“My take on pastry in a few words: Play, explore, try new ideas, fail, try again, try harder, keep it simple and enjoy the journey. I let my passion guide me, with regular pit stops for inspiration - refueling around the globe - one of my favorites, the Chocolate Academy™ Athens”
A millennial dedicated to the most creative part of pastry, Babis Polykateros mixes and matches ingredients, techniques and influences from his travels around the world. In 1999, he started off as a promising young prodigy with just a degree from a pastry school in Creta in his luggage, but he soon he won a gold medal (Best Greek Pastry Chef, 2007) and precious experiences from his work in some of the best pastry shops and hotel cuisines in Greece. The latest decade finds him teaching, learning and non-stop honing his skills in one of the leading suppliers of chocolate and raw materials for his peer professionals (Stelios Yiannikas SA), while he recently added on his jacket lapel the prestigious pin of the Callebaut Brand Ambassador.
