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Dimitris Kontaratos

 

Dimitris Kontaratos is a graduate of the Faculty of Food Technology, of the Technological Institute of Thessaloniki and of the Institute of Vocational Training of Rhodes, as a Technician of Culinary Arts- Executive chef. For many years, he has been working as an inspector, tutor and supervisor of Health and Safety systems, while pursuing a career in culinary arts, in various luxury hotels.

In the pursuit of experience, he has travelled around the world, having worked at famous restaurants, such as Noma Copenhagen and Kofler & Kompanie in Germany, along with prominent Chefs, as Rene Retzepi, Nuno Mendes, Juan Amador, Adam Byatt and Tim Raue.

On his quest for perfection his efforts are not only focused in cooking, but also in researching and developing raw materials, by harnessing his food technology knowledge. After completing his work abroad, he returned to Greece, in order to implement his new experiences in Hotels and Restaurants (Platinum Luxury Hotel and Spa, GastroPub Black Adder Pub, Esperos Blue Village & Spa, The last Battler, Lindos Blu Luxury Hotel and Suites).

Meanwhile, he continued with his educational work in private and state vocational training schools, as well as with his Research and Development projects, by founding the “Giafka R&D studio” and establishing cooperations in Greece and abroad alike, with notable Chefs and Bartenders.

He has also published two books, the “TH3_GastroBook” and “θ/t relativity in a bag”. For the last three years, he has been working as an Executive Chef at “Lindos Blu Luxury Hotel and Suites” and through his R&D endeavor “Giafka” he has been actively involved with food and beverage technology matters in various Restaurants and Bars of Greece.

Agenda

Exhibition
Day / Time
Information
Athens Bar Show 2022
08 November, 2022
16:55 – 17:25