Sotiris Evaggelou, born in the town of Tyrnavos, a place filled with gastronomic treasures. With a unique and charismatic sense of taste, talent in execution and an impeccable work ethic, he managed to turn his teenage dream into a successful career!
Over the course of almost four decades in the industry, he has developed a unique and characteristic culinary style. His mentality and personality call for trust and respect, leaving an important imprint to the generations to come.
He is a distinguished chef with a long career path in the world of gastronomy and hospitality, who studied at the culinary school of Alain Ducasse in Paris.
Shortly after, he was chosen to work at Ducasse’s restaurants all over the world; in Monaco, in Marseille and Provence. After that, his career really took off with his later cooperation with the Plaza D’ Athénée in Paris.
Coming back to Greece, at the age of 28 years old, he became the youngest executive chef at Makedonia Palace in Thessaloniki. As an Executive chef, he then took over the kitchens of renowned hotels such as the Athenaeum, the InterContinental, the King George, the Grand Bretagne and last but not least, his starting point, the Makedonia Palace.
January 1997 - January 2004
MACEDONIA PALACE HOTEL
Thessaloniki
Executive Chef
February 2004 - February 2005
KING GEORGE II PALACE HOTEL
Athens
Executive Chef
February 2005 - February 2010
INTERCONTINENTAL ATHENAEUM ATHENS
Athens
Executive Chef
February 2010 - April 2017
HOTEL GRANDE BRETAGNE & KING GEORGE HOTEL
Athens
Complex Executive Chef
April 2017 - today
MAKEDONIA PALACE HOTEL
Thessaloniki
Executive Chef
2023
“CONTEMPORARY GREEK CUISINE” award, for the restaurant “SALONICA”, MAKEDONIA PALACE
“GOLDEN CHEF HAT” award, for the restaurant “SALONICA”, MAKEDONIA PALACE
2022
“CONTEMPORARY GREEK CUISINE” award, for the restaurant “SALONICA”, MAKEDONIA PALACE
“GOLDEN CHEF HAT” award, for the restaurant “SALONICA”, MAKEDONIA PALACE
2021
“CONTEMPORARY GREEK CUISINE” award, for the restaurant “SALONICA”, MAKEDONIA PALACE
“TOQUES D’OR” award, for the restaurant “SALONICA”, MAKEDONIA PALACE
2020
“CONTEMPORARY GREEK CUISINE” award for the restaurant “SALONICA”, MAKEDONIA PALACE
“GOLDEN CHEF HAT” award, for the restaurant “SALONICA”, MAKEDONIA PALACE
2019
“CONTEMPORARY GREEK CUISINE” award, for the restaurant “SALONICA”, MAKEDONIA PALACE
“FNL BEST RESTAURANT” award, for the restaurant “SALONICA” Restaurant, MAKEDONIA PALACE
2018
“CONTEMPORARY GREEK CUISINE” award, for the restaurant “SALONICA”, MAKEDONIA PALACE
2017
“GOLDEN CHEF HAT” award, for the restaurant “ROOF GARDEN”, Hotel Grande Bretagne
“GOLDEN CHEF HAT” award, for the restaurant “TUDOR HALL”, KING GEORGE Hotel Athens
2017
“FNL BEST RESTAURANT” award, for the restaurant “ROOF GARDEN”, Hotel Grande Bretagne
“FNL BEST RESTAURANT” award, for the restaurant “TUDOR HALL”, KING GEORGE Hotel Athens
2016
“GOLDEN CHEF HAT” award, for the restaurant “ROOF GARDEN”, Hotel Grande Bretagne
“GOLDEN CHEF HAT” award, for the restaurant “TUDOR HALL”, KING GEORGE Hotel Athens
2016
“FNL BEST RESTAURANT” award, for the restaurant “ROOF GARDEN”, Hotel Grande Bretagne
“FNL BEST RESTAURANT” award, for the restaurant “TUDOR HALL”, KING GEORGE Hotel Athens
2015
“GOLDEN CHEF HAT” award, for the restaurant “TUDOR HALL”, KING GEORGE Hotel Athens
2014
“GOLDEN CHEF HAT” award, for the restaurant “TUDOR HALL”, KING GEORGE Hotel Athens
“5 STAR DIAMOND AWARDS” by THE AMERICAN ACADEMY of HOSPITALITY SCIENCES
2013
“Special Award for the contribution in Progress and Promotion of Greek Cuisine” by ATHINORAMA GUIDE, Hotel Grande Bretagne
2012
“CONTEMPORARY GREEK CUISINE” award, for the restaurant “GB CORNER”, Hotel Grande Bretagne
2011
“CONTEMPORARY GREEK CUISINE” award, for the restaurant “GB CORNER”, Hotel Grande Bretagne
2010
“GOLDEN CHEF HAT” award, for the restaurant “Premiere”, InterContinental Athenaeum Athens Ηotel
2009
“GOLDEN CHEF HAT” award, for the restaurant “Premiere” , InterContinental Athenaeum Athens Ηotel
2008
“GOLDEN CHEF HAT” award, for the restaurant “Premiere”, InterContinental Athenaeum Athens Ηotel
2007
“GOLDEN CHEF HAT” award, for the restaurant “Premiere”, InterContinental Athenaeum Athens Ηotel
2006
“GOLDEN CHEF HAT” award, for the restaurant “Premiere”, InterContinental Athenaeum Athens Ηotel
2005
GOLDEN CHEF HAT” award, for the restaurant “Premiere”, InterContinental Athenaeum Athens Ηotel
2004
“GOLDEN CHEF HAT” award, for the restaurant “TUDOR HALL”, KING GEORGE PALACE Hotel
Sotiris Evaggelou is a living proof that Greek gastronomy is on a high level and is qualitatively progressing from year to year. With the utmost respect to the culinary rules and values, with a deep knowledge to the Greek culinary traditions, he is creating new dishes featuring a modern and innovative content.
In order to change and improve the “traditional” dishes, deep knowledge is required. Knowledge that comes with experience by simplifying the cooking procedures, using new techniques and ingredients. As such, each dish is taking off to a new dimension of flavours.
“You cant become a chef within two years. The chef’s title is earned with knowledge, constant development and work experience”.
Sotiris Evaggelou strongly believes that progress comes from hard work.
He has managed to get to the top, and has chosen to cook his most heartfelt dishes. He hasn’t stop learning , not one day, while listening to every single person in his team, from the kitchen assistant to his chef. Behind every achievement there is a team of people and in his case, his brigata!