From the moment he could peer over his family’s kitchen counter, Frixos Evangelou was spellbound by the beauty of cooking — the way simple ingredients could be transformed into memories that linger long after the last bite. Inspired by his mother and grandmother, he grew up surrounded by the aromas of love and tradition, where every meal was a celebration of connection.

By fifteen, Frixos had already begun formal culinary training, driven by an insatiable curiosity to master his craft. That journey led him to Le Cordon Bleu London, one of the world’s most prestigious culinary institutions, where he refined his palate, perfected advanced techniques, and discovered the artistry of creating dishes that tell a story.

Frixos’s culinary path has taken him through some of the most iconic kitchens in the world. At Le Manoir aux Quat’ Saisons, under the legendary Chef Raymond Blanc, he learned the elegance of balance and the power of precision. At Dinner by Heston, a two-Michelin-starred restaurant ranked among the world’s finest, he explored the intersection of innovation and tradition. His time in Paris further expanded his expertise — mastering artisanal sourdough at Boulangerie Dominique Saibron, and deepening his love for Mediterranean flavors at Mavrommatis Restaurant.

Returning home to Cyprus, Frixos brought with him not just experience, but a vision — to craft unforgettable dining experiences that transcend the ordinary. After his tenure at the Four Seasons Hotel, he founded LeGoûter Catering, where fine dining meets intimacy, and every event becomes a bespoke culinary journey.

Each creation from Frixos’s kitchen is a reflection of his story — refined yet soulful, elegant yet inviting. His cuisine celebrates the joy of gathering, the beauty of simplicity, and the magic of shared moments. Whether it’s a private dinner, wedding, or grand corporate affair, Frixos brings artistry, precision, and heart to every table he sets.