Michalis Chatzikalimeris

Four Seasons Tenure

• Since 2022
  
• First Four Seasons Assignment: current

Employment History

• Cavo Tagoo, Mykonos and Santorini, Greece Canaves Oia, Santorini, Greece; winter seasons at La Mangeoire, Courchevel, France; Ling Ling by Hakkasan, Mykonos, Greece; Andronis, Santorini, Greece; Nammos, Mykonos, Greece; The Dorchester, London, UK; Sheraton Resort, Rhodes, Greece

Awards

• Pastry Chef of the Year 2022 by FNL

Education

• Epas Otek Rhodes (Pastry School in Rhodes)

Birthplace

• Rhodes, Greece

Languages Spoken

• Greek, English

Creating the unexpected is what Michalis Chatzikalimeris does best. Combining classic Greek and global flavours with inventive aesthetics, his patisserie has won him acclaim as one of the industry’s most vibrant and exciting talents.

From sculptural miniature chocolate olive trees to exotic caramel tacos, his extraordinary gourmand creations interweave the rich heritage of his country’s culture and cuisine with international influences. Herbs and spices such as verbena, cloves, nutmeg and star anise play out alongside his signature flavour of yuzu, an east Asian citrus. Designed to delight both the palate and the eye, each delicate Chatzikalimeris confection blends creative colours and aesthetics with an expressive edge.

“I’m always working to create something new,” says Michalis. “I focus first of all on the flavours, inspired by what I love to eat, and then from there how the dessert should look. I’m always excited to invent and discover new possibilities in my craft, and create dishes that are both beautiful and original.”

Michalis's exceptional skill was honed from a young age. Growing up on the island of Rhodes, he learnt to create traditional Greek delicacies with his mother, from mouth-watering spiced milopita apple cake to syrup-sticky semolina halva. These exquisite flavours marked the beginning of a life-long passion for fine desserts. Captivated by the alchemy of confectionary, Michalis began to follow television programs with the renowned Greek pâtissier Stelios Parliaros, before going on to study professionally – and refine his natural skills – at Epas Otek Pastry School in Rhodes.

A tenure at the Sheraton in Rhodes followed, with Michalis gaining distinction for his skills in viennoiserie in particular.  A thirst for adventure and a desire to further explore his craft led him to London’s The Dorchester, where he evolved under the watchful eye of David Girard. Returning to Greece to continue training with culinary maestro, Thanasis Tsagliotis – owner of renowned pastry shop La Maison – Michalis has since crafted an impressive résumé, with stints at acclaimed luxury venues across the Greek islands, winter seasons at Courchevel’s La Mangeoire, numerous magazine features and a coveted role as brand ambassador of Callebaut chocolate in Greece.

Taking on the mantle of Executive Pastry Chef at Four Seasons Astir Palace Athens Hotel marks a pivotal achievement for Michalis. “It’s an extraordinary Hotel,” he says simply. “I’m inspired by its history – and by the incredibly talented team here. I enjoy bringing fresh inspiration, knowledge, techniques and ideas. The Athenian pastry scene is evolving very quickly. In recent years it has become much more European in its style and I’m excited to bring some of that energy to the Astir Palace outlets.”