For the second consecutive year, La Chef Levi Culinary Institute took part in the International Salon Culinaire in London, proudly representing Greece and achieving yet another historic success for Greek gastronomy.

In this year’s competition, held from March 31 to April 1, a total of six Culinary Arts and Pastry students from La Chef Levi participated, standing out for their creativity, technical excellence, and competitive performance. Together, they earned 10 medals and important distinctions, while a particularly special moment was Mr. Jack Levi’s unique recognition as the Competition’s Best Mentor.

La Chef Levi was the only Culinary School from Thessaloniki and Greece to participate in the international competition, representing the country in an event of global scale, featuring more than 1,000 contestants and 100 award-winning judges from the international gastronomy scene.

La Chef Levi’s International Presence at a Leading Culinary Competition

Following last year’s success and the achievements of Giannis and Markos, this year’s La Chef Levi team continued to make a strong impression at the international competition, raising the bar even higher.

The School was represented by:

  • Aspasia Kounelli
  • Thenia Antoniadou
  • Konstantinos Stergiou
  • Panagiotis Chatziiordanis
  • Spyros Paktitis
  • Christina Pantazopoulou

In a highly demanding and competitive environment, La Chef Levi students demonstrated professionalism, creativity and exceptional technical skills, showcasing the quality of education the school provides compared to the top culinary schools abroad.

The competition brought together students, professional chefs, and leading representatives from the international food and professional equipment industries, making the students’ achievements even more remarkable and significant.

Months of Preparation for the Students

The journey to London was far from easy. For months, the six students trained daily with discipline, consistency and dedication, spending countless hours in the School’s laboratories-often late into the evenings and on weekends, as classes filled the labs until late at night. Through daily trials, repeated practice, timed exercises, technical corrections and close collaboration with their instructors, they worked intensively to deliver the best possible results.

Their preparation went beyond the technical execution of the dishes. It also involved mastering time management, presentation, precision, and the overall competitive experience required in a high-level culinary competition. Considering the challenge of transporting equipment and ingredients and organizing participation from Greece to the UK, the students’ achievements become even more remarkable.

La Chef Levi Students’ Medals

Aspasia Kounelli: A Culinary Arts graduate who is now pursuing Pastry studies, Aspasia won the bronze medal in the “Apprentice Challenge” category with a mystery box she discovered just two hours before the competition started:

  • Sautéed cod / Beurre blanc with mussel stock / Fried mussels / Leek cream / Sautéed broccoli

Thenia Antoniadou: A second-year Pastry student, Thenia stood out in the “Sweet Tea Pastry Challenge sponsored by Valrhona” with her remarkable dish:

  • Almond financier with bergamot and tarragon dipped in almond Rocher / Filled with tarragon caramel, sun-dried tomato chutney / Guanaja Tonka cremeux / Valrhona cacao nibs croustillant

Konstantinos Stergiou: Konstantinos won a silver medal for fish filleting, competing against top Culinary Schools from across the UK and another medal for his amuse-bouche creations:

  • Carbonara in a Bite: Crispy pastry sheet with mushroom powder, crispy guanciale, carbonara cream, guanciale dust
  • Corfiot Welcome: Crispy tartlet with papantam, sykomaida, chopped almonds (caramelized), mousse of xinomizithra cheese, katiki cheese, and bottarga

Christina Pantazopoulou: A Culinary Arts graduate who previously represented Greece at the World Culinary Olympics in India, Christina won three medals this year: two bronze medals for fish filleting and her dessert of the year titled “Sunflower” and a silver medal for her amuse-bouche.

Spyros Paktitis: Spyros impressed the judges and also reached the podium with two raw amuse-bouche creations:

  • Dry-aged mackerel tartare / Beet tapioca / Taramosalata and horseradish mayonnaise
  • Beef tartare with papantam sheet / Xinomizithra mousse / Truffle paste mayonnaise / Black garlic paste

Panagiotis Chatziiordanis: A second-year Pastry student and creator of the competition’s highlight dish, Panagiotis achieved:

  • Bronze medal for a dish containing: Rice sheet / Caramelized puffed rice / Rice pudding cream with Hukambi 53% / Hukambi ganache and passion caramel / Decorative chocolate Hukambi sheet
  • Silver medal for a four-dessert tea menu:
    1. Sablé tart with walnut / Walnut praline with Kalamata olive / Xinomizithra ganache / Fig confit / Xinomizithra ganache montée
    2. Syrupy baba with ouzo / Caramelized exterior / Honey gel with lemongrass / Honey tuile (Attica honey)
    3. Sucre tart / Corfu kumquat confit / Sage namelaka / Opalys ganache montée / Lime-lemon gel / Meringue / Honey pearls
    4. Choux with Guanaja 70% namelaka / Black currant gel / Aeginian pistachio praline / Valrhona cacao nibs / Black currant veil & pearls

Another Distinction for the Team’s Overall Guidance

La Chef Levi’s success at the International Salon Culinaire went far beyond the students’ individual achievements.

For the team’s overall performance, organization and preparation, the Competition Jury awarded a Mentorship Award to Jack Levi, CEO of La Chef Levi, recognizing the crucial role of his guidance and educational support that framed the students’ efforts. He was the only recipient of this award from abroad.

This distinction underscores that behind every student achievement is an educational team committed to growth, hands-on practice and international outreach, a dedication that begins at the very top of the School’s administration.

La Chef Levi Invests in Experiences That Shape Tomorrow’s Culinary Professionals

Participation in international events such as the International Salon Culinaire in London and the Young Chef Olympiad in India is much more than a competition for La Chef Levi.

It is a true professional development experience, combining international exposure, creative pressure and high standards-the exact environment in which the culinary professionals of tomorrow are shaped.

For over 35 years, the achievements of La Chef Levi students have proven that quality education, systematic effort and a passion for gastronomy can lead to results of international significance.

Discover La Chef Levi’s Culinary Arts and Pastry-Bakery programs and take your next step into the world of gastronomy.

La Chef Levi students’ journey in London was supported by:

Equipment Sponsors: INOMAK Refrigerators, Soul Studio
Ingredient Sponsors: Meli Attiki, Deals S.A., Mesogeios Food