Head Chef, Minoan Palace
He was born and raised in a rural family in a small village in the region of Chania. Engaging in agricultural work and connecting with nature from a young age, especially within the harvesting of olives, as well as the proximity of his family home to an old olive mill, left him with vivid memories that continue to inspire him in his professional carreer to this day. He is responsible for the kitchens of two large hotels in the EM resorts group in Chania. His philosophy as the head chef is distinguished by his love and dedication to the raw materials of the island and more broadly, of Greece. Olive oil is the product that always features prominently and indispensably in his ingredients list when he creates a recipe, when he cooks for his family and friends, and very often, he offers it as a gift to the visitors of the island.
Speech: The use and communication of olive oil at all levels of 5-star hotel catering