Georges, originally from Greece, followed his heart to France at the age of 20 to pursue his ultimate dream: learning the art of French pastry. Determined, he embarked on a demanding journey, obtaining a CAP (Certificate of Professional Competence), followed by an additional qualification, and then a BTM (Bachelor of Technical Mathematics), all while participating in prestigious competitions along the way. His talent and passion led him to join the renowned Pascal Lac pastry house in Nice, a member of the Relais Desserts association, where he gained invaluable experience.
However, after this thrilling adventure, Georges decided to focus on teaching and training. He began his new professional chapter as an assistant chef instructor at the ENSP (National Superior School of Pastry), where he shared his expertise with aspiring pastry talents. Continuing his ascent, he spent six months in a luxurious 5-star hotel in Champagne, the Royal Champagne Hotel & Spa, further enriching his culinary repertoire.
His thirst for knowledge and desire to pass it on then led him to become a pastry chef instructor at the École Ducasse, where he left a lasting mark on this prestigious institution. The year 2023 was a significant milestone in Georges’ career when he was selected to represent the French team at the World Pastry Cup during SIRHA in Lyon. Thanks to his exceptional talent and determination, he secured the second place, earning the title of Vice World Champion.
Today, Georges is poised to embark on an exciting new chapter as he joins the renowned Lenôtre house, where he will take on the coveted role of pastry chef instructor at the Lenôtre Culinary Arts School in Rungis. His love for chocolate, a complex and fascinating product, continues to grow, and he is convinced that his journey in the world of pastry is far from over. Georges’ talent and ongoing commitment to inspiring future generations of pastry chefs make him an essential figure in the realm of French pastry.
“I believe that the Lenôtre house is highly renowned thanks to the name of Gaston Lenôtre, who is one of the fathers of French pastry.”
“I have a great deal of respect for this institution, which is dedicated to sharing its expertise through its excellent training.”
“My role today is to lead the Lenôtre School to innovate and evolve, catering to the current clientele’s desire for more modernity.”
“If I were to be a pastry, I would be a lemon tart.”
“It’s an honor for me to have joined the Lenôtre School and this prestigious house, and I am thrilled and motivated to embark on this new adventure.”