Draft:Kyriakos Melas

Kyriakos Melas is a distinguished Greek chef known for his contributions to culinary education and the food industry. He is recognized for pioneering culinary education for children in Greece and has developed a unique educational method of mindful nutritious cooking. In 2006, he founded the first official cooking school for children in Europe, which has been included in the teaching methods for all schools in Greece.,

Career
Melas has an extensive career in the culinary field. He has served as:
 * Food Expert Chef at international brands, including "Philadelphia Cream Cheese".
 * Food Ambassador for European brands "Millhouse Cereals" and "Helios Flour & Pasta Company".
 * Consultant Chef at various worldwide restaurants, hotels, and food industries.
 * Culinary Coordinator and Researcher in collaboration with Harokopio University of Athens.
 * Gastronomy Lecturer at Kyoto University KCGI, Japan.
 * Speaker at various food conferences, particularly focusing on child nutrition.
 * Gastronomy Chef in Cordelia de Castellane's new book, an artistic director at Maison Dior, France.

His notable roles included serving as Executive Chef & Coordinator at the Olympic Stadium of Greece, where he was the leader chef and gastronomic consultant at major events like the Eurovision Song Contest in Greece (2006), YEFA Champions League Athens (2007), private chef for Shakira singer (Athens 2006).

Education
Melas studied culinary arts at the Le Monde Institute in Athens and has received education in various specialized areas including French cuisine, wines, and balanced nutrition from 2001 to 2011. He also holds a Eurochef Scholarship from Ferrandi and has studied child psychology's creative behavior about cooking.

Awards
Melas was selected to represent Greece at the Biennale International Exhibition, Mediterranean 17, in Milan, with his "Genesis" Menu in 2015. He has also received the Prize Chrysos Skoufos at Hilton Milos Restaurant in 2004.

Philosophy
Melas advocates for "Healthy delicious food makes people happy", which is reflected in his culinary projects and educational methods.