Get to know me better
French cusine educated chef with mediterenean and asian influances.
Have been cooking since I was a little kid I decided it's the only thing I am actually good at and wanted to persuit a career. In 2017 I studied cooking and started working for free in a fine dining restaurant in Athens. After changing a couple of restaurants in Athens I worked in London for two years in casual and Michelin starred restaurants. I find that working as a private chef fits me more as I have the freedom to put in a plate my ideas and creating different menus trying to exceed people's expectation at every dinner. I have been working mostly as a private chef on islands I prefer to work with seasonal and local ingredients and create plates working with all the parts of the raw materials. I believe in sustainability and trying to persuit zero waste cooking.
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