Born on 1985, in Athens, George Papazacharias is one of the most innovative chefs on the Greek culinary scene. With his restaurant Delta, located in the heart of Athens, Papazacharias has revolutionized traditional Greek cuisine through a modern and creative approach. His culinary philosophy is based on the use of local and seasonal ingredients, reinterpreted with advanced techniques. Internationally recognized, he has received numerous awards and accolades, solidifying his role as an ambassador of the new Greek cuisine.
The Biography
George Papazacharias was born in Athens in 1985, Greece, a city rich in history and culinary traditions. From a young age, he showed a great interest in cooking, inspired by the traditional recipes he prepared with his family. He began his professional training at the Athens Gastronomy Institute, where he developed a solid foundation in both classic and modern culinary techniques.
After completing his studies, Papazacharias worked in several fine dining restaurants across Europe, honing his skills and learning new techniques. A turning point in his career was his apprenticeship at the renowned Noma Restaurant in Copenhagen, where he worked under the guidance of Chef René Redzepi. This experience had a significant impact on his culinary philosophy, driving him to explore and highlight Greece’s local and seasonal ingredients.
In 2021, Papazacharias opened Delta Restaurant in Athens, aiming to create a unique culinary experience that combined Greek tradition with modern innovation. The restaurant quickly earned an excellent reputation, thanks to its refined cuisine and sustainable approach. Papazacharias’ culinary philosophy is based on the use of fresh, local, and organic products, with a particular focus on seasonality and biodiversity.
Papazacharias' career is characterized by a constant commitment to innovation and quality. Delta became the first Greek restaurant to be awarded two MICHELIN stars and a MICHELIN green star in 2022 after its initial evaluation, placing Delta in the top 3% of the world's elite dining establishments. In addition to his restaurant activities, Papazacharias is active in culinary education and sustainability projects, collaborating with local farmers and organizations to promote environmentally friendly cuisine.
