Chef Pavlos Sfikakis

Passionate about cooking from an early age, Pavlos acquired his culinary training in Athens, Greece. Here is where the chef got really immersed in haute cuisine and had the opportunity to learn the secrets of the modern techniques while respecting the traditional flavors of the Greek cuisine. After this experience, the chef kept traveling across Greece, working at many different restaurants and hotel as a pastry chef,sous chef and head chef. In 2016, he decided to go a step further becoming a private chef, where he can actually cook his own dishes and enjoy a more personal relationship with his guests. Pavlos is obsessed about using the product with respect to make the most of it, combining love and dedication in each of his dishes, his recipe for an outstanding gastronomic experience!

Some of his latest professional experience:

Personal Chef - Private cooking and event planning - (September 2016 - now)

Column editor food culture - elculture.gr (June 2018 - now)

Chef de partie - Glyfada Golf Gardens (May 2017 - October 2017)

Sous chef - Shamiyaana - Food for Thought: Thought for Change - an

installation of documenta14 with the participation of Organization Earth in

Athens (April 2017 - July 2017)

Food Editor - Million Voices MAG (October 2015 - September 2016)

Sous Chef - MMC Catering, Athens (April 2014 - June 2016)

Pastry chef - Mono Restaurant, Plaka, Athens (October 2013 - April 2014)