Born in Athens in 1986, Chef Alexandros Tsiotinis discovered his passion for gastronomy at a young age, leading him to study at Ferrandi Paris in 2007. Mentored by acclaimed chefs such as Alain Passard and Hélène Darroze, he refined his craft in some of the world’s most respected kitchens, including Spondi in Athens and Le Bristol in Paris. His experiences at Perivoli in Santorini and alongside Pascal Barbot in France further shaped his creative and contemporary approach to cooking.
At just 25, Chef Tsiotinis became Executive Chef at the Elounda Peninsula Hotel in Crete, where he received his first Golden Chef’s Toque, an honour he has retained annually since.
In 2015, he opened CTC in Athens, a restaurant that redefines Greek cuisine through a modern lens, combining French technique with global influences. His signature 11-course blind-tasting menu celebrates artistry, flavour, and innovation.
Known for his creativity, precision, and commitment to sustainability, Chef Tsiotinis continues to shape the evolution of Greek fine dining, positioning CTC as a leading destination for contemporary gastronomy.
