Lefteris Moschidis is an Executive Chef and Concept Developer specializing in gastronomy and nutrition. As the founder of Gastroprojects, he provides consulting services to catering businesses and organizes gastronomic events.

He studies Clinical Dietetics at Queen Margaret University and combines healthy eating with culinary art. His philosophy is based on the quality of raw ingredients, nutritional value, and taste, while he cultivates organic products that he incorporates into his creations.

He has worked as an Executive Chef in leading restaurants and hotels, has been distinguished in international competitions, and collaborates with companies that promote wellness and the Mediterranean diet.

Specialized Sushi Chef in Asian cuisine, with many years of experience in sushi, Japanese, and Korean gastronomy. He has worked in restaurants in Greece and the Czech Republic, undertaking sushi preparation, fish filleting, and staff training.

Strong in kitchen organization, with excellent management and menu development skills. He possesses tremendous passion for continuous development and adaptation to demanding environments.