Alexandros Tsiotinis turns dishes into canvases for his culinary art pieces, inviting diners on a sensory journey through modern Greece and its gastronomy. With an approach that blends art, travel, and sustainability, his cuisine becomes a bridge between the classic and the modern.
Biography
Born and raised in Athens, Alexandros Tsiotinis embarked on his journey into the world of gastronomy from a young age, training at prestigious academies and working in the kitchens of some of the world's most famous restaurants. With mentors like Alain Passard and Hélène Darroze, he refined his culinary art, developing a passion for raw materials and perfection in the kitchen. Returning to Greece in 2010, he took over the Perivoli restaurant in Santorini and later became Executive Chef at the Elounda Peninsula Hotel in Crete. 2015 marked a turning point in his career with the opening of CTC, his "firstborn," a restaurant that revolutionized the Greek gastronomic scene by introducing a menu-less dining experience, based on trust and total immersion in the culinary journey proposed by Tsiotinis. His unique style sees cooking as a form of art, comparing an empty plate to a blank canvas to be colored with genius and creativity. Each dish tells a story, a journey through flavors, aromas, and textures, with special attention to sustainability and innovation.
