Christos Mousouroulis

With over two decades of leadership in luxury hospitality across Europe, Africa, the Middle East, and Asia — including roles with Intercontinental, Starwood Sheraton, Marriott, Anantara, Kempinski, Corinthia, Wyndham, and Ensana — I bring a proven ability to craft world-class culinary experiences, lead multicultural teams, and deliver results that elevate brand prestige.

My current role as Executive Chef at Ensana Aquahouse Health Spa Hotel in Varna, Bulgaria, has allowed me to oversee a 70-chef brigade, design wellness-focused menus, and execute high-profile events that have earned recognition from the Authentic World Taste Organization. I am also honored to hold multiple “Ambassador of Taste for Global Gastronomy” titles and two Golden Medals for my services abroad, achievements that reflect my dedication to excellence and innovation in the culinary arts.

Beyond awards and accolades, I believe my strength lies in creating memorable dining journeys. Whether developing gourmet à la carte experiences, executing grand banquets for 1,500 guests, or blending Mediterranean traditions with modern techniques, my goal is always to delight guests and inspire my team. I also place strong emphasis on HACCP/ISO compliance, cost control, and operational efficiency — ensuring that creativity is always supported by precision and discipline.

I would welcome the opportunity to bring my experience, creativity, and passion for exceptional hospitality in any high-end establishment, contributing to its reputation as a leader in luxury guest experiences. I would be delighted to discuss how I can help a culinary team reach new heights.

Award-winning Executive Chef with over 20 years’ leadership in luxury hospitality across Europe, Africa, the Middle East, and Asia. Proven expertise in fine dining, wellness cuisine, large-scale catering, and pre-opening projects. Recognized as “Ambassador of Taste” for global gastronomy, with a track record of elevating culinary standards, optimizing operations, and leading multicultural teams of up to 70 chefs. Creative, adaptable, and driven to deliver exceptional guest experiences.

College of Tourism Education, Heraklion, Crete – Culinary & Pastry Arts (Top Graduate) | 2000–2002

Senior High School, Alimos, Greece – Focus in Math, History, Finance | 1991–1994