George Papazacharias is the charismatic initiator of Delta’s menu. In its first year of operation, Delta was awarded by the Michelin guide with 2 stars and 1 green star (sustainable gastronomy). His love for “culinary storytelling” pushed him to create a 12-stage journey, full of unexpected twists and turns, using Nordic techniques and fermentations. The result is something that completely changes what our taste buds knew.

George built his own history in Scandinavia, as head of R&D at the restaurant “Maaemo” (3 Stars MICHELIN). In addition, he was the creator of the menu of the restaurant “Under” in Norway, the only underwater restaurant in the world (1 Star MICHELIN). Gained valuable experience in experimental cuisine working at “L’Air du Temps” (2 Stars MICHELIN) and the culinary workshops of “Alinea” in Chicago, “Fat Duck” in London & “Quique Dacosta” near Valencia, all with 3 MICHELIN Stars.