Success stories

Manolis Sarris

October 3, 2019 - Success stories

LE MONDE, Chef Graduate 2012

1. Why did you decide to become a chef?

Food was the means of expressing love in my family. So it was something that got into me from an early age.

2. What did you gain while studying at LE MONDE?

LE MONDE gave me the foundation of my professional career and the knowledge needed to move forward and follow what I love.

3. Do you remember your first time in a kitchen?

First time i stepped foot into a professional kitchen was when LE MONDE sent me to my first internship, at SUN BEACH Hotel in Rhodes.

4. Name the highlights of your career so far.

I believe that each and every choice i made, has helped me to evolve. But certainly, i must say the four years in Amsterdam, where I worked at three fine dining restaurants, one of which is awarded a Michelin star.

5. This year, you were the big winner of  MasterChef! What are the things you believe helped you win?

I saw it as a game, with a lot of cooking, with a sense of purpose, but also enthusiastic about the in-house experience the competition provided. I tried to have a good time and manage to make small steady steps towards the big final.

6. How do you feel about being a Chef after all those years?

I am now more than ever, certain that i really love being a chef, i try to constantly learn new things and never give up.

7. Any advice you would give to someone wanting to become a chef?

You have to really love it, learn from those who really love it as well, be passionate about it, be eager, stubborn and disciplined when you have to.

8. What are your plans for the near future?

I need some time to adjust back in Greece, after four years abroad and the whole experience of masterchef. Then, i would like to start working and please people with good food.

9. Any final thoughts you’d like to share? 

I would like to thank all the people of the LE MONDE for their tremendous support, from the first day of my studies until today!

Thank you very much Manolis!

August 2019



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