He is a teacher of the Culinary Arts holds a BSc degree in Culinary Arts from Middlesex University , and a MSc degree in Culinary Education from the same university. He also holds a Diploma from State Institute of Hotel Training (Wirtchaftsfoerderung Wienna College), a Diploma in Cookery and Pastry from Higher Learning Institute Hospitality Management, and a HND in Hotel & Tourism Studies from Higher Hotel Institute of Villach (Austria).
George was born in Nicosia, Cyprus in 1965. He had a passion for cooking from a young age and a love to tutor others his gastronomic knowledge.
He is currently a teacher at the Ministry of Education in Cyprus. In addition, he is the president of the CCA Education Committee, and a member of the EUROTOQUES (European Community of Cooks), a full member of the Master Chefs Association of Great Britain, and a mission chef of the Cyprus National Chef’s Olympic Team C.C.A. from 2002 until 2006. He was also a member of the HCIMA (Hotel and Catering International Management Association).
His research interests include Continued Education and Various Problems in Hotel Catering, Nutrition and Obesity, Nature of the Culinary Programs, Pedagogy of Culinary Degrees, Culture and The Image of Culinary Education and the Public Perception towards Culinary Professions in Cyprus.
He has wrote many articles in British and Cypriot newspapers over the years including topics such as Menu History, Ouzo History and Tourism Development. Moreover, George was an invited speaker at the Johnson & Wales University of the Rode Island in Boston , at Pirkanmaa Polytechnic University in Filnand, and at many conferences in Cyprus and abroad. He also participated in various cookery shows on TV and radio, and published a variety recipes in different magazines. His last academic publication was published in 2006 in a well known academic magazine called “Tourism Today”.
He has written a cookery book in association, with the executive chef Andonis Nicolaou, which has been published in the end of 2008. In addition, he is nationally recognized for his expertise in consultancy regarding Catering Services.
In 2002, he presented the first book that he wrote together with his collaborator and brotherly friend Antonis, titled “Color & Aroma of Cuisine.”
In 2015, he completes his second book of travel and cooking, which in 2016 receives the 1st prize worldwide and bears the title “Diatochef.”