I've been bringing magic onto plates for 12 years, a journey that began watching my mother cook at home and professionally for students in the dorms her warmth and resourcefulness planted the first seeds of passion.

It started formally in a small public cooking school in my hometown, building solid foundations. Along the way, I attended inspiring seminars at one of Greece's most renowned culinary programs, sharpening technique and creativity through hands-on masterclasses. From there, I honed my craft in fine-dining restaurants and luxury hotels across Europe, blending precision, seasonality, and soul.

The dish I’m most proud of? Monkfish with miso-peanut glaze, beurre blanc, cabbage, trout eggs, and carabinero oil. Firm, golden monkfish coated in a deeply savory-sweet glaze, paired with tender cabbage that soaks up the flavors, lifted by silky beurre blanc, pops of briny trout eggs, and the luxurious, smoky richness of carabinero oil. It’s the one that always makes the table go quiet after the first bite. I cook with heart, respect for ingredients, and a touch of storytelling — turning every meal into something personal, memorable, and truly special.