Bio

Michalis Ntounetas graduated from the School of Tourism Professions of Anavyssos after high school and attended Italian cuisine seminars at the Etoile School of Italian and Pastry in Valrhona, France. He specialized in Moroccan and Cuban cuisine at restaurants in Morocco and Cuba. He edited the restaurant menus belonging to the Stathokostopoulos Group, Baraonda and Dionysus.