He started his culinary experience in Greece as a key member of the Funky Gourmet team and after a stint in awarded European restaurants – in Peter Goossens’ legendary Hof Van Cleve in Brussels (3 Michelin stars), Geranium in Copenhagen (3 Michelin stars), Frantzen in Stockholm (3 Michelin stars), he returned to Greece to undertake Hytra, a restaurant boasting one Michelin star. There, he contributed to the evolution of the restaurant’s culinary course by giving another dimension to the menu through the use of herbs cultivated in his garden.

He is one of the first Greek chefs to promote sustainability, expressing a contemporary approach to global gastronomy. Recently, together with his collaborator Alex Mouridis and a team of young and talented persons, they have welcomed us to Soil. The restaurant’s name is no random choice, since the soil in the chef’s garden in Alepochori plays a crucial role as a source of inspiration for the creation and holistic approach of his cuisine. The herbs and vegetables from his garden have a key role in the restaurant’s earthy gastronomy features and in its principles of sustainable operation.