About Me

Alexandros “Sperxos” Pavlopoulos

Biography

 

Alexandros “Sperxos” Pavlopoulos was born in Kalavryta, Greece, in the 16thof August of 1990.

Teenager yet, he had his first professional experience as a cook in the family’s business, a hotel and restaurant in the picturesque mountain village Ano Loussoi, nearby the famous ski resort of Kalavryta, as a hobby that soon turned in a life’s choice of profession.

 

After finishing high school in 2008, he moved to Athens to study in the highly appreciated Institute of Hotel and Tourism Studies "LeMonde". He graduated in 2010 and completed his practice in "LaFourchette"Catering. As a true lover of his profession he always finds the time to attend significant seminars for his further education.

 

He started his career at the “Divani Hotel Caravel”, in the “Diachroniko” Restaurant, a very important and reassuring step of his professional choice and then he worked in the “Athens Lotus Hotel”,first as a Sous Chef and then as Chef, just before the time to fulfil his military obligations. Even at this period he managed to find some time to “keep himself in shape” collaborating with the restaurant "Bistroin Town".

 

Soon after his military fulfil, he joins the Cretan Restaurant “Ampakas” as a Chef, a collaboration which resulted in the award for Best Cretan Plates, from the staff of the well-known leisure web site and Magazine, "ExodosTime". His success earned him an invitation to work as a Chef in one of the best restaurants in Santorini, the τοRestaurantBistro “Floga” which rewarded the business the title of the Best Restaurant in Oia, the world-famous town of Santorini for its sunset, for 2013.

 

During this period of professional progress and recognition he participated as a guest at the Efi Maltezos’s radio talk show in the”Galaxy92 FM”, sharing the joy of cooking along with some of his recipes and hints with the audience of the show.

The next big career leap for Alexandros was an offer in 2015 to lead a Greek promotion at the One & Only Royal Mirage resort in Dubai, which turned into a full-time job in charge of three restaurants on the site.  Two years later, as Head Chef, he joined the project to open Ena Restaurant, working closely with the owner Lena Maniatis and inspired by her architectural ideas, the food they imported (over 120 products brought in from Greece!), and the recipes they created .Ena is an elegant venue, a far cry from the stereotypical blue and white decor of many Greek restaurants abroad.  In respect of local customs, the presence of alcohol in any dishes is called out.

 

When asked more about his inspiration, he said, "Growing up in Kalavryta, my family was always surrounded by incredible farms and we always had such great produce! Unfortunately, Greek cuisine doesn’t get quite as much attention around the globe as many other cuisines. I’ve always wanted to show the world the experiences I’ve been so lucky to have, such as collecting fresh herbs from the mountains near my family home. I find the best way to do this is to take thousands of years of great culinary tradition and modernize them, both in terms of palate and presentation. While opening Ena, I travelled back to Greece four times and with fresh eyes, which made me, even as a Greek, appreciate even more the huge range of culture, dishes and ingredients the country has to offer.

Of course, the visual designer in me just had to ask him about the artistic side of his plating, which I enjoyed seeing on his social media feeds.  "The Greeks have always been artistic people. I can’t act, draw, paint or sculpt but I’ve always loved expressing a different side of my creativity on a plate. My personal style of cooking, getting great ingredients and allowing them to speak for themselves, means that the shapes, colours and textures of ingredients, I’m so lucky to have a chance to work with all the great tools."

 

He still retains the overview of the family business restaurant as well as the organisation and planning of restaurants all over Greece in matters of menu planning and cost accounting. He is contributing the Publishing Company “Melissa”, in matters of evaluation and presentation of distinguished products from all over Greece. He still finds time to organize and support selected events from children parties to social receptions up to the last detail.

 

You can find more about Alexandros Pavlopoulos in his web page, www.chefsperxos.com

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