Working with Jean-Luis Kapsalas
at “Ballade” was the single most horizon broadening experience I’ve had in my career. His generosity with the vast amount of knowledge he acquired during his studies with Pierre Orsi
and Paul Bocuse
in Lyon was only shadowed by his skills as teacher. Every member of our team went on to become great Chefs de Cuisine in their own right such as Phillip Dimopoulos
of "Da Vinci" fame. In the four years I was there, Jean-Luis taught me many aspects of being a true chef and he was intuitive enough to concentrate on honing my skills as a Chef de Patisserie before I even realized that desserts would be my true calling. After four years of intense training with him, Jean-Luis opened his own restaurant and I accepted the position of Chef de Cuisine at “Ballade”. Under my direction, “Ballade” continued to be the first choice for fine dining in Athens to the high profile crowd that it catered to.