After realizing where his true passion lied, Spyros Pediaditakis‘ entry into pastry world was absolutely intentional and furious. Fascinated by technique, precision and innovation, Spyros took his first professional pastry role at Varoulko (1* Michelin), at the age of 18, practicing the art of pastry for the next 2.5 years.
Willing to deepen his knowledge in pastry, he then joined the prestigious teams of some of the finest dining establishments in the world. In 2016 he accepted the position of the Head Pastry Chef at the Michelin-starred restaurant Spondi (2* Michelin) in Athens, and was awarded the title of Best Pastry Chef in 2019 by FNL Awards and Pastry Chef of the Year in 2020 by Gault & Millau Hellas.
Passionate about pastry art, Spyros is constantly experimenting, and love working with textures, flavors and techniques. Following his experience, he travelled to various countries to learn more, discover new methods and ingredients, and get inspiration for his next recipes.
With over a decade of experience in every business type of the pastry industry, he now offers a wide selection of services including consulting, training and mentoring professionals and restauranteurs. Spyros is one of the ambassadors of Cacao Barry Chocolate, sharing his love for chocolate around the world.