Chef Tsiotinis became the Executive Chef at Elounda Peninsula Hotel in Crete, where he earned his first Greek culinary award, the "Golden Chef's Toque" and continued to receive this prestigious award every year since. Chef Alexandros Tsiotinis's journey has been marked by a deep passion for his craft, an unwavering dedication to excellence, and a remarkable talent that has captivated both French and Greek culinary scenes.
In 2015 his most significant achievement materialized—the birth of his brainchild, CTC. With a groundbreaking concept that defied the conventions of recreated Greek gastronomy through French techniques and international inspiration, CTC revolutionized the dining experience. Drawing inspiration from the world of art, Chef Tsiotinis likens his culinary creations to paintings. Each empty dish represents a blank canvas, awaiting the strokes of genius and creativity that will transform it into a masterpiece of flavours, textures, and aromas. At CTC, he endeavours to enthral his guests with a gastronomic odyssey, an 11 courses voyage through a blind tasting menu. His dishes seamlessly blend harmonious and audacious combinations, showcasing his unwavering commitment to generosity, sharing, tolerance, and a global perspective. In 2021, CTC was awarded its first Michelin star, recognizing the efforts of the chef and his united team. Through his culinary prowess, he continues to elevate CTC to the echelons of excellence, securing its place as a bastion of innovation and culinary delight in Athens.
