Allow us to introduce Chef Stavros Psomopoulos, a culinary maestro with 23 years of work experience in gastronomy. Due to his need for constant evolution, he has spent many years participating in seminars and acquiring education. In 2007 he travelled to Milano his destination being the 2 Michelin star-awarded restaurant, Starwood Collection restaurant, where he acquired the experience of ‘stage cooking’ in a kitchen brigade comprised of 36 people.
In 2015, he became a student at the Paul Bocuse Institute in Paris, where he mastered French cuisine in its birthplace. His next destination is the seminars by the remarkable, 21 Michelin star-awarded and founder of gastronomy as it is today chef, Alain Ducasse. His presence at a seminar with the pioneer chef of molecular gastronomy, Ferran Adria, in Athens in 2017, drove him to change his approach as an educator in his own seminars, which he is teaching since 2014.
The peak of his career was in the two years, 2017-2018, when the global community awarded him ‘The Best Chef Awards’ in both Warsaw and Milano. The acquisition of the 104th place in the global ranking of chefs allows him to develop his unique way of thinking, as well as capture through his art and experience, his cooking profile in every signature dish. He has worked as an Executive Chef of Small Luxury Hotels of the World, Boutique Hotels, and as a private Chef, all indicative milestones in his journey up until now.
“Gastronomy is much like a palette, which includes all the colours the human eye can perceive. Based on this idea, every recipe in the world corresponds to one of these colours, or even pigments of each. From each recipe, one can take and use only a few components. The combination of ideas and tastes, as well as the culinary culture of the people, reveal the best, in terms of capturing a unique taste, a new experience".
