Private Chef Apostolos Marandos

Experienced Chef with a strong background in Mediterranean and Italian cuisine, complemented by solid skills in traditional pastry enhanced with modern techniques. Since beginning my culinary career in 2009, I have worked across Europe in diverse and demanding environments, including à la carte restaurants in Germany and Sweden, as well as winter seasons in the Alps of Austria and Switzerland.

In Greece, I have contributed to high-profile seasonal restaurants across the islands of Santorini, Mykonos, and Zakynthos, serving as Head Chef in both Santorini and Mykonos. Throughout my career, I have developed a reputation for exceptional organization, strict cleanliness standards, and an unwavering attention to detail. I continuously pursue innovation by staying aligned with evolving market trends and modern culinary practices.

Currently, I am expanding my expertise through a scholarship as a Yacht Chef at BCA College, while also completing Food & Beverage Management studies at the University of Patras. My ongoing professional development reflects my commitment to excellence and my passion for delivering elevated culinary experiences across diverse settings.

For me, cooking is...

For me cooking is the art of transforming high quality ingredients into dishes that awaken the senses,wake up memories and bring people together.

I learned to cook at...

At the biggest state culinary school in Thessaloniki,teached by professional chefs and practise it at restaurants all over Europe.

A cooking secret...

My secret is to combine the correct ingredients together using experience and knowledge by the years but also using traditional Mediterranean recipes.