Chef how it works ?
New • Style • Food
YOU CHOOSE THE MENU
Greek cuisine, Japanese, Italian, Modern
I BUY THE INGREDIENTS
Local Products, Fresh, Quality
I COOK IN YOUR KITCHEN
Experience, Knowledge,Passion
I SERVE EACH DISH
Celerity, Kindness,Neatness
MEET THE CHEF
Marios Tsouris
From my very young age I enjoyed tasting different dishes and everything eatable. I never refused to try something new. My mother’s relation with her kitchen was almost ceremonial so I was used to good food and the fact that good cooking needs time. I got to love eating well, nothing like the rest of my friends. So with this in mind when time was right for me to decide for my career I chose the kitchen immediately.
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I was always destined to become a Chef following my passion for food since the early years of my life. After 18 years of an amazing culinary journey, I have created my own unique style. A style defined by simplicity and creativity.
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I have learned to respect the restaurants where I have worked for and the needs of every particular clientele.
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My menu and my work are tailored to the needs of each restaurant-client. The Greek cuisine is a hidden treasure to be found. So I try to look for these treasures and when I find them I put my own touch and imagination to make something original but still under the traditional way.
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Along with that I developed creative presentations with techniques gathered from my travels around the world as well as my love for Japanese cuisine.
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Private Chef Services
Chef's Signatures
Working
Experience
PURE SALMON Global company, consulting Chef R&D
and menu development
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RED BICYCLE Restaurant, Santorini Greece, executive Chef & restaurant manager (Greek cuisine awarded )
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SOLYMAR Restaurant, Mykonos Greece, 6 years executive Chef
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LASARTE Restaurant (3 MICHELIN STARS), Barcelona Spain,
Chef de partie
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NOBU MATSUHISA ASTIR place, Vouliagmeni – Athens Greece, Sushi Chef
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SPONDI Restaurant (2 Michelin STARS),Athens Greece
Chef de partie
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RIVERSIDE CAIRO Roofgarden restaurant, Cairo Egypt,
consulting Chef and menu development
AQUSTIC RESTAURANT Saudi Arabia Ryadh,
consulting Chef and menu development
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NOBU PARIS Ritz Hotel Paris, France, Sushi Chef
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LOTUSRestaurant, Mykonos Greece, executive Chef
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Marianas Latsi Greece, resident private Chef
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T-PALACE Restaurant King George Hotel, Athens Greece, sous Chef
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Alp Karaagac, Turkey resident, private Chef
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BAHIA BLANCA, Restaurant, Mykonos Greece, executive Chef
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SPOUNTINO Restaurant Glyfada Greece sous Chef
RESTAURANT CONSULTING
IS IT TIME TO BOOST
YOUR
EFFICIENCY
AND PROFITABILITY ?
Chef Mario's Services: The Secret Ingredient
for your Profitability
WHAT IS MISSING?
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“As an external consultant, I will be able give you a neutral, independent view and work with you on solutions.”