George Zouros - Elenidis

Business excellence in culinary environments through technological advancements.

  1. ManagerCurrent

    Trigona Elenidi/featured inNational Geographic,Taste Atlas
    1. Heritage & innovation in one of Greece's most historic pastry businesses

  2. Restaurant Manager

    Gallina Athens/featured inNYT,Yatzer
    Apr. 2023 - Apr. 2024
    1. Worked closely with designers, architects, engineers & artists during the restaurant's construction phase
    2. Orchestrated crucial tasks regarding the restaurant's setup & operations alongside upper management members
    3. Hired & trained team members
    4. Assisted the wine director in logistical tasks to create an award-winining wine list

  3. Cuisinière / Sommelier Trainee

    Le Meurice Alain Ducasse
    Oct. - Mar. 2022
    1. 3-month rotation in all kitchen stations
    2. 3-month sommelier training
    3. Educated colleagues through research based tastings

  4. M.A. in Culinary Business Management

    Culinary Arts Academy/César Ritz Colleges/University of Derby
    Apr. - Sept. 2022
    1. Constructed an academic paper on "Innovation in F&B operations through technology"(thesis)
    2. Bar manager in a banquet event for 500 people
    3. Studied Food & Business courses
    4. Featured in Internship Magazine 2023

  5. Level II Award in Wines

    WSET
    Sept. 2022
    1. Through a combination of tasting and theory, these topics were examined:
      1. How environmental factors, grape-growing, winemaking and maturation options influence the style and quality of wines
      2. How grape varieties and winemaking processes influence key styles of wine
      3. Key labelling terms used to indicate origin, style and quality
      4. Principles and processes involved in the storage and service of wine
      5. Principles of food and wine pairing

  6. Wine Club President

    César Ritz Wine Club
    Jul. - Sept. 2022
    1. Managed sourcing, tastings & communications for events conducted
    2. Identified tasting subjects and topics for the term through communications with the club members
    3. Distributed tasks to other members
    4. Created informational presentations through research

  7. F&B Manager

    TEDx UoM
    Feb. - Dec. 2017
    1. Accomplished win-win agreements with market-leading companies focused on quality products
    2. Increased the number of total sponsorships by 15% and the number of items per sponsorship by 40%
    3. Our event reached 500 people
    4. Interviewed potential recruits & trained next generation team members