Chef Ilias Anastasiadis

Born and brought up in Athens, Greece I left home at the age of 18 to study Hotel Management in Rhodes. In 1996 I moved to London attending culinary and pastry courses at Le Cordon Bleu. I fulfilled my education with lots of seminars about food safety, the marriage of food and wine e.t.c.

I have been working in the hotel industry, restaurants, private catering themed events for more than 25 years in Greece and Cyprus. One of my best experiences was when I joint the Athens OLympic Games as an executive chef, cooking for the team of AOB in 2004! Back in 2000 I spent a month in Spoleto, Umbria, Italy as a member of Leonardo Da Vinci EU programme, attending culinary courses and working for 4 weeks, on italian cuisine. Besides I have visited Leiden, Holland cooperating with Rodos Leiden Restaurant as a consultant. In 2014 we organised a 7 days Greek Gastronomy week in Doha, Qatar, where I have been invited by Oryx Rotana Doha as a visitor chef.

Since 2004 I work on a full time basis as a culinary instructor at Le Monde private culinary institute, the biggest one in Greece with more than 1500 students, giving lessons for young chefs and seminars for food lovers.

Cooking for other people is the best way to come closer, so in 2015 I established my own restaurant in Sifnos island, Cyclades, Greece, a nice, cosy, Mediterranean bistro, where I insist cooking with the blessed Greek products, reinventing traditional recipes.