The tasteyou remember.

Argyris grew up in a small village in Serres, surrounded by nature, where his family ran their own farm and produced their own food. From an early age he lived close to the raw ingredient — knowing not only what he ate, but where it came from. He could not have imagined then that this everyday life would, years later, shape the way he sees pastry.

His career began in Serres and took him through Thessaloniki and Athens to Kos, Mykonos, Zakynthos and Corfu, and then on to Cyprus, Germany, England and Austria. Every place, every kitchen and every collaboration added something different to the way he works and understands his craft today.

With more than 12 years of experience in professional pastry and bakery — over five of them as Executive Pastry Chef — he has worked across luxury hospitality, fine dining, bakery and business projects. His experience ranges from pastry and viennoiserie to artisan bakery and ice cream, a field he is particularly passionate about.

Along the way he learned to see a product not only from the creative side, but as a whole: from the idea, the choice of ingredients and the development of a menu, to production, costing, team organisation and the daily running of a kitchen.

For Argyris, creativity has value when it can be translated into flavour, sound technique and an experience worth remembering.