Born into a family of gourmets, his father himself a chef, on the Greek island of Rhodes, Troumouches Georgios has always seen food as a means to express feelings, as communication, as an experience and a means to transmit emotion. “Playing with ingredients, colors and aromas, can travel you into the world of flavor, transforming desire for taste into a sensual experience…a memory”
As boy his father made sure part of his upbringing was helping out in some of Greece’s top kitchens. The years that followed, in every restaurant, and every chef he worked with was a piece of an endless gastronomic puzzle depicting who he is today. Having worked with many chefs of the Greek culinary elite, such as Adamos Dotsios, Kostas Rallis, Nikos Sarandos and Anreas Scheuregger, and after several guest appearances at restaurants around the world he now serves as executive chef at the Ellysium in Rhodes.

Below are some photos from the 3rd weekend:

This entry was posted on Monday, August 2nd, 2010 at 1:52 pm and is filed under Hotel Industry. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.