Chef Jeffrey Hoffen, a private chef in Cyprus, is on a mission to reach as many steak lovers as he can. Originally from Guatemala, Jeffrey climbed the culinary ladder in Cyprus, making a name for himself by grilling meat on an open flame.
Photo: cyprus-mail.com
In the early 2000s, he opened the first Brazilian restaurant in Nicosia, Fogo & Brasa Churrascaria Brasil, located on the affluent Strasicratous Street. Partnering with Apoel football player Gustavo Manduca, the restaurant thrived for five years, offering a unique Rodizio experience, where diners enjoyed a continuous selection of fire-roasted meats.
Photo: cyprus-mail.com
“We realised there weren’t many Brazilian restaurants… and we served Rodizio,” Jeffrey recalls. However, as renovations loomed on Stasicratous Street and the Covid pandemic struck, he decided to sell the restaurant. It wasn’t long before he discovered that his customers were still seeking his expertise.
“They needed someone to cook steak for them in their houses, and so I started to cater small events, based mainly on steak,” he explains. This new direction led him to organise outdoor cooking events, where he would grill meat on the streets of the capital, providing a unique and experiential dining encounter.
“I enjoy this even more than working in a restaurant,” he says, highlighting the organic nature of outdoor cooking. “I realised that having an expensive restaurant automatically makes the prices go up for the customer, plus I have more free time for my family.”
Jeffrey’s experience spans five-star hotels across the island, including the Four Seasons and the Hilton, and he has also designed kitchens for hotels. However, he has shifted focus, prioritising a better quality of life and a more exciting approach for his customers.
“I want to reach as many steak lovers as I can without being too expensive and with good quality of meat,” he states. His latest venture has taken him to the newly renovated Jubilee Hotel in Troodos, where he serves steaks and burgers under his Fogo Signature brand. “After Covid, many things changed in the way people eat and how they gather together,” he notes. The Jubilee Hotel offers a unique experience, especially during the winter months, as guests enjoy quality food while surrounded by snow.
At the Jubilee, Jeffrey serves quality steaks alongside sautéed potatoes and grilled vegetables, as well as Black Angus burgers in homemade brioche. He emphasises the importance of using good ingredients, stating, “Whatever you do in cooking, if you have a good ingredient, it doesn’t matter if it’s beef, seafood or vegetables; if you do it properly and the ingredients are good, the end result will be good.”
Cooking with wood, particularly olive or lemon tree wood, adds a distinct flavour to his dishes. “Fire is one of the oldest methods of cooking, and it’s used in the Mediterranean a lot,” he explains. Jeffrey prefers to enhance the natural flavours of the meat with just salt, occasionally using chimichurri sauce. He aims to educate diners about different cuts of beef, highlighting that each cut has its unique taste profile influenced by factors such as fat content and cooking methods.
Having lived in Cyprus for two decades, Jeffrey has observed a shift in the local understanding of beef. “When I came to the island, Cypriots didn’t have much knowledge about different kinds of cuts,” he recalls. “For many years, people were eating well-done steaks, where you can’t really taste the meat.” He aims to educate his customers about the nuances of beef, from the types of cuts available to the appropriate cooking methods required to showcase their flavours.
As the conversation shifts to common kitchen mistakes, Jeffrey stresses the importance of using the right cooking methods. “Your cooking method should be appropriate to the kind of meat you’re using,” he advises. He encourages home cooks to ask their butchers about the best cuts for their desired cooking methods, noting that the most expensive cuts are not always the best choice. Understanding the nuances of different meats is crucial for achieving the best results in the kitchen.
Jeffrey also believes in creating memorable dining experiences. “If you look at how modern restaurant kitchens are, you’ll see open kitchens because people want to see how it’s done,” he points out. The personality of the chef plays a significant role in delivering exceptional experiences. “If you manage to make an impression on someone, they’ll never forget that experience,” he adds.
Initially, Jeffrey moved to Cyprus to study culinary arts, having previously completed a degree in chemical engineering in Guatemala. He met his wife on the island, and they started a family. “I started from zero,” he says, reflecting on his journey to becoming a chef. He clarifies that he is not a catering company but rather a private chef focused on providing a unique dining experience.
At the Jubilee Hotel, he faces the challenge of delivering quality steaks in the chilly winter conditions. “It’s not easy to set up a kitchen at three degrees on the snow and deliver good steaks,” he chuckles. However, he aims to combine the hospitality of the hotel with the experience of good food, bringing new visitors to the area. Looking ahead, Jeffrey plans to announce more winter event dates at the Jubilee Hotel while also continuing to organise BBQs in the mountains during the summer. His adaptability ensures that he will continue to delight steak lovers across Cyprus.
