Asterios Koustoudis
Culinary Director of GB Roof Garden at Hotel Grande Bretagne & Tudor Hall Restaurant at King George
1 Michelin Star
For Asterios Koustoudis, the essence of cooking lies in simplicity. In the quality of an exceptional ingredient, the place it comes from and the people behind it. This philosophy has shaped his entire career and continues to define his approach to contemporary Greek gastronomy: one rooted in locality, sustainability and authenticity.
Born in Thessaloniki in 1978, Asterios graduated from culinary schools in Greece before continuing his education through specialised seminars in Paris, Barcelona and the South of France. He went on to develop his skills across a distinguished selection of restaurants and hotels, including Macedonia Palace and Agioli at the Electra Palace in Thessaloniki.
A defining chapter of his career came at the Pentelikon Hotel, where he earned a Michelin star for his Greek Mediterranean cuisine at Vardis. Throughout his career, Asterios has received Michelin-star recognition at two different professional milestones.
Today, as Culinary Director of Hotel Grande Bretagne and King George Hotel, he stands at the forefront of Greek hospitality, introducing guests from around the world to Greek cuisine and contributing significantly to its international visibility.
At the heart of his cooking is the ingredient itself. Asterios places particular emphasis on fresh produce of exceptional quality and nutritional value, allowing its natural character to take centre stage. Sustainability and locality are fundamental to this approach, as is his desire to tell the stories behind each ingredient and recognise the producers and people who bring it to the table.
His influence extends beyond the kitchens of Athens’ two historic hotels. As a member of the EMEA Culinary Advisory Board of Marriott International, he has actively contributed to hotel openings across the region. He has also represented Greek gastronomy at major international culinary events in London, Mougins and Marseille, as well as at the Bocuse d’Or in Lyon.
Continuous learning remains an essential part of his philosophy. Through international seminars and initiatives including MAD Academy in Copenhagen, he continues to exchange knowledge and explore the evolution of gastronomy, with the ambition of contributing to a new culinary mindset—one built on sustainability, responsibility and profound respect for ingredients.
At Gastrosophy Fest 2026, Asterios Koustoudis will join the conversation around The Value of Nourishment and Its Journey, sharing his perspective on the value of ingredients, the relationship between chef and producer, and the importance of allowing Greek gastronomy to evolve while remaining deeply connected to authenticity and place.
