Anna Spanou Kanaki

Consultante Gastronomique , Cheffe Cuisinière, Cheffe Pâtissière

She was born in 1979.

She is a graduate of the Le Cordon Bleu Paris school with the Grand Diplôme in 2000. She also attended specialized seminars at the Lenôtre school in Plaisir, France.

From 2001 to 2006, she worked alongside chef Gilles Simon Deligiannis, in the kitchen + pastry. From 2008 until today, she is the chef of the company.

From 2016 to 2020, she was head of the kitchen at the Narkissos restaurant in Ekali with brunch & desserts also under her supervision until 2023.

In 2018, she became the first Greek chef to create + commercialize cannabis ice cream.

Her kitchen is zero-waste with an emphasis on excellent raw materials.

Topic: The sweet version of extra virgin olive oil