A chef and culinary educator with many years of experience, Georgios has worked in prestigious hotels and restaurants such as Grande Bretagne, Astir Palace and Hilton Rhodes. For 15 years, he has been sharing his knowledge and love of Greek cuisine with the next generation of professionals as a culinary arts instructor at LE MONDE.

He holds a diploma in Tourism Management from the International Hellenic University (DIPAE), is also a graduate of the LE MONDE Institute of Hotel & Tourism Studies and has completed the Advanced Professional Programme in Culinary Arts, implemented in collaboration with FERRANDI Paris.

He co-authored the books "For Cooks" and "Cooking in Its Time". He was awarded the Greek Cuisine Award (2011–2012) and the "Best Mediterranean School of the Year" award (2022). In 2025, he participated in the international competition "Trophée Mille" in Reims, France.