Cypriot Michelin-star chef Andreas Mavrommatis has died at the age of 69 after suffering a sudden heart attack. The news was shared by his close friend Andreas Mavroyiannis, who described him as a pioneering figure who elevated the flavours of Cyprus and the wider Hellenic world within the demanding standards of French gastronomy.
Widely regarded as one of the most influential ambassadors of Mediterranean cuisine abroad, Mavrommatis helped place Cyprus, Greece and the broader region on the global culinary map.
From rural Cyprus to Paris
Mavrommatis was born in the village of Agios Ioannis Pitsilias in Cyprus, the eldest of seven children in a farming family.
He moved to Paris in 1977 to study sociology and psychology. While working in a restaurant to support himself during his studies, he discovered a passion for gastronomy and the business of food, a turning point that would shape his career.
He later trained at the French culinary school Le Monde, where he learned classical techniques and developed connections with leading French chefs.
During that period, his two brothers joined him in France. Evagoras studied economics and political science, while Dionysis graduated from an economics faculty.
Building the Mavrommatis brand
In 1981 the three brothers opened a small grocery shop in Paris’ 5th arrondissement, the Mavrommatis deli, importing products from Cyprus and Greece.
Soon afterwards they expanded into the restaurant sector. The grocery store evolved into a restaurant, a boutique selling Greek products was established, and traditional Greek recipes began attracting strong interest among French customers.
This was followed by the opening of the taverna Les Délices d’Aphrodite, and in 1993 the brothers launched the restaurant Mavrommatis along with two Bistrot Mavrommatis venues in Madeleine and Passy.
Today the Mavrommatis group includes four restaurants in Paris and nine delicatessen shops supplying products in Paris, Nice, Marseille and Cyprus.
The restaurants became known for their creative interpretation of traditional Cypriot and Greek cuisine, combining Mediterranean ingredients with refined French culinary techniques.
Over the years the establishments welcomed numerous prominent guests, including French actress Catherine Deneuve and political figures such as former presidents François Hollande and Nicolas Sarkozy, as well as Emmanuel Macron.
A Michelin-starred ambassador of Mediterranean cuisine
The company also developed its own line of packaged Mediterranean products marketed in France under the brand Thessalia. A production facility in the suburbs of Paris prepares and packages Greek products for the French market.
Demand for these products has been significant, with the business reportedly selling around 150 kilograms of taramasalata daily.
In 2018 Mavrommatis received his first Michelin star for his restaurant in Paris, recognition of his creative approach to Cypriot and Greek cuisine.
He also curated the gala dinner for the Greek Cuisine Awards in 2019, while the restaurant Vivaldi by Mavrommatis at the Four Seasons Hotel in Limassol received a Golden Chef’s Hat award at the first edition of the awards in Cyprus.
Mavrommatis was also the author of several cookbooks, including Mavrommatis – 45 recettes de Grèce, avec amour and Les délices d’Aphrodite: 80 recettes grecques.
Through his work, he played a key role in introducing Cypriot and Greek gastronomy to the international culinary scene.
Written statement by the President of the Republic, Nikos Christodoulides
It was with deep sorrow that I learned of the passing of the distinguished Cypriot chef Andreas Mavrommatis, a personality who honoured Cyprus internationally through his work, creativity and integrity.
Andreas Mavrommatis was a pioneer of Mediterranean gastronomy and one of the most important ambassadors of Cypriot and Greek cuisine abroad. He succeeded in bringing the flavours and products of our homeland to international prominence, earning the recognition of the French and global gastronomic community.
Beyond his remarkable professional career, Andreas Mavrommatis and his family have long served as a bridge of friendship between Cyprus and France. Through their presence and activity in the French capital, they have made a lasting and meaningful contribution to strengthening Franco-Cypriot relations, cultivating a special bond between the two countries.
Despite his international success, he remained deeply connected to his roots. His love for Cyprus, the place where he was born and raised, remained constant and sincere.
His loss leaves a significant void not only in the field of gastronomy but also within the Cypriot diaspora.
I extend my sincere condolences to his family and loved ones.
Statements from the President of the House of Representatives Annita Demetriou and Minister of Foreign affairs Constantinos Kombos:
Έφυγε ο άνθρωπος που έβαλε την κυπριακή κουζίνα στην καρδιά των Γάλλων, αφήνοντας πίσω του μια σπουδαία κληρονομιά γεύσεων και πολιτισμού.
— Annita Demetriou (@AnnitaDemetriou) March 15, 2026
Ο σπουδαίος σεφ Ανδρέας Μαυρομμάτης, πίστεψε ότι η παράδοση, τα αρώματα και οι μνήμες της πατρίδας μας άξιζαν μια θέση στα πιο φημισμένα… pic.twitter.com/z1AKjUckcv
Με βαθιά θλίψη πληροφορήθηκα τον αδόκητο θάνατο του διακεκριμένου συμπατριώτη μας σεφ Ανδρέα Μαυρομμάτη, ο οποίος για δεκαετίες διέπρεψε στη Γαλλία και έκανε περήφανη την Κύπρο μας. Μοναδικός άνθρωπος, εξαιρετικός επαγγελματίας και βαθιά πατριώτης. Το κενό που αφήνει πίσω του…
— Constantinos Kombos (@ckombos) March 15, 2026