Head Sommelier at Spondi Restaurant awarded with 2*Michelin
Seminars in «Red Grand Cru Bourgundies»,
«Organic measurements on Wine Defaults »,
«Understanding the Styles of Champagne Houses through their top bottling»,
“Cigar Training”
Diploma of Wines and Spirits Higher International
Certificate in Wines and Spirits
Diploma of Agricultural Sciences
Black Grouper on Split Peas puree, Red Wine sauce & fried Courgette flowers, with Carob syrup & Cherry Tomatoes paired with Assyrtiko de Louros Hatzidakis.
Lamb medallion on Bulgur with dried Fruit, with Lemon-Thyme sauce paired with Karydas Estate Xinomavro.
ASSYRTIKO DE LOUROS HATZIDAKIS
Special, unique and extremely rare as only 400 bottles produced each year. Yellow limits of gold, with sherry-like aromas deliberate oxidation on the nose combined with ripe yellow fruit, dried fruit, Asian spices, tea and chamomile.
KARYDAS ESTATE XINOMAVRO
Strong and full of red wine that captures the traditional side of Naoussa. Longs rich winter dishes based on red meat to give his best.
IN VINO VERITAS
