Gold Medal, Evi has built a remarkable career as a chef and educator. Today, she is co-owner of the restaurant La Maison Fleurie in Cyprus, a Jury Member with the International Taste Institute, and a member of the Academie Culinaire de France.
Her leadership has helped develop innovative educational programs for chefs, secure government support for culinary training, and promote sustainable food practices. Tune in to discover Evi’s approach to sustainable gastronomy, the staples of Mediterranean cuisine, and how chefs are advocates for a green future on Episode 129: Advancing Sustainable Gastronomy & Mediterranean Cuisine with Executive Chef Evi Chioti.
Tune in and LEARN:
- Chefs as Changemakers: Discover how chefs shape public understanding of sustainable gastronomy. Listen as Evi explains why chefs are educators, role models, and key players in building a better food future.
- The Mediterranean Advantage: Explore how Mediterranean cuisine, rooted in plant-based ingredients and seasonal cooking, naturally aligns with sustainable practices. Hear how Evi is working to elevate these traditions while continuing to adapt them for even greater environmental impact.
- A New Ethos in Culinary Education: Learn how Evi has developed educational opportunities for chefs and young professionals in Cyprus, bridging theory and practice in seminars that attract the next generation of chefs.
Resources
Evi’s commitment to sustainable gastronomy has been widely recognized. In 2024, she earned second place in the LIFE Climate Smart Chefs Awards for Best Sustainable Recipe. Hear more about her winning recipe below:
I prepared a plate that was a very low carbon recipe and also nice tasting, nice presentation…
I used a vegetable that we have in Cyprus, it’s a simple vegetable, not expensive and very nutritional. It was cooked a bit diff than the traditional way, presented different, I used the juices I used for cooking for the sauces. I used cherries and other ingredients that were seasonal at the time to create the sauce, decorations for the plate.– Evi Chioti
CYPRUS
2nd place
Sustainability Education for Culinary Professionals
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Acknowledgments
Special thanks to Chef Evi for joining us.
Follow Evi on Instagram and LinkedIn to keep up with her journey.
World on a Plate is supported by Nestlé Professional and our podcast sponsors.
