How did you start your journey?
Modern Greek cuisine with a twist. Mediterranean influences , fresh ingredients , modern techniques , grandmas secrets.
Where is your cuisine inspired from?
Cooking with my grandma as a kid is my best memory. Coming from a long line of good eaters was only natural for me to choose cooking as a profession, my culinary experiences start from my early teen years in my uncles restaurant when I nearly could hold knife to cooking school and travel around Europe as an intern until I settle in Mykonos almost 10 years ago. Now with my own catering I can make sure I provide my clients with the best services.
Head Chef | Mykonos Catering | 2007 - Now
Mykonos based catering, in-house chef services.
internship around European restaurants | Europe training | 2004 - 2006
Traveling around Europe and working for brief periods in different restaurants.
Chef de partie | Carma restaurant | 2003 - 2004
First job after cooking school, working in different departments along with my chef and mentor.
commis chef | Andreas tavern | 1999 - 2003
Working as a commis chef, preparing cold cuts, salads and dips. First culinary experience.
What is your Cancellation Policy?
Strict - No refund after booking is made
What languages do you speak?
English, Italian, Greek
How far can you travel?
Foodie Adam | 5.0
5 stars for everything