Executive Chef

In his own words:

“Seeking always to create history and never repeat history by creating some of the best menus served around the globe, on some of the best restaurants in the world.”

George Papazacharias

Delta Restaurant

George Papazacharias is the charismatic mastermind of Delta’s menu, a restaurant that has been awarded with 2 Stars Michelin and a Green Star for Sustainability. His love for unique “gastronomic storytelling” led him to create a 12-stage journey full of unexpected twists, utilizing fermentation and Scandinavian preservation technics. The result is a game changer of our perception of taste.

George has created his own legacy in Scandinavia, as head R&D of the “Maaemo” Restaurant (3 Stars MICHELIN). In addition, he was the menu creator of “Under” in Norway, the only underwater restaurant in the world (1 Star MICHELIN). He gained his experience in experimental cuisine working at “L’Air du Temps” (2 Stars MICHELIN) and the gastronomic labs of “Alinea” in Chicago, “Fat Duck” in London & “Quique Dacosta” near Valencia, all of them awarded with 3 Stars MICHELIN.