Frixos’s culinary journey began at Le Cordon Bleu London, where he built a strong foundation in fine cuisine and developed an appreciation for precision, balance, and creativity. His career then led him into some of the world’s most acclaimed kitchens — including Le Manoir aux Quat’ Saisons in Oxfordshire by Raymond Blanc, awarded a Green Michelin Star, and Dinner by Heston by Heston Blumenthal, a Two-Michelin-Star restaurant. In Paris, he expanded his expertise at Boulangerie Dominique Saibron and Mavrommatis, a distinguished One-Michelin-Star establishment.

Upon returning to Cyprus, Frixos further refined his craft at the Five-Star Four Seasons Hotel, embracing the highest standards of service, presentation, and guest experience.

Through Le Goûter, he now brings together his international expertise, refined palate, and genuine passion for hospitality — creating bespoke culinary experiences that are elegant, memorable, and crafted with true finesse.