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ABOUT US

Creating Food Experiences

Founded in 2007, Golden Catering has been involved in the demanding field of catering ever since.

Our talented chefs, never fail to tempt your palate with their exceptional dishes that exceed your highest expectations The hand-picked ingredients and the freshest materials, our chefs creative expertise and a dynamic service team are combined with our sheer professionalism and passion for amazing flavors and guarantee sophisticated catering services for any occasion and social or corporate event.

Sumptuous dining is a priority to us, that’s why we offer a wide range of delicious options in our menu inspired by the Greek, Mediterranean, Asian and International cuisine All dishes are prepared exclusively in our state-of-the-art kitchen-lab and are presented to your guests in a pioneering buffet station.

Receptions can be organized at the place of your preference, whether it is an estate or a multipurpose hall And we ensure peace of mind, as we plan everything from dining to service and provide options for elegant event sites and even suggestions for theme parties and happenings, both in Athens and Mykonos.

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KONSTANTINOS_NIKOLAOU

Executive Chef

Konstantinos Nikolaou was born and raised in the city of Thessaloniki.

He graduated from College of Tourist Professionals (1995-1997). Continued with filed collaborations of the cooking area like Jean-Louis Capsalas, Ettore Botrini and Vasilis Mouratidis in projects related to hotels, caterings and award-winning restaurants.

He joined our team in 2017 and has taken over the administration of the food department of our company as an executive chef.

Jean-Charles_Metayer

Consultant Chef

Jean- Charles Metayer was born in France. He graduated from “Mont Saint Michel Mercure” Culinary School in France in 1998 ,then he worked in Fleur  de Sel (1998-1999) ,a French restaurant in Great Britain  also awarded with a Michelin Star.

In Fleur de Sel he was the apprentice of Michael Perraud, one of the few chefs to have been awarded with “MOGB”  (Meilleur Ouvrier de Grande Bretagne).

His career’s landmark is the cooperation with Jacques Le Divellec, the  prestigious and  multi awarded Seafood Chef in France and his apprenticeship as a sous-chef in Divellec’s 2 Michelin-Star restaurants in Paris.

In 2002,  he worked  as the Executive Chef , in Calypso Restaurant of the Peninsula All-Suite Hotel in Elounda , Crete and under his supervision  the  Calypso restaurant received many distinctions and awards from top Greek guides and from the “American Academy of Hospitality Science”.

The cooperation with the Michelin star chef and owner of “Varoulko” Lefteris Lazarou  helped him gain profound knowledge of the Greek sea products as well as  specialization in new techniques.

In 2002, under his supervision, the Premiere Restaurant of the Intercontinental Hotel in Athens was awarded with three Michelin forks.  From 2017, he shares his time between Greece and Switzerland.

He is in charge of a large group of restaurants catering to various cuisines in Grisha Hotel in Davos. The High Gastronomy restaurant in the Leonto Hotel was awarded this year with 15 Gault Millau points and 3   Michelin Bib Gourmand forks. In Greece he is currently cooperating as a consultant chef in Port Elounda Hotel restaurants where he has received many distinctions (Toque d’Or) for the High Gastronomy Restaurant Kalypso and with Golden Food Concept (Athens – Mykonos), which caters social and corporate events as well as exclusive private dinners.

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