Chef Thodoris Papanikolaou
Private Chef In Mikonos
Get to know me better
The relationship between art and cuisine and the accident have changed my worldview!
One of the most important Greek chefs of the new generation.
The beginning of Thodoris Papanikolaou in cooking, as strange as it may sound, is related to painting: " It was one of my favorite habits, ever since I can remember. I sketched, painted, and made stencils and graffiti. Anything you can imagine I did. At some point, though, I saw the wave of gastronomy that was coming and somehow I thought I could put it together ." Something that, without a doubt, shows in his dishes.
WORK EXPERIENCE:
2019 / 2020
MASTER CHEF GREECE
PLACE: Athens
POSITION: Food styling coach
DURATION: 1 season
2019
ΙΕΚ PRAXIS
PLACE: Athens
POSITION: Culinary Teacher
DURATION: 1 season
2019
SELENE (Restaurant)
PLACE: Santorini
POSITION: Executive Chef
DURATION: 7 months (summer season)
AWARDS: Toque Dor award and Greek cuisine award from Athinorama
2 stars from FNL awards in the category of High-end Greek gastronomy
2018
PARLA (Italian creative Restaurant)
PLACE: Athens
POSITION: Executive Chef
DURATION: 1 year
AWARDS: 2 stars from FNL awards in the category of High-end Greek gastronomy
best new restaurant in Greece from FNL
2018
Grace (3 Michelin stars)
PLACE: Chicago USA
After the invitation of the owner of the restaurant Mr. Michael S. Olszewski I cooked
for well-known journalists of the gastronomic scene in Chicago
in order to be the new chef of the restaurant
2017
Sense Fine Dining (Restaurant)
PLACE: Athens
POSITION: Executive Chef
DURATION: 1 year
AWARDS: 2 stars from FNL awards in the category of High-end Greek gastronomy
2016
SELENE (Restaurant)
PLACE: Santorini
POSITION: Executive Chef
DURATION: 7 months (summer season)
AWARDS: Toque Dor award and Greek cuisine award from Athinorama
2 stars from FNL awards in the category of High-end Greek gastronomy
2015
SELENE (Restaurant)
PLACE: Santorini
POSITION: Executive Chef
DURATION: 7 months (summer season)
AWARDS: Greek cuisine award from Athinorama
2 stars from FNL awards in the category of High-end Greek gastronomy
2014
ORA D’ARIA (1 Michelin star)
PLACE: Florence Italy
POSITION: Chef de partie
DURATION: 4 months
2014
SELENE (Restaurant)
PLACE: Santorini
POSITION: Εxecutive Chef
DURATION: 7 months (summer season)
AWARDS: Toque Dor award and Greek cuisine award from Athinorama
2013
ORA D’ARIA (Restaurant 1 Michelin star)
PLACE: Florence Italy
POSITION: Chef de partie
DURATION: 6 months
*Reference letter available if needed
2013
EVAS GARDEN (Bar Restaurant)
PLACE: Folegandros
POSITION: Chef
DURATION: 4 months (summer season)
ARMOLIA (Restaurant based on seafood)*
PLACE: Athens
POSITION: Chef
DURATION: 4 years
*I WAS A CHEF IN BOTH RESTAURANTS AS THEY BELONG TO THE SAME OWNER
2007
THE ITALIAN PLACE (Bar Restaurant)*
PLACE: Athens
POSITION: Chef
DURATION: 6 years
2006
KATIKIES (Small Luxury Hotel)
PLACE: Santorini
POSITION: Sous chef
DURATION: 6 months (summer season)
2006
ISTIOPLOIKOS (Bar Restaurant based on seafood)
PLACE: Athens
POSITION: Sous chef
DURATION: 5 months
2005
DIVANI CARAVEL (Hotel)
PLACE: Athens
POSITION: Cook in the restaurant Brown
DURATION: 3 months as a part-time
2005
EVAS GARDEN (Bar Restaurant)
PLACE: Folegandros
POSITION: Chef
DURATION: 5 months (summer season)
2004
HILTON (Hotel)
PLACE: Athens
POSITION: Cook
DURATION: 4 months (during Olympic games)
2004
THE PLACE (Bar Restaurant)
PLACE: Athens
POSITION: Cook
DURATION: 6 months
More about me
For me, cooking is...
art. In another life, I might have been a painter!
I learned to cook at...
I.E.K DELTA of Thessaloniki
A cooking secret...
I'm not going to tell you anything if you don't sit down to eat first
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