About
Andreas Louka
Culinary Consultant · Larnaca, Cyprus
Andreas Louka is a chef and culinary consultant with 25+ years in professional kitchens across Cyprus and the United Kingdom. Cyprus Culinary Consulting channels that kitchen experience into training, operations, and menu work that holds up under service pressure.
From the pass to consultancy
Across hotels and restaurants, Andreas has led teams as Head Chef, Kitchen Manager, Sous-Chef, and Executive Chef - shaping menus, rebuilding kitchens, and keeping hygiene standards high through busy service.
In Cyprus and the UK he has opened venues, developed kitchen systems, and earned 5-star food hygiene results with the teams he led. That same discipline now guides consultancy work: clearer training, cleaner operations, and menus that balance appetite with cost.
Culinary experience
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Executive Chef · Argyro Grill Restaurant, Larnaca
Renovated and rebuilt the kitchen and restaurant; developed the menu; managed kitchen and front-of-house teams; secured Food Hygiene and Alcohol licences.
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Kitchen Manager · CocknBull.co, Birmingham
Kitchen orders, team and paperwork management, menu preparation, and cost control.
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Head Chef · The Hart, London
Staff training, scheduling, ordering, and cleanliness; maintained high team morale on busy shifts; achieved 5-star Food Hygiene.
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Head Chef · Pawsitive Café Restaurant, Grove, UK
Opened a new brunch restaurant with an Asian-led menu; team of five; passed 5-star Food Hygiene.
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Chef · Atlantica Mare Village Hotel (5★), Ayia Napa
International, Asian, Greek, Italian, and BBQ kitchens; buffet service for around 600 guests daily with a team of six.
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Chef · Atlantica Tui Blue Sea Breeze Hotel (4★), Protaras
International fresh-food kitchen; buffet service for around 300 guests daily.
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Head Chef · Tasty Square Brands, Larnaca
Breakfast and brunch kitchen with a team of three; around 60 covers daily.
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Chef · Ammos Beach Bar & Restaurant, Larnaca
Hot kitchen; Mediterranean cooking with a team of five across lunch and dinner service.
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Kitchen Supervisor · Carluccio’s, Birmingham
Kitchen organisation and company procedures; around 300 à la carte covers.
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Sous-Chef · The Village Inn Moseley, Birmingham
International fresh-food kitchen; around 150 covers daily.
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Sous-Chef · Loungers Ltd, Solihull
Full kitchen operation including vegan and gluten-free offers; brunch, lunch, and dinner for around 200 covers; helped achieve a first-ever 5-star hygiene rating; awarded Chef of the Week.
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Earlier kitchen leadership across Cyprus & the UK
Chef de Partie and Chef roles at Copthorne Hotel, Hilton Garden Inn Birmingham Airport, Rainbow Casino, Drum & Monkey, Resorts Hotel, Flames Mediterranean (London), Gold Fish Tavern (Larnaca), and as owner-chef of Marios Kebab Restaurant (Larnaca) - covering Greek, Mediterranean, French, Asian, and international menus with responsibility for ordering, health & safety, and multi-station cooking.
Education & certifications
- Dianellio Technical School, Larnaca - Cooking and Pastry (2004)
- Red Hop Training - Food Hygiene Level 3 for Catering
- Level 3 Food Safety Hygiene
- Carluccio’s, Birmingham - Kitchen Supervisor certification (2020)
- Copthorne Hotel, Birmingham - Electrical Safety, Hazardous Substances, Fire Safety, Environmental Awareness, Slips/Trips/Falls (2019)
- Rainbow Casino, Birmingham - Food Safety; Equality and Diversity (2018)
Work with Andreas
Book a consultation to talk through training, operations, or menu development for your venue.