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Chefs

ALFRED PRASAD

ALFRED PRASAD

At age 29, he was the youngest Indian chef to be awarded a Michelin star. He was selected to undergo advanced chef training at ITC Maurya 5-Star Hotel in New Delhi, where he worked in the kitchens of its flagship restaurants, Dum Pukht and Bukhara. His career continued to thrive with him working at world-renowned restaurants like the Dakshin at the ITC Park Sheraton, Chennai. He later moved to London where he progressed to become Cuisine Director and Executive Chef of the Tamarind Collection group, which includes the Michelin-starred Tamarind of Mayfair, Imli Street and Zaika of Kensington, all three of which are London-based, as well as the Tamarind of London in Newport Beach, California.

He is known for his authentic approach to traditional Indian cuisine and his menus add a magnificent 21st-century touch to dishes that go far back in time, thus striking a perfect balance between creativity and authenticity. His goal is to maintain the pureness and flavour of the ingredients, and to present each of his creations as a complete experience that engages all the senses.

After 14 successful years at the Tamarind Collection, Alfred is preparing to open his own restaurant in London and is also writing his first book.

Alfred is an ambassador for charities such as FoodCycle and Action Against Hunger, playing an active role in the fight against food waste and food poverty.

Check out their menu

Where

Water Restaurant

When

8-11 May 2015

Ticket price

120 €
TASOS MANTIS

TASOS MANTIS

Tasos Mantis began his upward career curve at the ‘Funky Gourmet’ restaurant as head member of the kitchen staff (chef de cuisine). In 2012 he headed for Brussels to the three-star Michelin ‘Hov Van Cleve’, ranked at number 45 in the top 50 restaurants worldwide. There Tasos won plaudits as sous-chef, next to the legendary Peter Goossens, the restaurant's patron-cook. Tasos's certain bright future there however was not enough to keep him away from his homeland, and so he accepted the invitation to return to Greece and assume the position of head chef at the award-winning one-star Michelin restaurant, ‘Hytra’. His aim is to showcase his culinary skills, imparting his own personal creative touch through the use of the excellent raw materials that Greece offers.

Check out their menu

Where

Byblos

When

8-10 Μay 2015

Ticket price

100 €
KEMAL DEMIRASAL

KEMAL DEMIRASAL

Kemal Demirasal was born in the city of Izmir, Turkey. He started out as a successful professional windsurfer with six national championships under his belt.

He entered the world of professional gastronomy in 2007. With a public eager to try a creative, innovative cuisine, his restaurant, Barbun in Çeşme, became known for its subversive, traditional Turkish cuisine. After two years of research and travelling to some of the best restaurants in the world, he opened his restaurant, Alancha.

He claims that his cuisine cannot be defined by a specific region or technique. Over the past year he has been researching and drawing inspiration from the history of Anatolia, and has created the “Great Migration”, a menu reflecting the roots of this particular region.

When he is not cooking, he is teaching gastronomy all over Turkey. He is currently also planning the creation of a farm that will produce the raw materials for his restaurants.

Check out their menu

Where

Sea You Up Restaurant

When

8-10 Μay 2015

Ticket price

100 €
ANAR GASIMOV

ANAR GASIMOV

Anar was born in Baku, Azerbaijan. Upon completion of his university degree in marketing and food technology, he specialised in gastronomy and confectionary, gaining multiple awards and valuable experience as a sous-chef and chef. He has received many distinctions which, amongst others, are 31 medals, 2 diplomas as well as the ‘Young Culinary Award’. He has carried out many master classes in world-famous restaurants in Europe and Asia, such as the Baku restaurant in London and the restaurant in the Hilton Millenium Hotel in Seoul. In 2010 he was invited to take part in the UNESCO Youth Forum in Shanghai, where he presented the gastronomic innovations he has introduced into the Republic of Azerbaijan.

At the moment he is engaged in applying modern cooking methods to further develop national cuisine.

Check out their menu

Where

Tomata Restaurant

When

8-10 Μay 2015

Ticket price

100 €
CHRYSANTHOS KARAMOLEGOS

CHRYSANTHOS KARAMOLEGOS

One of the leading advocates of creative Greek cuisine, Chrysanthos Karamolegos achieved fame very early in his career. His restaurant Tomata is a landmark in the Greek gastronomic landscape, winning numerous awards and making him perhaps the most important chef in Greece. Inspired by the tastes and colours of the Mediterranean, and using only the purest of local ingredients, he is a champion of ‘green cuisine’ and passionately committed to a redefinition of Greek culinary traditions.

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Where

Tomata Restaurant

When

11-13 May 2015

Ticket price

100 €
LORENZO COGO

LORENZO COGO

Born in 1986, he is the youngest Michelin star chef in Italy.

In the venetian dialect, the word “Cogo” is literally translated as “cook”. Coming from three generations of chefs, this does not come as hard to believe.

Since the age of 20, Lorenzo has taken his passion overseas, working at some of the most influential restaurants of the past decade. After getting his hotel-management diploma in Recoaro, he worked full-time for haute cuisine restaurants and after spending two years in the province of Vicenza, he moved to Milan where he worked for the fashion designer Aldo Coppola.  Afterwards, he returned to Vicenza where he worked for the Michelin-starred chef Renato Rizzardi at the “Locanda di Piero”. This valuable cooperation gave him the opportunity to work for the former best restaurant in Australia, the “Vue de Monde” in Melbourne, where he chose to expand his culinary background, distinguishing him from other Italian chefs. He then travelled for long and short time periods to Singapore, Tokyo, and Spain, before he finally moved to Denmark, where he worked at “Noma”. This significant experience offered him the incentive to follow his ever lasting dream: open his own restaurant.

At only 25 years old, he attained his first Michelin Star, a year after opening his restaurant “El Coq” in Marano Vicentino.

Since his ambitious aim is to pursue a new cuisine concept, he prefers calling his cooking “instinctive”. According to him, it is a cuisine based on the awareness of skills and the constant search for quality raw materials, together with the use of different and modern working techniques.

Check out their menu

Where

Water Restaurant

When

16-17 Μay 2015

Ticket price

120 €
HAMID SALIMIAN

HAMID SALIMIAN

Born in Iran, he was initiated into traditional Persian cuisine at a very young age. After moving to Vancouver, he not only achieved academic distinctions in cooking and confectionery, but also managed to develop a unique culinary approach that combined the heritage of Persian cuisine with influences from the Pacific Northwest. He apprenticed and worked at prize-winning restaurants in Vancouver, such as the Diva at the Met, where in his role as executive chef he became known for his innovative approach to the mixture of multicultural influences with traditional French cuisine.

Hamid has won eight international gold medals and has shone in some of the most prestigious competitions in the world, such as the World Culinary Cup and World Culinary Olympics. As team captain of Culinary Team Canada, he is currently preparing for the World Culinary Olympics in 2016 in Germany.

Through their company Nextjen Gluten-Free, Hamid and his chef wife Jennifer Peters are committed to bringing back flavour and food variety into the lives of those living with celiac disease and gluten intolerance.

Check out their menu

Where

Byblos

When

14-17 May 2015

Ticket price

100 €
YAU TIM LAI

YAU TIM LAI

Yau-Tim Lai is the founder of Tim’s Kitchen restaurants. The traditional Cantonese cuisine and private kitchen concept have won over the hearts of all foodies. In 2009 Tim’s Kitchen in Hong Kong won its first Michelin star, with its Macau branch following suit by winning two stars. In 2011 they received two Michelin stars, while the Hong Kong restaurant was also awarded by The Miele Guide as one of the best restaurants in Asia for 2010-2012. The third Tim’s Kitchen in Shanghai was also awarded in 2011 by Modern Weekly Magazine as one of the best restaurants, and in 2012 it made the Food & Wine Magazine’s list of 50 best restaurants in China.

Chef Lai himself was awarded in 2009 as the International Master Chef for Chinese Cuisine by the World Association of Chinese Cuisine, and in 2010 he took part in the World Gourmet Summit in Singapore as a Master Chef. In 2011 he was invited by the Hong Kong Tourism Board to give a presentation of the local cuisine, and in 2013 he was awarded the title of Asian Cuisine Chef of the Year by Awards of Excellence in Singapore.

(Photo credits: Aleksandr Slyadnev)

Check out their menu

Where

Sea You Up Restaurant

When

14-17 May 2015

Ticket price

120 €
TAMARA TEKUNA GACHECHILADZE

TAMARA TEKUNA GACHECHILADZE

She is known as the queen of fusion Georgian cuisine. She studied psychology in Germany, however an academic programme in New York opened the way to a career change and drove her to her decision to leave everything behind and move to New York. She graduated from the Culinary Academy of New York, worked for a few years at various restaurants and then returned to Georgia in 2005. She has since held the position of head chef in some of the best restaurants in Tbilisi, like L'Express, Belle de Jour, Vong, Loft and Mandari. Tamara is also the creator of Supra Nova, the concept of Georgian Nouvelle Cuisine, and has worked with world-renowned chefs such as Alain Passard. Tamara’s recipes broaden the spectrum of Georgian cuisine, which has been influenced through the ages by the Mongols (dumplings), the Ottomans (dolma), the Persians (pomegranates), the Russians (sour sauces and salads) and others, however maintaining the traditional flavours and presenting them in a new, light and refined manner.

Check out their menu

Where

Tomata Restaurant

When

14-17 May 2015

Ticket price

100 €