Page 33 - ANDRONIS MAGAZINE 2025

FOCUS

From Athens to Santorini: Panagiotis Giakalis brings the soul of the Mediterranean to the table, blending organic farm-grown
ingredients with precision technique and elegant simplicity. A quiet force in modern Greek gastronomy.
Monday 28 and Tuesday 29 July
GRIGORIS KIKIS
AT LYCABETTUS RESTAURANT,
ANDRONIS LUXURY SUITES

Grigoris Kikis, Athens-based chef and the
youngest Greek to earn a Michelin star and a
Toque d’Or, brings a fresh perspective to Greek
cuisine. As Executive Chef at Hervé Restaurant
in Athens, he fuses modern culinary techniques
with seasonal Greek ingredients. Trained across
Europe and honored by Forbes 30 Under 30
and S. Pellegrino, he combines bold creativity
with international acclaim. At the Andronis
Gastronomy Festival, he presents his signature
culinary vision—a refined and contemporary
take on traditional Greek flavors.

Grigoris Kikis, Michelin-starred
chef and culinary innovator,
will be featured at the Andronis
Gastronomy Festival, delivering a
unique gastronomic experience.

Monday 11 and Tuesday 12 August
PANAGIOTIS GIAKALIS
AT LYCABETTUS RESTAURANT,
ANDRONIS LUXURY SUITES

Panagiotis Giakalis, Executive Chef at The Margi Hotel in Athens,
leads the Michelin-starred Patio restaurant, renowned for its «farm-
to-fork» philosophy. Utilizing organic ingredients from The Margi’s
own farm, he crafts modern Mediterranean dishes that honor Greek
culinary traditions while embracing innovation. With experience in
esteemed kitchens such as Spondi in Athens and Le Bristol in Paris,
Giakalis brings a wealth of expertise to his cuisine. In August, he will
showcase his culinary artistry at the Andronis Gastronomy Festival,
offering guests a refined taste of contemporary Greek gastronomy.

P 32