Pavlos studied cooking in Athens. He worked in the best restaurant in Greece, Spondi (** Michelin) for 6 years, where he had the good fortune to serve next to chefs such as Arnaud Bignon **, Eric Frechon ***, William Mahi ***, and Michel Del Burgo ***.
After Spondi he worked in world-famous restaurants abroad, in Europe and America, some of these restaurants were: Pierre Gagnaire 3 * Michelin Paris, Benu 3 * Michelin San Francisco, Azurmendi 3 * Michelin Bilbao, Flocons De Sel 3 * Michelin Megeve, Enoteca Pinchiorri 3 * Michelin Florence.
From 2016 to 2019 he worked as Executive Chef at the Andronis group in Santorini and more specifically at the Lycabettus restaurant, which is awarded a golden hat every year by Athinorama and 2 stars by the FNL Guide.
From December 2019 until today, he has taken over as Executive chef at The Zillers Hotel in Athens.