Nikos comes from Edessa and has spent the last decade cooking his way through Greece and Europe — from Thessaloniki to Paris, Crete to Zakynthos, and plenty of places in between. He's held Head Chef positions in Thassos and Elounda, run kitchens at Villa Luna and Koru in Thessaloniki, and even spent time working at Thalassa and Evie Evan in Paris.

His cooking? He calls it Modern Greek — traditional Greek flavours prepared with French and Italian techniques he's picked up along the way. Think dishes that feel familiar but surprise you at the same time.

What struck us most when we met Nikos was how much he cares about the details. He's precise, he's dedicated, and he genuinely wants every guest to have the best possible experience. Most importantly for us — he's passionate about creating dishes that pair beautifully with wine. Which, as you might imagine, matters quite a lot around here.