The Chef

Early Years

Everything started in my stimulating childhood with huge food temptations from the farms of my grandparents. Nowadays they call it'organic'..From fresh eggs and homemade cheese to seasonal veggies, homemade pastas, and even wine. Craving for my grandmother's basil as a pesto on her homemade pasta.The future was quite obvious to me… ...

2003

After finishing high school I decided to follow my passion, which was cooking.I graduated from the cooking school Le monde in Athens and immediately started to work to gain more experience and learn new cooking techniques. My passion for discovering new flavors, scents, and to soak up life took me all over Greece. My first steps as an apprentice cook in Athens and Kos Island were followed by Elunda Bay Hotel on the island of Crete in 2003 working as chef de partie with Thai fruit carving....

2004 - 07

My next step was Typografio Restaurant on the Island of Naxos in 2004-2005 workings as a garde manger, and in 2006 and 2007 my journey brought me to 'chopping up things' at Balthazar Restaurant as a chef de partie of the dessert section in Athens.....

2007

With my head full of memories and notepad full of recipes I wound up in 2007 in a Katoikies Hotel on the breath-taking Santorini Island, where for a first time I was the Sous chef in a small luxury hotel. ...

2008

It was a year later that I decided to expand my culinary experiences at an international level. I moved to Amsterdam where I became the chef de partie in the Alliance Gastronomique restaurant of the Hotel de l'Europe. At the hotel de l'Europe I worked next to some of the best Chefs in Amsterdam and I mastered the subtle techniques of the French cuisine.The next five years I was head chef at the Bihp restaurant, where I created my own food statement as ‘honest food’. Creation is not enough if you don’t share. Knowledge exists only if it’s passed along. That’s how I share my knowledge with my colleagues too....

2010-12

During my trip to the Caribbean in 2010, I found love and it was at the first sight. Her name was Caraibe dark chocolate and that was the moment I thought... wait a minute it’s time for more chocolate and pastries. In 2012 my next stop landed me at Ecole Lenôtre in Paris for French pastry lessons. After that with a lot of experimenting in chocolate and cakes - sometimes with failure, more times with success, colleagues, friends, and acquaintances started asking me to bake my Own creations for their birthdays, weddings,and other special occasions. And that’s when it was no longer a secret….. That's when I decided to open up my own first 'cake away' company. I didn’t have to compete with pastry chefs because my cakes had their own identity or 'ID' as I called them. And that’s how AMS was created... based on chocolate and butter......

Present

But my culinary road was not over. I wanted to discover more of this gastronomic universe. I was always fascinated by the British culture and more specifically by the Scottish. The rough climate of the Highlands and the genuine authenticity of their spirits attracted me where I came to live for the last couple of years. Here I made more delicious creations fusing the experience of the past. Some of these recipes I have published in Greek lifestyle websites, introducing regularly different, new creations. Some other recipes I publish in my own blog. Either way my passion to share my gastronomic experiences and discoveries continues - so stay tuned to taste more of these secrets!!!...