Alexandros Papandreou
For Alexandros Papandreou, cooking is a world that extends far beyond the kitchen. Education, creativity, communication, imagery and travel have come together throughout his career to shape a multifaceted professional journey centred around food.
Born and raised in Athens, he studied culinary arts in Paris at the École Supérieure de Cuisine Française. His training was complemented by professional experience at two iconic names in European hospitality, Hôtel Plaza Athénée in Paris and The Connaught in London.
His thesis earned him a scholarship to Johnson & Wales University in the United States, where he taught the foundations of French cuisine to first-year students. At the same time, he broadened his perspective on gastronomy by studying Marketing within the restaurant and hospitality industry and taking courses in Food Styling.
Upon returning to Greece, Alexandros began combining cooking with television, writing and gastronomic content creation. In 2004, he founded Alexandros Papandreou, followed in 2007 by the Alexandros Papandreou Cooking Studio, through which he develops recipes and culinary concepts, delivers corporate seminars and works as a consultant with major Greek and multinational food companies.
Upon returning to Greece, Alexandros began combining cooking with television, writing and gastronomic content creation. In 2004, he founded Alexandros Papandreou, followed in 2007 by the Alexandros Papandreou Cooking Studio, through which he develops recipes and culinary concepts, delivers corporate seminars and works as a consultant with major Greek and multinational food companies.
Communicating food has become an equally important part of his career. He has authored 16 cookbooks and has a long-standing presence on Greek television. This season, he appears on ANT1’s morning programme “To Proino.”
His creativity also extends beyond cooking. Photography is a particular passion, and he photographs many of his own dishes, while travel remains a constant source of inspiration for his work. He is also a long-distance runner, having completed 21 marathons in Greece and abroad.
At Gastrosophy Fest 2026, Alexandros Papandreou brings a different dimension to the conversation around food: the perspective of a chef who has explored gastronomy not only through cooking, but also through education, imagery, communication and the sharing of knowledge.
