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Cuisine enthusiast, I seek perfection to every dish
Highly motivated pastry chef having held responsible positions in high volume pastry shops, restaurants and resort hotels. With outstanding planning and organisational skills, I am capable of quickly adapting to, and successfully managing, challenges that may arise and still work with profound effectiveness and productivity. Thriving in environments that foster creativity and initiative.
TWENTY ONE RESTAURANT | KIFISIA ATHENS, GREECE | NOV 2019 - PRESENT
Executive Pastry Chef
Introduced and standardised new recipes and procedures.Responsible for all aspects of daily production of pastries,artisanal breads, and desserts, as well as menu costing,monthly inventory, and budget forecasting.
MYKONIAN IMPERIAL RESORT THALASSO & SPA MYKONIAN IMPERIAL RESORT THALASSO & SPA 5*****MYKONOS ISLAND, GREECE | APR 2019 - OCT 2019 (SUMMER SEASON OF 2019)| MAY 2018 - OCT 2018 (SUMMER SEASON OF 2018)| APR 2017 - OCT 2017 (SUMMER SEASON OF 2017)
Head Pastry Chef
Designed and developed plated and buffet desserts, includingkosher and vegan desserts for 500+ guests events. Planned,and managed all pastry production operations within thehotel consisting of 220 rooms. Responsible of managingbudget and controlling inventory.
FRESH PASTRY SHOPS | KIFISIA ATHENS, GREECE | NOV 2017 - APR 2018 (WINTER SEASON OF 2017/8)| NOV 2016 - MAR 2017 (WINTER SEASON OF 2016/7)
Pastry Chef / Section Supervisor
Started as Pastry Chef Assistant and was later on upgraded toSection Supervisor where I provided leadership to 3 staffmembers and organised production of cup desserts, includinggluten free and sugar free desserts, whilst ensuring targetswere met in within strict deadlines.
MYKONIAN VILLAS COLLECTION | MYKONOS ISLAND, GREECE | MAY 2016 - OCT 2016 (SUMMER SEASON OF 2016)
Responsible for the design and production of all plateddesserts, pastries and bread products, while monitoring thequality level. Assist in planning and coordinating cateringoperations relating to pastries and desserts.
THE THREE SIBLINGS (FAMILY BUSINESS) | ASTAKOS, GREECE | 2013 - 2015
Baker & Pastry Chef
After my internship, I started managing both the pastry andbakery/viennoiserie section of the business. Prepared a widevariety of goods following traditional and modern recipes.Gained valuable insight on all day-to-day operations.
Raw Materials - PDOs & Small Producers LE MONDE INSTITUTE | 3 HOURS | DEC 2014
Gastronomic Lectures - Bread & Bakery Products LE MONDE INSTITUTE | 3 HOURS | JAN 2015
Gastronomic Lectures - Accidents & Treatment Methods LE MONDE INSTITUTE | 3 HOURS | JAN 2016
Gastronomic Lectures - 10 Chefs that changed the history of Gastronomy LE MONDE INSTITUTE | 3 HOURS | JAN 2016
"Wine Friends" - Wine and Chocolate LE MONDE INSTITUTE | 3 HOURS | JAN 2016
"Food Friends" - The syrup secrets of Middle East LE MONDE INSTITUTE | 3 HOURS | MAR 2016
Molecular Gastronomy on Pastry Art LE MONDE INSTITUTE | 4 HOURS | MAR 2016
Βreads with Natural Yeast and Alternative Raw Materials GREEK BAKERY SCHOOL | 22 HOURS | NOV 2017
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