Alexandros Charalambopoulos is a graduate of the School of Tourism Professions in Anavyssos, who studied Hotel-Restaurant Techniques and Culinary Arts. From the Culinary Department - and through the Ministry of Development - he received a scholarship for the French Cooking School "Le Cordon Bleu" in London.
He has worked in Hotels and Restaurants in Greece and London.
He served as Chef de cuisine in the restaurants: Olive Garden in Titania Hotel, Kastri Bistro of DOMOTEL KASTRI hotel (Greek Kitchen prize Athinorama two stars FNL BRA Awards) and SENSE Restaurant of AthensWas hotel which recently received the distinction Michelin Plate by world renowned guide Michelin Guide.
Currently, he is in the place of Ex. Chef of ANEMI HOTELS (AthensWas and Anemi Hotel - SENSE restaurants) and at the same time is the Consulting Chef of the MAZI restaurant in London and Jolly Joker in Nicosia.
For the last 13 years he has also been working as a trainer in public and private IEKs.
He is co-author of the professional cooking book SENSES, MAZI-Modern Greek Food (Mitchell Beazley Publications) and the Training Manual of the Art Cooking Department of the Praktikis IEK .
Alexander has a passion for discovering the traditional recipes of every place and the local products from every corner of Greece and making use of all that knowledge in his dishes. He states: "I think I represent the Greek cuisine, as we call it, modern or creative, because I have intense childhood experiences, specific tastes in my mind. All my summers as a child I spent in the villages of my parents in mountainous Messinia and Tzoumerka in Epirus. My grandmothers cooked in wood ovens, had their own pots and animals, so I have memories of the real flavors. From the right tomato, my own milk, the fresh eggs, from the milk mug that my grandmother made and cooked in the woods [...] With these memories, I am now entering the process of making a dish that brings back the memory of those first tastes».