Anastasios Kanellas

Anastasios Kanellas was born and raised in Katerini, Pierias. His first steps in the food industry where made at the early years, working as an assistant cook and then as a Chef in Restaurants and Bar / Restaurants where he began to working doughs and pastries.

In the following years, having as a mentor a Master Baker, with years of experience in German Comrades and Companies (IREX), he started working in one of the biggest bakery and pastry chains in Katerini, Katsaros, where he started enriching his knowledge.

His thirst for learning and development brought him to the city of Thessaloniki, where he trained and further developed his knowledge by working in large bakery chains of the city.

He has hundreds of training hours with well known Master Bakers, from countries like France, Italy and Spain. He then studied at the Gremi de Flequers de Barcelona (Barcelona International Bakery School).

Now he is the head of the Bakery Department of the Miltos confectionery chain based in Thessaloniki, as well as an external Technical Consultant in various bakeries in central and northern Greece. At the same time he has been working with the journal AZ, where he writes recipes.

In Bakery, what he is looking for are new bakery methods, innovative techniques and original materials, while staying constantly close to the tradition.