Sotiris Kontizas

Kontizas's CTC (name derived from a childhood nickname) is possibly the only restaurant in the world practicing true Greek-Japanese fusion — not as a gimmick but as an expression of a bicultural identity. Greek olive oil meets dashi; lavraki (Mediterranean sea bass) gets the omakase treatment; honey from Mount Hymettus appears alongside yuzu.

Sotiris Kontizas grew up in Athens (Marousi) with early years in Tokyo, born to a Greek father and Japanese mother. He holds a BA in Finance from Panteion University but chose cooking over finance. His Greek-Japanese identity shapes a signature cuisine that fuses Greek ingredients with Japanese precision and minimalism — one of Athens' most original culinary voices.

Athens, Greece / Tokyo, Japan — Greek-Japanese dual heritage; self-developed Greek-Japanese fusion approach

Career

• Chef at Various Athens restaurants, Athens, Greece (2000s–2015)
• Owner-Chef at CTC, Athens, Greece (2015–present)

Mentored by Japanese and Greek culinary traditions.