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Work History

Oct 2015Present

Chef De Partie 

Berkeley Scott, London, England

Through this  agency I am working in various kitchens around London, with mainly British and European cuisine, focusing on daily preparations , creating dishes, plating and at last gaining experience through fast and efficient service.

Nov 2014Oct 2015

 Chef De Partie

Rex & Mariano, London, England

Working on the plancha grill and fryers section, serving fresh daily prepared seafood dishes and  assisting the junior chefs throughout the daily preparations and throughout service.  Also throughout occasions I ran the oyster section, and worked on the cold section creating Ceviche, Tartare and Carpaccio dishes.  This Mediterranian restaurant caters 35+ on lunch and 150+ customers on dinner.  Except checking all dishes served from our section were perfectly cooked and well presented, among my responsibilities was checking the stock rotation and helping my senior chefs with stock orders.

Sep 2014Nov 2014

Commis Chef De Partie

Wright Brothers, London, England

Responsible for the starters and desserts section, creating fresh seafood dishes and European/British home made desserts. This diner focuses on giving the customers a unique, fresh seafood experience catering 100 customers daily.

May 2013Sep 2014

Commis Chef

Flickorna Lundgren, Helsingborg, Sweden

Working in cold starters, preparing and plating various dishes of European and Scandinavian descent. This fine dining restaurant caters for 150 customers daily with a fresh and seasonal brunch, lunch and dinner menu. Using extremely fresh and local produce this establishment focuses on giving its customers a positive and satisfying dining experience.

Oct 2011Jan 2013


Gelato Home, Athens, Greece

Working behind the counter preparing high quality snacks, sandwiches, waffles and home made ice creams. In the 2 years period I was employed at Gelato Home, I also prepared various coffees, worked as cashier and was responsible for hygiene matters.

Jun 2011Oct 2011

Commis Chef

Paradise Resort, Rhodes, Greece.

Part of Aldemar Hotels, I was working throughout the busy holidays season preparing buffets for breakfast and lunch, working in cold starters and creating meals for 150 members staff daily.


Sep 2007Feb 2009


Le Monde - Institute of Hotel & Tourism Studies

Successfully qualified this prestigious 2 year course of privately run culinary college in the heart of Athens, Greece. Gained a certificate of Chef - Professional Food Production and learnt in depth culinary tradition as well as international cuisine. Here I acquire the knowledge, perspective and skills needed to thrive in the hospitality industry.

Text Section

References available upon request.