Αnybody can make you enjoy the first bite of a dish…
but only a real chef can make you enjoy the last
Starting my culinary journey from a 5* Hotel I was very fortunate as the majority of our clients were above the average and had very high expectations so the culinary demand was higher with very advanced techniques. This process just fueled the fire I had for cooking from a very young age. 4yrs later I started working as a private chefs for the summer season for a very well-known person from the Czech Republic Marek Dospiva. Also worked for other very well-known people from Czechia, Martin Kúšik, Slavo Haščák. During the winter I was offered to be the Head Chef of Bianco e Nero restaurant in Prague that I stayed over a year and had the chance to serve the legendary Reno’s player Jan Kodeš.
The next years just rocket up my career as I worked for some well-known restaurants in Athens Greece such as Vezene and Spondi 2* Michelin. My next stop was the UK at Jason Atherton The Pollen Street Social 1* Michelin. After that I went to the most famous restaurant in Britain from Heston Blumenthal The Fat Duck 3* Michelin and also worked for its younger brother The Hinds Head 1* Michelin.
I am already in my 10th year of culinary experience and private chef. After a lot of ups and downs I am very happy that I have established a business with overt than 40 certified all over Greece and expanding in Europe and Middle East conducting over 300 services per season serving more than 4000 pleased guests.