Nikos Papachristodoulou is the heart of our kitchen. Originally from Edessa, he’s spent the last decade cooking across Greece and Europe — from Thessaloniki to Paris, Crete to the islands. He’s led kitchens in Thassos and Elounda, run the show at Villa Luna and Koru in Thessaloniki, and honed his craft at Thalassa and Evie Evan in Paris.

His style? Modern Greek — traditional flavours prepared with French and Italian techniques. Dishes that feel familiar but surprise you at the same time.