Chef Dimitris Dafopoulos at Kerry Hotel, Beijing

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About Chef Dimitris Dafopoulos

Chef Dimitris Dafopoulos is recognized for his dedication to sustainable culinary practices, with a strong emphasis on fermentation (wines and beers) and minimizing waste. He has gained international experience, working in both Greece and Beijing.

★Awards & Recognition

★Gastronomy Awards (2017)

Chef Timeline

2014

Started as a bartender

Various establishments

Mentioned as one of four friends and bartenders three years prior to a 2017 article about Gastronomy Awards, suggesting involvement in the Greek food and drink industry from this period.

Undated

Chef

Line

As per the initial prompt.

Undated

Chef / Presenter

Centro, Kerry Hotel, Beijing

Presented at Centro with Panos Kanatsoulis, an event highlighted by 'Great Chef' magazine.

2025

Culinary Project Lead

Petralona Culinary Project

Engaged in a project in Petralona, Greece, focusing on fermenting wines (pomegranate, apple, honey), brewing beers, and minimal waste practices.

Insights

Key Information

Chef Dimitris Dafopoulos is recognized for his dedication to sustainable culinary practices, with a strong emphasis on fermentation (wines and beers) and minimizing waste. He has gained international experience, working in both Greece and Beijing.

Cuisine Highlights

Fermented winesHouse-brewed beersMinimal waste focus

News

Dimitris Dafopoulos, along with Panos Kanatsoulis, presented at Centro, Kerry Hotel, Beijing. This event was featured in 'Great Chef' magazine.
He is involved in a culinary project in Petralona, Greece, which focuses on the fermentation of wines (from pomegranate, apple, and honey), house-brewed beers, and a commitment to minimal waste practices.

Restaurants by chef

Line, Centro (Kerry Hotel, Beijing), Kerry Hotel, Beijing, Petralona Culinary Project

Additional Details

Dimitris Dafopoulos has a background that includes experience as a bartender, showcasing a broad skill set within the food and beverage industry. He has also been noted for collaborations with other culinary professionals, such as Panos Kanatsoulis.

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