Private Chef George Papadopoulos

Professionally trained in the culinary arts with a degree from The Advanced School of Tourism Education in Crete, Greece. Further educated in multiple cuisines and flavours by distinguished chefs.

Successful in translating my permanent passion for cooking into positive input for businesses. Culinary instructor, individual and team trainer, skilled in merchandising techniques and marketing strategies of innovative food concepts.

ACHIEVEMENTS:

3 Courses

HACCP ISO22000 SES (Hellenic Association of Sommeliers)

Projects

Auditor for the "Flags of Greek Cuisine" badge (E.O.T.)

Presentation of the Greek Cuisine at the Olympic Games of 2004

Interview at "Gastronomos" The menu of "Fred& Ginger"

Honor & Award

National Greek Culinary Competition (4 gold medals)

For me, cooking is...

an applied art and I am constantly exploring new ways to express

I learned to cook at...

"Jacques Chibois La Bastide" Restaurant/ 2 Michelin Stars Ciragan Palace / Instanbul School of Tourism, Crete Field Of StudyCulinary Arts

A cooking secret...

be guest-oriented without losing their own identity.

My menus

French menu

STARTER

Choose 1 dish

Amuse Bouche Broccoli cream with salmon “Gravlax” and black caviar cream

Tuna, salmon and sea bass ceviche with mango, avocado and tomato salsa

FIRST COURSE

Choose 1 dish

Cauliflower soup with lemon grass, ginger and salmon ‘’ceviche’’

Yogurt and cucumber cold soup, poached lobster and mint jelly

MAIN COURSE

Choose 1 dish

Sea bass with fig sauce/ and summer salad with cucumber, sorrel, capers and fresh mint

Roasted squid marinated in sesame oil, almond mousse, marinated cucumber and basil oil

Smoked eel glazed with grape must/ black and white sesame/caramelized pine apple/mango puree

Roasted Beef fillet with crayfish, tomato jam, potato maxim and porcini

Roasted duck breast glazed with honey and thyme, cauliflower puree, green asparagus and fruit of the forest sauce

Lamb rack with mustard and chives crust/ leek ala cream/ warm salad with red beans/ black truffle sauce

DESSERT

Choose 1 dish

Chocolate trilogy Chocolate rice pudding/ chocolate loukouma/chocolate lavender sorbet

Crème Brûlée

Creme Caramel

French Apple Tart

Chocolate Soufflé

Greek menu

STARTER

Choose 2 dishes

House Made Pita

The olives -8- Black olives / Lemon Thyme Olive Oil Green Olives/ Lemon Rosemary Olive Oil

The Cold Soup -14- Yogurt/ Bottarga/ Fennel Pollen/ Lemon Olive Oil

The House Dips Tzatziki/ Taramosalata/ Melitzanosalata/ Kopanisti

FIRST COURSE

All inclusive

The Pie Leek And Feta Cheese Filled In Traditional Phyllo

The Haloumi Cheese Roasted/ Rhubarb/ Green Almond/ Fresh Chives

The keftedes Beef And Pork Meatballs/ Feta Cheese Mousse/ Fresh Mint/ Chili

The Lamb With Greek Coffee Carpaccio/ Pickled Leek/ Fava Bean/ Morels Mushrooms

The Octopus Cucumber/ Cherry Tomatoes/ Spring Onions/ Fennel/ Black Olives/ Lemon Zest

The Greek Salad Tomato/ Cucumber/ Red Onion/ Feta Cheese/ Olive Tapenade/ Fresh Oregano

The Green Salad Baby Lettuce/ Fennel/ Spring Onion/ Goat Cheese Dressing

The Beetroot salad Baked In Oven And Tossed with Olive Oil And White Balsamic Vinegar /Yogurt/ Rocket Salad/ Walnuts

MAIN COURSE

Choose 1 dish

The Sea Bass Whole Grilled/ Capers/ Olive Oil-Lemon Sauce

The Calamari Grilled Whole Calamari/ Greek Salad/ Olive-Lemon Sauce

The Octopus Grilled/ Fava From Santorin/ Pickled Onions

Fish Of The Day - Every Day We Skip Fresh Fish

The Imam Bayildi Slow Roasted Eggplant/ Onion/ Tomato/ Walnuts/ Parsley/ Feta Cheese

The Chicken ½ Roasted Mountains Tea Brined Chicken/ Seasonal Vegetables

The Lamb Chops/Paidakia Grilled/ Boiled Bulgur With Tomato, Black Olives And Lemon/ Tzatziki Sauce

The Brizola 24oz Rib Steak/ Asparagus/ Mushrooms

DESSERT

Choose 1 dish

Baklava Walnuts/Pistachios/Milk - Honey Ice Cream

Milo Galatokopita Chocolate And Barley Milk Pie/ Condensed Milk Mousse/ Fig

Trigona Panoramatos Amaretto Cream/ Lemon/ Celery Ice Cream/ Almond Frangipane

Vegan menu

STARTER

Choose 1 dish

Vegan Soup of the day (every day, we prepare a soup with vegetables from our garden and serve it with garlic crouton

Basil pesto/ sun dried and fresh tomatoes/ black olives with lemon and thyme

FIRST COURSE

Choose 1 dish

Beluga lentil salad, cucumber, tomatoes, fennel, avocado, fresh basil, parsley, ginger olive lemon

Greek salad with cucumber, tomato, peppers, oregano, onions, local olives and olive oil, white wine vinaigrette, capers, rusk,marinated in our garden herb olive oil

Roasted eggplant salad, with tomato, parsley, garlic, spring onion, olive oil and lemon

Homemade ‘’dolma’’, dill and lemon

Panzanella salad Tomatoes/ onion/ risk/ olive oil/garlic/capers

Caramelle tricolore, cherry tomatoes and spinach

MAIN COURSE

Choose 1 dish

Tomato risotto with basil

Sautéed mushrooms with garlig, truffled oil and lemon

Chick peas, tahini-lemon, quinoa and asparagus

Lentil, pumpkin and ginger stew

DESSERT

Choose 1 dish

Vanilla panacotta/ mango-ginger sauce/ peach ice cream

Chocolate tart with cardamom/ wild berry sauce/ vanilla ice cream

Variety of our homemade desserts (Banana panacotta/ chocolate ‘’gourmet’’/ cheesecake with white chocolate/ strawberry sorbet

Surprise menu

STARTER

Choose 1 dish

Cauliflower cream soup/ smoked swordfish/ caviar salad

Pumpkin cream soup/ Spanish chorizo/ parmesan shaves/ truffle oil

FIRST COURSE

Choose 1 dish

Steamed shrimps in lemon grass broth/ parma ham/ cauliflower puree/citus sauce

Chicken terrine with leek/ onions caramelized in balsamic/ tomatoes cherry with mustard vinaigrette

Stew porcini/ goat cheese spheres/ porcini powder/ fresh herbs and fresh salads leaves

MAIN COURSE

Choose 1 dish

Roasted Beef fillet/ celery root puree/ porcini mushrooms

Roasted lobster with red peppers sauce/ grilled potatoes with yogurt and black caviar/ carry oil/ green asparagus/ lobster coral

Pumpkin risotto with fresh sage/ parmesan chips/ chives

DESSERT

All inclusive

Variety of our homemade desserts (Banana panacotta/ chocolate ‘’gourmet’’/ cheesecake with white chocolate/ strawberry sorbet

Sea food and fish Menu

STARTER

All inclusive

Traditional fish soup with daily fish, potatoes and carrots. Served with freshly baked banquette

FIRST COURSE

All inclusive

Whole grilled calamari with tomato olive lemon and fish roe salad with ink

Greek salad with cucumber, tomato, peppers, oregano, onions, local olives and olive oil, white wine vinaigrette, capers, rusk, feta cheese marinated in our garden herb olive oi

MAIN COURSE

Choose 1 dish

Roasted salmon fillet marinated with fleur de sel and lemon, celery root-vanilla puree, lemongrass sauce

Grill sepia marinated with coriander served urchin eggs mayonnaise

DESSERT

Choose 1 dish

Vanilla panacotta/ mango-ginger sauce/ peach ice cream

Chocolate tart with cardamom/ wild berry sauce/ vanilla ice cream

Traditional triangular pastry filo stuffed with lime cream/ mastic ice cream/ strawberry-vanilla sauce