About
I'm a chef with over fifteen years in demanding kitchens across the UK, Greece, and Europe — from luxury five-star hotels to award-recognized restaurants known for their exacting standards. My path started in an Athens kitchen and has since taken me through executive roles on Aegean islands, in alpine resorts, and at boutique European hotels, before landing again in a five-star hotel in London.
My work is about bringing new life to traditional dishes — Greek and Mediterranean cooking in particular — through technique, seasonality, and a deep respect for ingredients. Every kitchen I've led has shared one thing: an insistence on doing things properly. That standard has shaped how I cook and how I lead a team.
I've been shortlisted for national culinary awards in Greece and have worked in some of Europe's most respected kitchens. But what drives me isn't recognition — it's the craft itself, and the quiet confidence that comes from years of getting the details right.
MY PHILOSOPHY
Cook the memory, not the recipe
MY CULINARY APPROACH
Technique
Technique is never a display — it is a tool so the dish serves the memory it carries.
Seasonality
I cook with the rhythm of nature: whatever the season gives, at its very best moment.
Ingredients
Every dish starts from the ingredient — respecting it is both the starting point and the limit.