“Sometimes the smallest detail - a favourite ingredient remembered, a personalised dish prepared without being requested or simply recognizing a returning guest - creates the greatest emotional impact. My philosophy has always been simple. We strive to give our guests what they want before they even know they want it. That is, to me, the true definition of luxury hospitality,” says Samuel Moreno Martínez, Executive Chef at Annabelle Hotel.
In an interview with CBN, Martínez reflects on his experience in Cyprus’ fine dining scene, where he blends international techniques with Mediterranean sensibility and locally sourced Cypriot ingredients.
How did your collaboration with Thanos Hotels & Resorts and Annabelle begin?
After many years working in some of the world's most prestigious luxury hotels and Michelin-starred restaurants, I was looking for a destination where gastronomy could truly reflect the culture, people, and identity of the place. From my very first conversations with Thanos Hotels & Resorts, I realised that our values were perfectly aligned. There is a genuine commitment to excellence, authenticity, and personalized luxury. Under the leadership of our General Manager, Mr. Razvan Bordea, there is a clear vision of continuously elevating every aspect of the guest experience through attention to detail and operational excellence in the Culinary department to create a memorable experience. For me, joining Annabelle was not simply about taking on a new role, it was about becoming part of a team that shares the same passion for creating meaningful experiences.
Having worked in some of Spain's most respected kitchens, what was the first Cypriot flavour, ingredient or culinary tradition that surprised you?
The first thing that impressed me was the exceptional quality of the local produce. Cyprus offers outstanding vegetables, herbs, olive oil, citrus fruits, cheeses, and seafood. As chefs, our responsibility is not to overcomplicate these ingredients but to respect them. Luxury today is not about adding more to the plate, it is about allowing exceptional ingredients to speak for themselves through careful technique and thoughtful presentation. One of my priorities is to celebrate the island's identity while presenting it through a contemporary fine dining experience.
How much of your own culinary style do you bring to Annabelle, and how much have you adapted to Cyprus?
Throughout my career I have learned that a chef should never impose his own identity on a destination. Every hotel, every country and every culture has its own story. My role is to bring my experience from Michelin-starred restaurants and international luxury hospitality while respecting the traditions and exceptional products that Cyprus has to offer. Our cuisine at Annabelle is evolving into something that reflects both worlds: international techniques combined with Mediterranean soul and Cypriot products.
4. How do you balance culinary creativity with the high expectations of guests at a luxury resort?
For me, luxury is found in consistency rather than complexity. Creativity is important, but only when it enhances the guest experience. Our guests do not visit Annabelle simply to eat; they come to create memories. That means understanding their preferences, anticipating their needs, and personalising every detail whenever possible. We are very much focused on quality rather than quantity. Sometimes the smallest detail - a favourite ingredient remembered, a personalised dish prepared without being requested or simply recognizing a returning guest - creates the greatest emotional impact. My philosophy has always been simple: ‘‘We strive to give our guests what they want before they even know they want it.’’ That is, to me, the true definition of luxury hospitality.
5. What are some of your signature dishes?
Rather than having signature dishes, I prefer to have a signature philosophy. Every menu I create is built around seasonality, sustainability and respect for the product. I enjoy working with seafood, vegetables & Mediterranean ingredients, allowing each component to retain its own identity while creating harmony on the plate. Whether it is a beautifully cooked scallop, a perfectly roasted fish or a vegetable prepared with the same care as a premium cut of meat, my objective is always the same: simplicity executed at the highest level.
6. If guests remembered just one thing about your food after dining at Annabelle, what would you want it to be?
I would hope they remember how they felt. Anyone can prepare a beautiful plate of food. Creating an emotional connection is much more difficult. If our guests leave remembering the warmth of our hospitality, the authenticity of the ingredients, the attention to every small detail and the feeling that every dish was prepared especially for them, then we have succeeded. nUltimately, luxury hospitality is not measured by extravagance. It is measured by care, consistency, respect for the product, sustainability, and last but not least, by making every single guest feel unique. That is the experience we are committed to creating every day at Annabelle.
