Angelos Lantos

Coming Up

School of Cooking gave Lantos the formal base for a career that began in Athens, but the more instructive training appears to have come through service itself. He started as a waiter, a position that places a chef inside the rhythm of the dining room before the kitchen ever takes over. That early work would have sharpened his sense of timing, table flow, and the practical side of hospitality. From there he moved into the kitchen, working as chef at Peal Poole in Athens and chef at Boschetto in Athens, building experience in the ordinary, repeatable work that forms a cook’s backbone. The years from 2005 to 2012 at Spondi in Athens marked a long period of apprenticeship at a demanding house. As sous chef, Lantos spent those years inside the daily standards of the kitchen, where technique is reinforced by service and authority is earned through consistency. The value of that stretch lies in its length: not a leap, but a sustained accumulation of skill, pace, and responsibility. The path from waiter to chef to sous chef to executive chef is a clear account of kitchen formation by degrees. Each step reads as preparation for the next, with the final role carrying the weight of years spent learning the house from the inside.

Where They Are Now

Today, Lantos serves as executive chef at Conrad Athens and also as chef de cuisine at Spondi in Athens. Two leadership positions require the same basic discipline: consistency, pace, and control over the day-to-day demands of service. The work here is managerial only in the sense that the kitchen depends on it; the real craft is in sustaining standards and keeping the room moving without loss of focus. "Hospitality is a core value for me." The line places hospitality where it belongs: not as decoration, but as part of the operating structure of the meal. For Lantos, welcome is not separate from cooking. It is the framework around it, the practical exchange that gives service its purpose.

In Their Words "I think that in order to use talent and abilities one needs mainly will, perseverance and hard work." The sentence matches the shape of his career. Talent is present, but the emphasis falls on the conditions that make talent usable: will, perseverance, and work. In a profession built on repetition and standards, those are not abstract virtues. They are the daily tools that keep a cook moving through long service, long years, and long responsibility. "Nothing was easy and nothing has come into my life without effort." The statement is plain, and that plainness suits the record. School of Cooking, Athens, Peal Poole, Boschetto, Spondi from 2005 to 2012, and the executive chef role since 2012 all point to the same professional logic: progression earned step by step. If there is a signature in the career, it is endurance.

Recognition

Angelos Lantos has received Michelin Guide, Two Michelin stars.