started age 18 working at hotels in Athens, Istanbul and Turin. He formally trained at the world famous Le Cordon Bleu school in London.
His first appointment was Chef de Partie at Claridges.
Then Sous Chef at Simpson's in the Strand (The Savoy). Executive chef for a pub bistro group and finally his own domain Dolce Caffè!
A fully trained Barista and talented professional pâtissier/pastry chef. Not only creating and producing for Dolce Caffè but also teaching.