Stavros Chrysafidis
Stavros Chrysafidis is a culinary professional with nomadic tendencies. He started his career after completing his postgraduate studies in economics and finance in an effort to be creative and independent. He has worked for acclaimed restaurants and institutions in London, Basel, Yokohama, Αthens and Paris. His excitement for cooking started at age seven, when he realized that he could add more sugar in crepe dough without his mother noticing. His appreciation for the craft of hospitality found theoretical framework in the work of the late Anthony Bourdain. He believes that Αthens needs more ramen.
Stavros Chrysafidis is a chef-in-residence of The School of Infinite Rehearsals of Οnassis AiR 2020-21 and a participant of the Tailor-made Fellowships program 2022-23.
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Photo: Ronny Skevis
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Cooking at the Onassis AiR kitchen.
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Ramen made by Stavros Chrysafidis.
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Hand-made pasta
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Photo: Ronny Skevis
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Hand-made pasta
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Photo: Ronny Skevis
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Boiled wheat within the framework of "DEATH BECOMES US" day at Onassis AiR.
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Photo: Ronny Skevis
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Boiled wheat within the framework of "DEATH BECOMES US" day at Onassis AiR.
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