About us

Founder | Executive Chef | Consultant

With 40 years of experience in gastronomy, George Polatidis is an experienced Executive Chef, entrepreneur and consultant with strong organizational skills and deep knowledge of business operations. Having worked in Greece and Australia, he has collaborated with many businesses in demanding gastronomic environments, bringing optimization and innovation to their kitchens.

As the founder of Host Culinary Consulting, he offers a wealth of experience and passion for upgrading hospitality businesses, helping restaurants excel in creativity, service quality, and efficiency.

Hospitality IT Systems specialist | Digital Marketing, and Photography

Lefteris, a graduate of the Technical University of Crete with a background in the arts, has been active in the Food Service industry since 2011 in three main areas: Information Systems, Photography and Digital Advertising. As a Host Consultant, he specializes in complex networking and unified architecture projects (data, voice, cameras, wireless, ordering systems), while also undertaking the creation or rebranding of the digital identity across all communication channels, such as Google Ads, Facebook and Instagram.

Bar Director & Beverage Consultant

With 18 years of experience in the hospitality industry, Nikos Mylonas is a skilled professional in the creation and management of drinks. He has collaborated with some of the most well-known brands in Greece, such as Radisson Hotels, the famous Pathos Club and Restaurant, as well as the luxurious Calilo Hotel. He has acquired deep knowledge of modern trends and techniques in the industry. In recent years, as Bar Director, he has coordinated teams, created innovative drink cards, promoting the art of mixing drinks to an extremely high level. He is a member of the Host Culinary Consulting team, bringing expertise in the design and upgrading of drinks and the customer experience.

Wine Director
After 25 years of experience in fine dining and winemaking, Stefanos Triantafyllidis specializes in creating and compiling wine lists that meet the needs of each venue, in selecting appropriate equipment, and in training staff. At the same time, he monitors the progress of wine sales, contributing to the overall wine upgrading of the venues he collaborates with. He holds a WSET Diploma, and holds the position of Wine Director as an external partner in various successful businesses, such as the Herodion hotel group, the Lambros restaurant in Vouliagmeni, and the Bib Gourmand Michelin-awarded restaurant Cerdo Negro.

Consultant | Private Chef | Food Stylist

With over 25 years of experience in gastronomy, Dino is a specialized Executive Chef and Consultant. He has worked in Greece and Italy, covering a wide range of restaurants and catering businesses. He has deep knowledge in managing complex culinary environments and guiding teams of chefs, with an emphasis on efficiency and quality. With his ability to create and implement strategies that promote creativity and functionality, he contributes decisively to the success of restaurants and culinary projects

F&B Project Development Specialist

Miltiadis is a professional in the catering industry with over 20 years of experience. He studied Business Economics and Management in Great Britain and has a master's degree in International Hospitality Management. He has worked in countries such as England, America (Palm Beach), Dubai and China. At The Breakers Resort (Palm Beach) he worked as a management trainee and was certified as a sommelier.

He participated in the pre-opening of hotels such as Costa Navarino and Waldorf Astoria (Dubai) and served as Food and Beverage Manager at Shangri-La in Shanghai. In recent years, he has been living permanently in Greece, participating in the creation of hospitality and catering projects aimed at unique experiences and successful financial results.