A passionate, professional chef, counting 13 years with distinct and full experiences in Michelin star restaurants as well as in luxury resorts, in Greece and abroad.
He study at Alain Ducasse Ecole in Paris, Escoffier Culinary School in Paris also Boulangerie at Le Gordon Bleu in Paris.
He started his career alongside Giorgos Venieris, at Electra Palace and later joined his team at Deals in Filothei. Followed by Funky Gourmet (**Michelin), but also restaurants abroad, Relae (1* Michelin), Feva in Treviso 1*, Ronny Emborg 2**,
Sous Chef at Vendome (***Michelin) in Germany, as well as Head Chef at Pollen Street (1* Michelin) with Jason Atherton in Mayfair.
In Greece he collaborated with the "Myconian Villa Collection" on the Wind Island as Executive chef and with "Canaves Oia" in Santorini as Complex Executive chef.