Meet our Chef
and his team
Alexandros loves to compare the culinary art to the art of drawing, as he thinks of an empty plate as a blank canvas waiting to be coloured in greatness.
Alexandros Tsiotinis is considered within the Greek foodie world as one of the most acknowledged and talented chefs of the younger Modern Greek Gastronomy generation. He has a way of adding a touch of pure magic in any dish he proudly creates. Despite of his young age, he has a very impressive career to show for, as over the years he has found himself in the kitchens of some of the most famous restaurants in the world.
In those kitchens he was offered the chance to work for and learn from some of the most renowned and influential chefs on the globe, such as Alain Passard, Helenne Darroze, Eric Frechon and Pascal Barbot just to name a few, whom he respectfully considers his “venerable teachers”. In 2015, he won first place for the Mediterranean region in the esteemed S. Pellegrino Young Chef of the Year competition, thanks to his dish “Cretan Salad in a Pot”, offering him the precious ticket for the grand world finals.
Alexandros loves to compare the culinary art to the art of drawing, as he thinks of an empty plate as a blank canvas waiting to be coloured in greatness. Apart from being an arts’ enthusiasts, he is also a passionate world-traveller. For him each menu is an exciting journey, and it is his own creations with which he aspires to take his guests on a gastronomical quest full of remarkable scents, textures and tastes.
When asked what made him choose to become a restaurateur, he always firmly answers: “After spending several amazingly interesting years in famous restaurants of the world, I did feel the need to find my own little harbour. A place to call home and where I would be able to create and serve my ideas, exactly as I conceive them. My personal dream for CTC restaurant is for it to become a crossroad of different tastes and trends. I want CTC to constitute the exact turning point, where modern and classic become one and today blends in with yesterday and tomorrow”. If you would like to learn more about our chef and his career, you can find his full CV here