I’ve had the honour and privilege of speaking with many chefs, grocery shop and food truck owners about the trials and triumphs of leaving home and fostering community and belonging in new places.
As a refugee who settled in Canada in 1976, Irene Matys’ story resonated with me. She lives and breathes Cyprus. It’s what makes her cookbook My Cypriot Table so special: a love letter to home that beckons weary travellers like you and me into rootedness. It also reaffirmed to me that old recipes and warm meals are truly the humble, yet unapologetic currency and constellation of memory.
I got to chat with Irene about her decision to write this cookbook and the many rich influences that contributed to the book you’ll find on bookshop shelves across Canada – one she wrote and photographed herself.
*This conversation has been edited for clarity and length*
Q: In three words, how would you describe your style and philosophy as a creator?
A: Heritage, soulful, and community driven.
Q: What is your philosophy for writing culturally-rooted recipes that honour tradition and nostalgia but are inviting to those who are new to the cuisine and may not have access to a wide array of international products?
A: My goal is always to honour the history behind a dish while making it approachable for modern home cooks. One of the things I love most about Canada is its multiculturalism and the incredible access we have to ingredients from around the world. With My Cypriot Table, my philosophy was to marry traditional Cypriot flavours with the beautiful bounty available in Canada.
I believe cultural recipes can remain authentic without feeling inaccessible. I try to clearly explain techniques, offer thoughtful substitutions when appropriate. Food should invite people in, not intimidate them.
Q: How do you navigate writing recipes that are accessible to home cooks (e.g., time and money restraints, varied skill levels)?
A: I think a lot about how people actually cook in real life. Most home cooks are balancing work, family, budgets, and limited time, so I try to write recipes that are clear, flexible, and practical. I test recipes multiple times, simplify steps where possible, and focus on ingredients that either have multiple uses or can be reasonably substituted. I also encourage readers to cook seasonally and support local farmers whenever possible.Being a refugee has also shaped my approach to cooking. I naturally lean toward a no-waste philosophy and recipes that make the most of simple, accessible ingredients.
Q: How do you know when a recipe you’re developing is ready for print?
A: A recipe is ready when it consistently delivers the same result and easy to follow. Beyond taste, I look for clarity and confidence. Can someone unfamiliar with the dish recreate it successfully? If a recipe feels reliable, emotionally resonant, and something I’d genuinely make again myself, then I know it’s ready. I also photographed all of the recipes in natural light because I wanted readers to have a realistic expectation of the final result and feel confident in what they were creating.
Q: What is the average length of time one of your recipes goes from ideation to print?
A: It varies quite a bit depending on the complexity of the recipe. Some recipes come together in a day or a few days, while others evolve over a month of testing and revision. On average, I’d say anywhere from a week to a month.
Q: What’s one ingredient you cannot live without?
A: Extra-virgin olive oil. It’s at the heart of Cypriot cooking and deeply tied to my family roots and culture. My pappou (grandfather), Christopher, owned olive orchards where he cultivated olives and produced olive oil, so it holds a very special place in my heart and in my kitchen. I also feel it is the Mediterranean secret to youth.
Q: How long did it take you to write it?
A: From the initial concept to the finished manuscript, the process took approximately three and a half years. A cookbook is so much more than writing recipes. Beyond recipe testing and storytelling, I also styled and photographed the book myself. There were revisions, editing, and a tremendous amount of emotional labour woven into the process. I like to call this book “My Cypriot Heart and Soul” on paper.
I also travelled to Cyprus to capture my birthplace because I wanted readers to feel as though they were experiencing it alongside me.
Q: Was there a story or recipe you hesitated on but ultimately opted to include in your cookbook? What made you change your mind?
A: It was my baba’s pizza recipe from his pizza shop. It was a closely guarded recipe that so many people loved over the years. My baba was hesitant at first, but once he retired, I was finally able to convince him to share it with the world. Everyone needs to experience my baba’s pizza. What makes it even more special is that he was the originator of the sesame seed crust.
Q: In general, with so many recipes available online today, why should home cooks and cooking enthusiasts still purchase physical cookbooks?
A: A cookbook offers something the internet often doesn’t: intentionality and narrative. A great cookbook is curated, every recipe tells a story. Physical cookbooks also invite slower, more meaningful engagement. People cook differently when they’re immersed in a book rather than quickly scrolling online.
My Cypriot Table is also a travel book in many ways. I’ve taken readers to Cyprus with me, shared my family’s refugee story, and included the meaningful memories behind the recipes, along with some of my favourite places to visit. Online, you can find recipes, but you don’t always find that deeper connection and sense of place.
Q: How long have you been engaged in recipe development?
A: I’ve been developing recipes for approximately 20 years, though my relationship with food and cooking began long before that. Cooking with my mama and yiayia at a very young age.
Q: What motivated you to publish a cookbook and at that specific point in your career?
A: I wanted to leave a legacy for my three girls, my grandchildren, and generations to come. I wanted to document our refugee story, preserve our heritage, and honour the recipes passed down through generations.
I also wanted to bring greater awareness to Cyprus and Cypriot cuisine, which still remains relatively unknown globally. Most importantly, I hope my story inspires others to preserve and share their own stories and traditions.
Q: Who is your greatest culinary inspiration?
A: My greatest culinary inspiration is the women in my family, especially my mama, yiayias (grandmothers), and theies (aunts), and the generations before me who cooked instinctively, seasonally, and with deep generosity. Their recipes taught me that food is about memory, resilience, and community just as much as flavour.
Q: Who is your greatest literary inspiration?
A: I’m deeply inspired by writers who explore memory, migration, and identity through intimate storytelling. Authors like Michael Ondaatje and Elif Shafak have influenced the way I think about place, belonging, and cultural inheritance.
I’m also inspired by Anthony Bourdain, who understood that food is never just about what’s on the plate, it’s about people, history, and connection.
Q: What strategies do you recommend for managing creative blocks?
A: I’ve learned not to force creativity. Sometimes the best thing you can do is step away, rest, read, travel, cook without pressure, or reconnect with the things that inspired you in the first place.
Q: What is one piece of advice you’d like to offer to aspiring recipe developers?
A: Develop your own voice before chasing trends. Technique matters, but perspective matters just as much. The recipes people remember are often the ones that feel personal, thoughtful, and emotionally honest.
Q: Is there a new project you’re working on that you’d like to tease?
A: I’m currently working on a food series to bring more awareness to Cypriot cuisine, and I’m excited to share more soon.
I’m also excited to share that I’ve launched a Cyprus Food & Wine Tour this September. This isn’t just a tour, it’s an invitation to experience Cyprus through my eyes. From villages where time seems to slow down, to meals shared with locals who welcome you like family, this journey has been carefully designed to showcase the Cyprus I know and love. A Cyprus that is rich in culture, tradition, faith, food, history, and breathtaking scenery.
We’ll visit UNESCO World Heritage sites, explore mountain villages, taste local wines, make halloumi with villagers, cruise turquoise waters, and enjoy evenings filled with music, dancing, and incredible food. Every day blends history, nature, and authentic local experiences in a way that feels meaningful rather than touristy. What makes this experience especially personal is that I’ll be there alongside the group, sharing stories, memories, and moments that you simply wouldn’t experience on a typical tour. It truly will be a trip to remember.
My Cypriot Table is available through major Canadian bookstores online through Indigo / Chapters and Indie Bookstores Canada and at local bookstores throughout Canada. To stay in touch with Irene, you can visit her website at irenematys.com, or follow her on Instagram at @irenematys and on Facebook at @irene_matys. To inquire about Irene’s Cyprus Food and Wine Tour this September, you can contact her directly at imatys@icloud.com.
