Talented Asterios Koustoudis is the Executive Chef of the GB Roof Garden restaurant, at the Hotel Grande Bretagne. Koustoudis’ philosophy, who has been awarded a Michelin star, is simple cuisine, with emphasis on good raw materials and excellent technique in order to create an excellent result.
With many years experience in Mediterranean, Greek cuisine Koustoudis comes to give a modern twist to the GB Roof Garden cuisine. The new restaurant menu is based on New Mediterranean cuisine, using the method of ‘slow cooking’ - at low temperature for many hours - and in combination with good raw materials is the epitome of healthy and delicious food.
Asterios Koustoudis was born in Thessaloniki in 1978. With an education at Greek culinary schools and seminars in Paris, he has worked prestigious restaurants and hotels. Some of them are ‘Athiri’ in Thessaloniki, Macedonia Palace hotel and ‘Agioli’ at Electra Palace hotel in Thessaloniki as well as ‘Vardis’ in Pentelikon hotel, where he was awarded a Michelin star for his Greek Mediterranean cuisine . The years 2005-2007 he worked as a professor at IEK Akmi Thessaloniki and in 2010 at IEK Akmi Athens. He has also taken part in many cooking competitions, while always receiving the highest distinctions.
Chef de cuisine of the King George Hotel, Alexandros Koskinas, after his long and successful career in the Greek restaurant scene, rightfully acquired the reins of Tudor Hall restaurant. Having worked in the best Athenian hotels and in several five star resorts, he knows exactly what high level service means. In order to enrich his knowledge, he also attended seminars hosted by renowned restaurants like 'Café de la Paix' in Paris.
Alexandros Koskinas specializes in Greek cuisine and its traditional tastes. His everyday challenge is the execution of traditional recipes from all over Greece with a modern twist, combining nostalgia and the feelings evoked by homemade cuisine with the freshness and the elegance of modern dishes.
Influenced by his mentor Executive Chef Sotiris Evangelos, he believes that the secret of success is the use of fresh seasonal vegetables and raw materials. Those who have tasted his creations speak of authentic scents and flavors.
Evangelos Psofidis was born in Thessaloniki in 1976. He studied Tourism Business Administration in Heraklion Crete and then worked as a trainee for a large chain hotel in Athens. He then moved on to work at “48 The Restautant”.
While working for “48” he began his studies on wine and spirits attending the educational institute “Wines and Spirits Education Trust” and graduated having obtained the “Advanced Certificate in Wines and Spirits” and the “Professional Certificate in Spirits”. His passion for wines and spirits led him to attend seminars on the Burgundy wines by reputable people in this field such as Serena Sutcliffe MW and David Peppercorn MW and seminars on the top Champagne houses by the world renown Essi Avellan MW.
Since 2006 he has been working for the Hotel Grande Bretagne and in 2009 he undertook the maintenance of the Cellar and the creation and editing of the wine card of GB Roof Garden restaurant and GB Corner.
His aim is, as he says, to display the largest wine-producing regions of the world through the choices of wines that best characterize and describe the characteristics of these areas, in the hotel's wine list.
- Breakfast 06:30 AM - 11:00 AM
- Lunch 13:00 PM - 18:00 PM
- Dinner 18:00 PM - 00:15 AM (last order)