●2020 Sous Chef, responsible for conception and execution of all food operations at the dining facility of Atlantis.

● 2020 Junior Sous Chef , responsible for a la carte restaurant, for Saucier, Garde manger & Patissier.

● 2018 Junior Sous Chef, Responsible for Preparing, Cooking and presenting dishes in 3 A la Carte restaurants, Meze, Thalassa and Basillico Italian. Managing and training demi-chef de parties and commis.

● 2017 Sous Chef/Catering Manager, Responsible for all operations in Buffet and Banquet, Assisting Head Chef in preparation and cooking for A la carte Restaurant

● 2017 Head Chef responsible for conception and execution of all food operations at the dining facility of Tinos Surf lessons.● Awarded by Guardian Magazine as #1 Beach Bar in Greece 2017.

● 2017 Chef de Partie, Responsible for preparing, cooking and presenting dishes in A la Carte restaurant. Managing and training demi-chef de parties and commis

● 2015 chef de partie, responsible for a la carte restaurant, for Saucier, Poissonier, Grillardin, Garde manger & Patissier.Also assisted the Sous Chef and Head Chef with the development of new menus and dishes.

● 2014 Demi chef de partie responsible for a la carte restaurant Milonges and exclusive suites onlyrestaurant Alazonia

● 2013 Private First Class/Cullinary Instructor at KEEM 3rd Battalion - Gytheion● 2013 Private First Class/Head Chef at Exclusive Armed Forces A la Carte Restaurant KAAY - Rhodes

● 2009 - 2011 C Cook● 2011 - 2012 Demi chef de partieSubstitution for chef de partie, responsible for third cook and Demi chef de partie, for entrementie, saucier and rotisserie in Room service and 3 a la carte restaurants, Malabar Restaurant, Nilaya and Café Tabac.