Giorgos Papazacharias
Delta Restaurant / Greece
Giorgos Papazacharias is the gifted visionary behind the cuisine of Delta Restaurant in the SNFCC (Stavros Niarchos Foundation Cultural Center), the only restaurant in Greece with 2 Michelin stars. His passion for presenting a complete “gastronomic narrative” drove him to create a 12-step journey with unexpected twists, using Scandinavian and Japanese techniques and fermentations with exceptional Greek products.
Papazacharias made his own history in Scandinavia, serving as Head of R&D at the three-Michelin-starred restaurant “Maaemo” in Oslo. Furthermore, he was the creator of the menu for “Under” in Norway, the world’s only underwater restaurant, which also holds a Michelin star. He acquired invaluable expertise in experimental cuisine by working at “L’Air du Temps” (two Michelin stars) in Belgium and the culinary labs of the three-Michelin-starred restaurants “Alinea” in Chicago, “The Fat Duck” in London, and “Quique Dacosta” near Valencia.
