A Culinary Ambassador of Greece

In the grand world of gastronomy, there are chefs who rise not just as masters of flavor but as cultural ambassadors—keepers of tradition and innovators of the future. Chef Asterios Koustoudis, Executive Chef of the Hotel Grande Bretagne’s GB Roof Garden and the Tudor Hall Restaurant at King George Hotel in Athens, is one such figure. Born in Thessaloniki in 1978, he has become a defining force in modern Greek fine dining, celebrated for his ability to balance deep-rooted traditions with contemporary refinement.

Awarded with Michelin recognition and numerous accolades such as the Toques d’Or (Golden Chef’s Hat) and Greek Cuisine Awards, Chef Koustoudis has not only earned a place among the elite of global gastronomy but also carved out a unique identity: a chef who lets ingredients tell their own stories. His philosophy of “clean flavors” and respect for seasonality has positioned him as a culinary storyteller, bridging the Greece of the past with the cuisine of tomorrow.

This is the story of his remarkable journey—from a childhood shaped by village traditions, to Parisian training, to his current role at the very top of Greece’s hospitality scene.

Early Life in Thessaloniki: Roots in Nature and Tradition

Born in Thessaloniki, Greece’s vibrant northern port city, Asterios Koustoudis grew up in a household where food was never just fuel; it was tradition, memory, and identity. His formative years were often spent in Vrasna, his mother’s village near the sea, where nature provided the backdrop for his culinary awakening.

Summers in Vrasna were filled with the rhythm of seasonal eating. His family would pick wild herbs from the hills, cultivate fresh vegetables in home gardens, and prepare traditional dishes that respected the land and its cycles. His grandmother’s cooking, rooted in simplicity and authenticity, left a lasting imprint on his palate. Meals were communal, infused with stories, and tied to rituals—harvesting olives, preserving tomatoes, or grilling freshly caught fish by the sea.

These early memories of rural Greek life formed the core of his philosophy: ingredients must remain honest, flavors must stay true, and food should always carry with it the memory of place.

Culinary Education: Greece and Paris

Recognizing his passion, Asterios pursued formal culinary studies in Greece, where he developed the foundations of classical techniques and professional kitchen discipline. His education was further enhanced by specialized training seminars in Paris, the global capital of haute cuisine.

In Paris, he discovered the delicate balance between tradition and innovation—a lesson that would shape his career. He absorbed French methods of precision, slow cooking, and layering flavors while never forgetting the rustic, soulful simplicity of Greek food.

One of his most influential mentors was Chef Sotiris Evangelou, a respected figure in Greek gastronomy. Evangelou instilled in him not just techniques, but philosophies of respect for ingredients, discipline in the kitchen, and the role of a chef as both leader and storyteller.

Early Career: Establishing a Presence in Greece

Chef Koustoudis began his professional journey in some of Greece’s most prestigious kitchens:

• Macedonia Palace in Thessaloniki, a landmark hotel known for hosting dignitaries and celebrities.
• Electra Palace Thessaloniki, where he refined his ability to oversee fine-dining operations in luxury hospitality.
• Athiri, a restaurant celebrated for modern Greek cuisine, where creativity and innovation became part of his repertoire.
• Vardis Restaurant at Pentelikon Hotel in Athens, a legendary establishment that brought him into the spotlight of the capital’s culinary scene.

At each stage, Koustoudis deepened his expertise, learning how to balance Greek identity with the evolving expectations of international fine dining. His cooking began to attract attention for its clarity of flavor and dedication to locality.

Leadership at Hotel Grande Bretagne and King George

In a career-defining appointment, Chef Koustoudis became Executive Chef of Hotel Grande Bretagne’s GB Roof Garden Restaurant in Athens, one of Greece’s most iconic luxury hotels. He also took charge of the Tudor Hall Restaurant at the King George Hotel, its sister property.

At these establishments, he was entrusted with not just kitchens but reputations. Both hotels are cultural institutions, welcoming royalty, celebrities, politicians, and discerning travelers from around the world. The pressure was immense, but Chef Koustoudis rose to the challenge.

At GB Roof Garden, he created menus that highlighted Greece’s best ingredients—Mediterranean seafood, mountain herbs, artisanal cheeses, and local wines—while presenting them with elegance suited for international fine dining. At Tudor Hall, he crafted dishes that celebrated seasonality and locality, offering modern interpretations of Greek classics.

His leadership transformed both restaurants into culinary destinations, elevating Athens on the global gastronomic map.

Recognition and Awards

Chef Koustoudis’ work quickly began to attract accolades. Under his guidance:

• Tudor Hall Restaurant earned distinctions such as the Toques d’Or (Golden Chef’s Hat) awards, presented annually by Athinorama magazine to Greece’s top restaurants.
• The restaurant also received Greek Cuisine Awards, acknowledging its innovative reinterpretations of traditional flavors.
• Wine Spectator recognized the restaurant’s outstanding wine list, curated to complement his menus.
• Most importantly, his work received Michelin recognition, positioning him among the small but growing number of Michelin-starred Greek chefs.

These awards were not just personal triumphs—they were affirmations that modern Greek cuisine could stand proudly on the world stage.

Culinary Philosophy: Clean Flavors, Honest Ingredients

What sets Chef Koustoudis apart is not just his technical skill but his philosophy. He is often described as a “fighter cook,” someone who respects tradition but refuses to be confined by it.

His culinary principles include:

• Simplicity over complication: Dishes should highlight the core flavor of each ingredient, not mask it.
• Seasonality: Ingredients must be served in their natural peak, reflecting the rhythm of the land and sea.
• Locality: Sourcing from Greek farmers, fishermen, and artisans ensures authenticity while supporting communities.
• Slow cooking methods: He often employs low-temperature, long-duration cooking to draw out depth in meats and stews, preserving their natural flavors.
• Storytelling through food: Every dish tells the story of its origin—whether a wild herb picked in Vrasna or a freshly caught fish from the Aegean.

For him, food is not about spectacle but honesty. It is about creating connections—between people, between tradition and modernity, and between Greece and the world.

Personal Anecdotes: The Fighter Cook

Chef Koustoudis’ life has not been without challenges, and he often speaks of the resilience required in the culinary profession. One telling anecdote reveals his commitment: during a demanding restaurant service, he was informed by his wife that their home had been burglarized. Instead of abandoning his post, he calmly sent his sous chef to check on the situation and stayed to finish service for his guests.

Such moments underscore his philosophy of discipline and dedication. He describes himself as a fighter, someone who confronts challenges head-on, whether in life or in the kitchen.

International Collaborations and Culinary Events

Chef Koustoudis has also represented Greek cuisine on international platforms. He has participated in high-profile events, such as the “Stirring Stars” culinary evenings at Mandarin Oriental Costa Navarino, collaborating with other top chefs like Nikos Leivadias.

Through these events, he has brought Greek flavors to global audiences, positioning himself as an ambassador of New Mediterranean cuisine.

Personal Life and Inspirations

Despite his demanding career, Chef Koustoudis remains deeply connected to his roots. His family continues to inspire him, and his childhood experiences in Thessaloniki and Vrasna remain central to his philosophy. He often speaks of the importance of humility, discipline, and respect—values that guide him as both chef and mentor.

Legacy and Influence on Modern Greek Cuisine

Today, Chef Asterios Koustoudis is more than an Executive Chef—he is a symbol of Greece’s culinary renaissance. His ability to weave together heritage and innovation has made him a leader in shaping the narrative of modern Greek gastronomy.

Through his work at GB Roof Garden and Tudor Hall, he has proven that Greek cuisine, when presented with clarity and respect, can rival any in the world’s top culinary capitals. He has become a mentor for young chefs, encouraging them to embrace tradition while daring to innovate.

His legacy is one of authenticity, resilience, and vision. In him, Greece has not just a Michelin-starred chef, but a storyteller whose medium is flavor.

The Journey of Chef Asterios Koustoudis

Chef Asterios Koustoudis, born in Thessaloniki in 1978, grew up surrounded by the traditions of Greek village life. Summers spent in Vrasna, his mother’s hometown, introduced him to the rhythms of seasonal cooking—harvesting herbs, preserving local ingredients, and enjoying the simple, honest meals of his grandmother. These early experiences taught him that food carries stories of family, land, and culture.

Determined to pursue his passion, Asterios studied culinary arts in Greece and later attended seminars in Paris, blending French precision with Greek soulfulness. One of his greatest mentors, Chef Sotiris Evangelou, instilled in him discipline and respect for ingredients, values that became the foundation of his philosophy.

His career began in prestigious kitchens such as Macedonia Palace, Electra Palace Thessaloniki, Athiri, and the legendary Vardis Restaurant at Pentelikon Hotel. With each step, he refined his style: clean, seasonal, and rooted in local flavors.

The defining moment of his career came when he became Executive Chef of the Hotel Grande Bretagne’s GB Roof Garden and the Tudor Hall Restaurant at King George Hotel in Athens. Here, he crafted menus that celebrated the best of Greece—Mediterranean seafood, mountain herbs, artisanal cheeses—transformed with elegance and technique. Under his leadership, Tudor Hall earned Michelin recognition, Toques d’Or awards, and Greek Cuisine Awards, cementing his place among the top chefs in the country.

Chef Koustoudis describes himself as a “fighter cook”—resilient, disciplined, and committed to letting ingredients speak. His philosophy of simplicity, seasonality, and authenticity makes him not just a chef, but a guardian of Greek culinary identity.

Today, his journey represents the renaissance of modern Greek cuisine, blending heritage with innovation and inspiring the next generation of chefs to honor their roots while daring to dream.