Andreas Karapanos works in Monaco, where he serves as Chef Adjoint at one of the most legendary restaurants in the world, Le Louis XV, a three-Michelin-star restaurant led by Chef Alain Ducasse.

He is originally from Patras, Greece, and in 2013 he studied Culinary Arts (Professional Cooking) at Le Monde Culinary School in Athens. After completing his studies, he moved to London, where he began his career at the Mandarin Oriental Hyde Park, working with Chef Daniel Boulud.

In 2016, driven by his dream to immerse himself in French gastronomy, he joined the team of Joël Robuchon at L’Atelier de Joël Robuchon in Paris. His next step was a two-year apprenticeship with Chef Christophe Moret, after which he joined the Plaza Athénée, a three-Michelin-star restaurant, where he was responsible for the fish section.

After six years in Paris, his next professional stop was Milan, where he worked at the Park Hyatt as Chef de Cuisine.