Cooking has probably always been the most important part of my life.
In 2005 I graduated from the National School of Culinary Arts of the organization for Tourism and Hospitality Studies (O.T.E.K as it is known in Greece.) And it is ever since then that I have always had a passion for my work, I constantly strive to evolve and be creative and original.
Cooking is probably the most important part of my life to this day. Since 2005, when I graduated from the state cooking school, the Organization of Tourist Education and Training, I have been tirelessly working with the same passion, always looking for ways to evolve and be original.
My career path led me to ‘deep waters’ from the beginning. The Olympic Palace Hotel Rhodes hosted me in its cold kitchen and, immediately afterwards, the Club Mediteranne Hellas Athenia – Golden Coast in its hot kitchen. This gave me a solid basis and helped me spread my wings. I have been very lucky in my career so far, because I worked with some very experienced and great chefs, who marked the history of cooking in Greece, before I became the head chef of my own kitchen. The knowledge I gained from this experience was significant, and I was soon able to put it to good use when I started working either as an executive chef or overseeing and organizing the menu in well-known restaurants. Hotel catering turned out to be a great challenge for me. You usually need to ‘serve’ many people while maintaining high flavour standards. Customers come for a short vacation and you have to give them delicious moments that will ‘stay’ with them for a long time.
In 2009, I had one of my most important collaborations at the a la carte restaurant of the Aquila Hotels Elounda Village. In 2010, I worked at the bar-restaurant of the Teresa Country Lodge Luxury Suites and at the Kirini Hotel Suites & Spa Relais & Chateaux / Luxury Suites & Spa Relais & Chateaux. Then, in 2011, I took to the mountains for a while. Arachova put me in an incredibly inspirational mood for the sake of hundreds of skiers while I worked at the ‘E’ Cafe, Bar- Restaurant. In the summer of the same year, I decided to make my own creations for the first time with inspiration from the harsh and imposing landscape of the Caldera, at the hotel La Maltese Estate Villa Relais & Chateaux in Imerovigli, Santorini.
In 2012, I returned once more to the mountains and worked at the restaurant Melograno Arahova Parnassus Mountain for a while. Then, I returned to the enchanting Santorini, where I keep returning up to this day, at the Santorini Kastelli Resort SLH in Kamari. In 2013, I worked at the Teresa Country Lodge and, from 2013 until 2016, at the Dana Villas Hotel & Suites.
I believe that my new involvement with Alkaline Nutrition and the creation of a complete menu, which is not only aimed at providing people with tasty recipes but also at the preservation of their health, is a ticket to a very beautiful and long journey.