Michalis has associated his name with the marriage of authentic Mediterranean flavors with the art of haute cuisine.

He was the chef of the Abovo restaurant, and has been awarded six golden hats (Athinorama). He has been involved in cooking professionally for 18 years, during which time he has passed through the emblematic cuisines of the country, such as those of Spondi and Pil Poul, but also in Denmark and New York.

Today he is the chef of the Premiere restaurant at the Intercontinental Hotel (Athens), while also teaching at the Le Monde coulinary school.