Chef Angelos Lantos


Blending old cooking techniques with modern gastronomy tools, 2-Michelin-Star Greek Chef  Angelos Lantos embraces traditional and modern cuisine to INNOVATE WITH A PURPOSE.

He perpetually redefines the classical, enriching it with new approaches, a bold combination of fresh, living, rare ingredients and original ideas. Smells of the forest, aromas of smoked wood, Greek olive oil, give unmistakably earthy tones to his no-frills dishes, often the outcome of months of research and experimentation.

To him food is pleasure, memory, social interaction, communication, culture. He knows well the history of his materials and he is in constant search for the best goods and growers in the farmers market two-three a week. Wild game recipes are his forte.

Angelos has two sons and he dedicates Sundays to eating with them.



Born in 1972 and raised in Messolonghi (Aetolia-Acarnania, Greece), until four, Head Chef Angelos Lantos attended high-school in Athens, Greece and received his formal culinary training in “Chef d’ Oeuvre School of Gastronomy”, in the capital of Greece.

Drown by the buzz of the kitchen in his first job as a young waiter, he settled into his calling immediately, at a time when being a chef meant being just another cook; nothing glamorous about it.

Having worked for some of Greece’s most renowned restaurants, he apprenticed with the likes of Christos Tzieras, Herve Pronzato and Arnaud Bignon. He considers the latter as the most complete chef.



The first Greek chef to carry two Michelin stars, the first Greek chef to have received a casting invitation from NETFLIX for the second season of THE FINAL TABLE, Angelos Lantos kindly declined, unable to commit to filming from mid-February to end of March 2019, away from his kitchen.

Undoubtedly possessing the knowledge of the art of French cooking, Angelos has been unfolding his unrivaled creativity at “Spondi”, Athens-Greece’s iconic French cuisine restaurant, a member of Les Grandes Tables du Monde, the first Greek “Relais & Châteaux” restaurant, regularly awarded with the Greek “Toque d’ Or” as well.

Humble and polite, Angelos feels that haute cuisine is not about impressing; it is about enriching gastronomy. Premium ingredients equal incredible food. A strong believer in restaurants growing their own produce, whether it’s a roof top garden or operating their own farms, he is always in the quest of the best possible raw material for his tasty dishes. Elegance in execution, broad culinary expertise, variety of textures and eye-catching plating cover all five senses and make his take authentic.



2013: San Pellegrino Taste Guide includes Spondi in the World’s 100 Best Restaurants. It is Angelos’ first year as head chef, after replacing Bignon.



“Innate talent comes to fruition through hard work and leads to distinction”.

Keeping abreast, he regularly unites forces or trains next to renowned colleagues: Cheval Blanc’s Peter Knogl, Flocons de Sel’s (in Megève, Haute-Savoie) Emmanuel Renaut, L’Enclume’s (in Cumbria) Chef Simon Rogant, Jacob Jan Boerma of “De Leest” (in Vaassen, Netherlands), Éric Fréchon, Michel Troigros, to name a few.

With over 25 years of experience, Angelos is currently teaching his culinary art to new talent at PRAXIS Institute for Vocational Training (2018-2019) in Athens, Greece as well.



Among his activities, Angelos designs menus for restaurants and participates in guest-chef events. Some notable occasions are:

  • Athens – Penny Lane Comfort Food– New Menu – October 2018
  • Rhodes Island – Faliraki -Rattan Creative Cuizine & Cocktail – October 8th, 2018
  • Crete – Hersonissos – The Butcher’s Bar Restaurant – dry-aged meats – July 4th , 2018
  • Athens- Atelier Nespresso – Experimenting with coffee -October 6th, 2017





Social responsibility is among Angelos’ priorities. Social cooking and upcycling of materials is part of collective responsibility and personal accountability as witnessed in the 45 minute documentary of ERT (October 29th, 2016) where Angelos was a guest. There he showed his commitment to ethically contributing to the improvement of the quality of life of the underprivileged.



Angelos likes to help friends whose products are premium. One such is KORYS, a small, award-winning organic farm which specializes in honey. He has contributed a Honey and Pear dessert to their portfolio.


Important dates and collaborations:

1990-1992 Chef d’ Oeuvre School of Gastronomy, Athens-Greece

*1990-1994 Deals (Line chef)/closed

*1994-1995 Pil Poul (Sous Chef)/closed

*1995-1996 Cosmos (sous Chef)/closed

*1996-2004 Boschetto (Head Chef)/closed

*2004-2005 Semiramis (Sous Chef)

*2005-2019 Spondi (Head Chef since March 2013)

*All restaurants are/were in Athens-Greece