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Chefs

Yoric Tièche

Yoric Tièche

During the last ten years, Yorick Tièche has carved out an exceptional career in the field of gastronomy, having opened numerous restaurants and published several books. This year he won his first Michelin star and received the 'Best Chef of Tomorrow' prize at the Gault & Millau 2016 awards. In 2014, he won the title of Maître at Bistrot Terrasse, the restaurant of Hotel Juana in Antibes. The same year, he elevated the kitchen of the restaurant La Passagère to new heights with his “Grand Bleu” menu, inspired by the Mediterranean and consisting exclusively of local fish and seafood. Since 2013, he has been head chef of the Belles Rives hotels in the French Riviera. As a child, surrounded by the aromas emanating from his neighbourhood bakeries, Tièche developed a passion for gastronomy. A major landmark in his career was his collaboration with chef Yannick Alleno, starting in 2005. Today, having travelled throughout Asia and Morocco, he has succeeded in creating a special culinary approach. He worked closely with Alain Llorca at Negresco in Nice, a restaurant focusing on Mediterranean cuisine. Finally, his travels led him to Paris and the restaurant Taillevent, where he and Alain Soliveres discovered “Classic Bourgeois” cuisine.

Where

Water Restaurant

When

20 - 22.05.2016

Ticket price

110 €
Mauricio Giovanini

Mauricio Giovanini

Mauricio Giovanini was born in Cordoba, Argentina, where he studied at the School of Gastronomy. He and his wife, Pia Ninci (a maitre d'), moved to Spain in 2002 and opened the restaurant Messina in Malaga in 2003. In 2016, the chef won his first Michelin star, following a number of accolades for his personal work and his restaurant, such as the 'Best Restaurant in Malaga’ Prize, awarded by the Royal Gastronomic Association of Malaga, which also awarded Giovanini the 'Best Chef' prize. In 2014, the Spanish newspaper ABC characterised Messina as the 'Best Creative Cuisine Restaurant in Spain'. Over the course of the next three years, the restaurant won '1 Sol Repsol' from the Spanish Michelin Guide.

Where

Katsu

When

20 - 22.05.2016

Ticket price

110 €
Klemens  Schraml

Klemens Schraml

During his career, he travelled throughout Europe, collaborating with masters such as Joachim Wissler, chef at the restaurant Vendome in Germany, Thorsten Probost, chef at the restaurant of the Burg Vital Resort in Austria, Sven Elverfeld, chef at the restaurant Aqua in Germany, and Markus Lindner, chef at the restaurant Mesa in Zurich and the Alps. Over the course of the last six years, he has specialised in Alpine cuisine, combining locality, ecology and intelligent use of ingredients in an ingenious culinary game. At Sani Gourmet, he will create a menu that bridges Alpine cuisine with the flavours of the sea.

Where

Byblos

When

20 - 22.05.2016

Ticket price

110 €
Oliver Piras & Alessandra Del Favero

Oliver Piras & Alessandra Del Favero

In 1986, at the tender age of 18 and having just received his diploma for the hotelier school of Monseratto, just outside Cagliari, Oliver Piras left for Strasbourg. Following his experience in Alsace, he returned to Sardinia, where he worked with Chef Roberto Petza at S'Apposentu. He also served as apprentice in Belgium beside Alberico Penati at Amigo Hotel and acquired significant experience in London beside Joël Robuchon, who taught him "strictness and organisation". This was followed by an "educational" experience at Da Vittorio in Brusaporto, Bergamo, where he remained "for three fantastic years. The Cerea brothers entrusted me and gave me the opportunity to grow". After two high-profile apprenticeships at Celler de Can Roca in Girona and Noma in Copenhagen, he worked as a chef at Rosapetra Spa e Resort Hotel in Cortina d'Ampezzo and then at Aga restaurant in San Vito di Cadore, creating masterful dishes of international acclaim. His mentors also include Norbert Niederkofer, who fostered Piras' talent at his restaurant, St. Hubertus.

Alessandra del Favero is a holder of the ALMA diploma. After a 'baptism of fire' at the family restaurant, she crossed paths with Oliver Piras during a brief collaboration with Da Vittorio in Brusaporto. The two chefs envisaged a cuisine inspired by their region, rhythmic, bold and full of juxtapositions. The result demonstrates unprecedented maturity both in the setup of dishes and the combination of flavours, despite not being obvious at first glance of a menu. Inspired by his North European influences, Piras highlights ingredients, harmoniously combining the two 'stars' of his show, the acidic and the bitter, in a masterful demonstration that is respected by even the strictest gourmet. He has already been awarded two 'Forks' by the Italian restaurant guide Gambero Rosso 2016, one Michelin star quite recently, as well as the title of Up-and-Coming Chef by Luigi Cremona.

 

Where

Asian

When

20 - 22.05.2016

Ticket price

110 €
Jan Hoffmann

Jan Hoffmann

Jan Hoffmann, just 33 years old, won his first Michelin star last year, at the Seven Swans restaurant in Frankfurt, where he has been working as Head Chef since 2014.

This is where he is continuing, evolving and expanding his successful philosophy of local cuisine based on seasonal, organic products.

His CV is already rich despite his young age and includes his stints as chef at Riz  and Chalet 18 in Frankfurt, as sous-chef at Villa Merton, also in Frankfurt, and his collaboration with three-time Michelin star winner Juan Amador and  Christian Jürgens, who has been described one of the best chefs in the world.

Hoffmann's style is characterised by ingenuity and freshness, while his dishes stand out in terms of visuals and flavour, radiating joy and energy. He is renowned for the rich use of herbs in his recipes.

 

Where

Water Restaurant

When

23 - 24.05.2016

Ticket price

110 €
Stephen Toman

Stephen Toman

Stephen Toman is the owner and head chef of 'OX' restaurant in Belfast, which won a Michelin star in 2016 and was voted as the most popular restaurant in Europe and the Hottest restaurant to visit in Western Europe by World’s 50 Best Restaurants 2015. Hailing from Belfast, Toman spent many years travelling to America and Paris, where he gained experience at top-class kitchens. His cooking focuses on seasonal products, as the chef lets nature guide him in creating his menus.

Where

Katsu

When

23 - 24.05.2016

Ticket price

110 €
Alexandros Tsiotinis

Alexandros Tsiotinis

Alexandros Tsiotinis began his career next to Yiannis Baxevanis at the Kifissia restaurant Beau Brummel. This was but the start of a long culinary journey, as he soon moved to France, initially studying at the Institut Paul Bocuse in Lyon and then at the Ecole Superieure de Cuisine Francaise - Ferrandi in Paris. With such credentials, it was not hard to find work at acclaimed Parisian restaurants, such as Alain Passard's Arpege (3* Michelin) and the Helenne Darroze's establishment (2* Michelin). This was followed by a sojourn at the Athenian restaurant Spondi for about a year, before he returned to France to work at Eric Frechon's Εpicurean (3* Michelin). This is where he was approached by entrepreneur Vassilis Zaharakis, who gave him the opportunity to work as Head Chef at To Perivoli, his restaurant on the island of Santorini, where he began to crystallise his own perception of Greek cuisine combined with local products. In 2010, he had the opportunity to work at the acclaimed restaurant Noma in Copenhagen, before moving to the Pascal Barbot's world-renowned restaurant L’Astrance and, later on, to Elounda Peninsula hotel, where he worked for three years as Head Chef of Calypso restaurant, winning the Golden Chef's Hat award three times. Today, he is not only the chef but also the owner of the restaurant CTC on Dioharous Street, behind the Athens Hilton, -which this year (2016) was also awarded with the Golden Chef's Hat award - where he leads Athenians on delightful gastronomic journeys through his two degustation menus.

In 2015, Alexandros Tsiotinis was the San Pellegrino Young Chef 2015 finalist for the Mediterranean Countries region.

A lover of haute cuisine, Alexandros Tsiotinis cooks without limits, creating dishes that combine exoticism with Greek products, as his creations are characterised by colours, aromas and flavours from around the globe.

Where

Byblos

When

23 - 24.05.2016

Ticket price

110 €
Sotiris Kontizas

Sotiris Kontizas

Sotiris Kontizas did not set out to conquer the field of gastronomy. A graduate of the Department of Economic and Regional Policy of Panteion University and a member of the Economic Chamber of Greece to this day, Sotiris Kontizas was engaged in creative activity in various sectors from 2004 to 2008 - from the multinational company Sumitomo Corporation Hellas S.A. and Eurobank EFG to the Japanese radio-television network NHK, for which he covered the 2004 Olympic Games thanks to his excellent command of the Japanese language, being of Japanese origin on his mother's side. However, his instinct led him to Christoforos Peskias, his mentor, with whom he continued to work throughout this period, starting at the restaurant '48', a defining experience for his future. After a two-year break as Chef de Partie at Nobu Matsuhisa Athens (2008-2010), where he became acquainted with all the activities involved in professional cooking, he returned to the side of Christoforos Peskias, working as Chef de Cuisine at P-BOX until November 2014. The next year was full of experiences, with Sotiris working as an apprentice at Geranium** and Studio* in Copenhagen and at The Ledbury** in London, a necessary step before becoming Head Chef at Nolan in Athens. At the helm for the first time, he created a menue based on local products and the creative bridging of the flavours of the Far East with traditional Greek dishes, to general acclaim. Apart from Greek and Japanese, Sotiris also speaks English and German.

Where

Asian

When

23 - 24.05.2016

Ticket price

110 €