Food service management, culinary planning, food costing, hospitality management, food and beverage management, food production, quality control, event management, recipe development, menu design and employee supervision. Management of daily restaurant operations with international culinary experience: Italian, American, continental, Mediterranean and vegetarian cuisine in nationally and internationally renowned restaurants. Expert in compliance with Ministry of Health regulations regarding food preparation, food service, fire regulations and equipment maintenance.

Professional Tourism Cooking and Pastry School. Anavyssos, Athens. Certified Executive Chef Diploma. American Culinary Federation. PWHC trainer diploma. Certified Food and Beverage Management IOA, ICOES. Hotel and Catering Management Certificate IOA, ICOES. Certified NLP Coach Practitioner IOA, ICOES, ANLP International CIC. Excellent Certificate - Awarded - University of Essex, CPD, IAP. 2020 Executive MBA. 2022 PhD in Hotel and Restaurant Management, SELINUS University.

CERTIFICATIONS
2012 Certification of Industrial Property Organisation for Natural Amplifiers and Improver Taste and Natural Orange Marmalade with Honey and Olive Oil.
2012 Certification National Account Employment Job Training
2009 Certification National Board Certification Qualifications and Vocational Guidance
2007 Diploma of Personal Profile System
2007 Diploma of Risk Management
2006 Diploma of Innovation Management
2006 Diploma to H.A.C.C.P system Hellenic Food Authority
2006 Diploma of Guest Services Training
2000 Diploma to H.A.C.C.P. system Certified Management Accountant