Chef George Papadopoulos
Private Chef In Thessaloniki
Get to know me better
I strongly believe that we need to show the beauty of the yet unexplored Greek cuisine to the rest of the world
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)
More about me
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
Cauliflower cream soup/ smoked swordfish/ caviar salad
Pumpkin cream soup/ Spanish chorizo/ parmesan shaves/ truffle oil
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
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
Variety of our homemade desserts (Banana panacotta/ chocolate ‘’gourmet’’/ cheesecake with white chocolate/ strawberry sorbet
View full menu
Traditional fish soup with daily fish, potatoes and carrots. Served with freshly baked banquette
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
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
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
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Amuse Bouche Broccoli cream with salmon “Gravlax” and black caviar cream
Tuna, salmon and sea bass ceviche with mango, avocado and tomato salsa
Cauliflower soup with lemon grass, ginger and salmon ‘’ceviche’’
Yogurt and cucumber cold soup, poached lobster and mint jelly
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
Chocolate trilogy Chocolate rice pudding/ chocolate loukouma/chocolate lavender sorbet
Crème Brûlée
Creme Caramel
French Apple Tart
Chocolate Soufflé
View full menu
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
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
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
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
View full menu
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
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
Tomato risotto with basil
Sautéed mushrooms with garlig, truffled oil and lemon
Chick peas, tahini-lemon, quinoa and asparagus
Lentil, pumpkin and ginger stew
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
View full menu
Cauliflower cream soup/ smoked swordfish/ caviar salad
Pumpkin cream soup/ Spanish chorizo/ parmesan shaves/ truffle oil
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
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
Variety of our homemade desserts (Banana panacotta/ chocolate ‘’gourmet’’/ cheesecake with white chocolate/ strawberry sorbet
View full menu
Traditional fish soup with daily fish, potatoes and carrots. Served with freshly baked banquette
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
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
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
View full menu
Amuse Bouche Broccoli cream with salmon “Gravlax” and black caviar cream
Tuna, salmon and sea bass ceviche with mango, avocado and tomato salsa
Cauliflower soup with lemon grass, ginger and salmon ‘’ceviche’’
Yogurt and cucumber cold soup, poached lobster and mint jelly
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
Chocolate trilogy Chocolate rice pudding/ chocolate loukouma/chocolate lavender sorbet
Crème Brûlée
Creme Caramel
French Apple Tart
Chocolate Soufflé
View full menu
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
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
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
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
View full menu
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