CHRISTOS MOUSOUROULIS | WORLD TRAVELED CHEF WITH EXTENSIVE KNOWLEDGE IN CULINARY ARTS & HOSPITALITY MANAGEMENT TO BECOME OFFICIAL AMBASSADOR OF TASTE FOR THE GLOBAL GASTRONOMY® GOLD MEDALIST 2025

 

 

“I love cooperating, creating and developing cooking concepts, work with multi ethnic teams and learning as much as I am teaching, through my global experience so far traveling and working around the world. This was always my dream to do and I feel blessed that my profession allowed me to do so...”

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The Chef's mission goes along with the core values of Ambassadors of Taste for the Global Gastronomy® organization & guide, such us: "Achievement of a sustainable gastronomy","Cultural heritage preservation", "Environmental sustainability", "Humanitarian aid" and need for "Unity and peace" 

This official award is considered as the top honor for Chefs and other entities connected with high-end gastronomy, in the world.

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The global organization & guide AMBASSADORS OF TASTE FOR THE GLOBAL GASTRONOMY® certified & awarded Mr. Christos Mousouroulis with the honorary title of AMBASSADORS OF TASTE FOR THE GLOBAL GASTRONOMY® Gold Medal 2025 for his dedication in sustainable gastronomy, for his succesful career in the world of culinary arts and for his achievements in the hospitality industry. 

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CHEF CHRISTOS MOUSOUROULIS Professional Profile:

Energetic, adaptable and versatile with a sound background in the areas of food and beverage operations, experience in fine dining/a la carte/BNQT operations, extensive experience in food preparation rules and regulations by HACCP and ISO standards, proven ability to produce under pressure and short notices, working in E.M.E.A, Asia tropical islands, quick learner possessing a good sense of humor and a flexible approach. Confidence and ability to motivate, working alone or as part of a team, support chef development/team building and training with an eye for excellence originality and detail.

 

Personal profile:

I am coming from a Chef family, growing up literally in a professional kitchen next to my father (known head Chef during 80s &90s in Greek luxury restaurants market) makes it for me, a professional kitchen to feel like my natural environment.

I love cooperating, creating and developing cooking concepts, work with multi ethnic teams and learning as much as I am teaching, through my global experience so far traveling and working around the world. This was always my dream to do and I feel blessed that my profession allowed me to do so.

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I always use to say that “I AM A CHEF” and not that this is my profession, because this is the way I feel.

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I have been working in Europe, Africa, Asia, Middle east and the Gulf, in challenging environments and strong missions to accomplish. Multi ethnic teams to cooperate and manage, as well as nutrition demand’s that build my knowledge and experience on how to cooperate, lead and bring results for the global hotel companies I worked for, such as Intercontinental, Starwood Sheraton, Marriot, Anantara, Kempinski, Corinthia, Wyndham, Ensana, adapting and adjusting each time to the environment I was called and choose to go, offering and developing my skills through cooking adventures and concepts like Royal meals and gourmet plating’s, to Banquet and catering vast operations. I consider myself a good team player and always look to fit in with my team and create the right working environment that can lead us to results, which always are based in offering great hospitality and guest satisfaction. I am twice awarded with Golden medal for my services abroad from the GTBB official club as one of the ambassadors of the Greek gastronomy, and this year I obtain the Golden Medal as “Ambassador of taste for the global Gastronomy” from the prestigious known organization, Ambassadors of Taste For The Global Gastronomy | Authentic World Taste”

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In Ensana and its management I saw a great potential to fit in, the health and wellness services combining with a good nutrition for better living is something that express me as a person and as a Chef, I really do believe that eating healthy and taking care has nothing to do with lack of taste and good food as well as nothing is actually forbidden if you consume with specific care and discipline. This is some of the knowledge and ability of a chef to advise and make for his guests and of course with the right promotion tools and careful advertise, the word will spread, and soon people will experience the best of “living nice” In Ensana environment offered excellent therapies, Good healthy food and keep coming back for it as well as advising others to do so. 

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“Mens sana in corpore sano” “a sound mind in a healthy body”

ancient Greek philosopher Thales, writing around 600 BC, and who is variously identified as the first philosopher and the first scientist.  

Being Greek I love History and reading and this is one of my favorite “quotes” and lead me very often to where I want to go.

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As a Chef, I love cooking and combining with my team using the fresh and best ingredients each destination have to offer, bringing tradition to a gentle twist that touch innovation, because at the end of day the best meal is the one that when you leave the table, you wish for a little bit more, and thinking that the smells and the taste of it, travels you to places that are blended in a memorable way in your mind, and gives you a familiar sense of tastes that you desire.

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My favorite meal to cook and eat as well, is a colorful “Mediterranean ratatouille” or “Briam” as its called in my home country,  where I still remember my grandmother that was collecting all the fresh ingredients the land and soil has to offer, along with the extra virgin olive oil and spices that blend in smells and tastes that are fashionable and classic at all times,  really these moments of creating the dish, and then enjoying it, are the ones that I want to share and make the Ensana guests feel when they are dining in Aquahouse Hotel.

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Christos Mousouroulis

Current Role:

 Executive Chef @ Ensana Aquahouse Health Spa Hotel “Varna Bulgaria”                  

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