My mother used to cook wonderful dishes and brought me from a young age into the world of flavours. I began my culinary trip 22 years ago, I started studying to become a chef in Athens and then in Paris, Tokyo, Singapore, Thailand. Ever since, I never stop learning about all aspects of nutrition, health and the human body. My most recent degree has to do with Fitness Nutrition.

“My Moto is “the best chef is nature” The closer one is to nature the more he can interpret the raw material and get inspired to create extraordinary dishes. Respecting nature equals self-respect.

By choosing a green diet you can contribute substantially to reducing gas emissions. I suggest a green balance diet with an emphasis on organic products to local farms with the lowest emission from food production. Try to reduce processed foods and bottled water. Respect your food, the environment you live in and breathe, in fact, respect your self.

I create my menus based on the eating habits of my client, and always aim to offer a unique gastronomic experience at the selected location.