Our Chef – Nikolaos Karaflos
Executive Pastry Chef & Technical Advisor
Mr. Karaflos is an internationally recognized pastry chef with extensive experience and expertise in the art of pastry. Born in Athens in 1980, he draws inspiration from his roots on the enchanting island of Lipsi, and from a young age, he dedicated himself to the art of patisserie.
He graduated with honors in Food Technology & Chemistry, laying the foundation for a career filled with creativity and innovation. His professional journey has taken him to global culinary hubs such as Barcelona, where he served as an instructor at the Barry Callebaut Chocolate Academy, and Milan, where he specialized in gelato production techniques at Comprital, a leading company in the field.
He is an active member of the Hellas Pastry Chef Club and a certified professional by the World Pastry Chefs Organization, with the authority to conduct training for companies and public institutions. He has collaborated with top domestic and European pastry brands, and for the past four years, he has held the position of Executive Pastry Chef & Technical Advisor at Passarella, where he develops new techniques and revives classic recipes.
Mr. Karaflos is distinguished by his boundless enthusiasm, pursuit of excellence, and relentless drive for perfection. He firmly believes in the quality of raw ingredients and in the aesthetic completion of each dessert creation, aiming to deliver unique gastronomic experiences. For him, pastry is not merely a profession—it is a passion fueled by the satisfaction of those who enjoy his work.
