18/02/2026 09:00
Greek
4 hours (1 day)
Alexandros Tsiotinis
This advanced culinary seminar explores modern Greek gastronomy through contemporary techniques, creative reinterpretation of traditional dishes, and refined fine-dining execution. Led by Chef Alexandros Tsiotinis, the session blends philosophy, innovation, and hands-on professional methods used in high-level restaurant kitchens.
Participants will work through a series of dishes that highlight ingredient transformation, texture contrast, deconstruction, and modern presentation, including seafood applications, vegetable-focused techniques, and elevated interpretations of iconic Greek flavors. The training places strong emphasis on creative thinking, precision, and the evolution of tradition into modern cuisine.
Training Objectives
By the end of the seminar, participants will be able to:
Alexandros Tsiotinis, chef and owner of CTC, was born and raised in Athens. His passion for gastronomy led him to the Palmier Academy, while he also trained at the Hytra restaurant. Early in his career, he worked in some of the world’s most acclaimed Michelin-starred restaurants alongside renowned chefs such as Alain Passard, Hélène Darroze, Eric Frechon and Pascal Barbot, where he developed a deep respect for ingredients, precision and culinary creativity.
Returning to Greece in 2010, he distinguished himself as Executive Chef in leading restaurants and, in 2015, founded CTC — a pioneering restaurant with no menu, inviting guests to fully trust the chef’s inspiration. He has received numerous awards, including multiple Golden Toques and 1st place for the Mediterranean region at the S. Pellegrino Young Chef competition. For Alexandros, cooking is art — a white canvas waiting to be filled with color, aroma and flavor.
INDIVIDUAL RECOGNITIONS
2007: Gold Medal, 3rd International Gastronomy Forum
2012–2014: Golden Toque — Calypso
2015: 1st Place Mediterranean — S. Pellegrino Young Chef
2016–2019: Golden Toque — CTC & 2★ FNL Guide
SEMINAR PROGRAMME
