Ioannis Stefanopoulos was born in a time very much different from now. The year was 1991 when Ioannis stepped into the industry as a culinary graduate. Ready to take on the world, it was precisely what he did. He developed his palate, strengthened his culinary skills, and broadened his horizons in every kitchen and country he stepped into.

He was deeply captivated by an ancient civilisation and history, so he traversed to the three epitomes of ancient civilisation where he worked as the Executive Chef, from Greece where he raised, to Sharm-El-Sheikh in Egypt, and finally to Shenzhen, China. But no matter which part of the world he was in, he would always go back to the Mediterranean way of cooking- fresh ingredients, generous portions, and back to basics.