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Fresh-thinking, creative Executive Chef de Cuisine with over 20 years of experience shaping customer gastronomy experience, I have delivered dynamic and exciting menus and recipes within global hotel and event chains and specialise in Greek-Mediterranean, Seafood and Fusion food. Hands-on in leading kitchen environments, I focus on quality delivery within high-end environments and leveraging maximum delivery from talented teams. Currently available internationally for Head Chef opportunities.
Myconian Collection Hotels - Egeo, GreeceF&B kitchenApril 2016 - Now
eCornell | Online Learning by Cornell UniversityJanuary 2014 - January 2015
GreekNative or fluent100%
EnglishNative or fluent100%