At Annabelle, part of the Thanos Hotels & Resorts portfolio, Executive Chef Samuel Moreno Martínez is shaping a dining experience that blends international fine-dining pedigree with the authentic character of Cyprus.
Joining a Shared Vision
Martínez, who built his career across some of the world's most prestigious luxury hotels and Michelin-starred kitchens, found in Thanos Hotels & Resorts a philosophy that matched his own: excellence, authenticity, and personalised hospitality. Working under General Manager Razvan Bordea, he has focused on elevating every detail of Annabelle's culinary offering, from ingredient sourcing to guest experience.
Cyprus as the Inspiration
Since arriving, Martínez has drawn heavily on the island's produce, highlighting the quality of local vegetables, herbs, olive oil, citrus, cheeses, and seafood. His approach favours restraint and technique over complexity, allowing these ingredients to define the plate rather than compete with it. The result is a menu that reflects both his international training and Cyprus's own culinary identity.
A Philosophy Built on Care
Rather than a set of signature dishes, Martínez points to a signature philosophy rooted in seasonality and sustainability, one he sees as central to the broader hospitality standard across Thanos Hotels & Resorts properties. For him, true luxury is measured through consistency, attentiveness, and the small personal touches that make each guest's stay memorable.
Read the full interview with Samuel Moreno Martínez on Cyprus Business News.