Angelos Lantos was born in Messolonghi in 1972 and at the age of 4 he came with his family to Athens. As soon as he finished high school, he worked as a waiter and thus, entering the kitchens of restaurants, he began to fall in love with cooking. He followed the Cooking School and his first professional steps in the most famous Athenian restaurants, such as “Pil Pull” and “Boschetto”. In 2005, he entered the kitchen of the most iconic restaurant in Athens, “Spondi”, as sous chef next to to the French chef Arnaud Bignon, while in 2012, after Bignon’s departure, he took over the reins of the French restaurant, which already had 2 Michelin stars. By serving French cuisine in imaginative ways it has managed to maintain the distinction it receives from 2008 until today as the great Athenian restaurant. Angelos Lantos has worked in restaurants awarded with Michelin stars, such as “L’Enclume” in England, “Cheval Blanc” in Switzerland and “Flocons de Sel” in France, he has participated in dozens of Gastronomy Festivals, while in 2018 his name featured in the list of the 300 best chefs worldwide. Having as his tool the high executive technique, Angelos Lantos is the chef that all his colleagues respect, as he is one of the greatest at the Greek and international level. Motivation and source of inspiration are the innate desire for creation, development and knowledge
Spyros Pediaditakis has been awarded as the Best Pastry Chef in 2019 by the FNL Awards and as the Pastry Chef of the Year in 2020 by Gault & Millau Hellas. He has worked for some of the most important restaurants and hotels in Greece and Europe. He is one of the creators of the boutique patisserie Ourse in Glyfada, consultant and creator of desserts in some of the best restaurants in the country while delivering seminars on the art of confectionery for restaurants.