Culinary Excellence

From the early days behind a humble kitchen pass to orchestrating luxury menus for world-renowned hotels and VVIP private clients, this culinary path has been defined by passion, precision, and evolution.

It began in Greece — the birthplace of flavors that speak of land, sea, and memory. There, amidst the energy of busy restaurants and boutique hotels, a young cook learned the foundations: balance, discipline, respect for ingredients.

Soon, the journey expanded beyond borders. In the snowy peaks of Italy and the cosmopolitan rhythm of Mykonos, techniques were sharpened and the soul of Mediterranean cuisine reimagined.

Over the years, collaborations flourished with leading names in hospitality: five-star resorts with over 1,000 daily guests, intimate fine-dining venues, elegant beachside restaurants, and executive-level events. Roles ranged from leading hot sections in French à la carte concepts, to building menus from scratch for signature restaurants, private villas, and destination weddings.

From Marriott to Ikos Resorts, from the TOR Hotel Group to the boutique luxury of TFE Group, the focus has remained the same: create culinary experiences that leave a mark — not just on the plate, but in memory.

Today, that journey continues through consulting, private chef services, and personalized menu development. Each dish tells a story, and each client’s need becomes a canvas for creative, cost-effective, unforgettable cuisine.