Chris Sideris

Accomplished, bilingual Executive Chef with 20+ years of progressive international culinary experience in fine dining restaurants and five-star resorts across Europe, Africa, and the United States. Proven leader in menu development, cost control, staff mentorship, and restaurant operations, with a passion for creating visually striking, high-quality cuisine paired with complementary wines. Recognized through multiple culinary awards and competitive achievements.

Adept at balancing creativity with profitability and operational excellence.

Chef / Kitchen Manager - West Bend Omicron Restaurant - West Bend, WI

(2009-12)

• Lead all kitchen operations, including menu planning, food preparation, inventory management, and cost control.
• Develop seasonal and specialty menus while maintaining quality, consistency, and profitability.
• Supervise, train, and mentor kitchen staff to foster teamwork, creativity, and high performance.
• Negotiate pricing with vendors to control food costs while sourcing high-quality ingredients.
• Ensure compliance with food safety standards and operational procedures.

Executive Chef - Paniolo Restaurant - Agios Sostis, Zakynthos, Greece

(2006-11 - 2009-10)

• Directed all daily kitchen operations, including budgeting, inventory, and personnel management.
• Designed daily gourmet menus aligned with strict budgetary guidelines.
• Led and supervised culinary staff, ensuring consistency, efficiency, and quality execution.
• Maintained high guest satisfaction through innovative cuisine and strong kitchen leadership.

Executive Sous Chef - Grecotel Rethymna Beach – 5-Star Resort - Rethymna, Greece

(2004-11 - 2006-10)

• Managed the resort tavern kitchen operations, including daily menu planning and staff supervision.
• Supported executive leadership in maintaining five-star service and culinary standards.
• Coordinated high-volume food production while maintaining quality and presentation.

Chef de Partie - Atheneum InterContinental – 5-Star Hotel - Athens, Greece

(2002-10 - 2004-10)

• Prepared and executed à la carte menus in a luxury hotel environment.
• Maintained high standards of presentation, consistency, and food safety.

Chef de Partie - Westin Turnberry Resort – 5-Star Resort - Ayrshire, Scotland

(2002-02 - 2002-09)

• Created and prepared daily gourmet menus in a high-end resort setting.
• Contributed to menu innovation and refinement in a fast-paced luxury kitchen.

Chef de Partie - Mykonos Mediterranean Restaurant - Mönchengladbach, Germany

(2001-12 - 2002-01)

• Assisted in menu creation and daily food preparation for Mediterranean cuisine service.

Chef de Partie (Internship) - Aldemar Olympian Village – 5-Star Resort - Greece

(1996-05 - 2001-11)

• Progressed through professional kitchen roles while supporting high-volume resort dining operations.

Culinary Arts, Tourism Industry & Culture, Service Elements - School of Tourism Education – Culinary Institute (1999 - 2001) Anavissos, Greece

Institute of Computer Science (1996 - 1999) Athens, Greece

Computer Science - Hellenic Lyceum – Computer Science (1993 - 1996) Athens, Greece