The funeral of distinguished chef Andreas Mavrommatis will be held in Ayios Ioanins Pitsilas on Sunday, 22 March.
One of the most distinguished Cypriot chefs on the international culinary scene, Michelin Star-awarded Mavrommatis combined Mediterranean tradition with the finesse and techniques of French gastronomy. He died on Saturday, 14 March at the age of 69.
According to an announcement, his funeral will be held at the Church of Archangel Michael in Ayios Ioannis Pitsilias, at 1pm and his family will receive condolences from noon. The family is appealing for donations instead of wreaths, to support families in the village so that they can fulfill their dream of studying.
Mavrommatis was also the co-owner of Maison Mavrommatis, a chain of restaurants and delicatessens based in France, which has been awarded a Michelin Star. He was the first Cypriot chef to be awarded the distinction.
President Nikos Christodoulides posted about Mavrommatis’ loss, saying, “It is with deep sorrow that I learned of the death of the distinguished Cypriot chef Andreas Mavrommatis, a personality who honored Cyprus internationally through his work, creativity and ethos. Andreas Mavrommatis was a pioneer of Mediterranean gastronomy and one of the most important ambassadors of Cypriot and Greek cuisine abroad. He managed to highlight the flavors and products of our homeland internationally, winning the recognition of the French and international gastronomic community.”
“In addition to his brilliant professional career,” the President continued, “Andreas Mavrommatis and his family have been a bridge of friendship between Cyprus and France over time. With their presence and action in the French capital, they have contributed over time, essentially, to the strengthening of French-Cypriot relations, cultivating a special bond. Despite his international success, he has always remained deeply connected to his roots. His love for Cyprus, for the place where he was born and raised, has been constant and selfless. His loss leaves a significant void, not only in the field of gastronomy, but also in the Greek Cypriot diaspora. I express my sincere condolences condolences to the family and loved ones of the deceased.”
Με βαθιά οδύνη πληροφορήθηκα για τον θάνατο του διακεκριμένου Κύπριου σεφ Ανδρέα Μαυρομμάτη, μιας προσωπικότητας που τίμησε την Κύπρο διεθνώς μέσα από το έργο, τη δημιουργικότητα και το ήθος του.
Ο Ανδρέας Μαυρομμάτης υπήρξε πρωτοπόρος της μεσογειακής γαστρονομίας και ένας από…
— President of the Republic of Cyprus (@PresidentCYP) March 15, 2026
The Embassy of France in Cyprus expressed sadness over Mavrommatis death in a post, saying, “It is with deep sadness that we learn of the death of chef Andreas Mavrommatis, pioneer of Cypriot and Greek cuisine in France.
Starred in the Michelin Guide in 2018, Andreas Mavrommatis has been able to spread Cypriot flavors and products internationally, helping with his family to build strong friendships between France and Cyprus.
He leaves behind a very rich gastronomic and culinary heritage. His disappearance will leave a big void in the Cypriot community in France.
Our sincere condolences to his family and relatives.”
And the Four Seasons Hotel, which houses the restaurant Vivaldi by Mavrommatis, also commemorated the chef in a post, saying, “Honouring the legacy of Andreas Mavrommatis, an exceptional chef and a truly remarkable person. A man of great modesty, kindness and authenticity. It was a privilege to witness his passion for gastronomy. Forever in Our Hearts, Chef.”
Born in the village of Ayios Ioannis Pitsilias, Mavrommatis was the eldest of three children in a farming family. He traveled to Paris in 1977 to study Sociology and Psychology and, to cover his expenses, worked in a restaurant – an experience that proved to be decisive for the course of the rest of his life. It was there where he discovered his love for gastronomy and the entrepreneurship surrounding it.
Mavrommatis then studied cooking at the French Le Monde Culinary School, where he was introduced to the techniques and secrets of French cuisine and had the opportunity to meet and learn from important French chefs.
During these years, his brothers, Evagoras and Dionysis, also followed him to France. In 1981, driven by the need to make a living and their entrepreneurial vision, they opened a small grocery store in the 5th arrondissement of Paris, Mavrommatis Deli, where they stocked products from Cyprus and Greece. Very soon, the venture evolved into something bigger: the grocery store was transformed into a restaurant, a new boutique with Greek products was created, and Greek recipes began to win over the French public more and more.
Then the tavern Les Délices d’Aphrodite opened, while in 1993, Mavrommatis restaurant was inaugurated along with two Bistrot Mavrommatis, in Madeleine and Passy.
In 2005, the Mavrommatis restaurant opened within the Four Seasons Hotel in Limassol, which was later (2009) renamed Vivaldi by Mavrommatis. The Vivaldi restaurant is the hotel’s most awarded culinary ventures.
Today, the Mavrommatis chain has four restaurants in Paris and nine outlets serving Paris, Nice and Marseille, as well as Cyprus. Its restaurants serve creative Cypriot and Greek cuisine, which combines Mediterranean tradition with the finesse and techniques of French gastronomy. Their tables have been frequented by important figures such as actress Catherine Deneuve and French political leaders such as François Hollande, Emmanuel Macron and Nicolas Sarkozy.
The company also has its own line of Greek-inspired packaged products under the Thessalia brand, which are available on the French market. A factory in the suburbs of Paris packages Greek products and preparations that have proved to be very successful – a typical example is taramosalata, sales of which reach up to 150 kilos per day.
In 2018, Andreas Mavrommatis was awarded his first Michelin star for his creative approach to Greek and Cypriot cuisine. He has also curated important culinary events, such as the Greek Cuisine Awards 2019 gala dinner, while his restaurant Vivaldi by Mavrommatis at the Four Seasons Limassol has been awarded a Golden Toque. In 2013, he was honoured as Chef of the Year at the Cyprus Eating Awards. In 2022, again within the framework of the Eating Awards, the top Cypriot chef was awarded the honorary commendation for his overall Contribution to Catering.
In addition to his career in gastronomy, Mavrommatis is also the author of cookbooks, including ‘Mavrommatis – 45 recettes de Grèce, avec amour’ and ‘Les délices d’Aphrodite: 80 recettes grecques,’ through which he conveys the philosophy of Greek and Cypriot cuisine to an international audience.
Dining and Cooking