Lefteris Lazarou was born in 1952 and it was always meant for him to follow this course of life. Since he was 15 he has   traveled to many different countries and was initiated to their national cuisines. The turning-point in his course was  the time he spent on boats cooking for people of different cultures, managing to fit Greek cuisine to their particular nutritional habits and tastes.                            
         
         In October 1987, he realized his dream and VAROULKO restaurant, in Piraeus, opened its doors to the public. Since October 2004, VAROULKO has moved to the much promising Pireos Avenue, in the heart of Athens. Every day in VAROULKO marks the initiation of new innovative seafood dishes.

During the past few years, Lefteris Lazarou has visited Argentina, Japan, U.S.A., as well as many European capitals in order to contribute to the promotion of Greek olive oil, via the presentation of the Greek cuisine.

In the United States of America he taught the Greek Cuisine in the Culinary Institute of America (CIA).

Every year since 1993 he has been awarded the “Golden Cap” prize of “Athinorama” magazine.

In 1998 he cooked for the guests of the Greek Governments at HELEXPO International Exhibition in Lisbon, Portugal.  

In 1999 he had collaboration with the ministry of foreign Affairs as cater of official’s dinners.

In 2000, Lefteris Lazarou was chosen among the best so as to point out modern Greek seafood flavors in the Olympic Games of Sidney, Australia.

In 2002 he was awarded a Michelin Star, the top distinction that rates him along with the elite of chefs worldwide. This top distinction has marked VAROULKO as an indicative point of seafood delight.

In 2005 “Status” magazine readers nominated him as “Chef of the year 2005”.

In 2006 he published his very first cooking book, named “LEFTERIS LAZAROU – 20 YEARS IN VAROULKO” expressing all his love for cooking.

In 2007, as member of the Kerasma chefs’ team of the Hellenic Foreign Trade Board – HEPO, he created a set menu of 22 courses for the restaurants of the well-known department stores El Corte Ingles, in Spain.

At the same period, he prepared the Kerasma dinner during the America’s Cup regatta race, in Valencia, Spain.

In April 2008, he prepared the Kerasma dinner for the representatives of the Greek government in Shanghai, China.

In June 2008 he prepared the menu for the VIP guests in the National Day of Greece in EXPO 2008 Zaragoza, in Spain.   

In 2009 “Status” magazine readers nominated him for one more time as “Chef of the year 2009”.

At the same period, VAROULKO restaurant gained two prizes from the Greek magazine Athinorama as “Best restaurant of Greek cuisine” and “One of the best restaurants of the town”.

In 2010, VAROULKO restaurant gained the same prizes from greek magazine Athinorama for second time. At the same time, Lefteris Lazarou participated in a successful cooking show “MASTER CHEF”.

In 2011, he was awarded for 10^th time in a row with a Michelin Star. Additionally, “Best restaurant of greek cuisine” and “One of the best restaurants of the town” prizes from Athinorama greek magazine.

In 2012, awarded once more from Greek magazine Athinorama as “One of the best restaurants of the town” and gained the second prize as “Best restaurant of Greek cuisine”.

 Moreover, he was awarded with a special prize of honor “20 years Colden Chef’s Hat” for restaurant Varoulko for 20 continuous years of award.