He cultivated his inclination through apprenticeships and worked alongside the iconic 3-star French chef Joel Robuchon as a sous-chef at the Metropolitan Hotel in Monaco, where he was initiated into the principles of French patisserie. He continued his career as a pastry chef at “Selene” (Santorini) and “Hytra”. He has distinguished in 2015 at “Varoulko Seaside,” where he was awarded Pastry Chef of the Year by the Golden Toques 2025. He often thinks culinarily the origins of his desserts where he creates bold captivating compositions, such as: chocolate mousse with a white eggplant from Santorini spoon sweet and Vinsanto wine zabaglione, fava with caramelized onions in olive oil and capers(!), cabbage dolmades, stuffed tomatoes, chocolate with porcini mushroom mousse, and more.