Executive Olive Oil Chef – Avli Restaurant, Rethymno
CV:
After finishing school, he completed his culinary studies in Athens and began working as a professional chef in large restaurants in the capital and the countryside. From early on, extra virgin olive oil stood out as a dominant ingredient in his kitchen, and by attending seminars and further studies in the field of olive oil, he is now considered one of the leading Greeks, certified olive oil connoisseurs. In 2017, he was awarded Best Olive Chef worldwide by the international organization “Flos Olei Guide”. Since 2013, he has resided in Rethymno. He worked for 7 years at the Kapsaliana Village Hotel highlighting and promoting local gastronomy. For the past year, he has been an Executive Chef at Avli Restaurant and Rakibaraki. In his kitchen, there is a large collection of the best virgin olive oils combined uniquely with each dish, local Cretan products, and handmade cold meats. The restaurant follows a supply protocol that imposes the purchase of fresh products, cultivated within a 100km distance.
Presentation title:
Olive Oil at the Center of the Kitchen: The Birth of the First Olive Oil Chef Group in Greece