After realizing where his true passion lied, Spyros Pediaditakis' entry into pastry world was absolutely intentional and furious. Fascinated by technique, precision and innovation, Spyros took his first professional pastry role at Varoulko (1* Michelin), at the age of 18. Willing to deepen his knowledge in pastry, he then joined the prestigious teams of some of the finest dining establishments in the world. In 2016 he accepted the position of the Head Pastry Chef at the Michelin-starred restaurant Spondi (2* Michelin) in Athens, and was awarded the title of Best Pastry Chef in 2019 by FNL Awards and Pastry Chef of the Year in 2020 by Gault & Millau Hellas.
