Chef Evangelos Fronimakis

Grecotel

I was born in Ierapetra, Crete, Greece in 1979 and I am a graduate of the School of Tourism Professions of Heraklion, Crete in the Department of Culinary Art and I have been active in the field of Tourism for about 25 years. Dynamic elements of my character are honesty, spirituality, gratitude, justice and perseverance. I focus on the development and effectiveness of the provision of services in my workplace by creating and expecting from my colleagues, equal opportunities, fair play, pleasant working environment giving space and time to my colleagues to highlight their talent, resourcefulness and dexterity.

Starting in my first steps in my professional career I had theopportunity to train for a while at the restaurant Le Divellec Relais & Chateax 2 star Michelin in Paris, France and to have a three-year experience in consulting in a hotel in Crete that was managed by Jacques Le Divellec. Then I had experience in positions of responsibility in hotels all over Greece undertaking many special events and official dinners. For the last 9 years I have been working in the position of executive Chef, beginning with two years at the Caramel Grecotel Boutique Hotel and then at the Αmirandes Grecotel Boutique of the N. Daskalantonakis Group. In 2017, from a well-known gastronomy guide in Greece, I was awarded with a ‘Greek cuisine award’ for the restaurant Xasteria. I am also responsible for the gastronomic events that take place abroad to promote the Group.

I am a supporter of the term lifelong learning. In recent years I have attended specialized cooking seminars at Alain Ducasse Education Trend in Paris, France. I have also been trained as an adult educator at the Chamber of Heraklion school and I have currently attended seminars for 9 months and 4 months respectively in lifelong learning centers of Greek Universities on the subject of improving professional skills and Human Resources Development.