{"id":3235,"date":"2020-06-24T00:09:40","date_gmt":"2020-06-23T21:09:40","guid":{"rendered":"https:\/\/lachef.gr\/?page_id=3235"},"modified":"2026-04-03T17:38:02","modified_gmt":"2026-04-03T14:38:02","slug":"success-of-graduates","status":"publish","type":"page","link":"https:\/\/lachef.gr\/en\/success-of-graduates\/","title":{"rendered":"SUCCESS OF GRADUATES"},"content":{"rendered":"

At La Chef Levi, our graduates are the most important ambassadors of our work. Since 1989, they have been earning their place in the best kitchens in the world with their value and effort. For us, they are undoubtedly “Stories that inspire”.<\/p>\n<\/div>

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Markos Konstantinidis<\/h2>\n

Without passion, pastry alone is an art lacking creativity! I attended La Chef Levi’s School where I learned a lot. Competitions, discipline in the kitchen and lots of techniques. That’s where I got my first sweet \u201cslaps\u201d. But the most important things were healthy competition, discipline and the concept of cooperation. These are the basic ingredients that create a solid basis for any good pastry chef.<\/p>\n

Konstantinidis Patisseries<\/em><\/p>\n<\/div>

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Elpida Christina Morfouli<\/h2>\n

La Chef Levi’s School has been and still is the only reason I’ve accomplished a lot so far. But, above all else, Ms.Virginia Anastasiadou, who was a great mentor to me. I followed to the letter whatever she told me and I owe her my professional career.<\/p>\n

Kitchen Coordinator at Hilton Waldorf,<\/em><\/div>\n
HR Manager for Carbon Restaurants, London<\/em><\/div>\n<\/div>
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Kostas Anastasiou<\/h2>\n

As a graduate of La Chef Levi School in 1996, that\u2019s where I gained knowledge, professionalism, consistency and organizational skills in the field of Culinary Art, \u201cessential supplies\u201d that contributed to my personal evolution so as to hold today the post of Executive Chef in the large hotel complex, Porto Bello Beach of the Atlantica Group in Kos Island. Thank you very much.<\/p>\n

Executive Chef Porto Bello Beach,<\/em><\/div>\n
Member of Chef\u2019s Club Greece<\/em><\/div>\n<\/div>
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Giannis Kyriotis<\/h2>\n

Fifteen years after my graduation from La Chef Levi School and having acquired the title of Executive Chef, I feel lucky to have studied at this school but also for the teachers for all that taught me and prepared me not only as a cook but also as a right man in society.<\/p>\n

Executive Chef, Blue Dream Palace<\/em><\/p>\n<\/div>

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Stavros Kanakidis<\/h2>\n

It feels good to know what you love to do in your life and even better to find a place to give you the necessary means and knowledge in order to evolve professionally. I can’t think of a better option for someone who wants to learn more about the wonderful world of cooking.<\/p>\n

Executive Head Chef Hilton Cambridge City Centre<\/em><\/p>\n<\/div>

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Sotiropoulou Christina<\/h2>\n

Attending La Chef Levi School, opened up new avenues for my professional career and helped me find out talents that I didn\u2019t even know they existed. Needless to say that my mentor, Ms. Virginia Anastasiadou, contributed a great deal with her knowledge, patience and perseverance that made me love Confectionery. I would strongly encourage anyone with a passion for Cooking, Pastry and Bakery to get certified knowledge by attending the School.<\/p>\n

P\u00e2tissier Sentido Elounda Blu Hotel<\/em><\/p>\n<\/div>

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Suleiman Halil<\/h2>\n

I studied Pastry Chef at La Chef Levi’s School 15 years ago. The curriculum of the School helped me decisively in my professional career as I now own 2 confectioneries in Xanthi and Komotini. I truly appreciate the close connection and continuous support offered to its graduates. I deeply admire the School\u2019s work. My daughter chose to study where I once took my first steps \u2014 because if I could turn back time, my choice would always be La Chef Levi!<\/p>\n

Pastry Chef, Glikopoleion Xanthi\/Komotini<\/span><\/em><\/p>\n<\/div>

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Stefanos Stefanou<\/h2>\n

La Chef Levi has been a cornerstone between learning and family for me. The exclusive devotion of the school and its people to culinary art conveys a sense of safety and focus on the most basic element; cooking, that they master and love. Based on the excellent knowledge, its proper transfer and the family atmosphere schoolwide, I highly recommend it as a Trojan horse in a version of Troy packed with culinary surprises.<\/p>\n

Chef, Plateia Theatrou & Thermaikos Garden<\/em><\/p>\n<\/div>

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Niki Makropoulou<\/h2>\n

One of the most crucial decisions after graduating from high school is that of choosing a School that combines expertise, communicability and friendly atmosphere. I’m glad I went this way 15 years ago… The School has provided a strong ground to be able to build up a business where people support & love. The know-how, the correct perception of detail and personal inspiration are some of the elements I gained from the sector of Confectionery and Bakery Art in La Chef Levi.
\nThe expertise, the correct perception of detail and personal inspiration are some of the elements I gained as a student of my teacher Virginia Anastasiadou.<\/p>\n

Pastry Chef, Niki’s Cakes<\/em><\/p>\n<\/div>

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George Zannakis<\/h2>\n

People who took me by the hand, hugged me, looked me straight in the eyes, smiled at me, advised me, trusted me, supported and helped me to overcome any obstacles. Just like a family does, the School backed me up in my career and life as a second family.<\/p>\n

Chef & Owner, Restaurant “Iliopetra”<\/em><\/p>\n<\/div>

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Vasilis Oumpalis<\/h2>\n

With the love that this school shows towards our profession, it is undoubtedly a very good choice for any young person who wants to engage in cooking and pastry. Personally, it helped me a lot to evolve and enabled me to take my first steps as a professional cook so quickly.<\/p>\n

First Cook at Atlantica Sancta Napa, Cyprus.
\n2019 Graduate
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Chatzigiannis Georgios<\/h2>\n

Through my studies at La Chef Levi, the passion and love I\u2019ve always had for cooking, was \u201ctranslated into\u201d my dream job. There, you will find people with dedication and care that will help you from day one and never stop motivating you. They will be part of the most important persons in your life because they see what you can become. All the best!<\/p>\n

The Aficionados – Restaurant, Thessaloniki<\/em><\/p>\n<\/div>

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Manolis Sachpatzidis<\/h2>\n

Professionals counting years of previous experience in their respective fields and a curriculum which is carefully tailored in order to provide a solid foundation, so when you find yourself in the arena called labor market, you can stand firmly on your own feet. I just want to say that if you feel ready to join the unbelievable world of gastronomy, La Chef Levi is always ready to embrace you and help you get where you really deserve.<\/p>\n

Professional Cook at Hyatt Regency London-The Churchill <\/em><\/p>\n<\/div>

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Othon Terzoglou<\/h2>\n

Upon completion of my studies at La Chef Levi, I decided to continue the tradition in our family business (3rd generation) and this decision to attend La Chef Levi school was the wisest choice of my career path so far. People who teach there have beautiful heart and mind and they guide you through the art of pastry in order to release the talent hidden within you, while providing you with excellent technical training. For the above mentioned reasons, I\u2019d like to express my heartfelt thanks to La Chef Levi and I highly recommend it to young people because our future is not a spur of the moment.<\/p>\n

Bakery Chef, Othon Bakery and Catering Owner<\/span><\/em><\/p>\n<\/div>

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Iro Ifanti<\/h2>\n

We all recognize the importance of choosing the right profession. It’s something that requires two things, intense passion and proper support. For the first one I had no doubt; ever since I remember myself, I wanted to get involved in the most creative art, cooking! But responsible training is just as important. That’s why I chose La Chef Levi in a heartbeat. In addition to the knowledge of cooking and pastry, in which the school specializes, La Chef Levi’s collaborators are distinguished for their passion, love and earnest concern in our course! The instructors were supportive and willing to convey to me what they knew and even more! And so, after completing my studies, job opportunities came on short notice! According to my way of thinking, profession means cooking and cooking means La Chef Levi. Her team has marked my life in the best possible way and all I can say is a huge THANK YOU!<\/p>\n

Cook, Ikos Andalusia, Spain<\/em><\/p>\n<\/div>

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Eleana Printzou<\/h2>\n

Constantly seeking evolution and knowledge in pastry and bakery, I found myself surrounded by La Chef Levi family. With their experience in gastronomy and their valuable know-how, I gained knowledge, discipline, confidence and passion needed to make my dreams come true. My studies at La Chef Levi are the best decision for my professional career and with their support I carry on.<\/p>\n

Pastry Chef, Frontzou Politeia Ioannina<\/em><\/p>\n<\/div>

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Michalis Spirou<\/h2>\n

To be honest, anyone can become a cook. But it is not enough to know how to cook. La Chef Levi School made sure to give me the right supplies to be a good chef. With the love and dedication of the teachers, I gained confidence and confidence. I owe my professional progress to La Chef Levi, my second family.<\/p>\n

Columbia Beach Resort 5*, Limassol<\/em><\/p>\n<\/div>

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Euridiki Orphanidou<\/h2>\n

To be accepted into La Chef Levi, to meet and be taught by the late Ms. Virginia was the beginning of my dream, where the sweet journey began. The experiences, the knowledge, the seminars, the competitions but also the life friendships that I made during my studies will follow me forever wherever I am; in Cyprus, Greece or in any other country.. Thank you very much for the excellent training you provided me. La Chef Levi School became the starting point in my career.<\/p>\n

Napolitana Confectionery, Nicosia<\/em><\/p>\n<\/div>

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Panagiotis Christou<\/h2>\n

The philosophy of every good teacher is to teach you to fish and not to give you fish. While studying at La Chef Levi, I have come to understand what it means for a teacher to be truly interested, to try to cultivate in the student a culinary perception, by transmitting his knowledge, experience and experiences. La Chef Levi creates cooks by offering all the basics that every new kitchen professional needs so that cooking becomes a way of thinking and not a recipe. That was their goal and they achieved it.<\/p>\n

Graduate student of Culinary Arts and Confectionery-Bakery, Paphos<\/em><\/p>\n<\/div>

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Andreas Melanarkitis<\/h2>\n

When I came from Cyprus to study at La Chef Levi, the professors and the management made me feel familiar in a new place, I loved and saw the arts with a different eye. The School gave me the knowledge and the strength to set my goals very high. I am grateful and highly recommend La Chef Levi.<\/p>\n

Graduate of Confectionery-Graduate of Culinary Arts, Limassol<\/em><\/p>\n<\/div>

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Konstantinos Arapis<\/h2>\n

My love, dream and determination for cooking led me to consciously choose La Chef Levi, which I had the honor of completing. Through my journey, I gained not only valuable knowledge but also solid foundations for both my professional and personal path. The education I received, the people I met, the inspiring instructors, and the overall academic environment played a crucial role in shaping my values, mindset, and professional identity.<\/p>\n

Chef de Cuisine, Olympion Bar Restaurant<\/p>\n<\/div>

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Panagiotis Tokidis<\/h2>\n

My love for pastry led me to La Chef Levi, a school that gave me the tools to turn my dream into reality. This journey helped me spread my wings and evolve. I was given a solid foundation and essential knowledge to carve my own path and shape my professional career. After graduating, I worked last summer at the pastry department of the Radisson Blu Zaffron Resort in Santorini, and this year I’m sending my greetings from Spain, as I am now part of the Sani\/Ikos Group team in Andalusia.<\/p>\n

Pastry Chef, 5* Ikos Andalusia, Spain<\/em><\/p>\n<\/div>

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Olga Angelopoulou<\/strong><\/h2>\n

My journey so far proves that the strong foundation I gained during my studies at La Chef Levi \u2014 combined with continuous professional development and the hands-on application of knowledge \u2014 forms the core of my professional identity and success.<\/p>\n

Executive Chef & Operations Manager at The Lounge Thessaloniki, Macedonia Airport<\/em><\/p>\n<\/div>

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Thanasis Gkioulekas<\/h2>\n

My studies at La Chef Levi were a pivotal milestone in my journey as a chef. There, I built the foundation, professionalism and philosophy that continue to guide me to this day. What followed was a rich path through professional kitchens in Cyprus, Austria, and Switzerland, each experience adding depth to my culinary identity.<\/p>\n

Now back in Greece, I continue my gastronomic journey at Thomas Restaurant in Sklithro, Amyntaio, honoring the local ingredients and traditions of my homeland.<\/p>\n

Chef, Thomas Restaurant, Amyntaio<\/em><\/p>\n<\/div>

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Dimitris Giantsis<\/h2>\n

La Chef Levi didn\u2019t just make me a technician. It gave me the knowledge and confidence to create with passion. I developed skills under real working conditions. Working with high-quality ingredients taught me to be more mindful in my craft.
I got to know the industry through professionals who generously shared their expertise. After graduation, I started in the family business as an assistant and gradually advanced to Head of Production.
The training and experience I received from Ms. Virginia played a crucial role in my career path as a pastry and bakery chef.<\/p>\n

Quality Control Technician & R&D at Loulis Mills<\/em><\/p>\n<\/div>

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Dimitris Kaisis<\/h2>\n

As a graduate of La Chef Levi, I gained a solid foundation and developed my own professional identity. I learned what it means to respect the art of cooking as well as each individual ingredient. With all these foundations, I started my own high-end street food business, Maverick<\/em>, offering handmade creations with international influences, in Thessaloniki.<\/p>\n

Chef & Owner, Maverick Handmade Street Food<\/em><\/p>\n<\/div>

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Ioanna Tsiourlini<\/h2>\n

La Chef Levi was the beginning of a new journey \u2013 a place where my love for pastry gained meaning and direction. I didn\u2019t just acquire knowledge, but a mindset of discipline and creativity that still guides me to this day. I feel grateful for the people who supported and inspired me. Learning never stops \u2013 and that is the most valuable lesson I carry with me!<\/p>\n

Pastry Chef, Gelaterie, 5* Sani Resort<\/span><\/em><\/p>\n<\/div>

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Elisavet-Diana Charisi<\/h2>\n

La Chef Levi wasn\u2019t just a school. It was the starting point of a dream. I learned how to express myself through pastry, to respect detail, and to let my imagination guide my hands. It gave me technical skills, a professional mindset, and -most importantly- the confidence to create with identity and passion. I couldn\u2019t have imagined a better beginning.<\/p>\n

Bakery\/Pastry Chef, Komet \u2013 Stockholm, Sweden<\/em><\/p>\n<\/div>

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Konstantinos Raptis<\/h2>\n

My love for cooking began at a very young age. When the time came to turn my dreams into reality and I started my studies at La Chef Levi, I thought I was about to face a mountain in my career \u2014 one that would crush me. But everyone at the School, without exception, helped me turn that mountain into a small bump in the road, and their support was truly invaluable. I could never have imagined that, at the age of 22, I\u2019d be working in Michelin-level kitchens, preparing main courses at one of the top acclaimed restaurants in my city. For all of this, I owe them a huge thank you.<\/p>\n

Sous Chef, Olympos Naoussa Restaurant, Thessaloniki<\/span><\/em><\/p>\n<\/div>

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Kiriaki Kontopoulou<\/h2>\n

Studying at La Chef Levi, the school from which my father graduated 25 years ago, meant much more to me than just an education \u2014 it was the continuation of a family story. Today, thanks to the support of the School and the invaluable experience I gained during my internship at “Costa Navarino”, I feel ready to continue my journey in Pastry Arts and explore new paths.
Pastry Chef, L\u2019Ancienne Auberge Restaurant-Brasserie, France<\/em><\/p>\n<\/div>

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Katerina Kentiridou<\/h2>\n

Since I was a child, I was fascinated by Pastry, but at La Chef Levi I truly felt that I found my path. My studies helped me develop my creativity and learn the discipline required in this profession. I learned to persevere and always give my best, something that later helped me in my career. I never imagined that through the School I would have the opportunity to work in kitchens with award-winning Chefs, such as at Ettore Botrini\u2019s restaurant, an experience that shaped my professional growth.<\/p>\n

Pastry Chef, Katikies Garden 5* Luxury Hotel, Santorini<\/span><\/em><\/p>\n<\/div>

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Anastasia Giariskani<\/h2>\n

La Chef Levi gave me all the tools I needed to stand strong in demanding kitchens and taught me that cooking is not only about technique, but also about love, discipline, and creativity. The professors and the entire staff inspired and supported me in every step I took. This journey gave me the drive to move forward and grow professionally.<\/p>\n

Commis Chef, W Costa Navarino, Messinia<\/em><\/p>\n

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Stefanos Eleftheriadis<\/h2>\n

When I started my studies at La Chef Levi, I dreamed of a career that would take me to great kitchens abroad. Today, I feel grateful and happy that I have taken my first steps in Gastronomy alongside world-renowned Chefs.
<\/em>Demi Chef de Partie, Marcus Belgravia 1*<\/em> Michelin, London<\/p>\n<\/div>

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Aspasia Kounelli<\/h2>\n

My time at La Chef Levi was not just a culinary journey, but an experience that showed me how a simple hobby can transform into a deep and genuine passion. Through the School, I not only gained the essential foundations to start my professional career, but I also learned to work with discipline, consistency, and, above all, with respect for the ingredients and the cooking process. I can now say with confidence that the knowledge and experiences I gained at La Chef Levi have helped me grow, mature professionally, and stand proudly alongside chefs with many years of experience.<\/p>\n

Cook, MonAsty Hotel Thessaloniki<\/em><\/p>\n<\/div>

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Giannis Karakoulas<\/h2>\n

My studies at the School laid the foundation for my career in Pastry. Through structured theoretical training and intensive hands-on practice, I developed technical precision, consistency, and creativity. My instructors provided meaningful guidance, boosting my professional confidence and deepening my passion for the field. At 21, I feel I have built a strong base for further growth. Today, I work as a Pastry Chef at my family business, Fournoi Korkas, as well as at the pastry shop Deux K, continuing to refine my technique and aesthetic.<\/p>\n

Pastry Chef, Fournoi Korkas & Deux K<\/em>, Kozani<\/p>\n<\/div>

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Christina Trigoni<\/h2>\n

My studies at La Chef Levi were a beautiful and creative experience that helped me open new professional horizons. I learned to combine flavors, work with precision, and create alongside people who share a passion for pastry arts. Through hands-on training and collaborations with professionals in the field, I was able to improve my skills and gain confidence. My journey after graduation continues on a professional level, with the goal of constant growth, because for me, pastry making is an art, a passion, and a form of expression.<\/p>\n

Exereton, Thessaloniki<\/em><\/p>\n<\/div>

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Nikos Seremetas<\/h2>\n

My experience at La Chef Levi was truly unique. Every day was a real lesson. New techniques, new flavors, new recipes, and new experiences. The classes combined theory and practice, giving us the opportunity to turn our imagination into creations. Our Chef was always by our side, ready to guide us, help us, and share with us the secrets of pastry and she was the one who helped us grow into professionals in the field. I am very happy that I chose La Chef Levi, because it gave me both the opportunity and the right foundation to pursue this profession. Pastry is an art – and at La Chef Levi, we learned every day to serve it with love.<\/p>\n

Pastry Chef, Artozaxaroplasteia Seremeta<\/em>, Veroia<\/p>\n<\/div>

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Dimitris Papadopoulos<\/h2>\n

My studies at La Chef Levi was truly pivotal to my professional development. From the very first day, I felt I was in an environment that encourages creativity, discipline, and a genuine passion for pastry making. My favorite Chef, through her expertise and dedication, guided me at every step, while the hands-on training helped me build confidence and develop strong technical skills. La Chef Levi did not simply offer me knowledge but equipped me with the tools and confidence to pursue the profession I love.<\/p>\n

Pastry Chef, Aldiana Schlanitzen alm Hotel, Austria<\/em><\/p>\n<\/div>

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Eirini Trantali<\/h2>\n

Pastry started as a passion for me and at La Chef Levi it took on a professional form. From the very first day, I felt a family-like atmosphere and the support of everyone. There was guidance at every stage, from hands-on training in the lab to choosing the right internship along with continued support after graduation. Thanks to the knowledge I gained during my studies, I now work every day doing what I love.<\/p>\n

Tromero Paidi<\/em>, Athens<\/p>\n<\/div>

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Iliana Ioannidou<\/h2>\n

From the very first year of my studies, I started working in parallel as a Pastry Chef. Throughout my professional journey so far, I have realized that La Chef Levi provided me with an extensive range of knowledge. From the simplest to the most advanced techniques and from theory to hands-on practice, I still encounter and apply what I learned at the School in my daily work, even years later. This strong educational foundation has given me the confidence and courage to grow and develop in the profession I have chosen to pursue.<\/p>\n

Peace n Cake Pastry Workshop, Thessaloniki<\/em><\/p>\n<\/div>

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Giorgos Dimitriadis<\/h2>\n

I would describe my experience at La Chef Levi as a second family because they supported me a lot during difficult times. Beyond the knowledge they provide, they also get to know you as a person. The profession is demanding but it makes me feel that if I can succeed in the kitchen, I can succeed anywhere.<\/p>\n

Commis Chef, Mezen Salonica, Thessaloniki<\/em><\/p>\n<\/div>

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Alexandros Daniil<\/h2>\n

The journey into the world of cooking never ends and you truly can\u2019t imagine where it might take you. The one thing you can be sure of is that you need the best foundations before you start, something our school successfully provides.<\/p>\n

After completing my studies, I was able to work in various kitchens across Europe such as at Senses in Amsterdam (listed on the Michelin Guide for many years) and even at the 5-star Monument Hotel in Barcelona with Executive Chef Mart\u00edn Berasategui, in restaurants like Oria with 1* Michelin star and Lasarte with 3***.<\/p>\n

Currently, I am working at the 5* MonAsty Hotel, located in our city.<\/p>\n

Demi Chef De Partie\u200b,\u00a0<\/span>MonAsty Hotel Thessaloniki<\/em><\/p>\n<\/div>

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Natalia Noutsia<\/h2>\n

Studying at La Chef Levi<\/span><\/span> was the \u201cticket” that helped me turn my love for Pastry into a profession. The foundations I gained and the guidance of the Chefs helped me develop very quickly. The School gave me not only technical knowledge, but also the mindset and confidence required to thrive in top professional environments.<\/p>\n

Pastry Shop Manager, NETTOS, Thessaloniki<\/em><\/p>\n<\/div>

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Are you the next success story?
\nContact us now and let’s make your dreams come true!<\/p>\n<\/div>

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