δημητρησ δημητριαδησ
Chef
My main characteristics are hard-working, responsible, well-organized, and polite, with excellent organizational skills. I manage to communicate work effectively within a team, as well as, independently. I have good interpersonal and leadership qualities and I am also a keen motivator. I respond well to high-pressure situations and can handle multiple tasks and responsibilities.
DOB: 19th July 1974, Married with one child (2yrs)
professional experience
June 2009 - Present
Aegli Zappiou, Athens Greece
Head Chef, “CIBUS” Restaurant
60 guests seating capacity, Creative Greek Cuisine
2012
Winner of a “Golden Hat” Culinary award –Creative Greek Kitchen Award
2011
Award of best Greek Cuisine by Next magazine – Athinorama Magazine
Gourmet magazine
Winner of a “Golden Hat” Culinary award –Creative Greek Kitchen Award
Participation in Sani Resort Gourmet Festival
www.sanigourmet.gr//En/TheFestival
2010
Stage at «ΝΟΜΑ» Restaurant, 10 days - Copenhagen (2* Michelin)
“Domes of Elounda” food festival
Nov. 2006 - May 2009
Athens, Greece
Head Chef, «NABUCCO» Restaurant
60 guests seating capacity, Mediterranean Cuisine
2008
Stage at Jacques Chibois (2* Michelin)
Stage at Alain Parodi (1* Michelin)
May. 2006 - Sep. 2006
Sani Resort , Chalkidiki, Greece
Head Chef, BYBLOS-PORTO SANI» Restaurant
40 guests seating capacity, French cuisine
Winner of a “Golden Hat” Culinary Award
Nov. 2005 - Apr. 2006
Athens, Greece
Head Chef, « SAFRAN » Restaurant, Mediterranean cuisine
Oct. 2004 - May 2006 Athens, Greece
« PALMIER », Hospitality and Culinary Institute
Professor of Culinary Course
Apr. 2005 - Oct. 2005
Sani Resort , Chalkidiki, Greece www.saniresort.gr
Head Chef, « PORTO SANI »
Creative Greek Cuisine
Winner of a “Golden Hat” Culinary Award
Oct. 2004 - Apr. 2005
Athens, Greece
Sous Chef, « HYTRA » Restaurant
Creative Greek Cuisine
May 2004 - Oct. 2004
Grand Resort Lagonisi
Sous Chef, « GALAZIA HYTRA » Restaurant
Creative Greek Cuisine
Dec. 2003 - Apr. 2004
Athens, Greece
Dec. 2002 - Nov. 2003
Nafplio, Greece
Sous Chef, « HYTRA » Restaurant
Creative Greek Cuisine
n Michelin Star and “Golden Hat” Culinary Award
Head Chef, « NAFPLIA PALACE » Restaurant
Creative Greek Cuisine
Apr. 2002 - Nov 2002
Hotel Elounda Beach,
Elounda, Crete, Greece
Chef de Partie, «DIONISOS» Restaurant
Creative Greek Cuisine
Winner of a “Golden Hat” Culinary Award
Nov. 2001 - Apr. 2002
Athens, Greece
Chef de Partie,« SAFRAN » Restaurant
Mediterranean Cuisine
Nov. 2000 - Apr. 2001
Athens, Greece
Chef de Partie, «SAFRAN » Restaurant
Mediterranean Cuisine
Mar. 2000 - Nov. 2000
Santorini Island, Greece
Chef de Partie, «DAMIA PALACE »
Mediterranean Cuisine
Jun. 1999 - Mar. 2000
Athens, Greece
Chef de Partie, «MARITSA’S » Restaurant
Greek Cuisine
Nov. 1996 - Mar. 1997
Athens, Greece
Mar. 1994- Nov. 1996
Rhodes, Greece
Chef de Partie, «YELLOW BICYCLE» Restaurant
Creative Greek Cuisine
Commis Chef de Partie, «GRECOTEL RHODES IMPERIAL»
Main Kitchen – Pergola
ACADEMIC BACKGROUND
1994 – 1996
Rhodes Island
Greece
Tourist Professions –Culinary School in Rhodes
Honor Distinction Lion’s Club
SKILLS & KNOWLEDGE
Greek: Maternal Language
English
Computer Literacy: Microsoft Office ( Word, Excel, Outlook), Internet Applications
HACCP – ISO Certificate from EFET (National Regulator of Food Control)
“Basic Food Safety & Hygiene”
Hold a full clean driving license
Other Interests
Cinema, Reading, Football
references
Yiannis Mpaxevanis, Chef
tel. (+30) 6974 015 901
Christos Athanasiadis, Chef
tel. (+30) 6974 465 279
Nikos Fotiadis, Chef
tel. (+30) 6974 604 897