Success stories
Σκοτίδας Γιάννης

John Skotidas

October 2, 2019 - Success stories

LE MONDE, Chef Graduate 2013

1. Why did you decide to become a chef?
Skateboard was the only thing on my mind when I was growing up. At the age of 21 I realized that skateboarding has an expiration date and I had to find something else to put myself into. During this period I was doing my military service. One day they “threw” me into a kitchen and i stayed there for approximately 6 months. When i completed my service, i realized that cooking is what i wanted to do.

2. What did you like best about the education experience?
All the hours we spent at the labs were really memorable. Most of all I remember the hours I spent with my Chef, Michalis Ntounetas! He really focused on teaching us the right techniques and the bases of culinary tradition.

3. What was your first big break?
My first professional steps took place in Athens, where I completed my internships. I will always remember my second internship where I was lucky enough to meet Chef Alexandros Charalampopoulos. It was a crucial point in my career as I remember I was amazed by the creativity that this profession has, the adrenaline and the importance of teamwork.

4. Where can we find you today?
I’ve been living and working in London for the past 6 years at Mazi restaurant and the brand new Suzi Tros.

5. Name the highlights of your career so far?
When I first came to London, I found myself working in the kitchen of a very famous hotel. I met two very important Chefs and they taught me the french and english cooking culture. Later on, I wanted to focus on the greek cuisine and that’s how I ended up working at Mazi and Suzi Tros, where i am until today.

6. How do you feel about being a Chef after all those years?
I feel like a finally found my passion. There is nothing else I would rather be!

7. Any advice you would give to someone wanting to become a chef?
Run away while you can! I m kidding of course. It is a very difficult profession and you must be armed with persistance and patience and above all, love and passion. The last two will keep you for hours in the kitchen but they will also motivate you not to give up and constantly evolve.

8. Any final thoughts you’d like to share?
I would like to thank all those that support me all those years and most of all my team because we contribute to upgrading.

June 2019



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