Thanos Kroustallakis

Thanos was born and raised in Crete, where his passion for Cretan gastronomy started at an early age. When, he came to Athens he got acquainted with Mexican cuisine, which he developed further in his travels to Mexico, learning all its secrets. He specializes in Mediterranean and Mexican cuisine, with extensive experience in putting together private dinners and creating menus for restaurants.


Sotiris is the youngest member of our team and he loves ethnic cuisines. Besides working in prestigious Athenian restaurants, he teaches the secrets of Ethnic and Mexican cuisines through seminars on educational institutions in Athens, while he thoroughly enjoys the thrill of putting together and cooking for large-scale events.


With a rich experience gained as Chef de Cuisine, Executive and Private Chef in Athens, Petros Kefalas travels the world to enrich his expertise with stops at the 3 Michelin-starred Geranium Restaurant in Copenhagen and the Four Seasons in Athens, London and Tanzania.

Paola Kontiza

Paola Kontiza is a Dietician -Nutritionist and Health Coach of the Ecole de Diététique et Nutrition Humaine at Montpellier, France, and also trained on Health Coaching at the Institute for Integrative Nutrition, New York, and on Functional Medicine at the Functional Medicine University, New York. Since 2015, she operates her Dietician office in Athens, where she focuses on specific diets regarding medical restrictions and well-being. Her primary goal is to integrate the therapeutic power of natural foods and herbs in her clients' daily lives and lead them on the path of wellness and well-being.


Chef Petros Tsounakis from the island of Paros gained his cooking expertise in several restaurants on the island as Head and Executive Chef. Besides cooking as a private chef, he also enjoys fishing in the crystal-clear waters of the Aegean Sea. If you are after a unique seafood experience, Petros is your chef.


With a long professional experience gained in France, chef Nicolas Pelegrinis is an expert on Food & Wine Pairings, Seasonal Dishes, Cooking Methods, Food Costing and more. Along with his culinary work, he is currently studying for his PhD in Psychology, Individual Difference in Gastronomy at the National and Kapodistrian University of Athens.

Georgios Gogopoulos

Following his studies on Tourism Business Administration and working as a travel consultant, Chef Georgios Gogopoulos decided to dedicate his life to gastronomy. He graduated from a top-quality Greek culinary institute and trained in Advanced Culinary Arts in Ferrandi-Paris. He worked in 5* hotels such as the Grande Bretagne, Astir Palace and Hilton Rhodes next to famous Greek, French and Italian Chefs. For the last 12 years he has been working as a certified Chef Instructor in Le Monde Culinary Institute, and as a private Chef in yachts and villas. His extensive experience includes more than 600 cooking seminars while he is really proud of two cookbooks he authored recently.


Chef Pantelis Giouvanakis is the “well-travelled” member of the team, as his professional route includes working in Germany, Athens, France and most recently, Hong Kong. He trains constantly in seminars including Masterclasses by Jerome Serres and Ferran Adria; he has received many commendations, and he works as a restaurant consultant in Germany and Mykonos.