Hi, I’m
YIANNIS KALDANIS
Pastry Chef - Worldwide
Summary
With over 25 years of experience, my career has taken me to top-class rated restaurants and luxury resorts across the globe, where i have had the privilege of catering to special VIP events and refining my expertise in budgeting, resource management, culinary training and team building.
Throughout my career I have been dedicated to perfecting my craft and staying abreast of all the latest culinary and pastry trends. I also specialize in designing menus that include sweet and savory snacks - breakfast and brunch dishes - baked products - buffet items and more. In recent years i have refined my knowledge and skills in crafting healthy snacks and sugar free desserts and in developing more demanding proposals designed for dietary restrictions.
I am successfully leading culinary teams and pastry chefs in delivering innovative menus that garnered rave reviews from both patrons and critics alike.
I have been orchestrating high- profile events for international dignitaries, where mt signature dishes have earned accolades of creativity and flawless execution.
My global experience has equipped me with a diverse culinary perspective, allowing me to infuse unique flavors and techniques into my creations.
With a strong foundation in pastry arts, my recognized training at Ecole du Grand Valrhona has equipped me with advanced techniques and an in-depth understanding of fine pastries.
In addition to my technical expertise, I am deeply committed to exploring new ingredients and innovative methods to ensure that my creations are both contemporary and captivating.
Overview
31
years of professional experience
Work History
Nammos Restaurant MykonosMykonos
Exercutive Pastry Chef
01.2008 - Current
Job overview
- Compiled working specifications and food cost estimates for new products to broaden pastry offerings.
- Collaborated with the culinary team to develop innovative dessert menus, resulting in increased sales and repeat customers.
- Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
- Streamlined production processes, improving efficiency and reducing waste in the pastry kitchen.
- Developed seasonal dessert offerings that incorporated fresh, locally-sourced ingredients, supporting sustainability efforts and showcasing regional flavors.
- Designed and monitored the production of all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
Interni Restaurant MykonosMykonos
Pastry Chef - Consultant
05.2014 - Current
Job overview
- Created and executed innovative dessert menus, enhancing guest experiences and restaurant reputation.
- Streamlined production processes for pastries, improving efficiency while maintaining quality standards.
- Created signature desserts that increased repeat customer visits, making them favorites among clientele.
Rocabella Hotel Santorini
Executive Pastry Chef - Consultant
06.2018 - Current
Job overview
- Developed seasonal dessert offerings that incorporated fresh, locally-sourced ingredients, supporting sustainability efforts and showcasing regional flavors.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Compiled working specifications and food cost estimates for new products to broaden pastry offerings.
- Oversaw daily pastry operations, ensuring quality and consistency in all baked goods.
- Introduced allergen-friendly options within the dessert menu to accommodate guests with dietary restrictions or preferences.
- Designed custom desserts for special events, tailoring offerings to client specifications and preferences.
- Managed inventory of ingredients and supplies, ensuring optimal freshness while minimizing costs.
Ithaki Restaurant Vouliagmeni
Executive Pastry Chef
04.2007 - Current
Job overview
- Incorporated modern culinary techniques such as molecular gastronomy into traditional pastry recipes to create unique dessert offerings that set the establishment apart from competitors.
- Introduced allergen-friendly options within the dessert menu to accommodate guests with dietary restrictions or preferences.
- Implemented new production techniques, improving efficiency and reducing waste in pastry preparation.
- Collaborated with the culinary team to develop innovative dessert menus, resulting in increased sales and repeat customers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory of baking supplies, optimizing stock levels to meet demand without overstocking.
- Coordinated with front-of-house staff to ensure smooth service during peak dining hours or special events.
Ipirotissa - Deli & SuperYacht Provisions
Executive Pastry Chef - Consultant
06.2024 - Current
Job overview
- Developed innovative dessert recepies aligned with seasonal themes and local ingredients.
- Streamlined pastry production processes, enhancing operational efficiency within the kitchen.
- Mentored junior pastry chefs, fostering skill development and creativity in dessert presentations.
- Implemented quality control measures to maintain high standards of taste and presentation.
- Managed inventory of baking supplies, optimizing cost-effectiveness while ensuring freshness.
- Cultivated relationships with suppliers to secure premium-quality ingredients at competitive prices.
- Implemented quality control measures to maintain consistent flavor profiles and presentation standards across all desserts.
Dyonisos Restaurant
Executive Pastry Chef - Consultant
09.2025 - Current
Job overview
- Helped meet changing demands by recommending improvements to business systems or procedures.
- Designed tailored training programs for employees at various levels within the organization, boosting overall skillsets.
- Compiled working specifications and food cost estimates for new products to broaden pastry offerings.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Identified areas of improvement for clients'' operations, implementing targeted solutions to increase productivity.
- Designed new pastry menu in accordance with standards of quality, taste, and presentation.
Royal Beach Club Restaurant
Executive Pastry Chef - Consultant
03.2021 - Current
Job overview
- Oversaw daily pastry operations, ensuring quality and consistency in all baked goods.
- Developed innovative dessert menus reflecting seasonal ingredients and culinary trends.
- Designed custom desserts for special events such as weddings, anniversaries, and corporate functions, exceeding client expectations and generating positive word-of-mouth referrals.
Zabeel Palace - DubaiDubai
Pastry Chef - On Call
04.2018 - Current
Job overview
- Crafted an array of pastries and desserts for the weddings of the Royal Family of Dubai, ensuring high-quality standards and presentation.
- Collaborated with kitchen staff to streamline dessert preparation processes and improve efficiency.
Omega 3 Restaurant - Sifnos
Executive Pastry Chef
04.2025 - 10.2025
Job overview
- Mentored junior pastry staff, enhancing skill sets and fostering a collaborative kitchen environment.
- Developed seasonal dessert offerings that incorporated fresh, locally-sourced ingredients, supporting sustainability efforts and showcasing regional flavors.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
Limani restaurantNew York
Pastry Chef
01.2016 - 12.2024
Job overview
- Spearheaded transition to sustainable and locally sourced ingredients, aligning with consumer preferences for environmental responsibility.
- Implemented seasonal menu rotation, attracting customers with variety of fresh and timely offerings.
Limani Restaurant
Pastry Chef
06.2022 - 11.2024
Job overview
- Created signature desserts that increased repeat customer visits, making them favorites among clientele.
- Streamlined kitchen operations, reducing preparation time for popular items.
- Participated in staff training programs to stay updated on the latest food safety regulations and maintaining a safe working environment.
Limani Restaurant
Pastry Chef
11.2023 - 12.2024
Job overview
- Trained kitchen staff to perform various preparation tasks under pressure.
- Implemented new plating techniques, elevating the visual appeal of desserts served to customers.
- Streamlined production processes for pastries, improving efficiency while maintaining quality standards.
Mia's bakeryBoston
Pastry Chef
01.2023 - 12.2024
Job overview
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Led team meetings to brainstorm innovative dessert concepts, keeping menu fresh and exciting.
Kalamata Beach RestaurantSt Tropez
Executive Chef
06.2023 - 08.2024
Job overview
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Monitored food production to verify quality and consistency.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented food cost and waste reduction initiatives to save money.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Kalamata Greek RestaurantParis
Executive Pastry Chef
02.2023 - 07.2024
Job overview
- Conducted regular taste tests and quality checks to maintain high standards of flavor and presentation.
- Implemented quality control measures to maintain consistent flavor profiles and presentation standards across all desserts.
- Mentored junior pastry staff, enhancing skill sets and fostering a collaborative kitchen environment.
- Implemented new production techniques, improving efficiency and reducing waste in pastry preparation.
Yucatan - Mexican Restaurant
Executive Pastry Chef
02.2023 - 02.2024
Job overview
- Introduced allergen-friendly options within the dessert menu to accommodate guests with dietary restrictions or preferences.
- Established a strong rapport with fellow chefs and kitchen staff, fostering teamwork and open communication to ensure seamless execution of daily operations.
- Trained new hires on proper techniques, safety protocols, and company policies, promoting a cohesive and efficient work environment.
We Sud
Executive Pastry Chef - Co Owner
01.2021 - 02.2023
Job overview
- Developed innovative dessert menus aligning with brand standards and seasonal ingredients.
- Led training sessions for kitchen staff, enhancing skills in pastry techniques and presentation.
- Streamlined production processes to improve efficiency and reduce waste in pastry preparation.
- Mentored culinary team to create unique desserts that elevated guest dining experiences.
- Oversaw quality control measures ensuring consistency in taste, texture, and visual appeal of pastries.
- Maintained a safe and sanitary work environment by adhering to local health department regulations and implementing best practices for food handling within the pastry department.
Nammos DubaiDubai
Executive Pastry Chef
01.2019 - 12.2023
Job overview
- Worked closely with event planners or clients to design dessert tables or buffet stations that aligned with event themes and exceeded expectations.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Managed display cases to verify freshness and attractiveness of products.
- Designed creative plated desserts that complemented entrée dishes, enhancing overall dining experiences for guests.
Lola restaurantNew York
Pastry Chef
01.2019 - 12.2023
Job overview
- Developed innovative dessert menus reflecting seasonal ingredients and culinary trends.
- Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
- Created and executed innovative dessert menus, enhancing guest experiences and restaurant reputation.
NammosDoha, Qatar
Executive Pastry Chef
10.2022 - 01.2023
Job overview
- Led pastry team in high-volume production, ensuring quality and consistency across all offerings.
- Incorporated modern culinary techniques such as molecular gastronomy into traditional pastry recipes to create unique dessert offerings that set the establishment apart from competitors.
Nammos Park Lane HotelCyprus
Pastry Chef
06.2022 - 01.2023
Job overview
- Monitored product quality to ensure consistency and adherence to cafe standards during service hours.
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
Marenga Milk BarMykonos
Ex Pastry Chef
01.2020 - 05.2023
Job overview
- Created artisanal pastries using high-quality ingredients and innovative techniques.
- Maintained cleanliness and organization of workstations to ensure compliance with health standards.
- Collaborated with team members to develop seasonal dessert menus that enhanced customer experience.
- Managed inventory levels for baking supplies, ensuring availability of essential ingredients.
Jul's Fine Dining RestaurantIbiza
Pastry Chef
06.2018 - 08.2023
Job overview
- Maintained strict adherence to health and safety standards, ensuring clean and safe working environment.
- Engaged with customers to gather feedback on dessert offerings, leading to menu improvements and higher satisfaction rates.
- Created and executed innovative dessert menus, enhancing guest experiences and restaurant reputation.
Koursaros RestaurantMykonos
Ex Pastry Chef
01.2015 - 06.2023
Job overview
- Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Optimized ingredient usage by incorporating seasonality into recipe planning which not only improved freshness but also reduced costs.
Pacific RestaurantMonaco
Executive Chef
06.2022 - 09.2022
Job overview
- Led kitchen operations, ensuring high-quality food preparation and presentation.
- Developed seasonal menus, incorporating local ingredients to enhance guest experiences.
- Trained and mentored culinary staff, fostering a collaborative kitchen environment.
- Oversaw inventory management, optimizing supply chain processes for cost efficiency.
NammosRiyadh, Saudi Arabia
Executive Pastry Chef
11.2021 - 01.2022
Job overview
- Executive pastry chef in pop up in oasis A desert
- Oversaw daily operations in the pastry department, ensuring timely completion of tasks while maintaining exceptional product quality.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Conducted regular taste tests and quality checks to maintain high standards of flavor and presentation.
Alemagou RestaurantMykonos
Pastry Chef
06.2021 - 09.2022
Job overview
- Developed and refined pastry recipes to ensure consistency in flavor and presentation.
- Optimized ingredient usage by incorporating seasonality into recipe planning which not only improved freshness but also reduced costs.
Lotus RestaurantMykonos
Pastry Chef
06.2021 - 09.2022
Job overview
- Maintained well-organized mise en place to keep work consistent.
- Monitored kitchen operations to maintain high standards of cleanliness and food safety compliance.
- Created and executed innovative dessert menus, enhancing guest experiences and restaurant reputation.
Ethos RestaurantJohannesburg
Executive Chef
04.2020 - 12.2022
Job overview
- Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Rock Dinner RestaurantJohannesburg
Executive Chef
04.2020 - 12.2022
Job overview
- Trained and mentored culinary staff, fostering a collaborative kitchen environment.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Private Residence
Private Chef
03.2019 - 01.2022
Job overview
- Created personalized meal plans based on client preferences and dietary restrictions.
- Prepared and presented diverse cuisines, ensuring high-quality taste and presentation.
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Upheld confidentiality agreements with high-profile clientele while providing discrete personal chef services in various settings.
Zuka
Executive Pastry Chef
03.2019 - 02.2022
Job overview
- Implemented new production techniques, improving efficiency and reducing waste in pastry preparation.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Conducted regular taste tests and quality checks to maintain high standards of flavor and presentation.
- Mentored junior pastry chefs, sharing expertise and fostering professional growth within the team.
Goya Latino Gastro Restaurant
Executive Pastry Chef
06.2018 - 06.2022
Job overview
- Oversaw purchasing, storage, and use of kitchen supplies.
- Collaborated with the culinary team to develop innovative dessert menus, resulting in increased sales and repeat customers.
Papillon
Executive Pastry Chef
07.2018 - 05.2022
Job overview
- Enhanced customer satisfaction by creating visually appealing and delicious pastries for a high-end restaurant.
40 - Astir Palace 4Seasons
Executive Pastry Chef
04.2018 - 09.2021
Job overview
- Oversaw daily pastry operations, ensuring quality and consistency in all baked goods.
- Managed inventory of ingredients and supplies, ensuring optimal freshness while minimizing costs.
- Trained new employees on bakery methods and procedures.
Kenko Sushi
Executive Pastry Chef
10.2020 - 10.2022
Job overview
- Assisted in budget planning for the pastry department by forecasting ingredient needs and monitoring expenses closely throughout each fiscal quarter.
- Incorporated modern culinary techniques such as molecular gastronomy into traditional pastry recipes to create unique dessert offerings that set the establishment apart from competitors.
Cucunari
Executive Pastry Chef
03.2018 - 11.2021
Job overview
- Personalized creations for holidays, weddings, graduations, and personal events.
- Managed in-store, pick-up orders and catering needs.
- Conducted regular taste tests and quality checks to maintain high standards of flavor and presentation.
- Oversaw daily operations in the pastry department, ensuring timely completion of tasks while maintaining exceptional product quality.
Emily's Bakery
Pastry Chef
07.2020 - 12.2021
Job overview
- Oversaw daily pastry production, ensuring quality and consistency in all baked goods.
- Trained and mentored junior pastry staff, improving team efficiency and skill development.
- Implemented streamlined processes for dessert preparation, reducing waste and increasing output.
Familia RestaurantMykonos
Pastry Chef
06.2021 - 10.2021
Job overview
- Received numerous accolades from customers for exceptional taste and presentation of pastries, resulting in increased word-of-mouth referrals.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Trained kitchen staff to perform various preparation tasks under pressure.
Hakkasan Ling Ling MykonosMykonos
Pastry Chef Consultant
06.2016 - 09.2019
Job overview
- Trained junior chefs on pastry techniques and operational best practices.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Optimized ingredient usage by incorporating seasonality into recipe planning which not only improved freshness but also reduced costs.
- Utilized social media to showcase new and seasonal desserts, driving increased foot traffic to establishment.
Onima RestaurantLondon
Pastry Chef
08.2018 - 09.2019
Job overview
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
The 21
Executive Pastry Chef
03.2018 - 12.2019
Job overview
- Collaborated with the culinary team to develop innovative dessert menus, resulting in increased sales and repeat customers.
- Introduced allergen-friendly options within the dessert menu to accommodate guests with dietary restrictions or preferences.
- Implemented quality control measures to maintain consistent flavor profiles and presentation standards across all desserts.
Astoria Hotel
Pastry Chef Hotel
03.2008 - 03.2018
Job overview
- Developed intricate pastry designs, enhancing visual appeal and customer satisfaction.
- Streamlined production processes, improving efficiency in high-volume baking environments.
- Trained junior staff on best practices in pastry preparation and presentation techniques.
- Created seasonal dessert menus, incorporating trending flavors to attract diverse clientele.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Optimized ingredient usage by incorporating seasonality into recipe planning which not only improved freshness but also reduced costs.
Baraonda Restaurant
Executive Pastry Chef
02.2012 - 03.2018
Job overview
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
Interni Ftelia Beach RestaurantMykonos
Pastry Chef
06.2018 - 09.2018
Job overview
- Trained new employees on bakery methods and procedures.
- Led team meetings to brainstorm innovative dessert concepts, keeping menu fresh and exciting.
- Elevated pastry quality and consistency by training junior staff in advanced baking techniques.
- Engaged with customers to gather feedback on dessert offerings, leading to menu improvements and higher satisfaction rates.
Casa Tu MykonosMykonos
Pastry Chef
06.2018 - 10.2018
Job overview
- Developed and refined pastry recipes to ensure consistency in flavor and presentation.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Implemented new plating techniques, elevating the visual appeal of desserts served to customers.
Tesoro Mio
Pastry Chef
02.2015 - 11.2017
Job overview
- Monitored kitchen operations to maintain high standards of cleanliness and food safety compliance.
- Trained junior staff in pastry techniques, promoting skills development within the kitchen team.
- Created and executed innovative dessert menus, enhancing guest experiences and restaurant reputation.
Li Ii Shu
Executive Pastry Chef
07.2016 - 12.2017
Job overview
- Trained new hires on proper techniques, safety protocols, and company policies, promoting a cohesive and efficient work environment.
- Implemented quality control measures to maintain consistent flavor profiles and presentation standards across all desserts.
- Trained kitchen staff to perform various preparation tasks under pressure.
Rakkan Restaurant MykonosMykonos
Executive Pastry Chef
01.2014 - 12.2016
Job overview
- Oversaw daily operations in the pastry department, ensuring timely completion of tasks while maintaining exceptional product quality.
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Developed innovative dessert menus reflecting seasonal ingredients and culinary trends.
Hama
Pastry Chef
02.2015 - 12.2016
Job overview
- Developed unique pastry recipes, enhancing menu offerings and customer satisfaction.
- Led a team in creating high-quality desserts, ensuring consistent presentation and flavor profiles.
Verde Cafe
Pastry Chef
08.2013 - 11.2015
Job overview
- Streamlined production processes for pastries, improving efficiency while maintaining quality standards.
- Streamlined kitchen operations, reducing preparation time for popular items.
Baron All Day RestaurantAthens
Pastry Chef
01.2008 - 12.2014
Job overview
- Trained junior staff in pastry techniques, promoting skills development within the kitchen team.
- Streamlined production processes for pastries, improving efficiency while maintaining quality standards.
- Managed in-store, pick-up orders and catering needs.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
Coo Restaurant MykonosMykonos
Executive Pastry Chef
01.2010 - 12.2014
Job overview
- Mentored junior pastry chefs, sharing expertise and fostering professional growth within the team.
- Maintained well-organized mise en place to keep work consistent.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Followed food safety standards when handling ingredients.
Opus Inner Pleasure
Executive Pastry Chef
10.2010 - 08.2014
Job overview
- Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
- Mentored junior pastry staff, enhancing skill sets and fostering a collaborative kitchen environment.
- Developed creative plated desserts, enhancing overall dining experiences for guests.
La Bouche
Pastry Chef
01.2012 - 06.2014
Job overview
- Personalized creations for holidays, weddings, graduations, and personal events.
- Developed and refined pastry recipes to ensure consistency in flavor and presentation.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Determined baking times for various items.
- Followed food safety standards when handling ingredients.
Dome Belle HeleneAthens
Pastry Chef
07.2012 - 05.2014
Job overview
- Enhanced guest dining experience by crafting custom dessert menus for special events.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
Rich RestaurantAthens
Pastry Chef
01.2011 - 12.2012
Job overview
- Monitored kitchen operations to maintain high standards of cleanliness and food safety compliance.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.
Lis Cafe RestaurantAthens
Pastry Chef
01.2006 - 12.2008
Job overview
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
Kitchen BarAthens
Pastry Chef
01.2005 - 12.2006
Job overview
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Maintained well-organized mise en place to keep work consistent.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
Bebek Club RestaurantAthens
Pastry Chef
01.2004 - 12.2005
Job overview
- Assisted in developing seasonal menu items, incorporating customer feedback.
- Implemented efficient baking techniques to improve workflow and reduce waste.
- Trained new staff on pastry preparation and food safety standards.
Olimbico CafeAthens
Pastry Chef
01.2004 - 12.2004
Job overview
- Oversaw purchasing, storage, and use of kitchen supplies.
- Created signature desserts that increased repeat customer visits, making them favorites among clientele.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
Orizontes LykavitosAthens
Pastry Chef
01.2002 - 12.2004
Job overview
- Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
- Spearheaded transition to sustainable and locally sourced ingredients, aligning with consumer preferences for environmental responsibility.
- Trained junior staff in pastry techniques, promoting skills development within the kitchen team.
- Developed and refined pastry recipes to ensure consistency in flavor and presentation.
Tsirou PastryAthens
Pastry Chef
01.1995 - 12.2000
Job overview
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.
- Contributed to successful catering events by designing custom dessert menus tailored to specific client preferences.
- Managed inventory of baking supplies, reducing waste through careful sourcing and utilization.
- Participated in regional culinary competitions, garnering accolades that raised establishment's profile.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
Education
L'Ecole du grand chocolate Valrhona
01.2016
University Overview
- Previous seminars
- Karim bourgi -Pâtissière
- Johan martin -viennoiserie
- Restaurant desserts by Philippe Givre
- L'Ecole Valrhona
- Stefano Tarquinio _Gelato
- Oriol balaguer-pastries at l'ecole valrhona
- Gianluca fusto -pastries
Personal Information
- Date of Birth: 13/11/1980
- Nationality: Greek
Timeline
Executive Pastry Chef - Consultant
Dyonisos Restaurant
09.2025 - Current
Executive Pastry Chef
Omega 3 Restaurant - Sifnos
04.2025 - 10.2025
Executive Pastry Chef - Consultant
Ipirotissa - Deli & SuperYacht Provisions
06.2024 - Current
Pastry Chef
Limani Restaurant
11.2023 - 12.2024
Executive Chef
Kalamata Beach Restaurant
06.2023 - 08.2024
Executive Pastry Chef
Yucatan - Mexican Restaurant
02.2023 - 02.2024
Executive Pastry Chef
Kalamata Greek Restaurant
02.2023 - 07.2024
Pastry Chef
Mia's bakery
01.2023 - 12.2024
Executive Pastry Chef
Nammos
10.2022 - 01.2023
Pastry Chef
Limani Restaurant
06.2022 - 11.2024
Pastry Chef
Nammos Park Lane Hotel
06.2022 - 01.2023
Executive Chef
Pacific Restaurant
06.2022 - 09.2022
Executive Pastry Chef
Nammos
11.2021 - 01.2022
Pastry Chef
Alemagou Restaurant
06.2021 - 09.2022
Pastry Chef
Lotus Restaurant
06.2021 - 09.2022
Pastry Chef
Familia Restaurant
06.2021 - 10.2021
Executive Pastry Chef - Consultant
Royal Beach Club Restaurant
03.2021 - Current
Executive Pastry Chef - Co Owner
We Sud
01.2021 - 02.2023
Executive Pastry Chef
Kenko Sushi
10.2020 - 10.2022
Pastry Chef
Emily's Bakery
07.2020 - 12.2021
Executive Chef
Ethos Restaurant
04.2020 - 12.2022
Executive Chef
Rock Dinner Restaurant
04.2020 - 12.2022
Ex Pastry Chef
Marenga Milk Bar
01.2020 - 05.2023
Private Chef
Private Residence
03.2019 - 01.2022
Executive Pastry Chef
Zuka
03.2019 - 02.2022
Executive Pastry Chef
Nammos Dubai
01.2019 - 12.2023
Pastry Chef
Lola restaurant
01.2019 - 12.2023
Pastry Chef
Onima Restaurant
08.2018 - 09.2019
Executive Pastry Chef
Papillon
07.2018 - 05.2022
Pastry Chef
Jul's Fine Dining Restaurant
06.2018 - 08.2023
Executive Pastry Chef - Consultant
Rocabella Hotel Santorini
06.2018 - Current
Executive Pastry Chef
Goya Latino Gastro Restaurant
06.2018 - 06.2022
Pastry Chef
Interni Ftelia Beach Restaurant
06.2018 - 09.2018
Pastry Chef
Casa Tu Mykonos
06.2018 - 10.2018
Executive Pastry Chef
40 - Astir Palace 4Seasons
04.2018 - 09.2021
Pastry Chef - On Call
Zabeel Palace - Dubai
04.2018 - Current
Executive Pastry Chef
Cucunari
03.2018 - 11.2021
Executive Pastry Chef
The 21
03.2018 - 12.2019
Executive Pastry Chef
Li Ii Shu
07.2016 - 12.2017
Pastry Chef Consultant
Hakkasan Ling Ling Mykonos
06.2016 - 09.2019
Pastry Chef
Limani restaurant
01.2016 - 12.2024
Pastry Chef
Tesoro Mio
02.2015 - 11.2017
Pastry Chef
Hama
02.2015 - 12.2016
Ex Pastry Chef
Koursaros Restaurant
01.2015 - 06.2023
Pastry Chef - Consultant
Interni Restaurant Mykonos
05.2014 - Current
Executive Pastry Chef
Rakkan Restaurant Mykonos
01.2014 - 12.2016
Pastry Chef
Verde Cafe
08.2013 - 11.2015
Pastry Chef
Dome Belle Helene
07.2012 - 05.2014
Executive Pastry Chef
Baraonda Restaurant
02.2012 - 03.2018
Pastry Chef
La Bouche
01.2012 - 06.2014
Pastry Chef
Rich Restaurant
01.2011 - 12.2012
Executive Pastry Chef
Opus Inner Pleasure
10.2010 - 08.2014
Executive Pastry Chef
Coo Restaurant Mykonos
01.2010 - 12.2014
Pastry Chef Hotel
Astoria Hotel
03.2008 - 03.2018
Exercutive Pastry Chef
Nammos Restaurant Mykonos
01.2008 - Current
Pastry Chef
Baron All Day Restaurant
01.2008 - 12.2014
Executive Pastry Chef
Ithaki Restaurant Vouliagmeni
04.2007 - Current
Pastry Chef
Lis Cafe Restaurant
01.2006 - 12.2008
Pastry Chef
Kitchen Bar
01.2005 - 12.2006
Pastry Chef
Bebek Club Restaurant
01.2004 - 12.2005
Pastry Chef
Olimbico Cafe
01.2004 - 12.2004
Pastry Chef
Orizontes Lykavitos
01.2002 - 12.2004
Pastry Chef
Tsirou Pastry
01.1995 - 12.2000
L'Ecole du grand chocolate Valrhona
Certification
- L' ecole du grand Chocolate Vahlrona - Paris 2007-2016
- Bonbons Chocolate - Restaurant dessert dishes - pattisiere at l' ecole Vahlrona by Nicola Serano 2009-2012
- Member of Cercle de Chefs' Vahlrona since 2009
Skills
Pastry techniques
Pastry preparation
Ingredient knowledge
Menu planning
Recipe creation
Recipe development
Sugar artistry
Chocolate work
Food plating
Ingredient preparation
Minimize ingredient waste
Decision-making
Inventory maintenance
Quality control
Performance monitoring
New recipe development
Team Training
Quality evaluation
Supply ordering
Teamwork and collaboration
Time management
Problem-solving abilities
Availability
See my work availability
Not Available
Available
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Languages
English
Upper intermediate (B2)