Michael Ntounetas is a highly acclaimed chef and author of cookbooks, who records three decades of continuous and successful experience in the kitchens. He is a writer of recipes in newspapers and magazines, lecturer of seminars in Greece and abroad and collaborating chef in several restaurants. He participated in cooking TV shows. Today, he continues his long career as a teacher of culinary art at the School of Cooking "Le Monde", passing on his many years of experience and expertise to his students.
He started his culinary journey at a young age after completing his culinary studies and receiving his degree from the Cooking School of Anavyssos in Athens. His internship begins in Crete and continues at the Intercontinental Hotel in Athens, where he meets his mentor, famous chef Claus Feuerbach and works with him for two years at the famous Pajazzo. His journey abroad begins in Luxembourg, an experience that turns a person into a professional.
His work at the Intercontinental Hotel, in the two-star Michelin restaurant La Bargerie, is a milestone in his professional career.
Upon his return to Greece, he worked for five consecutive summers in a restaurant in Mykonos. At his next stop in Athens he works at Athens Golf in Glyfada, at Casa di Pasta (restaurant chain), at Red of the Athenaida complex, at Vive Mar, at Baraonda, at Dionysos by Acropolis and continues as consultant and executive chef of the VS group Hospitality Group by Vlasis Stathokostopoulos (25 restaurants, cafés, catering, clubs) and in many Greek and international hotels and restaurants, winning golden hats, Greek cuisine awards and gourmet awards.
By attending seminars of Italian and French cuisine (Etoile School-Italy, Ritz School and Alain Ducasse-France) and confectionery (chocolate making in Valrhona-France) abroad and in Greece (eg Haccp) completes and completes his experiences in the culinary art and develops a deep knowledge of Italian, French and Mediterranean cuisine in general. Perhaps, the only Greek chef-cook certified by Valrhona for his pastry knowledge.
A connoisseur of Moroccan and Cuban cuisine, trained in restaurants in Morocco and by Cubans in Athens, he knows another dimension of the culinary art with different experiences in the differences of these cultural cultures and highlights it in the Cubanita and Marakesh restaurants.
At the same time, he exercised the duties of technical consultant in food and catering companies, listed and unlisted. He continues to perform the duties of consultant of restaurants, catering and restaurants in Greece and abroad.
MICHAEL NTOUNETAS IS CERTIFIED AS "OFFICIAL AMBASSADOR FOR GREEK GASTRONOMY 2020 - 2021"
Ο ΜΙΧΑΛΗΣ ΝΤΟΥΝΕΤΑΣ ΒΡΑΒΕΥΕΤΑΙ ΜΕ ΤΟΝ ΕΠΙΣΗΜΟ ΤΙΤΛΟ «ΠΡΕΣΒΕΥΤΗΣ ΤΗΣ ΕΛΛΗΝΙΚΗΣ ΓΑΣΤΡΟΝΟΜΙΑΣ® 2020 & 2021» ΑΠΟ ΤΟΝ ΟΡΓΑΝΙΣΜΟ GREEK TASTE BEYOND BORDERS® GTBB
Ο οργανισμός του Greek Taste Beyond Borders® GTBB γνωστός για την πολύχρονη παγκόσμια δράση του για την διάδοση της Ελληνικής Γαστρονομίας πιστοποίησε-βράβευσε τον γνωστό και καταξιωμένο Chef Μιχάλη Ντουνέτα (Καθηγητή μαγειρικής, συγγραφέα βιβλίων μαγειρικής, taste expert και consultant) με τον ανώτερο τίτλο εκπροσώπησης της Ελληνικής Γαστρονομίας Ambassador for Greek Gastronomy 2020 & 2021 – Gold Medal. O γνωστός οργανισμός ως GTBB ακολουθεί ένα σύγχρονο μοντέλο business networking platform με τεράστια επιτυχία και παγκόσμια αποδοχή. Η πιστοποίηση των σημάτων αξίας του GTBB ακολουθεί διαδικασία που συμπεριλαμβάνει αριθμό πρωτοκόλλου και αξιολόγησης.
Όπως ο ίδιος ανέφερε στο GTBB:
Χαίρομαι για αυτή την μεγάλη διάκριση. Χρησιμοποιώ ελληνικά προϊόντα υψηλής ποιότητας και προωθώ την Ελληνική κουζίνα σαν στόχο ζωής, αυτός είναι και ο λόγος που έγραψα το βιβλίο μου [MADE IN GREECE Modern Greek Cuisine]
MICHALIS DOUNETAS IS AWARDED WITH THE OFFICIAL TITLE OF “AMBASSADOR FOR GREEK GASTRONOMY 2020 & 2021 BY GREEK TASTE BEYOND BORDERS® GTBB
The organization of the Greek Taste Beyond Borders® GTBB, known for its long-term global action for the dissemination of Greek Gastronomy, certified and awarded the well-known and acclaimed Chef Michael Ntounetas (Professor of cooking, author of cookbooks, taste expert and consultant) with the highest title of Greek Gastronomy (Ambassador for Greek Gastronomy® 2020 & 2021 - Gold Medal). The organization known as GTBB follows a modern business networking platform model with great success and global acceptance. The certifications are implemented under an evaluation system with protocol numbers.
As he noted to GTBB: I am happy for this great distinction. I use high quality Greek products and I promote Greek cuisine as a goal of life, that is why I published my book [MADE IN GREECE Modern Greek Cuisine]