A few words about the chef,
We meet Stavros Psomopoulos with 23 years of work experience in the field of gastronomy. Due to the need of constant evolution, he has spent many years participating in seminars and acquiring education.
In 2007 he travels to Milano his destination being the 2 Michelin star-awarded restaurant, Starwood Collection, where he acquires the experience of ‘cooking stage’ in a kitchen brigade comprised of 36 people.
Later, in 2015, he becomes a student at the Paul Bocuse institute in Paris, where he is taught the French cuisine in its very own birthplace. His next destination are the seminars by the outstanding, 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, 2017, drives him to change his approach as an educator in his own seminars, which he has been teaching since 2014.
The peak of his career are the two years, 2017-2018, when he is awarded by the global community ‘The Best Chef Awards’ in both Warsaw and Milano. The acquisition of the 104th place in the global ranking of chefs, gives him the opportunity to develop his own unique way of thinking as well as capturing 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 till now.
In his own distinctive words:Gastronomy is much like a palette, which includes all the colors the human eye can perceive. Based on this idea, every recipe in every part of the world corresponds to one of these colors, or even pigments of each. From each individual recipe one can take and use only a few components. The combination of ideas and tastes as well as the culinary culture of the peoples many times brings about the best, in terms of capturing a unique taste, a new experience.
