Talented Chef Asterios Koustoudis is the Executive Chef Hotel Grande Bretagne and King George Hotel. Awarded with a Michelin star, Asterios believes in simple cuisine, gives emphasis on premium quality fresh ingredients and advanced cooking technique in order to achieve clean flavors and create exquisite dishes.
With his wide experience in Mediterranean and Greek cuisine, he has given a modern twist to the menus of both hotels capturing the essence of each season.
Asterios Koustoudis was born in Thessaloniki in 1978. He qualified in Greek culinary schools and attended multiple seminars in Paris then developed his culinary skills at an elite list of restaurants and hotels. Some of them are Macedonia Palace hotel and ‘Agioli’ restaurant at Electra Palace hotel in Thessaloniki as well Pentelikon hotel, where he won a Michelin star for his Greek Mediterranean cuisine at “Vardis” restaurant.
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.
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
- Dinner 18:00 PM - 00:15 AM (last order)