A WORLD FULL OF FLAVORS
Exceptionally talented awarded Executive Chef de Cuisine with over 20 years’ experience specialising in Greek-Mediterranean gastronomy experiences, I have shaped creative, innovative and memorable menus and recipes that places luxury
establishments at the height of customer satisfaction. A hands-on leader, my experience diversifies from fusion and seafood to traditional Greek and Mediterranean experiences. With experience also in Kosher, I have an extensive understanding of taste,
tongues, diets and cultures and am able to adapt to meet localised and international markets. Extensively experienced in all kitchen operations, I focus on quality and innovation to consistently improve working practices and commercial performance.
EDUCATION
2015
Diploma in New Media Marketing for the Hospitality Professional
eCornell University, Ithaca N.Y
1997
Cooking Art
School of Tourism Education, Greece
STAGE
March 2020
Chef Alex Dilling, The Greenhouse, London Myfair 2* Michelin Restaurant
January 2019
Chef Michel Roux, Roux at the Landau, Langham Hotel, London
February 2019
Chef Edgard Bovier, La Table d’ Edgard, 1* Michelin Restaurant,
Lausanne Palace, Lausanne
EXPERIENCE
Myconian Collection Imperial Hotel Summer 2016 /2017 /2018 /2019
Executive Chef de Cuisine
• Award winning, member of «The Leading Hotels of the world» group, Executive Chef de Cuisine, leading primary group gastronomy experiences;
• Celebrities Fine Dining – FNL Awarded -Seafood Fusion Restaurant
• Nostos New Greek Mediterranean Restaurant
• Sishu Sushi Restaurant & Bar
• Banquet Kitchen
• Kosher Events
By The Glass June 2015 – Mar 2016
Chef de Cuisine
Leading culinary excellence within this luxury, executive bistro.
• Crafting of the Greek fusion menus
• Shaping menu’s to meet the vision, ethos and atmosphere of the Bistro bar
• Managing the kitchen operations from people management to financial and commercial budgeting
IEK XINI Oct 2011 – Mar 2016
Professor of the Culinary Arts
Delivering internationally recognized qualification programs in the Culinary Arts within with IEK XINI
• Shaping the minds and chef talent at all levels to meet institute standards in quality of teaching
• Designing of classes and seminars to maximize learning of skills and cuisine elements and building leadership capacity to grow student abilities for top echelons of chef careers
Pentelikon Group Dec 2009 – May 2015
Chef de Cuisine
• Building restaurant reputation within this luxury prestigious hotel group
• elevating the prestige and excellence of menu offerings to shape an exclusive experience for guests
• Specializing in Greek – Mediterranean food and developing an innovative and exciting menu to meet the high-quality standards of prestigious guests
Sani Beach Club 5 Summer 2009
Sous Chef
• Directing the food preparation within the kitchen to Executive Chef Costas Lolas quality standards
• Supervising the kitchen teams, problem-solved key issues and managed service performance
Cedefop Mar 2008 – Feb 2009
Chef de Cuisine
•Provided support to Chef de Cuisine Demetrios Nikolaidis through kitchen production
• Extensive mentoring and coaching of teams within a vocational kitchen training environment
• Developed student talent in all areas of kitchen operations building capacity and capability
• Supported the development of menu’s, recipes and injected creativity and innovation
Makedonia Palace Hotel Sept 2007 – Mar 2008
Sous Chef
• Specializing in Sea Food Menus under the direction of Executive Chef Ilias Taousanis
• Managing the quality of production and plating and deputized for the EC in their absence
• Creating an innovative menu ideas and fusion food to elevate restaurant performance
ACCREDITATION
• E.F.E.T Certification
• Restaurant & Hotel Hygiene, ECOLAB
• HACCP
• Meat, New Trends & Modern Nutrition
• Italian Cuisine (Demetre SA, Italy)
• ISO 9001 / ISO 22.000
• Internal Control, Food Cost & Cost Control