Get to know me better
I cook contemporary local and seasonal food.
I'm a chef having professional experience at L'Atelier de Joel Robuchon in Paris, Mugaritz of Andoni Luis Anduriz and Arzak of Arzak in San Sebastian. I have worked in 9 different countries, mainly in Europe plus Indonesia , Dominican Republic and New York. In restaurants, hotels, pop-ups, traditional taverns, bistros, privately, in galleries or in yachts, cooking is always my love. Traveling and learning new civilizations and persons is the most interesting thing there is to me. Food is the best way to communicate and have fun with your people. The better the food the better the fun you can have. Every time I cook I feel excited as my first time.
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