Symeon Kamsizoglou was born into a Greek family originally from Istanbul. Raised between Kozani and Thessaloniki in northern Greece, he discovered his passion for cooking early, learning from his mother. He later trained at the Thessaloniki School of Hospitality before moving to Paris, where he refined his craft in leading kitchens, including Le Pré Catelan and the Hôtel de Crillon. He is the Founder and Chef of Ypseli, a Greek gastrotaverna in Paris. A Taste of Greece is his first cookbook.

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Symeon Kamsizoglou was born into a Greek family originally from Istanbul. Raised between Kozani and Thessaloniki in northern Greece, he discovered his passion for cooking early, learning from his mother. He later trained at the Thessaloniki School of Hospitality before moving to Paris, where he refined his craft in leading kitchens, including Le Pré Catelan and the Hôtel de Crillon. He is the Founder and Chef of Ypseli, a Greek gastrotaverna in Paris. A Taste of Greece is his first cookbook.

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Symeon Kamsizoglou was born into a Greek family originally from Istanbul. Raised between Kozani and Thessaloniki in northern Greece, he discovered his passion for cooking early, learning from his mother. He later trained at the Thessaloniki School of Hospitality before moving to Paris, where he refined his craft in leading kitchens, including Le Pré Catelan and the Hôtel de Crillon. He is the Founder and Chef of Ypseli, a Greek gastrotaverna in Paris. A Taste of Greece is his first cookbook.

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