Andreas Georgakopoulos, a Greek native, began working in the culinary industry at the young age of 18. As the grandson of a cheesemaker from Lesvos, Greece, he grew up in a culinary world full of flavors and aromas, and to be able to appreciate traditionally prepared ingredients, that not too many kids of his age were exposed to. Throughout high school years he stayed active in the industry, traveling and cooking in Greece and Italy.
After graduating, he spent 4 years at the Greek military navy as a Petty Officer. His passion for food brought him to the United States to broaden his culinary experience. After graduating from California School of Culinary Arts in Pasadena CA, he worked as a sous chef at the Ritz Carlton Huntington Hotel as well as other fine establishments in the Los Angeles area.
He eventually came on board with Hilton Hotels and for 10 years he has travelled the continental US opening fine restaurants and hotels such as Hilton Executive Tower in Portland, OR, Embassy Suites Convention Center in Washington, DC, and Finn & Porter in Austin, TX, Alexandria, VA and Washington, DC. Since he moved to Atlanta in 2006, Chef Andreas served as the Executive Chef of the prestigious Hyatt Regency Atlanta Perimeter at Villa Christina and the Woodruff Arts Center. In his role as the Executive Chef at Hilton Atlanta, Chef Andreas brings culinary operations to the next level.
