Chef Alex Deligiannidis

Growing up in a family with a strong home cooking tradition, young Alex finds himself sneaking into grandma's kitchen, absorbing all the aromas, colors, and recipes. Sometimes complex and other humble and spare middle eastern and south Balkan dishes were everyday life in the household. He was also early introduced to gardening, fishing, hunting, meat curing, and sausage making by his father which helped develop a sense of respect and importance of good ingredients. It was no surprise that he started working in the hospitality industry from the age of 14 and along the way he almost covered all the positions. Serving, bartending, working as a barista, and of course cooking. In his twenties, he relocates to London to study music but alongside his degree, he works in numerous bars, restaurants, hotels, etc. The diversity and multiculturalism of London amplify his skills and extend his perception. Returning to Greece the journey continues and in unison, with cooking, he deep dives into the logistics of running a kitchen undertaking positions as a sous chef, head chef, and as a freelance private chef.

A small brief of my earliest Work Experience:

Head chef at cafe B, Limehouse London

Sous chef at Bar Treehouse, Thessaloniki

Sous chef at Bar Restaurant Omilos, Thessaloniki

Sous chef at beach restaurant Ombrellas, Chalkidiki

Head chef at hotel Giannikos, Chalkidiki