OUR CHEFS

Renowned Greek chefs have been our valuable companion during this culinary journey throughout Greece.
They kindly offered us their know-how and help to come up with our inspired new recipes.
We thank them.

ANDREAS LAGOS

We are grateful to the chef Andreas Lagos who stood by us during our Kourabies preparations.

Andreas calls himself a nomad, in the sense that he enjoys blending elements and ingredients to present an harmonious result.

Originally from Samos, he has been travelling a lot and has worked in many 5 stars hotels and famous restaurants during his long career. He has been awarded with the Gold Medal in the European contest of Mediterranean cuisine.

MARINOS KOSMAS

His open minded pastry talent has boosted our Rosedes recipe.

Marinos has a rich experience as pastry chef and has been honored by the collaboration with world renowned restaurants. Planet Hollywood and Matsushisa next to chef Nobuyuki – better known as Nobu- in Athens, Grecotel Mykonos Blue, Belvedere hotel in Mykonos, Badrutt’s Palace Hotel in St. Moritz, Nobu Park Lane, Nobu Berkley St & Ubon, Sushisamba, Duck & Waffle in London and Canary Wharf, Costa Navarino in Peloponnese and Novikov restaurant in Dubai.

MARINOS KOSMAS

His open minded pastry talent has boosted our Rosedes recipe.

Marinos has a rich experience as pastry chef and has been honored by the collaboration with world renowned restaurants. Planet Hollywood and Matsushisa next to chef Nobuyuki – better known as Nobu- in Athens, Grecotel Mykonos Blue, Belvedere hotel in Mykonos, Badrutt’s Palace Hotel in St. Moritz, Nobu Park Lane, Nobu Berkley St & Ubon, Sushisamba, Duck & Waffle in London and Canary Wharf, Costa Navarino in Peloponnese and Novikov restaurant in Dubai.

ALEXIS ALEXIOU

For our koulouraki we wanted to come up with a “pure and simple” recipe. We have chosen Alexis to be our guide, since he is “Mr. Simplicity”.

Alexis Alexiou is renowned for creating pastry menus based on the pureness of their ingredients. At the same time he enjoys surprising us and being subversive. All his creations are interesting, to say the least.

His love for simplicity derives from his respect to nature and his strong believe in the rational use of all materials. Alexis is currently pastry chef at the Hyatt Regency Hotel Thessaloniki.