The journey from a professional kitchen to helping shape the future of plant-based food isn't a path many chefs take. For Andros, however, it felt like a natural evolution.

After years spent working in demanding commercial kitchens, managing teams, creating menus, and navigating the intensity of restaurant life, he joined Mighty with a mission: helping chefs discover better plant-based solutions without compromising on flavour, creativity, or practicality.

We sat down with Andros to talk about life as a chef, what inspired his move into the plant-based industry, and where he sees the future of food heading.

Q: Andros, you've spent years working as a full-time chef and running your own kitchen. What was life like in that environment?

Andros:
Harsh. Kitchen corridors aren't strewn with roses, so you really need to enjoy and embrace the chaos. It's a world of high stress, responsibility, fulfilment, challenge, and creativity all at the same time. A weird mix, but one that keeps you going.

Q: What motivated you to step away from full-time service and move into a role with Mighty?

Andros:
When I saw that Mighty—an award-winning, Cypriot-owned plant-based food producer—was looking for a Sales Executive, I jumped at the opportunity. It felt like the perfect chance to take on a new challenge while staying connected to the food industry I love.

Q: How different is your day-to-day now compared to life in service?

Andros:
Very different—two completely different worlds, although there are similarities. Before, I was on the purchasing side; now I'm on the selling side. That said, both Mighty and professional chefs have the same goal: offering customers great-quality, creative dishes and products. The main difference is that I get to do it without all the cleaning, cooking, and pressure!

Q: How does your background as a chef influence your role within Mighty's sales team?

Andros:
I understand what chefs and restaurant owners go through because I've been there myself. It makes it much easier to anticipate their questions, concerns, and priorities. Knowing how their businesses operate helps build trust, break the ice, and create genuine connections from the start.

Q: What do chefs care about most when they first try Mighty products?

Andros:
There are generally two types of chefs.

The first are chefs who run their kitchens independently and have the freedom to make their own decisions. For them, taste comes above everything else. They see the value in Mighty because it offers menu flexibility, customer satisfaction, and labour-saving solutions.

The second group are chefs who work within strict budgets and answer to managers, food and beverage teams, directors, or accountants. Their priorities are usually product cost, shelf life, ease of use, and then taste.

Q: What excites you most about being one of Mighty's lead chefs?

Andros:
Talking with chefs and business owners, helping them find solutions for their menus, and watching their reactions when they see what our products can do. Many people are sceptical at first, but they're often amazed by the versatility and performance once they try them.

Plant-based cuisine in Cyprus has huge potential. There are so many great ingredients and options available, but many chefs still don't know how to work with them properly, which often results in bland or overly oily dishes. Helping change that is incredibly rewarding.

Q: How do you see the future of plant-based food in professional kitchens?

Andros:
There's still a long way to go, but more and more people are choosing to eat plant-based foods. I believe the demand for clean-label products will continue to grow. At the same time, there will be an increasing need for convenient, ready-to-eat meals as people have less and less time to cook.

The company that manages to deliver the winning combination of clean-label ingredients, great taste, and value for money will be the one that succeeds.

Q: If you could sum up your transition from chef to Mighty Lead Chef in one sentence, what would it be?

Andros:
I evolved from cooking for a crowd in the restaurant industry to something greater—a chance to create options and opportunities for restaurants and households around the world.

At Mighty, our products are built with chefs, for chefs — and Andros is at the heart of that journey.