Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
I am in favor of the fresh,seasonal,local ingredients that can give an excellent result,supported by the technique and the creativity of the chef. Always prefer to cook and serve when the guest is on the table,ensuring the highest quality of the food. Openminded and adaptable in differentations and requirements related with religious,nutrional,health or philosophy habits.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
Always remember live and grow in a family that was dedicated on cooking ,well-eating and spending a lot of time around a table. I started to cook at 13 taking the position next to my grandma.I was an amateur cook as a student,as a single worker,in the army,but my studies and work in the tourism administration gave me the chance to get in some of the best restaurants and kitchens around the world as a guest ,until the moment I realised that my life was in the kitchen and not around it...Then things just got their way...After almost 12 years of continuous work and search for the best and superior flavour and sense for the food, I feel able to make everything be so charming and delicious.
Ecole Superier Gregoire Ferrandi PARIS
Advanced Professional Programme in Culinary Arts (May 2010 - Jul 2010)
Learning and practising next to top level French chefs in an intensive course of basic to advanced culinary techniques, traditional French and Mediterranean cuisine and regional specialties and the latest trends in contemporary cooking.
Grande Bretagne Athens, Starwood luxury collection
Commis Chef (May 2008 - Oct 2008)
Working in GB Roof garden restaurant(meditteranean cuisine), at the sections of Pasta,cold kitchen,Hot kitchen.
Commis Chef (Jun 2007 - Oct 2007)
Working in the section of Hot kitchen,breakfast and buffet.
Le Monde Institute of tourism studies
Culinary studies,production of food (Oct 2006 - Jun 2008)
Graduating with the highest grade(19,78/20) among the students of 2006-2008 class. Indicative course’s list: *Structure of meat, fish & poultry *Dish decoration & Food Styling *Traditional Greek Cuisine *International Cuisine *Food & Beverage operations *Professional Confection Production *Professional Food Production *English terminology *French terminology *Dietetics-Nutrition *Human Resources Management Professional
Department of Tourism Industry/School of Business Administration and Economics/Technological Educational Institute of Thessaloniki
Tourism management (Mar 2000 - Jun 2010)
White Key Villas
Private Chef (Jul 2017-Now)
Private cooking for guests around the world on a contract basis varies according to their needs. People with different and opposing eating habits related to their nutrional, religious,health,social status rely on chef's ability to have a unique gastronomical experience. The key to succeed is respect the guests,the ingredients and the recipes,your partners and always give your identity on the food.
Le Livres du Tourisme ,Publisher
Author (Feb 2015-Dec 2016)
Co-author of the professional culinary book "gia mageires"(for cooks). ISBN 960-8382-54-8 Inside the 445 pages of the book are presented all the techniques of professional cuisine, raw materials, basic equipment, as well as more than 50 recipes in a modern, clear and understandable way for everyone. The rich photographic material that accompanies it, the analytical paintings and the modern food styling of the recipes, make it the new great classic book of professional cooking.
Savvaidis real Estate Co.,Rodos, Greece
F&B Consultant,Private Chef (Jul 2014-Aug 2016)
Working as an F&B consultant for the renovation and the equipment of the villas.Also as a Private chef to the owned villas of UHNWI customers of the company.
Le Monde Institute of tourism studies (http://www.lemonde.edu.gr/en/)
Certified Culinary Chef/Instructor (Oct 2011-Now)
Teaching in one of the most famous culinary institutes around Europe with more than 800 new students every year.The goal of the course is to create new chefs, that will combine productive and organizational abilities in order to be occupied in each and every category and type of food enterprise (Hotels, Restaurants, Catering, Cruise-Ships).
LASKARIDIS SHIPPING CO LTD
Personal Chef (Jun 2011-Oct 2012)
Personal chef of the owner in yacht ZALIV III(50m) and villas,houses around Greece. Main tasks:equip new kitchens,train staff,cook,arrange supplies etc.
Le Monde Institute of tourism studies(http://www.lemonde.edu.gr/en/)
Assisstant Chef (Oct 2009-Oct 2011)
Working as an assistant Chef in Food Friends/Food Professionals/Wine Friends specialised seminars, Eurochef Postgraduate Programme and Advanced Culinary Diploma of Le Monde. Accomplishing more than 500 seminars next to famous Greek and foreigners Chefs.
Grande Bretagne Athens-Starwood luxury collection
Commis Chef-Chef de partie (Oct 2008-Oct 2012)
Working in restaurants GB Corner, Roof Garden,Banquet Kitchen and Pool Bar.
Athens, Central Athens, Greece
Travel: 500 kms