Alexandros Tsiotinis
Chef & Owner of CTC Urban Gastronomy
1 Michelin Star
For Alexandros Tsiotinis, gastronomy does not begin with technique or creativity. It begins with a simple Greek word: sitisi—the art of feeding. The joy of placing food before someone you care about, of sharing, nurturing and creating meaningful moments around the table. That idea lies at the heart of CTC Urban Gastronomy and defines everything he creates.
Born and raised in Athens, Alexandros discovered his passion for cooking at an early age. After studying at Palmier Academy and later at Ferrandi Paris, he trained alongside some of France’s most celebrated chefs, including Alain Passard, Hélène Darroze, Éric Fréchon and Pascal Barbot. Those formative years instilled in him a profound respect for ingredients, technical precision and boundless creativity.
Returning to Greece, he held leading roles at restaurants including Perivoli in Santorini and Calypso in Crete before realising his vision with the opening of CTC Urban Gastronomy in Athens in 2015. There, guests embark on an eleven-course culinary voyage where Greek flavours are reimagined through French technique and a contemporary perspective.
Alexandros often compares cooking to painting. Every empty plate is a blank canvas waiting to tell a story through flavour, texture and aroma. Generosity, openness and hospitality are not simply values—they are the foundation of every experience at CTC.
Beyond the restaurant, he curates business class menus for Aegean Airlines, collaborates with S.Pellegrino and regularly participates in international culinary projects that showcase contemporary Greek cuisine. At the same time, CTC has become a meeting place for chefs from around the world, encouraging collaboration, creativity and continuous evolution.
At Gastrosophy Fest 2026, Alexandros Tsiotinis will join the conversation around The Value of Nourishment and Its Journey, sharing his belief that gastronomy is ultimately an act of generosity—one that connects people, culture and memory through food.
