-BORN: 23 may 1965
-ADRESS: philellinon 10, Thessaloniki, Greece
-SPOKEN LANGUAGES, French mother tongue, English fluent,
-PROFESSIONAL STUDY: Ferrandi School, professional cooking
school, Paris France from September
1981 to June 1983.
-Consultant executive chef, from 15 February to 15 March
2015, and 1 May 2015 to 15 July 2015.
from 1 July 2014 to January 30 2105.
Reason for leaving:
family reason I had to go back to Greece.
Berjaya hotels group. Kuala lumpur, Malaysia
-Consultant executive chef, from 4 of February to 4 of May-“Danai beach
Member of The leading
hotel of the world
-Executive chef, from May 2001 until 2013 executive chef, in
charge of 35-member team.
4 outlets, Greek Turkish restaurant, Mediterranean
And gastronomic restaurant “the squirrel” awarded every year
from golden hat award equivalent of the Michelin guide in Greece, plus
banqueting up to 300 pax. Private dining, on the beach and in the wine cellar
and butler service.
No Michelin star because the Michelin guide does not come in
the province only Athens.
-Head chef, 2 Michelin *, Grande table du monde.
Golden hat awards plus chef of the year award of Greece,
From September 1997 to May 2001
-Executive chef, 60 full time brigade and up to 250 brigade
on busy period, up to 35 different function with different menus, and big
functions up to 5 thousand persons per day, buffet, seat down dinner or
cocktail party, private dinner party for all the biggest family’s of Greece
(ship owner, political figures, big business people, ambassadeur) I was always
going myself for this type of function
From January 1996 to august 1997
restaurant, Athens Greece
-Head chef, from January 1995 to January 1996,
Awarded from the golden hat awards 15.5/20, equivalent of
Michelin guide in Greece
-Executive chef, from October 1993 to December 1994.
4outlets: all day restaurant, gastronomic restaurant 3
rosettes AA, banqueting and outside catering up to 500 pax.
, Athens Greece,
-Head chef outlet gastronomic restaurant “ la rotisserie”
From October 1990 to October 1992.
-Then promoted as ex sous chef for the all hotel, October
1992 to October 1993
8 outlet, gastronomic restaurant, Mediterranean restaurant,
all day restaurant, Asian restaurant, café Vienna, outside catering, and
banqueting up to 2500 pax.
-Head chef from October 1989 to October 1990
-“Astoin rive gauche”
restaurant, Paris France,
-Head chef, from January 1988 to October 1989, 1 Michelin*.
restaurant, Paris. Chef owner Mr. Robuchon Joel,
-Chef the party then 1rst chef the party tournant,
From July 1986 to
January 1988. 3 Michelin *
June 1985 to June 1986.
-Private Chef, for the general.
-“Le Dodin bouffant
restaurant, Paris, France, from 1June 1983 to June 1985.
Commis cuisine then first commis and finished as chef the
party fish section, 1 Michelin *.
-“La fontaine gaillon”
restaurant, Paris, France from September 1981 to June 1983.
-“Radisson Park hotel
Athens Greece from September 2002 to 2008
4 outlets, all day restaurant, outside catering, banqueting
up to 600 pax, gastronomic restaurant “S’tastra” awarded from the golden hat
group Istanbul Turkey,
From October 2003 to February 2007. In and out.
SUPERYACHT Hainan island south china.
From December 2010 to March 2011 organizing special meal for
Ms. Meei Wong and Mr. Victor Restis, chip owner and the government of china
-OTHER PROFESIONAL EXPERIENCE
- 2 stages the Fat duck restaurant UK, Mr. Heston Blumenthal
2005 and 2006, 3 Michelin *
-Pastry stage from 2001 to 2012 with Philippe Park MOF and
world champion of pastry and winner of the pastry world cup -LAST REFERENCES
-Diving, spear fishing, ski, reading, cinema, traveling for
fine dining experience.
on computer both apple and pc.