Chef Argyrios Aleiferis

Highly organized and self-motivated culinary arts & wine professional with extensive experience in hotels and restaurants, possessing advanced knowledge in modern cuisine, fine wine, and hospitality services;

A team player, capable of maintaining cultural sensitivity and establishing rapport with members of diverse groups; especially talented in prioritizing multiple tasks effectively while retaining perfect composure under pressure, whilst flexible and analytically predisposed with a keen eye for detail;

My culinary journey starts at Costa Navarino resort in the south of Greece. For 4 consecutive years, I've been working in various in-house restaurants including international themed cuisines, modern Greek restaurants, Italian bistros, hotel breakfast, room service, and Private Villa Chef.

Eventually, my appetite for knowledge led me to London, where I have been working for the OneOone 3 rosettes restaurant. (20 best fish restaurants in the UK for 2016). Then after I joined the Glasshouse 1* Michelin star modern Cuisine Restaurant. After polishing my knowledge in fine cuisine, I accepted a position at the most 'Avant grade' place in London, the Mandrake hotel, a 5* star boutique hotel in Fitzrovia.

Furthermore, my passion for fine hospitality services led me to join the sommelier team of the Art club Mayfair where I am working for the past 4 years. Indeed, Mayfair thought me modern luxury hospitality service, fine wines (WSET level 3 holder), cigars & sake.

Last but not least, I managed to successfully graduate with a master's degree in Luxury hospitality management.

My experience and knowledge set me as a creative and skilled in troubleshooting individual, looking to gain further knowledge in wine and food services to fulfill the prime goal of delivering a unique experience.