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Alexandros Charalampopoulos has a degree in Hospitality and Culinary Arts from the School of Tourism Professions of Anavissos, with studies in Hotel and Restaurant Technique and Culinary Art. He received a scholarship from the Department of Culinary Arts – and through the Ministry of Development – for the French Culinary Academy “Le Cordon Bleu” in London.

He has worked in hotels and restaurants in Greece and London.

He has served as Chef de cuisine in restaurants: Olive Garden of TITANIA Hotel, Kastri Bistro of DOMOTEL KASTRI Hotel (two stars FNL BRA Awards and Athinorama Greek Cuisine Award) and SENSE Restaurant of AthensWas Hotel (also two stars FNL BRA Awards and Athinorama Greek Cuisine Award) where he has recently received the Michelin Plate distinction from the world-renowned Guide Michelin.

He is currently Ex. Chef of ANEMI HOTELS (AthensWas and Anemi Hotel – SENSE restaurants) and is also the Food & Styling Chef of the TV show Master Chef Greece and Consulting Chef of THEION restaurant in London, and has also held the same position for a number of years at MAZI restaurant in London and Jolly Joker restaurant in Nicosia.

For the last 13 years he has been also working as an instructor in public and private IEKs.

He is co-author of the professional cookbook “SENSES” (SOLD OUT publications), the book “MAZI-Modern Greek Food” (Mitchell Beazley” publications) and the educational manual for the Culinary Art departments of the I.I.E.K. Praxis.