With his wide experience in Mediterranean and Greek cuisine, he has given a modern twist to the menus of both hotels capturing the essence of each season.Asterios Koustoudis has worked in major restaurants and hotels such as ‘Makedonia Palace’, ‘Agioli’ restaurant at Electra Palace hotel, as well as Pentelikon hotel, where he won a Michelin star for creating Greek Mediterranean cuisine at “Vardis” restaurant. He is currently an EMEA Culinary Advisory Board member of Marriott International and he has taken part in several hotel openings in Europe.  He has considerably contributed in promoting Greek gastronomy worldwide by participating in multiple international culinary festivals in London, Mougins, Marseilles and South France as well as in Bocuse d’Or in Lyon.Under his leadership, the Tudor Hall restaurant at the King George Hotel was awarded a Michelin star in 2023, a distinction it proudly retains to this day, reaffirming Asterios’ ongoing commitment to excellence.

Chef de Cuisine Nikos Leivadias, after a long and successful journey in Greece’s culinary scene, now leads the prestigious Tudor Hall Restaurant in the heart of Athens within the historic King George Hotel. Over the years, we have tasted his exceptional fine dining creations at the Lycabettus Restaurant in Oia, Electra Palace in Athens and Andronikos in Mykonos.Talented and experienced, he brings his passion for contemporary cuisine to Tudor Hall Restaurant through an inspired menu. His philosophy combines local products with modern cooking techniques from around the world, emphasizing on the finest quality traditional ingredients and highlighting their quality and flavors. Each dish is a masterpiece, carefully crafted with refined colors, delicate aromas and unique presentation, offering guests a strong gastronomic experience.As the Chef de Cuisine at Tudor Hall, Nikos Leivadias leads an outstanding team, highlighted by the achievement of a Michelin star for the second consecutive year. This accomplishment reflects the team’s passion and dedication to elevating Greek cuisine on a global scale.