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My studies were in Greece in cooking and the art of pastry making, America and the Cordon Blue Academy. French and Asian cuisine. In America I worked in many restaurants including those serving French and local cuisine, working my way up to the status of chef. I returned to Greece 4 years ago and since then I have been working in Matsuhisa Athens.
I have already stated in previous interviews “The satisfied expression on people’s faces after they've tasted your creations is reward enough for the chef. Good food awakens the senses, creates strong emotions. For this reason I adore sushi, as I believe it can purify both body and mind. Japanese cuisine really knows how to transform your psychology and bring you a special aura. It’s not just food but a whole new way of life.”
