Born in Thessaloniki, Andreas trained in Athens before working at Michelin-starred restaurants in London and Santorini. He is known for revitalising ancient Greek recipes with modern plating and a focus on regional olive oils and herbs.
Born in Thessaloniki, Andreas trained in Athens before working at Michelin-starred restaurants in London and Santorini. He is known for revitalising ancient Greek recipes with modern plating and a focus on regional olive oils and herbs.