The career of Babis Polykateros
Babis Polykateros discovered the art of pastry making in 1999. He has built up a solid body of experience that now totals nearly twenty-eight years of practice. His career has taken him to work in high-end pastry shops in Greece and France, notably at renowned franchises such as Éric Kayser, as well as in major hotel chains like INTERCONTINENTAL and ACCOR. Driven by a genuine passion for sharing his knowledge, he devoted himself to teaching and trained numerous students before exploring a new approach to his craft. This new direction led him to join one of Greece’s largest companies, Stelios Yiannikas SA, where he began as a technical advisor.
An exceptional creator with an international reputation
For nearly fifteen years, Babis Polykateros has been working in Greece and abroad, conducting professional demonstrations, training sessions, and high-level collaborations. A prolific creator, he has developed numerous ice cream recipes, as well as dessert recipes for bakeries of all sizes. His expertise is internationally recognized: he was named a Callebaut ambassador—a role he has held for over eight years—and collaborates with the world’s top pastry chefs during demonstrations. He also represents prestigious brands such as Rémy Cointreau Gastronomie, Callebaut, Les Vergers Boiron, Lubeca, Molino Dallagiovana, and many others, affirming his status as a dedicated creator and passionate ambassador.
A few gold medals won at national competitions crown this career, but for him, what truly matters lies elsewhere: evoking emotions and passing on the time-honored art of dessert-making to the next generation.
Original Recipes
Under the inspired hands of Greek pastry chef Babis Polykateros, indulgence becomes a journey. He created this exceptional dessert: a delicate, trompe l’œil raspberry, sculpted with almost jewel-like precision. Beneath its apparent simplicity lies a refined chocolate creation, enhanced by a hint of Metaxa that adds depth and elegance to every bite.
Next, we’ll reveal the recipe for his dessert: Tropical Escape. A playful dessert where coconut, passion fruit, mango, banana, and pineapple blend their flavors with finesse, enhanced by the subtle warmth of Iles du Vent rum. A creation that invites you to escape, combining freshness, sweetness, and aromatic vibrancy—discover it online on September 15!
We are delighted to welcome Babis Polykateros as a RÉMY COINTREAU GASTRONOMIE ambassador—a well-deserved recognition of his constant commitment to championing and celebrating our culinary flavors.
A big thank you to the chef for sharing these recipes with us, which are imbued with creativity, generosity, and expertise.
