I cook to create real pleasure at the table
Cooking is about seeing the pleasure on different people’s faces from the taste I offer—this is what drives me every time I serve a plate.
I’m trained and built through hospitality
I learned my craft at the State School of Tourism Professionals in Rhodes island, and I’ve grown through years of hands-on experience in restaurants and hotels.
I keep it fresh, local, and traditional
My philosophy is simple: I choose Greek fresh products, I stay close to tradition, and I cook with love—so every dish feels honest and special.

































We didn't have the chef we book attend but one of his colleagues, the food was good, far too much and was very wasteful. It was about 3x the amount of food needed for our group. They didn't provide info about the dishes. Many of the dishes felt store bought, or made far in advance, not homemade or cooked onsite. For this price, it would be better to go to a fancy dinner out.