Aristotelis Megoulas was born on 3/6/1978 in Paris, grew up in Piraeus, studied Economics in Bologna, the culinary capital of Italy, only to be won over by creation, cooking and his special hometown, Corfu. Having images from the places he has lived but also from the different roots of his family and guided by his love for Corfu and the local products, Aristotelis puts his own stamp on the culinary habits of the place by marrying urban cuisine with local products but also its multicultural identity. He worked from 1997 to 2006 at gruppo Rosa Rose Bologna (bar-bistrot ristorante-pasticceria-catering). Today his creative base is his favorite restaurant Pomo d’Oro Corfu with one star in the fnl-guide, modern Greek cuisine award from Alpha Guide, no 52 in the Restaurant 100 list and continuous participation in the Good France institution of the French Ministry external.

As a seal of hard work over time, he was ranked No. 57 in the list of the 100 most influential chefs of the decade, No. 51 for 2021-22 and No. 35 for 2022-2023 by fnl-guide. He is a culinary consultant for TRYP by WYNDHAM CORFU DASSIA and Kuziniera pasta Corfiana fresh pasta production. He took part in the second round of the well-known television competition Masterchef Greece on the Mega channel and has television appearances as a guest on Sky, Mega, E TV, Start Corfu, Corfu channel. His recipes and culinary texts have been published in numerous magazines and social media. Lover of seasonality, locality, ethical cooking and products made with passion. His ambition is to create flavors with unexpected combinations of ingredients where one deifies the other, to make people have fun, whether in the restaurant or at home, around a table with wine, love, delicacies, to create moments and memories around food and cooking.