About Apostolos
Executive Chef Apostolos has cooked for high-profile clients, including royal families, aboard yachts and in private villas. He brings global culinary range and a thoughtful balance of innovation and tradition to every menu.
Private hospitality teaches you to listen: to preferences, routines and the people at the table. That attention shapes both The Apostolos Method and his private-event work.
2010–2013 · Aachen, Germany & Volos, Greece
Before private hospitality, there was repetition, discipline, and the early rhythm of professional kitchens. While studying mechanical engineering in Germany, Apostolos began building practical kitchen experience in Greece and Germany—learning that preparation, precision, and consistency are as important in cooking as they are in design.
2013–2015 · Athens, Greece
At Le Monde Institute in Athens, Apostolos completed Culinary Arts training with classical French technique and advanced pastry. This period created the technical foundation behind his approach: respect for ingredients, precision in execution, balance on the plate, and the patience to master detail.
2016–2018 · Greece, Germany & European Rivers
Restaurant kitchens, hotel hospitality, and river-cruise work expanded Apostolos’s culinary range. From traditional Greek food and pastry production to vegan and vegetarian cuisine, Arabic influences, and large-scale service, he learned to move between different cuisines while holding a consistent standard.
2018–2021 · Aegean Sea & International Waters
Yacht work transformed technical skill into high-level adaptability. Working as a sole chef and later head chef on private and charter yachts required careful provisioning, compact-kitchen precision, guest preference tracking, menu variety, and the ability to create exceptional meals under changing conditions.
2021–2022 · Greece, Bulgaria, France & United Kingdom
Private villas, yacht charters, chalet work, restaurant consulting, and intimate corporate events sharpened Apostolos’s ability to listen closely and design food around people. He created bespoke menus for different dietary preferences, planned private dining experiences, led small teams, and brought structure to demanding hospitality settings.
2022–2024 · France, Spain, Romania, Greece & Switzerland
Across Burgundy, Barcelona, Méribel, Verbier, Athens, Bucharest, and private European hospitality, Apostolos refined his ability to lead menus for different settings—from intimate household dining to groups of 27 guests. The work combined local sourcing, international cuisine, dietary adaptability, elegant presentation, and calm execution.
Recent work · Saudi Arabia, Morocco & the South of France
Apostolos has worked with ultra-high-net-worth individuals and royal families in Saudi Arabia, Morocco, and the South of France, delivering discreet, highly personalized private hospitality.
A selection of his dishes and private-hospitality work.