Προσωπικός Σεφ Fanis Pap - Take a Chef
Φωτογραφία από τον Fanis Pap

Σεφ Fanis Pap

Ιδιωτικός σεφ Σε Mikonos

Σεφ  Fanis Pap

Γνωρίστε με καλύτερα

I am very passionate about engaging with different cuisines

A talented Chef, offering 14 years experience of working in high level and prestigious environments.

Areas of expertise include multi national cuisine - specialty in bio/organic/healthy/low fat/light Mediterranean Cuisine. Have won national competitions through production of cooking art.

Certified Chef of Food Safety & Hygiene (Hellenic food authority, HACCP.

EMPLOYMENT HISTORY

Jun 2018 – Sep 2018 Private Chef to Swiss Family, Mykonos island

• Responsible for 4 members of the family (2 adults+2 kids). Usually 2 meals per day including breakfast and dinner. Request of the family the best organic, fresh, bio ingredients of the island mainly cooking Mediterranean tastes with healthy and no butter cooking methods. Small events & dinner parties during this period with friends & family.

July 2017 – Aug 1017 Private Chef to Greek Family, Skiros island

• Responsible for 5 members of the family and 2 members of staff, providing daily breakfast, lunch and dinner. Request of the family Mediterranean-healthy-bio cooking with the finest ingredients and the best cooking methods. Minimum weekly guests (sleep in) 5p. and maximum 7p.

Jan 2014 – till present Working in my own Greek-Mediterranean Meze bar, Athens

• Undertake dinner/cocktail parties and all kind of events. Responsible for the kitchen, working in central section, preparing and platting of starters and main courses.

Providing for covers up to 70 daily.

Nov 2010– Dec 2013 Chef de cuisine at Aerostato restaurant-bar , Athens

• Responsible for the daily groceries, covers, services, kitchen.

Providing lunch and dinner through the day. Food control/check & cost, food safety &

hygiene, stock day and reduced fat foods.

Apr 2009 – Oct 2010 Sous chef at San rocks hotel, Santorini island

• Working in pastry section and within a team of 4 chefs. Responsible for the breakfast and room service. Daily pastries, fresh and organic fruits. Providing for covers of up to 150 per day.

Sep 2007 – Mar 2009 Chef de partie at Dioskouroi restaurant-bar, Athens

• Working in the larder section of the restaurant - preparing and plating of starters - all food prepared here was Mediterranean cuisine. Delivery levels of up to 90 per session.

Working within a team of 7 chefs.

Sep 2005- Aug 2007 Commis chef at Sotto voce Italian restaurant, Athens

• Working within a team of 5 chefs. Responsible for the larder section, cooking and platting the food. Processing for up to 50 covers per session, healthy and bio ingredients always.

**Have also worked on often basis for prestigious hotels and restaurants such as: Ecali club (Private members club), Catering la chocolatiere, British Archaeological School in Athens, Wabi Lounge, and also Private Chef services to Ambassadors houses like American embassy, Holland embassy, Belgium embassy.

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