• Meloudis Apostolos

    Central Production Unit Executive Chef

    Apostolos Meloudis was born in 1973 in Athens , his love for cooking drove him in 1991 to Anavyssos’ Hospitality School where he graduated in 1993 . Since then he worked in big hotels like "Aryans Astir Palace", "Caravel",  "Athens Hilton" where he dealt with pastry . In 2000, he moved to London, where he worked as a Personal Chef for a major shipping family cooking for several well-known people such as Hollywood actors, businessmen, ambassadors and royals. In 2004, he returned to Greece where he worked as Sous Chef at the hotel "Athens Imperial", and as a chef in "Pleiades" catering. Since March 2013 he works as Executive Chef of the Central Production Unit of Gefsinus  in Kifissia .

  • Panagiotis Adamopoulos

    Operation Chef

    Chef Panagiotis Adamopoulos was born in Athens in 1981 and from the age of 15 started to get involved with the world of gastronomy as he started his studies at the School of Tourism in Corfu in 1996. The high level of his professors and his love for gastronomy inspired him to have a continuously evolving career. Studying and specializing in the field, he continued during his professional career to specialize in the field of Italian cuisine within the company "Eurorganisation Gastronomie" and his participation in the "Leonardo Da Vinci" program and the acquisition of "Europass Certificate" in the field of gastronomy. He has also participated in professional training trips abroad concerning gastronomy, in countries such as Dubhai, Switzerland, Italy and Austria. His collaboration with major companies in 5 star hotels such as the "Mitsis Hotels", "Iberostar Kypriotis Hotels", "Grecotel", "Sani Hotels & Resorts" as well as his professional experience abroad in gourmet restaurants, offered him the impetus and experience for professional development that combined with his work in high level a la carte restaurants as the historic "Olympian" in Aristotle Square in Thessaloniki, on chains "Tre Marie", "Pasteria". The experience and unfailing love for gastronomy led him in 2013 to the company Gefsinus where he is the Operation Chef for the Business & Industry Catering sector, as well as the Research & Development field of new products.

  • Papakonstantis Michalis

    Chef at Technical Institute of Education, Heraklion, Crete

    Chef Papakonstantis’ Michael professional career started in 1994 with his graduation from the School of Tourism in Crete . His diligence and consistency, helped him to climb to the top of the culinary hierarchy. Since 1994 he has worked in some of the larger units, such as “Elounda Beach”, “Sirens Hotel”, “Fresh Gourmet Grecotel”, “Vavourakis SA”, “Lato boutique” and ”Garden of senses Event catering”, climbing successive steps.

    His main characteristics are loyalty, respect and passion for the job, elements that offered him a place in 2012 in Chefs’ Club Crete .

    His experience as a Chef led him in September 2011 in Gefsinus, as an Executive Chef at the Technical Institution of Education of Heraklion , Crete.