WORKING EXPERIENCE
- 2016-Now Restaurant Spondi Athens, Greece (2 Michelin Stars)
Head Pastry Chef
- 2015-2016 Restaurant Premiere Athenaeum Intercontinental Hotel
Pastry Chef
- 2014-2015 Leading Hotel Danai beach resort and villas Chalkidiki, Greece
Sous Pastry Chef
- 2012-2014 Pastry shop Duree du gout Athens, Greece
Pastry Chef de Partie
- 2010-2012 Catering Deipnosofistirion Athens, Greece
Pastry Chef de partie
- 2008-2010 Restaurant Varoulko Athens, Greece (1 Michelin star)
Pastry Chef de partie
STAGE
- Restaurant George Blanc Vonnas, France (3michelin stars)
- Hotel Le Bristol Restaurant Epicure Paris, France (3 Michelin stars)
- Restaurant The Fut Duck Bray, United Kindom (3 Michelin Stars)
AWARDS
- 1 Place At French competition for restaurant dessert 2014 Athens, Greece
- Best pastry chef in Greece for 2019 (FNL GUIDE )
EDUCATION
- Istintute of hotel & tourism studies LE MONDE Athens,
- Speciality:Technician of pastry art
- Patisserie Gourmand par FRANK WENZ: Workshop at Ecole du grand chocolat Valrhona Tain l’Hermitage, France
- Pastry Program of Restaurant par LUCIEN GAUTIER: Workshop at Ecole du grand chocolat Valrhona Paris, France
- Restaurant dessert par JEREMIE RUNEL: Workshop at Ecole du grand chocolat Valrhona Tain l’Hermitage, France
- Viennoiserie-Boulangerie par O.F Ludovic Richard: Workshop at Ecole Bellouet Conceil Paris, France
- Ice cream project par Jordi Bordas: Athenaeum Intercontinental Athens, Greece
- All About Chocolate Workshop at Premier Lexury hotel. Bansko,
- Ice cream technology par Jeremie Runel>> Athenaeum Intercontinental Athens.
- Entremets Gourmand Par Jeremie Runel>> Athenaeum Intercontinental Athens.
- Molecular gastronomy part1 >> Genius in Gastronomy Athens, Greece
- Molecular gastronomy part 2 >> Genius in Gastronomy Athens, Greece
- Gateaux de Voyage >> Ecole Les Chefs Athens.
- Restaurant Dessert >> Workshop at Danai Beach Resorts Villas Chalkidiki.
- Tarts seminar: Atlantis Hotel Crete, Greece
- Ice cream technology par Gianluca Fusto: Athenaeum Intercontinental Athens, Greece
- Ice cream technology par Alain Chartier: Workshop at Ecole du grand chocolat Valrhona Paris, France
