My personal qualifications are the communication, organization,
cleanliness, discipline, flexibility and Adaptability. I am a team spirit
and and I have always the desire to develop techniques and tastes.
Graduated at the college IEK AKMI with a technical Specialist Cooking
Art-Chief. Master at UNIVERSIDAD De Barcelona with Alta cocina
contemporanea specialty (high gastronomy)
Attenting seminars of French Kitchen, french patisserie, sous
vide-Thermonix-Siphon, japanese kitchen, mediterranea kitchen,
el mar and many others. Knowledge of food safety and health management, HACCP also. Cost management and control, code from
configuration products as well as order execution, invoice control and
receipts as well as proper storage-maintenance management food.
Special Knowledge of designing and carving food for buffet presentation.
In 2020 I was the executive Chef in Ikos Resort in Andalusia.
In 2018 to 2019 I was the executive Chef of 5* Radisson blu Milatos
Crete-Greece (under the supervision of Yves Mattagne chef
2*Michellin) of Sea Grill restaurant.
In 2016-2018 Executive Chef of Economou Group (Galaxy 5* Hotel
Heraklion and Galaxy Villas Hotel)
Cooking
Sports
