I'm Panos and I'm 31 years old. I was born and raised in Athens, Greece and started cooking at an early age feeling passionate about food.

After finishing the culinary institute here in Athens, I started my journey. My last experience was as a head chef in a fine dining restaurant in Rhodes island, Greece.

I've been traveling and cooking along the way for the last 8 years and been in interesting restaurants (Michelin starred, fine dining and traditional) and worked with extraordinary people.

I've been in Greek islands, United kingdom, Israel and Cyprus.

Passionate about cooking with regional, seasonal and only the best quality ingredients. Feeling blessed and happy by making extraordinary people taste my cooking and offer them an unforgettable experience

For me, cooking is...

Passion, love, fulfillment

I learned to cook at...

I studied culinary arts in a culinary institute in Athens and learned through the kitchens I've worked all these years and continuous studying

A cooking secret...

Is all about love, techniques and exceptional ingredients. Please let me know asap about your preferences so I can get the best quality ingredients

My menus

Modern Italian

STARTER

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Fresh crunchy leaves, caramelized chevre cheese, macadamia nuts, semi dried tomatoes, grapefruit vinaigrette

Fresh kale & radichio, pickled walnuts, beetroots and Roquefort dressing

FIRST COURSE

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Mushroom risotto made with carnarolli rice, variety of wild mushrooms and fresh black truffles

Orzotto with zucchini, semi dried tomato, fresh mint and shaved parmesano regiano

MAIN COURSE

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Grouper fillet poached in aromatic broth, wilted greens (horta) and fricassee lemony sauce

Aromatic herb crusted lamb rack with traditional strozzapretti pasta finished with reduced whey and red wine sauce

Juicy Beef ragout slowly cooked with lazanha pasta and parmesan cream

DESSERT

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Macademia crumble, black vanilla ice cream and lemon curd

Almond marzipan pie topped with 65% chocolate and caramelized almonds

Modern French

STARTER

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Fresh crunchy leaves, caramelized chevre cheese, macadamia nuts, semi dried tomatoes, grapefruit vinaigrette

Fresh kale & radichio, pickled walnuts, beetroots and Roquefort dressing

White fish carpacio with Mediterranean flavors

FIRST COURSE

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Beetroot risotto with hazelnuts and scallops sauted

MAIN COURSE

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Aromatic herb crusted lamb rack with aubergine pure and red wine sauce

Grouper fillet poached in aromatic broth, wilted greens and fricassee lemony sauce

DESSERT

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Cruchy kataifi, seasonal berries preserve and black vanilla ice cream

Macademia crumble, black vanilla ice cream and lemon curd

Modern Mediterranean

STARTER

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Grilled anthotyro cheese, eggplant and marinated zucchini and caramelized prunes

Fresh crunchy leaves, caramelized chevre cheese, macadamia nuts, semi dried tomatoes, grapefruit vinaigrette

Fresh kale & radichio, pickled walnuts, beetroots and Roquefort dressing

FIRST COURSE

Choose 1 dish

Sygklino from mani (cured pork shoulder) with onion "risotto" and runny yolk egg in bread crumb

Beetroot risotto with hazelnuts and scallops sauted

Mushroom risotto made with carnarolli rice, variety of wild mushrooms and fresh black truffles

MAIN COURSE

Choose 1 dish

Sea bream fillet saute with beluga lentils and garum butter sauce

Aromatic herb crusted lamb rack with aubergine pure and red wine sauce

Grouper fillet poached in aromatic broth, celeriac pure and fricassee lemony sauce

DESSERT

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Walnut crumble, yogurt icecream and organic honeycomb

Macademia crumble, black vanilla ice cream and lemon curd

Modern Greek

STARTER

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Greek ntakos (cherry tomatoes, barley rusks, feta cheese, capers, fresh oregano, extra virgin olive oil)

Mousaka traditional made with fresh vegetables and regional meat

Greek salad with fresh cherry tomatoes, cucumber, peppers, capers, kalamata olives, macerated red onions, extra virgin olive oil and feta cheese

Fresh spinach, phylo pastry, anthotyro & feta cheese, dill syrup

FIRST COURSE

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Stuffed tomatoes and peppers with rice and fresh herbs stuffing

Sygklino from mani (cured pork shoulder) with onion "risotto" and runny yolk egg in bread crumb

Spanakorizoto (spinach rissoto) with cherry confit tomatoes, dill, lemon served with goat cheese

MAIN COURSE

Choose 1 dish

Marinated pork tenderloin with charred white cabbage, herbed cabbage pure and lemony beure blanc sause

Grouper fillet poached in aromatic broth, wilted greens (horta) and lemony (avgolemono) sauce

Aromatic herb crusted lamb rack with traditional skioufihta pasta finished with sitaka from Kasos(reduced whey) and red wine sauce

DESSERT

Choose 1 dish

Walnut crumble, yogurt icecream and organic honeycomb

Traditional revani with seadonal citrus ice cream

Chef Panagiotis's reviews

4.5

•

3 services

Amazing Chef. Was very engaging and friendly. Nice, quality dishes. Totally loved our experience

I hired Panos for my partner’s birthday and I can say I don’t regret it one second! The experience was amazing. Everything from discussing the menu to arriving on time went seamlessly. Panos is friendly, polite and makes his guests feel very comfortable. The meal itself was a 10/10. I’m very impressed by how he juggled everything and left the kitchen super clean. Would hire him again!