Albeit his young age, Alex has enjoyed right from the dawn of his career a spectacular run in some of the most celebrated cuisines of the world.
There he had the chance to work alongside the likes of Alain Passard, Helenne Darroze, Eric Frechon and Pascal Barbot; “my great teachers” as Alex humbly chooses to call them.
In 2015, Alex’s signature dish “Cretan Salad in a Pot” earned him the no1 position for the Mediterranean region In the S. Pellegrino Young Chef of the Year competition, and a ticket to the final stage competition.
Alex likes to think of cooking as painting. Being a keen lover of colours he compares an empty dish to a blank canvas waiting to be filled with ingenuity.
For him the act of eating is similar to traveling. His creations aim to stimulate “his guests”, as he prefers to call his diners, to embark on a gastronomic voyage experiencing different tastes, scents and textures at every single bite.
When asked about why he decided to become a restorateur, he promptly replies: “after a long and exciting tour in some of the continent’s finest restaurants, I felt the need to harbour my ideas in a place I would call my own. My aspiration for CTC is to become the junction where the classic meets the modern and the Greek cuisine meets the world”.
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