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More on Chef Michaelidis Chef Michaelidis develops a passion for cooking from the age of 14, having enjoyed spending time in the kitchen with his grandmother who was a fabulous home cook. He starts his culinary journey studying in the Culinary Arts Programme as an apprentice at the Centre De Formation Des Apprentis of La Faculté des Métiers & École Hôtelière in Cannes-La Bocca for three years. He then spends an additional year at the Institute, learning pastry skill sets and techniques. In 2000, Chef Michaelidis passes his apprenticeship with flying colors, and is selected as a candidate for the Best Apprenticeof France, wherehethentrains witha MOF (Meilleur Ouvrier de France) Chef for the final competition in Paris. Since then, he has gone from strength to strength by devoting his passion for cooking in renowned restaurants. Chef Michaelidis works alongside Executive Chef Olivier Elzerat L’Atelier de Joël Robuchon in Hong Kong from 2012 to 2014, during which the restaurant was awarded 3 Michelin Stars. Chef Michaelidis spends almost three years honing his culinary skills with Chef Olivier, where they worked together in serving up a variety of great French-haute classics in innovative tapas-style portions to diners, in the lively and convivial environment of L’Atelier de Joël Robuchon. He then joins Joël Robuchon Restaurant, as Executive Chef at Resorts World Sentosa (RWS) in Singapore in 2014, where he earns 3 Michelin Stars, and then 2 Michelin Stars at l’Atelier. In 2017, he becomes Joel Robuchon Group Culinary Director in Tokyo, where he earns 7 Michelin Stars, which he maintains until 2021: 3 Stars for JR, 2 Stars for La Table and 2 Stars for L’Atelier. Through his career, Chef Michaelidis has managed over 350 employees, and also collaborated with guest chefs for very prestigious events, such as the Festival de Cannes, the annual MIPTV (Marché International des Programmes de Télévision) in Cannes, and the Grammy Awards.