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.
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.
I have learned to respect the restaurants where I have worked for and the needs of every particular clientele.
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.
Along with that I developed creative presentations with techniques gathered from my travels around the world as well as my love for Japanese cuisine.
Private Chef Services
Chef's Signatures
Working
Experience
PURE SALMON Global company, consulting Chef R&D
and menu development
RED BICYCLE Restaurant, Santorini Greece, executive Chef & restaurant manager (Greek cuisine awarded )
SOLYMAR Restaurant, Mykonos Greece, 6 years executive Chef
LASARTE Restaurant (3 MICHELIN STARS), Barcelona Spain,
Chef de partie
NOBU MATSUHISA ASTIR place, Vouliagmeni – Athens Greece, Sushi Chef
SPONDI Restaurant (2 Michelin STARS),Athens Greece
Chef de partie
RIVERSIDE CAIRO Roofgarden restaurant, Cairo Egypt,
consulting Chef and menu development
AQUSTIC RESTAURANT Saudi Arabia Ryadh,
consulting Chef and menu development
NOBU PARIS Ritz Hotel Paris, France, Sushi Chef
LOTUSRestaurant, Mykonos Greece, executive Chef
Marianas Latsi Greece, resident private Chef
T-PALACE Restaurant King George Hotel, Athens Greece, sous Chef
Alp Karaagac, Turkey resident, private Chef
BAHIA BLANCA, Restaurant, Mykonos Greece, executive Chef
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?
“As an external consultant, I will be able give you a neutral, independent view and work with you on solutions.”