Flavors Of Greece: Spotlighting Our Best Yacht Chefs
At the heart of any luxury yacht charter is the culinary experience that sets it apart from the rest, from leisurely sunrise breakfasts on the aft deck to formal multi-course gourmet feasts, yacht chefs transform mealtimes, rivaling the world's finest restaurants.
Behind these onboard dining experiences are the talented chefs with years of passion, creativity, and expertise who turn the freshest ingredients into the most innovative of dishes while adapting to guests' preferences. Whether modern creations or reimagined classics, yacht chefs serve up a range of signature dishes that set these charter yachts out from the rest and keep guests returning for more.
Known for its simplicity, freshness, and bold flavors, Greek cuisine provides yacht chefs with exceptional local ingredients, from local seafood to fresh produce, allowing them to craft dishes that capture the Mediterranean.
Here is an insight into some of our best charter chefs onboard superyachts cruising Greece:
ARTEMISEA: Manolis Perros
Manolis is a highly accomplished chef with over two decades of experience in cheffing, from fine dining restaurants and prestigious hotels to the yachting industry.
A graduate of the renowned Le Monde Institute of Hotel and Tourism Studies in Athens, he has refined his expertise through specialized training in Mediterranean, Greek, Italian, and Japanese cuisines with a strong emphasis on seafood. Passionate about cooking, Manolis is known for his creativity and adaptability onboard the 147' (44.81m) ARTEMISEA, curating bespoke menus tailored to his guest's preferences.
He prioritizes fresh, organic, and locally sourced ingredients. His talent has been recognized in yachting, earning him first place at the 2023 MEDYS Chef Competition.
BLISS: Konstantinos Chryssos
With experience in Michelin-starred restaurants and luxury hospitality, Chef Konstantinos Chryssos is a highly skilled and versatile chef. His career has taken him to some of the finest European establishments, including Pierre Gagnaire, Les Magnolias, Helene Darosse, and numerous five-star resorts. With experience spanning Greece and France, he has mastered various styles, earning a reputation for creating exquisite dishes that cater to all palates.
Beyond his culinary skills, Konstantinos has extensive knowledge of food safety, storage, nutrition, and health standards. His adaptability and ability to perform under pressure make him an invaluable asset to helm the galley of the 144'11" (44.17m) BLISS, dedicated to creating exceptional menus that highlight the finest local ingredients.
DALOLI: Dionisios Kosmetatos
Chef Dionisios Kosmetatos brings over 15 years of culinary expertise to yachting and the galley of the 108'3" (33m) DALOLI.
A Le Monde Institute of Hotel and Tourism Studies graduate with a Diploma in Culinary Arts, he honed his skills in luxury hotels and fine dining restaurants before transitioning into luxury charter yachts in 2007.
Known for his versatility and dedication, Dionisios creates incredible dishes tailored to all guests.
DON'T WORRY: Giannis Psichas
With over 20 years of experience as a Head Chef and Sous Chef in top restaurants and luxury hotels, Chef Giannis Psichas brings a wealth of culinary expertise to yacht charters. A graduate of Chef d'Oeuvre, one of Greece's premier culinary schools, he joined yachting in 2019, and the 110' (33.53m) DON'T WORRY in 2023.
Giannis is renowned for crafting unforgettable dining experiences, with many guests claiming they no longer feel the need to dine ashore. Passionate about continuous learning, he has brushed up on various skills from brunch innovations such as Italian pizza-making, egg-based dishes, and raw gastronomy. His creativity shines as he blends modern techniques with the finest Greek ingredients, delivering refined dishes.
GECO: Thodoris Mellos
Thodoris Mellos is a chef with a unique skill set, combining gastronomy and sushi fusion to create some of the most inventive dishes onboard the 181'3" (55.24m) GECO. With experience in top international kitchens, including Michelin-starred establishments, Thodoris brings sophistication and skill to every dish he serves.
Supporting him in the galley is Athanasios Ntavelos, the sous chef onboard; he has also worked at a range of fine dining restaurants and resorts and showcases his attention to detail and creativity in the dishes served onboard GECO. For those who seek an avant-garde dining experience, these chefs' culinary prowess promises to deliver.
IDYLLE: Panagiotis Michos
Backed by a Bachelor of Arts in Cooking Technology and high-end experience, Panagiotis Michos brings a wealth of culinary expertise to the galley onboard the 120'9" (36.8m) IDYLLE. Always inspired by experimentation with new ingredients and recipes, guests onboard consistently give glowing reviews about mealtimes onboard this charter yacht.
IDYLLIC: Giorgos Sideris
Thodoris Mellos is a chef with a unique skill set, combining gastronomy and sushi fusion to create some of the most inventive dishes onboard the 181'3" (55.24m) GECO. With experience in top international kitchens, including Michelin-starred establishments, Thodoris brings sophistication and skill to every dish he serves.
Supporting him in the galley is Athanasios Ntavelos, the sous chef onboard; he has also worked at a range of fine dining restaurants and resorts and showcases his attention to detail and creativity in the dishes served onboard GECO. For those who seek an avant-garde dining experience, these chefs' culinary prowess promises to deliver.
KASSANDRA: Thomas Kitsios
A chef with over 20 years of culinary experience, Thomas Kitsios is known for his impeccable taste and attention to detail. His experience in luxury hotels and high-end restaurants has shaped his approach to food, ensuring that every dish served on the 155'10" (47.5m) KASSANDRA is impeccable.
Thomas combines fresh, high-quality ingredients with refined culinary techniques, offering guests an authentic taste of indulgent cuisine with a Greek flair.
NAIA: Panagiotis Pantaleon
Panagiotis Pantaleon is a chef passionate about delivering extraordinary Mediterranean meals alongside a range of other cuisines from Asian to Mexican. With experience as a private chef and in high-end restaurants and estates, Panagiotis brings his expertise to every dish, ensuring that guests on the 126'4" (38.5m) NAIA experience only the best.
Panagiotis graduated from Le Monde Institute and has been working onboard yachts for over a decade. His ability to elevate simple dishes with his knowledge and skill, utilizing the freshest ingredients, makes him a standout in the yachting industry.
OAK: Dimitris Giannopoulos
Dimitris is a highly skilled professional with over a decade of culinary experience. Combining his attention to detail with his commitment to strict health and hygiene standards and passion for innovation sets him apart.
He has a vast background in various yachts and high-end restaurants, now showcasing this onboard the 114'10" (35m) OAK.
OURANOS: Theo Kokkinakis
With 18 years of culinary experience, Theo is a seasoned chef passionate about Mediterranean cuisine. Having spent over a decade onboard the 163'9" (49.9m) OURANOS, his innovative recipes have become signature favorites on the yacht's menus, luring guests back time and time again.
SANJANA: Petros Spyrou
A graduate of Chef D'oeuvre School and the exclusive Butler School in the UK, Petros is also trained in French Pastry at the prestigious Ferrandi School in Paris. He joined the yachting industry in 2011 and has since excelled on the charter scene, consistently providing high-quality meals.
Petros's passion for fine Mediterranean cuisine promises to deliver unforgettable dining experiences onboard the 106'11" (32.6m) SANJANA.
THIS IS IT: Evangelos (Vangelis) Papanikas
Vangelis holds a Bachelor's Degree in Culinary Arts from Queen Margaret University of Edinburgh and a Specialist in Culinary Arts diploma from Le Monde School.
With a background in high-end restaurants and hotels, Vangelis joined the yachting industry a few years ago but has already made his mark, with glowing reviews from all guests onboard the 142'9" (43.5m) THIS IS IT. Vangelis prides himself on using fresh ingredients and consistently expanding his culinary knowledge.
TIMBUKTU: Giannis Kiriakidis
Giannis's impressive culinary experiences include a prestigious stint at a Michelin-starred restaurant in Athens and luxury hotels. Specializing in Greek cuisine, Giannis loves to serve Greek-style dishes with the freshest ingredients onboard the 137'10" (42m) TIMBUKTU when cruising the islands.
XIPHIAS:Dimitris Gasteratos
Dimitris boasts over a decade of culinary experience, with a diverse background spanning renowned restaurants, hotels, and smaller establishments.
Trained at Le Monde, he's skilled in creating a wide range of dishes, from Greek and Mediterranean to Thai and Italian cuisine, and showcases it all for guests onboard the 108'11" (33.2m) XIPHIAS. His versatility extends to vegan and kosher meals, and he is known for his indulgent desserts.
ZIA: Manolis Mavrigiannakis
Manolis has a wealth of experience in luxury restaurants and hotels, specializing in Greek, Italian, Japanese, Chinese, French, and Western cuisines.
A graduate of the Greek National Hotel and Tourism University, his menus cater to all guests to ensure they enjoy exquisite cuisine onboard the 164'1" (50m) ZIA.
To experience a luxury yacht charter this summer and unmatched culinary experiences in the Mediterranean, contact one of our expert consultants today to learn more about the charter opportunities cruising Greece and beyond.
