CHEF'S

WORDS

Alexandros (Alex) Tsiotinis is the Executive Chef and owner of CTC.

Albeit his young age, Alex has enjoyed right from the dawn of his career a spectacular run in some of the most celebrated cuisines of the world.

There, he had the chance to work alongside with great gastronomic figures, like Alain Passard, Helenne Darroze, Eric Frechon and Pascal Barbot; “My great teachers” as Alex humbly chooses to call them. Upon his return to Greece, he took over the restaurant Perivoli and then for 3 years we worked as the Executive Chef of Elounda Peninsula in Crete. In 2015, Alex’s signature dish “Cretan Salad in a Pot” gave him no1 position for the Mediterranean region, in S. Pellegrino Young Chef of the Year competition and a ticket to the final stage competition.

Alex likes to think cooking as painting. Being a keen lover of colors, he compares an empty dish to a blank canvas waiting to be filled with ingenuity.

For him the act of eating is similar to traveling. His creations aim to stimulate “his guests”, as he prefers to call his diners, to embark on a gastronomic voyage experiencing different tastes, scents and textures at every single bite.