Andreas Yiangoullas: The Alchemist of Cooking

Text: Romina Xyda / Photos: Panagiotis Mina

From economic studies to haute cuisine, he cooks with passion, imagination and creativity as key ingredients.

The scent of charcoal, the aroma of food roasting over the fire, the warmth of the flames, the charred wood, the smoke intertwining with the fragrances of the ingredients – these became part of his world from childhood, though he never imagined back then that they would shape his path.

Andreas Yiangoullas’ journey into gastronomy began by chance. “I was studying economics, but my true joy was elsewhere – in my own kitchen. I loved cooking as a student and started exploring it more deeply. So, I changed paths.” A defining decision, as his passion for flavours became his new calling – a journey filled with challenges.

A little later, he found himself in high-end restaurants where discipline, precision, and creativity were non-negotiable values. “Culinarily, I grew up in Michelin-starred restaurants, each leaving a profound impact on me – each with its own unique touch.” It was there that he built his foundation, shaped his mindset, and learned to see gastronomy not merely as a technique, but as a form of expression – one that demands knowledge, inspiration, and imagination.

The next step came naturally. In June 2023, he founded Sentio in Nicosia – a space that reflects his philosophy: “aromatic, creative, delicate.” He strives for the perfect balance of flavours, experiments with aromas, pays attention to detail and, above all, respects his ingredients, selecting only the finest his land has to offer. “Anything Cyprus has to offer is always welcome. I see young producers with expertise bringing in and developing products that didn’t exist on the island before, and that excites me. Local cuisine is experiencing one of its most dynamic periods. The growth is tremendous. Young entrepreneurs with imagination and a passion for gastronomy are creating new concepts, collaborating with talented chefs, and introducing innovative ideas and original flavours from abroad.”

And if he could cook for anyone, his choice wouldn’t be a famous personality or a renowned food critic. “I’d prepare slow-roasted lemon lamb for the people I love
and who love me.”