Constadina Voulgari Kontesopoulou is originally from Aigio in the Achaia region. She studied at the Technical University of Crete in the Department of Electronic and Computer Engineering, as well as at OTEK IEK Heraklion in the Department of Special Culinary Arts.

She took her first steps as a trainee chef at the restaurant of "Pegasus Rhodos" and the restaurant of "Peninsula Elounda"! She continued working as a chef in restaurants from 2010 until today, both throughout Greece and abroad.

Under the training of Chef Giannis Baxevanis, she continued her culinary career at the restaurant "Ferryman" in Elounda, the restaurant "6 Kleidia," and "Princess Kyniska Suite." During the same period, she collaborated with the restaurant "L'Auberge de l'Ill" in France, which had been awarded three Michelin stars.

In 2015, she took over as Chef at "Relax Ios Suite," specializing in Greek creative cuisine. She also held a position as a culinary instructor at MBS MY Business School in Rethymno, Status School in Chania, and the Public IEK in Ierapetra. Additionally, she was a member of the Board of Directors of the Cretan Chefs' Club. From 2016 to 2020, she was the Head Chef at Pelagos Sea Side restaurant.

In 2021, she served as the Executive Chef at Numo Resort Ierapetra. In recent years, she has also been involved in the hospitality industry as a professional trainer, providing consulting services to food businesses. In 2022, she established her own company, CVK Greek Food Consulting, based in Aigialeia, operating across Greece, with a strong presence in Crete.

She founded the children's cooking workshop "Lilliputian Chefs" in 2014 and is also involved in cultural activities related to her hometown. She has actively participated in initiatives promoting the region's gastronomic heritage, collaborating with the Municipal Cultural Development Organization of Aigio (DIKEPA Aigio). She was also part of the FAME ROAD project (Food Art Movement Energy - The Road to Country Experience), implemented by the Municipality of Aigialeia under the Interreg V-A Greece-Italy 2014-2020 Cooperation Programme.

In 2022, the Municipal Council of Aigialeia selected her as a member of the organizing committee for the "Oinoxenia – Landscapes and Flavors of Aigialeia" institution, responsible for planning the festival's events.

In 2017, she represented the entire Mediterranean region in the international San Pellegrino competition, winning 1st place in Israel and ranking among the top 10 Young Chefs worldwide.

In 2018, in the final held in Milan, Italy, she was selected among the top 5 San Pellegrino Young Chefs under 30.