George Papaparaskevas
Food is culture, habit, craving and identity
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The Chef in a glanceSUMMARY ABOUT CHEF GEORGE PAPAPARASKEVAS
Developed skills and knowledge have sharpened throughout twenty years of practice and intensive, working in luxury hotels and establishments with European exposure. Assertive, ambitious and passionate. Possesses solid proven track records in hotel preopening, opening and renovation, that have effectively sharpened the proficiency in key aspects of F&B and kitchen operations.
Fully dedicated to the industry of hospitality, by benefiting from a strong background in international companies such as Hyatt, Intercontinental and Marriott. Expert in managing large kitchen teams and developing menus and events for every occasion with standard recipes, food cost analysis using the latest food trends |
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As part of Sovereign's Hotel Heroes video series, we headed to the Domes of Elounda in Crete to talk with George, their Head Chef. George talks of how he plans every aspect of the cuisine on offer at Domes and how he ensures that every taste is catered for. He also discusses how finding the best ingredients locally ensure that the food he prepares is healthy, delicious and fresh. |
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My latest article at Hellenic Hotels Magazine
Exclusive Wedding Dinners
Buffet style is when all the food items are set out on tables and the guests serve themselves.
A sit-down dinner is usually more expensive because there is a wait staff to serve the food.
A food station is when foods are grouped together and different stations are placed around the room.
Hors d'oeuvres are served by a wait staff or set on a table for the guests to serve themselves.
A sit-down dinner is usually more expensive because there is a wait staff to serve the food.
A food station is when foods are grouped together and different stations are placed around the room.
Hors d'oeuvres are served by a wait staff or set on a table for the guests to serve themselves.