George Papazacharias

George Papazacharias

Delta / Athens, Greece

eorge Papazacharias is the creative force behind the menu of Delta in Athens. In its first year of operation, Delta was awarded two Michelin stars and one Michelin Green Star for sustainable gastronomy. His work is driven by a love for culinary storytelling, expressed through a 12-stage gastronomic journey built around Nordic techniques, fermentations and unexpected shifts.

Before Delta, Papazacharias built a distinguished international career in experimental gastronomy. He served as Head of R&D at Maaemo in Norway, created the menu of Under, the world’s underwater restaurant, and gained experience in the culinary workshops of Alinea, The Fat Duck and Quique Dacosta.