Born in Athens on the 11^th of December 1973, and with his origins being from Izmir, Kos and Polidroso in West Greece, the smell of anise was always a part of his childhood. That is why he decided to get involved in the industry.

He majored in Hotel Management at the Business College of Athens and got his WBL MBA at the University of Middlesex in London. He also has certificate in Customers Service and train the trainer from A&A Partners with studies in Operation Procedures from Goldaxia. He succeeded his training in Strategy and Leadership at Leaders Lab, and has been the trainer on seminars for the Quality of service in the Tourism Business and the Quality of service in F&B Businesses. For 18 years he has been the director, consultant and regional director of 4 and 5 stars hotel businesses. In the meantime he has been an official partner of the Embassy of Tunisia to promote the country’s gastronomical tourism.

Since 2013, as the project manager of MEZEN , he also provides consulting services at hospitality businesses and restaurants. In 2015 he gave a Masterclass for Greek distilled spirits and the head bartenders of the best 50 bars in the world. At the same year, he presented the Greek Gastronomical map at FoodHallen in Amsterdam on behalf of the Greek Embassy. In 2017, project MEZEN got the ESTIA golden award as a Food Business Innovator. Since 2018, he is teaching oenology . As well as Restaurant and Hotel Management. In 2019-2020 he has been the main speaker at seminars for greek distilled spirits in partnership with Gastronomy Essentials for INSETE.

Considered as the first sommelier for Greek distilled spirits, and a major contributing factor in their success in the mainstream scene, since 2021, he is the main curator for myspirit list of spirits, as well as many restaurants and delicatessens in Greece and abroad.