Alumnus Dimitris Kamaritis studied the Diplôme de Cuisine at Le Cordon Bleu London. He is a Cypriot-born chef, Culinary Director, and private chef specialising in health-driven, modern Mediterranean cuisine. After training at Le Cordon Bleu he went on to work in several high-profile kitchens, including The Ritz London (2 Michelin Stars) and Claude Bosi’s Bibendum (2 Michelin Stars). He later contributed to the launch of a restaurant at Raffles OWO under Mauro Colagreco, a 3-Michelin-starred chef.
Dimitris served as the Opening and Development Chef for Grain Mediterranean, helping shape the brand’s menu and culinary identity. He is also the Co-Founder & Culinary Director of Biotrofi, a Cyprus-based private chef and wellness company focused on premium ingredients, personalised nutrition, and high culinary standards. He is a Fellow of the Royal Society for Public Health (FRSPH), recognised for his commitment to culinary excellence and public health. Originally from Nicosia, he blends Mediterranean heritage with modern, health-conscious techniques in his work.
What made you decide to train in the culinary arts?
"I believe my journey into the culinary world began long before I ever stepped into a professional kitchen. I grew up in Cyprus, surrounded by nature and by grandparents who lived off their land. They had their own fields, producing everything from olive oil to fresh eggs, fruits, and vegetables. As a child, I spent countless hours outdoors — foraging, fishing, and learning to respect ingredients from the source.
Food in my family wasn’t just nourishment; it was a way of expressing care, culture, and tradition. My grandparents were incredible cooks, deeply rooted in Mediterranean and Cypriot flavours, and watching them transform simple, home-grown ingredients into beautiful meals inspired me from a young age. Those early experiences stayed with me and shaped my understanding of what food can be.
As I got older, I realised that cooking was the one place where I felt completely myself — creative, calm, and connected. Choosing to train professionally was a natural progression of that passion, and Le Cordon Bleu London felt like the right place to refine my craft, gain discipline, and turn a lifelong love of food into a career."
Why did you choose to come to Le Cordon Bleu London?
"Choosing Le Cordon Bleu London felt like a natural step in my culinary journey. The school has an incredible legacy — more than a century of shaping some of the world’s most influential chefs — and its reputation for excellence is known globally. I wanted to study somewhere with real history, structure, and high standards, and Le Cordon Bleu has always represented exactly that.
London itself was another major factor. It is one of the culinary capitals of the world, a city where tradition meets innovation and where diverse food cultures constantly inspire new ideas. I knew that training in such an environment would expose me not only to world-class teaching, but also to a vibrant and dynamic food scene.
Most importantly, I knew that if I studied at Le Cordon Bleu, I would gain the strongest possible foundation in the culinary arts. The school is renowned for its emphasis on technique, discipline, and the fundamentals of classical cooking — skills that stay with you throughout your entire career. I wanted to build my craft on solid ground, and Le Cordon Bleu London was the perfect place to do that."
How did your culinary training studying at Le Cordon Bleu London help you to start your career?
"My training at Le Cordon Bleu London was the foundation of everything that followed. I came to the school thirsty for knowledge, determined to absorb as much as possible and to begin my career in London — one of the world’s most competitive and inspiring culinary cities.
The Diplôme de Cuisine gave me the essential techniques, discipline, and classical grounding every chef needs, while the Culinary Management programme helped me understand the business and operational side of the industry. Together, they equipped me with both the practical skillset and the professional mindset required to thrive in a real kitchen.
A pivotal moment during my studies was my conversation with my mentor, Chef Anthony Boyd. When I asked him where I should go to further develop the techniques I had learned, he didn’t hesitate — he immediately said “The Ritz.” Thanks to his guidance and support, I secured my first position at The Ritz in Green Park, a legendary establishment that currently holds two Michelin stars. Beginning my career in such an iconic and demanding environment shaped me profoundly and set the standard for the chef I aspired to become."
What does Le Cordon Bleu represent for you in a few words?
"For me, Le Cordon Bleu represents excellence, discipline, and foundation. It is a place where passion becomes professionalism, where technique becomes instinct, and where a chef’s identity truly begins to take shape. It symbolises the highest standards of culinary education and the starting point of my journey."
Can you tell us about your role with Biotrofi?
"Biotrofi is a project I created to bring together everything I’m passionate about — high-quality food, nutrition, and premium hospitality. I lead the culinary operations across Cyprus, overseeing everything from menu development to chef training and ingredient sourcing.
My role involves setting the culinary direction of the company, designing menus that reflect our Mediterranean philosophy, and ensuring that every dish we offer meets the highest standards of flavour, quality, and consistency. I also supervise our private chefs and meal-prep teams, making sure they follow strict food safety and hygiene procedures so that clients receive meals that are both delicious and responsibly prepared.
Biotrofi consists of three main services: private chef placements, premium meal prep for busy professionals, and Bionutrition Plus, which integrates the expertise of a chef, nutritionist, and personal trainer. My focus is to ensure that all these services operate cohesively and deliver an exceptional experience. In many ways, Biotrofi represents the evolution of my culinary journey — combining craftsmanship, nutrition, and modern hospitality into one unified vision."
Why did you decide to start a private chef service?
"I decided to start a private chef service because I wanted to create a more personal and meaningful connection between food and the people I cook for. In a private setting, I can tailor every dish to an individual’s lifestyle, preferences, and health goals — something that isn’t always possible in a traditional restaurant environment.
The private chef model allows me to bring high-level culinary standards directly into someone’s home and daily routine. I can design menus that reflect Mediterranean principles, seasonality, and nutrition, while adapting to each client’s unique needs — whether they’re busy professionals, families with specific dietary requirements, or clients who simply want to elevate their everyday eating habits.
I also recognised a gap in the market in Cyprus for a premium, structured, and reliable private chef service. I wanted to build something that combines exceptional cooking with professionalism, food safety, and genuine hospitality. Starting this service felt like a natural evolution of my career — a way to use my skills in the most personalised and impactful way."
How would you describe your role with Grain?
"My role with Grain Mediterranean in Holborn was focused on opening and development — essentially bringing the entire culinary vision of the new restaurant to life. As the Opening & Development Chef, I was responsible for creating the menu, shaping the food philosophy, and building the operational systems needed for a successful launch.
I designed dishes that reflect modern Mediterranean flavours, with a focus on freshness, balance, and quality ingredients. Beyond the menu itself, I worked on developing recipes, standardising preparation methods, training the kitchen team, and ensuring that the food offering aligned with the brand’s identity.
I also oversaw the setup of the kitchen, workflow planning, ingredient sourcing, and the implementation of food safety and hygiene procedures. My goal was to build a concept that is both creative and operationally efficient — something that can scale, maintain consistency, and deliver a memorable guest experience from day one.
In short, my role with Grain was to translate an idea into a fully functioning culinary operation, ensuring that everything from the flavours to the systems was ready for a successful opening."
How did you get into this role?
"I got into the role at Grain through a combination of experience, vision, and professional connections. Having built my career across London and Cyprus, leading private chef services and overseeing culinary operations, I had gained both the technical skills and management expertise necessary to develop a restaurant from the ground up.
When the opportunity arose to open Grain Mediterranean in Holborn, I was approached to help translate the concept into a practical, operational, and creative reality. My experience in menu development, kitchen setup, and training chefs made me a natural fit for the Opening & Development Chef role. It was an exciting chance to shape a brand-new concept, implement my ideas, and ensure that the restaurant’s culinary identity was strong from day one."
What is your inspiration?
"My inspiration comes from my roots and my experiences. Growing up in Cyprus, I spent my childhood close to nature, learning from my grandparents who cultivated their own ingredients and cooked with love and care. Professionally, I’ve been inspired by the pursuit of excellence, training under world-class chefs and working in top Michelin-starred kitchens such as The Ritz, Claude Bosi at Bibendum, and with three-Michelin-starred Mauro Colagreco.
I’m motivated by the idea that food can be both nourishing and transformative, and I strive to bring that combination of tradition, technique, and creativity to every dish I create."
What excites you most about working in the culinary world?
"What excites me most is the combination of creativity, craft, and connection. I love working with incredible, high-quality ingredients — from fresh seasonal produce to exceptional proteins — and transforming them into dishes that delight the senses.
Equally, I’m inspired by the beautiful world of hospitality: creating experiences that bring people together, making them feel cared for, and sharing the joy of food. The culinary world allows me to merge my passion for flavours, technique, and service in a way that is both rewarding and endlessly inspiring."
What advice would you give to someone looking to follow in your footsteps?
"My advice would be to focus on knowledge and passion, not money. Strive to push boundaries, aim for what seems impossible, and always do more than what is expected. Be professional, but above all, be a good person — integrity and kindness matter as much as skill. Never stop learning, stay curious, and let your dedication and love for the craft guide your journey."
Do you have anything exciting coming up in the future?
"Yes, I have several exciting projects on the horizon. I will be involved in a few new culinary initiatives in London, while also continuing to grow Biotrofi, with the goal of making it the top private chef and meal service in Cyprus and beyond.
Looking further ahead, I also aim to open my own restaurant — a place where I can fully express my culinary identity and philosophy, blending the techniques, flavours, and experiences I’ve gathered throughout my career into a unique and personal dining concept."
Inspired by Dimitris’ journey? Find out how you can follow in his footsteps by finding out more about our Diplôme de Cuisine or by visiting our programmes page to view the full list of courses available and start your culinary journey today.
