Our Story

I hadn’t always wanted to be a chef. While I was doing my A-Levels I began baking and cooking more and more, realising that this excited me far more than inorganic chemistry!

Instead of looking at universities I began searching out culinary schools and it was while doing my second stint of work experience at The Primrose Bakery in London that I found out about Westminster Kingsway College and applied as soon as I got home! I spent three years studying for my Professional Chef Diploma there while also working at incredible places such as BAFTA, Coutts Bank, The Sheraton Park Lane and Morston Hall.

In my third year I earned the chance to be part of a special project in which the college was working alongside Sat Bains, this led to me being offered a job upon my graduation! Two years of hard grafting and an insane amount of learning followed at the two Michelin starred Restaurant Sat Bains in Nottingham, beginning my career with a baptism of fire!

I then moved abroad to Copenhagen, spending a couple of months staging at different restaurants around the city before joining the team at Restaurant Studio!, giving me a more in-depth learning into Scandinavian cuisine and foraging.

Upon my return to England I wanted to concentrate more on bakery and pastry so worked at a bakery and then a dessert bar in Norwich.

When COVID hit, it enabled me to think about what I truly wanted moving forward in my career and so Hestia Patisserie was born!

I struggled thinking of a company name that gave off the air of professionalism that I wanted my business to exude. My early life was spent in Athens, Greece and we continued to go back even after we moved to the UK, it is a country and culture that has deep roots both in my family and in myself. Hestia marries my personal experiences and my career in a way that nothing else could so became the only choice! To entwine them together even more I use Greek products within my cookery, such as olive oil and honey (nectar of the Gods!) which are either sourced from my parents’ groves in Corfu or their friends and neighbours on the island.

Hestia Patisserie enables me to use all the skills I have learnt throughout my career thus far and utilise them in a way to create things I love.

I am only at the very beginning of this journey and have big plans to push myself and business forward while continuing to maintain the quality and deliciousness that is the core of Hestia Patisserie herself.