Indicative Professionals on
the Judging Panel 2024
Owner & Founder, Multichrom Lab
Emmanuel Salivaras, owner and founder of Multichrom.lab, is one of the most experienced and skilled analysts in the industry of quality control and sensory evaluation of olive oil. He studied Food Technology at the Technological Educational Institute of Thessaloniki and then at the Agricultural Faculty of the University of Saskatchewan in Canada. From the same University, he also holds a graduate degree (M.Sc) in Food Science and Applied Microbiology.
Sous Chef presso Gordon Ramsay Restaurants
I have always worked at the highest – Michelin standards, professional level. My work experience includes collaborations with the Jason Atherton in City Social, Galvin Brothers at La Chapelle, and at present with Gordon Ramsey at Petrus.
Exec chef at Impact Food Group
I have continued my work in London over the last 15 years working in high profile establishments to senior sous chef at The #Royal Society, IET, and the Honorable Artillery, Company. Becoming head chef of events at The Royal Opera house where I stayed for 2 years overseeing events like the #GQ awards, the #BAFTAS, and many more.
Chef at Mandarin Oriental Hotel Group
Italian background with solid international experiences, my cuisine is based on seasonal and local ingredients focused on ZERO waste. Willing to learn and very passionate about fermentation, bbq, foraging,
sourdough bread, liquor making.
Director Of Food And Beverage
Elior Chef Of The Year Winner 2013
La Parade de Chefs Silver Medallist 2014
Ambassador for The Burnt Chef Project 2021
Independent Thermomix Sales Advisor
Alex Dos Santos
Experienced Head Chef with a demonstrated history of working in the hospitality industry. Skilled in Catering, MICROS, Culinary Skills, New Restaurant Openings, and Menu Development. Strong operations professional graduated from Westminster Kingsway College.
Private Chef for UHNW family in London
Executive chef with 20 years experience in fine dining, Michelin Starred, and award winning international restaurants. My dedication and passion for cooking has given me the opportunity to work alongside some of the best chefs on the world, adhering to high standards of creativity, innovation, and management.
Dr. Charalambos Fotakis
Postdoc fellow at the Institute of Chemical Biology of the National Research Foundation
His research activities include metabolomics in food and the assessment of antioxidant capacity of food. He has 34 publications in peer-reviewed international journals and more than 50 participations in international and national conferences. He is also co-founder of the startup CHEFistry, a food chemistry research and development company focusing on the mutual relationship between food science and fine dining.
Head Chef at Margot Restaurant Covent Garden
Head Chef at Margot Restaurant Covent Garden. Former Sous Chef Corinthia Hotels, also Sous Chef at Dhruv Baker and former Sous Chef at The Ritz London
Sous Chef at The Dixon, Tower Bridge
Sous Chef at The Dixon, Tower Bridge.
Former Junior Sous Chef at Pullman Hotels & Resorts and Chef de Partie at London Marriot Hotel Park Line
Helene Darroze at The Connaught
Sous Chef at Helene Darroze at The Connaught. Former Sous Chef at The Ninth Restaurant and former Sous Chef at The Ritz London
Chef Atrion Hotel, Iraklion, Crete
Chef at Atrion Hotel in Iraklion, Crete, and former chef at Salparo Restaurant in Mykonos, Greece.