My name is Christoforos Koskinas and i work as private chef in vila.When i finished my studies in the school of tourism i started my professional career in the greater Hotel chain in Greece ,Grecotel in Dafnilla Bay Hotel in Corfu and Corfu Imperial.
I started as a second cook in cold kitchen where there i realize how exciting was to delve into fruits and vegetables to create a gala buffet and i realize that to make sculptures from butter and ice have to be very focuse on what you do and your hands must be stable.
You must use your imagination and you must have plenty of available time to create.Endless hours over a sculpture and the compensation is the applause from the customers and the flashes of many photo cameras.

There is no grater compensation than the pleasure of offering pleasure with your own hands.

I had the honor at the start of my professional career to work next to acclaimed chefs who gave me the motivation to enrich my professional level.

In a short period of time they give me the position of chef for the cold kitchen. After that i had the opportunity to travel abroad and work to King Louis hotel at the Steingenbergerchain in Deutschenland.A luxury 5 stars hotel where there i enrich my knowledge with new methods and techniques.