Ambassadors Club Greece

Christos Lambrou

Cacao Barry Chocolate Ambassador

Christos is an Executive Chef, Technical Advisor & Trainer at Ledra Foods. Since 2016 he is Cacao Barry Ambassador developing new recipes, participating to master-classes and workshops. Expanding his skills gained a strong information technology professional with a 4-Level Gelato Course. Prior to this he worked as a Pastry Chef at St. George Lycabettus Hotel and Astir and also four year as Technical Advisor & Catering Manager at Arxontiko Catering & Pastry Shop. His next professional path was in 2011 were he moved to Astoria New York for 5 years as a Production and Technical Consultant at Titan Bakery


Spyros Pediaditakis 

Cacao Barry  Chocolate Ambassador

After realizing where his true passion lied, Spyros Pediaditakis‘entry into pastry world was absolutely intentional and furious. Fascinated by technique, precision and innovation, Spyros took his first professional pastry role at Varoulko (1* Michelin), at the age of 18.  Willing to deepen his knowledge in pastry, he then joined the prestigious teams of some of the finest dining establishments in the world. In 2016 he accepted the position of the Head Pastry Chef at the Michelin-starred restaurant Spondi (2* Michelin) in Athens, and was awarded the title of Best Pastry Chef in 2019 by FNL Awards and Pastry Chef of the Year in 2020 by Gault & Millau Hellas.

Nikolaos Koutsoukos 

Cacao Barry Chocolate Ambassador

With a unique blend of creative flair and passion for pastry work, Nikolaos Koutsoukos is a progressive Executive Pastry Chef with over 20 years of experience in renowned patisserie shops all over Greece and vast consulting activity worldwide. Being proficient in numerous techniques and styles, with a keen sense for flavors, color and texture in what’s produced, Nikolaos strives for top performance and high quality production using fine ingredients.

Some of the highlights of his career have been his participation in Masterclasses at some of the most well-known Pastry Schools in France and Italy, as well as the facilitation of Masterclasses with some of the most famous Pastry Chefs in the world. In addition, Nikolaos has been awarded with the 2nd prize in the Wedding Cake Competition at Horeca Exhibition in 2010 and at the 4th International Forum Gastronomy in 2011, as well as with the 1st prize in Artoza exhibition the same year.

Currently, he is based in Crete, managing the Pastry School MGA International and working as a Technical Advisor at Koroni SA. At the same time, he conducts Masterclasses and provides consulting services to patisseries and professional pastry chefs in Greece and abroad.

In his role, Nikolaos constantly shares his passion for chocolate and how to use it. For him "Working with Chocolate is both an art and a science. Aside from the artistic and creative aspects of it, it is critical that professionals have a solid understanding of the science behind chocolate." 

So, sharing the same vision with us, he was warmly welcomed at the Ambassador Club of the Cacao Barry family in 2021. 

Nektarios Vourikis 

Callebaut Ambassador

Nektarios is the Executive Pastry Chef at “Fresh” counting 18 confectionery shops in Greece, while he is Pastry Instructor at “Le Monde” (institute of Hotel & Tourism Studies).

His career start in 1992 as a Student Cook Trainee. His passion leads to move onwards with several cooperation around Greece such as Asteras Vouliagmenis and Elounda S.A. (2 star Resort -Porto Elounda and Elounda Mare) and a 6 star (Elounda Peninsula) Resort in Greece.

As a technical expert in Ledra he became an expert in Chocolate. With Christos Lambrou had the chance to visit the Aula Chocovic Academy. Nektarios is an enthusiastic, organizing and hardworking chef with a view of enhancing culinary knowledge and skills while contributing to the success of the business.  

Mixalis Chatzikalimeris

Callebaut Ambassador

In 2012 Mixalis started at Sheraton Resort in Rhode. Then moved to England at the Dorchester Collection – The Coworth Hotel- Back to Greece in 2015 at Nammos with Nikos Strangkas Head Pastry Chef. This period was one of the best as Mixalis managed to expand his knowledge. In 2016 his next professional path was with George Platino at  Andronis in Santorin.   In 2018 he decide with Thanasis Tsaglioti to work together at Canaves Oia. Mixalis has been Executive Pastry Chef since 2019 at Cavo Tagoo

Mixalis Karouzos

Callebaut Ambassador 

Michalis Karouzos is pastry chef with more than 20 years of working experience in renowned patisserie shops and Resort Hotels as Executive Pastry Chef and as Pastry Technical Advisor.He takes pride in his creative passion and high end pastry work, whilst striving for unique gastronomic experience combining exquisite flavors, colors and wondrous textures in the desserts produced.

For him "In every aspect of the Pastry and Chocolate Art, Respect, Passion and Evolution is the winning combination and the key for development and innovation. Respect to the raw materials, Passion to produce high quality work and Evolution of the Pastry Art through a never-ending acquiring knowledge mindset."

For the past 11 years Michalis has been working as a Technical Advisor at Koroni SA in Crete, providing consultancy services to a vast clientele on recipe development, lab logistics and organization, quality control, maintenance and proper utilization of pastry raw materials, as well as dessert presentation and delicate decoration.

We are very happy to welcome Michalis as a brand ambassador of the Callebaut family and looking forward to share his skills and beautiful work in the world of chocolate!



Charalambos Polykateros

Callebaut Ambassador 

Babis started his career as a Pastry Chef at the Crecotel Corfu Imperial 5 stars hotel in 2003. From 2003 to 2004 he was at the Boulangerie Maison Eric Kayser Athens Greece as a Pastry Sous-Chef.   

For 2  years he was  at  Athenaum Intercontinental hotel as  Pastry  Senior Chef De Partie & Pastry Chef De Partie. For some months he was  Manager and Pastry Chef at Patisserie Alexandris.

Then he moved to the Hotel Sofitel Athens Airport as a Pastry Chef De Partie from 2006 to 2007 and from 2007 to 2013 he was  Pastry Chef Patesserie Durre du Gout Athens.

Since 2013 he is Pastry Chef and consultant at Stelios Yiannikas. He has an excellent knowledge at Chocolate Process in Bon-Bon, Decorations, and Chocolate Cups and he represents Callebaut for 7 years and Cacao Barry for 2 years.