Angelos Lantos took over Spondi, Athens historic gastronomic institution, and became the first Greek chef to be awarded two Michelin stars.
Humble and gracious, Mr. Lantos is passionate, obsessed with every detail. There is no grand theatre about him. He is focused on his craft, revering its history, its provenance and cultural meaning. Engaged with international haute cuisine, he regularly unites forces or trains with renowned colleagues..
He received his formal culinary training at the "Chef d´Oeuvre"; gastronomy school. Attracted by the buzz of the kitchen at his first job as a young waiter, Lantos settled into his calling immediately, at a time in Greece when being a chef meant being just another cook and there was nothing glamorous about it. His apprenticeship took him to some of Greeks most renowned restaurants, working with Christos Tzieras, Herve Pronzato and Arnaud Bignon, whom he considers the most complete chef.Married, with two sons, and committed to his private life, he is still a man on a mission, even taking time to teach at a vocational school. He lives the dictum he tells his students: "talent comes to fruition through hard work, and leads to distinction."
First Greek chef who gained two Michelin stars