Dominique Benihoud
Private chef in Cyprus

Private chef menus

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  Cocktail reception

  Reception, French, Italian, Mediterranean, 17 dishes, $60 per guest

  Seventeen small bites for a standing reception, all made from scratch.

  See the menu

  Starters

  Blinis with smoked salmon and mustard micro leaves, duck mousse on gingerbread, wrapped beef carpaccio, vegetable sticks, Parma ham with walnut and cream cheese.

  Savoury bites

  Mini burgers, cheese croquettes, mini pizzas, samosas, mini quiche, shrimp wrapped in potato strings, mini pastilla.

  Sweets

  Mini sebastian cake, truffle, mini fruit tart, coffee éclair, choux à la crème.

• 

  Business menu

  Business, Italian, Japanese, Mediterranean, 5 dishes, $90 per guest

  Five courses for meetings and working dinners.

  See the menu

  Menu

  Bruschetta with prosciutto, an amuse-bouche, goat cheese salad with balsamic reduction and dates, grilled sea bass with lemon butter sauce, bok choy and mushrooms, cheesecake.

• 

  Taste of the Mediterranean

  Dinner, Mediterranean, 4 dishes, $80 per guest

  Four courses from amuse-bouche to panna cotta, everything made from scratch.

  See the menu

  Menu

  Amuse-bouche with prosciutto, chestnut and fennel soup with croutons, stuffed chicken with green apple slaw and potato purée, panna cotta with raspberry coulis.

  Alternatives

  The main can be a seafood risotto, or salmon fillet with potato gratin and pineapple ginger sauce. The dessert can be panna cotta, chocolate moelleux or tiramisu.

• 

  Exclusive

  Dinner, Japanese, Mediterranean, Fusion, 9 dishes, $200 per guest

  Nine courses for celebrations, with black caviar, truffle honey and Angus beef.

  See the menu

  Menu

  Amuse-bouches with black caviar or prosciutto, chabichou in brioche with truffle honey, chestnut and fennel soup, tiger prawn fish fillet with grilled pineapple, Angus beef fillet tacos, then tiramisu, chocolate bonbons and chocolate crémeux with hazelnuts.

About the chef

Dominique studied culinary arts in Rabat and started in the kitchens of Abu Dhabi hotels, including the Hilton. From 2004 to 2025 he was private chef at a French residence in Nicosia, cooking for presidents, ministers and ambassadors.

Experience: 

Private chef at a French residence in Nicosia (2004 to 2025) / Line chef at Holiday Inn Nicosia (2003 to 2004) / Line chef at Hilton Abu Dhabi (2000 to 2003) / Demi chef at Domain Hotel Abu Dhabi (1999 to 2000)

Recognition: 

Executive chef for three years at the Le Goût de France gala, hosted by the French embassy with UNESCO / Best Hotel certificate at Hilton Abu Dhabi / Employee of the month at Hilton Abu Dhabi, several times

Cuisine: 

French / Mediterranean / Italian / Japanese / Moroccan / Fusion / Vegetarian and vegan / Raw vegan

Education: 

Culinary arts degree at the Institute of Technology and Tourism in Rabat (1997) / Food nutrition at Stanford University School of Medicine (2018) / Food and beverage management at Bocconi University (2018)

Languages: 

English / French / Arabic / Greek (basic)

Serving: 

Nicosia / Limassol / Larnaca / Paphos / Kyrenia / up to 100 km from Strovolos