Aristotelis Megoulas was born in Paris France 3/6/1978, grew up in Piraeus Athens and studied economics in the university of Bologna the gastronomic capital of Italy. That is when the creativity and the magic of the culinary world gained him. His first professional involvement with the restaurant business came while he was studding. He started working in restaurants as a waiter and a bar tender, initially to supplement his income but he realized very soon that he could practice his favorite hobby cooking. It became apparent that for Aristotelis cooking was much more than a hobby or an extra income and he decided very soon that was his habitat and got involved professionally. Influenced from the mixed origins of his family France-Greece-Italy and his love for art thanks to his father who is a sculptor he developed his own cooking style, inspired from his life experience with the use of the best local seasonal produce.
He worked from 1997 to 2006 for Rosa Rose Bologna group (bar-bistrot-ristorante-pasticceria-catering). In 2006 he moved back to his beloved island of Corfu he decided it was time to create his own “atelier” Pomo d’ Oro Corfu (cuisine-catering-private fine dining) awarded with one star at the Fnl guide, nominated for a toque d’ or from athinorama, recommended from Agean airlines, and the French embassy of greece(Gout de France-Good France ). He participated in Master Chef Greece and other Greek tv shows, author of receipts and culinary articles for food magazines and web sites. He is a culinary consultant of Jasmin gastro bar in Sofia, “KOPOS’ Andriotis family producers of premium extra virgin olive oil, “KUZINIERA” fresh pasta Corfiana.
His motto is Cooking for happiness and his ambition is to create flavors for my guests at the restaurant or for friends at home with the combination of the best seasonal local produce, some excellent Greek wine and share happy moments around a table full of goodies.