Angelos LANTOS



Angelos LANTOS

“Modernity for a Reason”

Blending old cooking techniques with modern gastronomic tools, Angelos Lantos is a scholar of traditional and modern cuisine. Perpetually redefining the classical, he feels passionately that his craft is not about making a splashy impression, but about enriching gastronomy in its truest meaning of the word. His earthy “no-frills” dishes are the outcome of months of research and experimentation.

Born 1972, he hails from Messolonghi in western Greece, just north of the Peloponnese. At the age of four, his family moved to Athens, where he received his formal culinary training at the “Chef d’ Oeuvre” gastronomy school. Attracted by the buzz of the kitchen at his first job as a young waiter, Lantos settled into his calling immediately, at a time in Greece when being a chef meant being just another cook and there was nothing glamorous about it. His apprenticeship took him to some of Greece’s most renowned restaurants, working with Christos Tzieras, Herve Pronzato and Arnaud Bignon, whom he considers the most complete chef.

He joined Bignon at Spondi, Athens’ historic gastronomic institution, in 2005, and has been there ever since, stepping out of the shadows after his mentor left in 2013. And with great success: Angelos Lantos became the first Greek chef to be awarded two Michelin stars. (He is also the first Greek chef to receive a casting invitation from NETFLIX for THE FINAL TABLE, but he politely declined, unable to commit to filming from mid-February until the end of March 2019, away from his job).

Humble and gracious, Mr. Lantos is passionate, obsessed with every detail. There is no grand theatre about him. He is focused on his craft, revering its history, its provenance and cultural meaning. Engaged with international haute cuisine, he regularly unites forces or trains with renowned colleagues: Cheval Blanc’s Peter Knogl, Flocons de Sel’s Emmanuel Renaut, L'Enclume’s Simon Rogan, Jacob Jan Boerma of “De Leest”, Éric Fréchon and Michel Troisgros, just to name a few. Married, with two sons, and committed to his private life, he is still a man on a mission, even taking time to teach at a vocational school. He lives the dictum he tells his students: “talent comes to fruition through hard work, and leads to distinction.”

Managed ad