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My name is Christophoros Koskinas and i work as private chef in vila.When i finished my studies in t
My name is Christophoros Koskinas and i work as private chef in vila.When i finished my studies in the school of tourism i started my professional career in the greater Hotel chain in Greece ,Grecotel in Dafnilla Bay Hotel in Corfu and Corfu Imperial.
I started as a second cook in cold kitchen where there i realize how exciting was to delve into fruits and vegetables to create a gala buffet and i realize that to make sculptures from butter and ice have to be very focuse on what you do and your hands must be stable.
You must use your imagination and you must have plenty of available time to create.Endless hours over a sculpture and the compensation is the applause from the customers and the flashes of many photo cameras. There is no grater compensation than the pleasure of offering pleasure with your own hands.
I had the honor at the start of my professional career to work next to acclaimed chefs who gave me the motivation to enrich my professional level.
In a short period of time they give me the position of chef for the cold kitchen. After that i had the opportunity to travel abroad and work to King Louis hotel at the Steingenbergerchain in Deutschenland.A luxury 5 stars hotel where there i enrich my knowledge with new methods and techniques. I had also the opportunity to travel to other countries such as France, Spain and Canary Islands where i meet new ingredients and different cooking cultures. At the same time i had the opportunity to attend seminars which had the theme bakery,pastry,cold and main kitchen and Haccp.
When i return to Greece i work in Grand Bretagne hotel in Athens and Intercontinental hotel.This was followed by collaborations with Regency hotel in Corfu and Acharavi beach hotel as well with restaurants in Corfu.
But it was the time that the gastronomy world change.So i had the need to enrich my knowledge with new methods such as molecular gastronomy.So i had the opportunity to see new ingredients and create my new plates.
Very soon i had the curiosity to know also Asian cuisine. Different techniques, new ingredients rich in flavors and so different culturewith a strong faith in customs and tradition. Noodles,stir fries cooked with Japanese ,Chinese or Thai style and of course Sushi.
Naturally a perfect dinner must be end with the most sweet taste….Desserts.So i start to make classic desserts presented by a very modern way.
I am available to discuss and cteate a special dinner for you and your guests combining many and different tastes of the cuisines of the world.
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