“The art of chocolate is for those who dare to disrupt, innovate and inspire. This is where creativity and cocoa collide. There is no compromise in style or substance.”
Christos Lambrou began his professional career in Athens in a small traditional pastry shop getting to know the pastry world at the age of 14.
He knew it from then that his career would take a culinary path and dedicated himself to the world of pastries.
He decided to enroll in The School of Tourism Professions Anavyssos and study culinary arts. He specializes in pastry arts.
While completing his professional training he had been working in several branded patisseries, catering companies and luxury 5* hotels in Athens such as St. George Lycabettus and Astir Palace Resort.
He joined LEDRA Company in 1998 as Executive Pastry Chef, Technical Advisor and Trainer.
During all these years, Christos got trained by and worked with some of the most famous confectioners, travelling the world for training courses, seminars and demonstrations, experiencing the world of sweets.
Since 2006 he is an active member of the Chef Club of Athens and the Greek Federation of Chefs.
Today, Christos Lambrou uses the experience and knowledge gained over the years to create new recipes, offer technical and marketing support, training seminars and demonstrations to professional people at both national and international level.
He is the first Ambassador of Cacao Barry in Greece.
Also, he was involved in several projects with well-known companies such as UNILEVER FOOD SOLUTIONS Hellas as Consultant, TITAN Bakery New York, USA as Production and Technical Consultant and Mondelez Greece as Developer of several Oreo and Philadelphia Projects.
For a couple of years, he has been involved in several television projects as well as recipes editor for local and international magazines - “Chefs ston aera” TV Show at SKAI TV Greece and “Stin Kouzina” TV Show at Alter TV Greece.
In collaboration with Industrial Italian gelato ingredients produces he has been involved in the development of new artisanal gelato bases.
In 2022, he has been a jury member of the most important chocolate contest in the world - the semifinals of World Chocolate Master South Eastern Europe in Athens and the big final in Paris.”
