Γιώργος Τσιρώνης

Head Chef with progressive experience across luxury hotels, internationally recognized hospitality brands and destination restaurants, including Small Luxury Hotels of the World, Marriott Luxury Collection and Milos. Combines modern Mediterranean and fine-dining expertise with commercial kitchen management, including menu engineering, food-cost reduction, procurement, inventory control, team leadership and F&B revenue development. Proven ability to improve culinary concepts while strengthening guest satisfaction, operational efficiency and profitability

Head Chef at 100 Rizes Luxury Seaside Resort — SLH Member (2026-04 – 2026-10)

• Elevated overall kitchen standards improving workflow, consistency and presentation.
• Developed a new à la carte menu aligned with luxury hospitality and modern Mediterranean identity.
• Enhanced buffet quality with refined presentation and upgraded variety.
• Led kitchen operations and team organization while developing bespoke private-dining menus and culinary experiences for VIP guests and special occasions within an SLH luxury environment

Sous Chef at Xenodocheio Milos & Milos Restaurant (International Brand) (2025-11 – 2026-04)

• Contributed to Michelin Key 2025 recognition through refined execution and luxury hospitality standards.
• Handled VIP and high-profile international clientele while supporting smooth execution during demanding luxury service periods.
• Specialized in premium fish and seafood with preparation adapted to daily market availability, product quality and individual guest preferences.
• Maintained strict product and presentation standards across freshness, handling, preparation and service execution.

Sous Chef at AMOH Luxury Collection (Marriott 5★) (2025-04 – 2025-11)

• Supported pre-opening and opening operations within a Marriott Luxury Collection environment, contributing to kitchen readiness, production systems and service consistency.
• Delivered fine-dining Mediterranean cuisine at Lithos with emphasis on premium ingredients, technical execution and presentation.
• Supported the Asian-fusion concept at Lagoon Restaurant demonstrating versatility across distinct culinary concepts.
• Maintained Marriott luxury-brand standards across kitchen organization, workflow, quality control and service execution.

Sous Chef at Contessina Hotel 5★ (2024-04 – 2024-11)

• Coordinated culinary operations across multiple outlets including Vedema fine dining, half-board buffet, breakfast, snack restaurant and sushi station
• Led day-to-day fine-dining execution at Vedema under the consultancy of Chef Christoforos Peskias, delivering contemporary
• Supported the Asian-fusion concept at Lagoon Restaurant demonstrating versatility across distinct culinary concepts.
• Improved cross-outlet coordination through structured production planning, kitchen-team organization and consistent service

Chef De Partie at Taverna Vasilis (2023-05 – 2023-09)

• Executed Mediterranean cuisine with Peruvian influences under Chef Simos Triantafyllou, strengthening experience in contemporary techniques and seasonal high-volume service.

Sous Chef at Family (2022-12 – 2023-05)

• Supported daily kitchen leadership across mise en place, à la carte service, workflow and quality consistency.

Head Chef at Belvedere & Al Mare (2022-05 – 2022-09)

• Led culinary operations across two outlets with responsibility for team coordination, production and seasonal Mediterranean à la carte execution
• Maintained consistent standards across both concepts while optimizing workflow in a compact seasonal kitchen team.

Chef De Partie at Nautical Club Palaio Faliro (2021-10 – 2022-05)

• Managed assigned kitchen sections throughout preparation and service, maintaining consistent mise en place, cooking and presentation standards.

Head Chef at Agnanti Restaurant (2021-05 – 2021-10)

• Created bespoke private-dining menus for high-profile villa guests and participated in an on-site live-cooking collaboration with Jamie Oliver.
• Led the kitchen operation of an established destination restaurant focused on authentic Aegean and Mediterranean cuisine

Pizzaiolo at Trattoria Pinokio (2020-08 – 2021-03)

• Managed pizza production and Italian-style preparation with responsibility for dough, mise en place and consistent service execution.

Chef De Partie at Cityzen (2018-02 – 2020-08)

• Delivered consistent high-volume service in a fast-paced rooftop restaurant specializing in Mediterranean cuisine.

COOK at CGS Private School Athens (2016-09 – 2020-08)

• Supported structured large-volume food production including breakfast operations, batch cooking and nutritionally balanced menu preparation.

Pastry, Bakery & Butchery fundamentals (2013 – 2016)