Born in Crete, Spyros Pediaditakis discovered his true passion for pastry at the age of 17 when the renowned pastry chef, Themos Rigas guided him in the right direction. He moved to Athens and started working at the one Michelin star restaurant, Varoulko Seaside. Fascinated by the technique, precision, and novelty of the art of pastry, he wanted to learn more and develop his skills. He studied at Le Monde and trained next to highly established teams in prestigious restaurants like George Blanc, Le Bristol, The Fat Duck, and Cheval Blanc-Le Trois Rois.
Awarded in 2019 with the title of Best Pastry Chef at the NFL Awards and in 2020 with that of Pastry Chef of the Year by Gault & Millau Hellas, Pediaditakis carried out consultations for all types of restaurants, pastisseries, food establishments, and is a Cacao Barry Chocolate ambassador.
His recipes and techniques can be found in his book, Notebook, which will soon be accompanied by a second volume.
Bio Highlights
2021 – Launch of his cookbook Notebook.
“People are now looking for something special. You can’t serve them the same dessert as before”
“People are now looking for something special. You can’t serve them the same dessert as before”
Featured in so good #28
