Asterios Koustoudis

The King George Hotel has stood on Syntagma Square since 1936, overlooking the Greek Parliament and the Acropolis. Tudor Hall — its rooftop restaurant — has one of the most dramatic positions in Athens. Koustoudis's menus honor this landmark setting with a cuisine that is deeply Greek: sourcing from Greek artisan producers, celebrating regional diversity from Macedonia to Crete.

Asterios Koustoudis, born in Thessaloniki in 1978, is the Executive Chef at Hotel Grande Bretagne and King George Hotel in Athens, and Culinary Director for Marriott International in Greece. His cooking at Tudor Hall is rooted in a deep respect for seasonal Greek ingredients, instilled by his mother's teaching on seasonality.

Thessaloniki, Greece — trained in Greek and European fine dining; developed a Greek culinary philosophy based on seasonality and ingredient respect

Career

• Chef at European fine-dining restaurants and luxury hotels, Greece and Europe (Late 1990s–2010s)
• Executive Chef / Culinary Director at Hotel Grande Bretagne / King George Hotel, Athens, Greece (2010s–present)

Mentored by Greek domestic cooking tradition (mother); European luxury hotel culinary mentors.