Biography

Christos Lambrou was born in 1977 and began his professional career in Arxontiko Catering & Pastry Shop, getting to know the pastry world  at the age of 14. He knew it from then that his career would take a culinary path and dedicated himself to the world of pastries.

 

He decided to enrol in The School of Tourism Professions Anavyssos and study culinary arts. He specializes in pastry arts.

While completing his professional training he had been working in several branded patisseries, catering companies and luxury hotels such as St. George Lycabettus and Astir Palace Resort. 

 

He joined LEDRA Company (www.ledrafoods.gr) in 1998 as Executive Pastry Chef, technician and trainer.

 

During all these years, Christos got trained by and worked with some of the most famous confectioners such as Ramon Morato, Josep Maria Ribe and Ruben Alvarez in Spain, Frank Haasnoot and Ivo Wolter in Holland, Gerson Fantoni and Joe Silva in Brazil, Christian Bressa and Davide Marcantognini (GIUSO) in Italy, travelling the world for training courses, seminars and demonstrations, experiencing the world of sweets.

 

He attended chocolate seminars in AULA CHOCOVIC (now Chocolate Academy Callebaut) in Barcelona, all 4 levels of ice cream in GELATO UNIVERSITY CARPIGIANNI and product specialization courses in GIUSO Italy. He has also attended DAWN FOODS Training Center in UK where he got specialized in American sweets baking (donuts, muffins, cakes and bars) and DOHLER Training Centre for technical training about natural ingredients, ingredient systems and integrated solutions for the food and bavarage industry. 

 

Since 2006 he is an active member of the Chef Club of Athens and the Greek Federation of Chefs.