How Ellice Tsiaprazis went from helping her yiayia in the kitchen to owning a dessert bar

·

By Martina Simos

When Ellice Tsiaprazis graduated from high school there were many career plans in sight. But her love of cooking was too great so she followed its path to wherever it led.

“I honestly had no idea what I wanted to do. I was one of those high school students who had many ideas of career paths to pursue,” Ellice tells The Greek Herald.

“But cooking was something I was great at. It was natural and I enjoyed it, so I took a leap of faith and followed my heart and passion. It just grew from there.

“When you’re talking a decade of being a chef well, I think that speaks to itself. I made the right decision as I still love it to this day.’’

Ellice Tsiaprazis cooking as a young child.

The 28-year-old from Sydney is proud of her Pontian Greek and Kiwi heritage. She says she connects to both cultures through cooking, dancing and sport.

In fact, Ellice credits her love of cooking to those early days as a youngster where she gave a helping hand in the kitchen to her mum, aunties, godmother and Greek yiayia. It’s also where she discovered her weakness for Greek sweets, especially bougatsa.

“I was in awe of how they all had their own recipes that had been passed down and made everything by scratch,” Ellice says.

“I was taught that our hands are our best tools.”

In 2013, Ellice followed her passion for creating desserts and studied at the Le Cordon Bleu in Sydney. She graduated with a Grand Diplome of Pattisserie and Cuisine.

Her culinary career is impressive and long for someone who left school just over a decade ago.

Ellice first started working under a French Michelin star chef at a bar and restaurant called the Rabbit Hole in Sydney’s CBD. From there she worked at a large catering company, as a chocolatier at Adora’s Handmade Chocolates, as a chef de partie at Novotel Darling Square, and later as a food and beverage supervisor at the hotel operation and pub.

The culinary path was a step in the right direction for Ellice as these days she can be found creating sweets and running her own business – Marvelicious Dessert Bar & Café.

“I love how something sweet can brighten up anyone’s day and how universally it’s a celebratory gift,” Ellice says.

“I also love how it is a skill and the world of sweets and desserts is always evolving with new techniques, styles and trends so you are forever learning and updating your skill set.”

Advertisement

Share:

KEEP UP TO DATE WITH TGH

By subscribing you accept our Terms of Service and Privacy Policy.

Advertisement

Latest News

Summer soundtrack: The ultimate guide to Greek concerts and festivals in 2025

Wherever you are in the country, The Greek Herald has the inside scoop on must-see performances to catch during your summer escape.

Michael Zannis: The Greek Aussie cricket star redefining blindness

Michael Zannis has turned his ‘disability’ into his superpower. He lives as everyone else does and is thriving.

Greek olive oil today: Production, use and export data

Greek olive oil is consumed in large quantities in Greece today. Still, the small population leaves plenty of oil for export.

Greece ranks fifth highest in Europe for short-term rental prices

Greece has become the fifth most expensive destination in Europe for short-term rentals, with the average nightly rate reaching 250 euros.

Greece cracks down on beach violations amid thousands of complaints

Greek authorities are intensifying efforts to combat illegal beach occupation and protect public access to the coastline.

You May Also Like

Familiar foe Sydney Olympic FC return to haunt Central Coast Mariners

Sydney Olympic FC defeated the Central Coast Mariners with a score of 2-0 at Valentine Sports Park on Sunday, April 7.

First Global Conference ‘Women and Hellenism’ in Ioannina to be live streamed

The Food for Thought Network announced the first World Conference ‘Women and Hellenism’ welcomes 150 delegates to arrive in Ioannina. 

Greece’s PM holds virtual meeting with Ambassadors abroad to discuss postal voting

Kyriakos Mitsotakis had a meeting with heads of Greek Embassies and Permanent Missions abroad, which was held for its third consecutive year.