Indicative Professionals on
the Judging Panel 2024
Manolis Salivaras
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.
Valentino Rossi
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.
Chris Taylor
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.
Alberto Sidoti
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.
Alex Dos Santos
Head Chef
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.
Xavier Castella
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.