Panos Dimou was born and raised in Thiva. He grew up seeing his dad’s passion for cooking and his ability to improvise delicious meals out of anything, as well as his grandmother who used to cook amazing traditional Greek cuisine plates. Based on those models and inspiration, Panos decided to enroll himself in the culinary school of Tourism Education and Training (OTEK), Hellenic Ministry of Culture & Tourism, in Rhodes.
After graduating and doing some internships in Rhodes, his first chef, Patrick Van Velzen, gave him the opportunity to join the team of the Restaurant ’91t Amsterdammertje (*Michelin) in The Netherlands, starting this career abroad which is still going on and brought him to work in world-famous restaurants in Europe and South-America, some of these restaurants were: Arola Gastronomic Restaurant in Switzerland, Lasai Restaurant (*Michelin) in Brasil, Dinner by Heston Blumenthal (**Michelin) in the UK, Relae Restaurant (*Michelin) in Denmark, etc.
From 2018 until now, Panos Dimou has been part of El Celler de Can Roca team (***Michelin and ranked #1 by The World’s 50 Best Restaurants in 2013 & 2015). During the last four years, Panos has been chef de partie in the meat, fish and production sections, and for the last two years, he has been chef of R&D culinary team at El Celler de Can Roca.