Insatiably looking for perfection and a true lover of all types of Mediterranean Cuisine, Executive Chef Michalis Ntounetas can be described as a multidimensional culinary personality of high requirements. His experience goes three decades back and his consecutive and successful culinary journey teaches younger generations the secrets of late but also traditional gastronomy.

His spherical knowledge of kitchen techniques comes from many years of studying, graduated from the Anavissos Chef’s School in Athens, attended seminars on the Italian and French cuisine in Etoile, Ritz School and Alain Ducasse School as well as Chocolate Pasty courses in Valrhona to name but a few.

His professional experience starts from Intercontinental Hotel in Athens and expands to Bajazzo, Athens Golf in Glyfada, Casa di Pasta, Red, Vive Mar, Baraonda and Dionysos by Acropolis. Having also worked in Luxembourg, France and Morocco, he has acquired extensive knowledge on the top quality of a two Michelin star restaurant and on multi cultural techniques.

Currently a Consultant and Executive Chef of VS Hospitality Group, he has gained many culinary awards of the highest levels, writes culinary books, teaches in ‘Le Monde’ Culinary School and offers his consulting services in a wide range of restaurants, catering and other food industries.