CHEFS

NIKOS VORIAS

ELVI DIMITRIS ZYBA

After his first contact with cooking in 2008, a whole a new world was revealed before his eyes. Elvi-Dimitris studies in Athens and then in France, at the Ferrandi school of culinary arts, where he was convinced he had taken the right path. His long experience in various awarded restaurants in Athens, as well as his introduction to the René Redzepi and Kristian Baumann philosophy at the 108 in Kopenhagen, was the driving force for him to take on his own endeavour, Alficon, that is now featured in the Michelin Guide.

THANOS FESKOS

GEORGE PAPAZACHARIAS

Kleomenis Zournatzis

Finishing the Anavyssos Tourism School, he practiced in large hotels in Athens, such as Chandris and Pendelikos, where he stayed for two years. After a decade in key roles in restaurants such as "Multi Culti", "Nammos" and "Coo" in Mykonos, he starts his activity in private cheffing. In the beginning of 2007, he leaves for Berlin and begins his collaboration with the restaurant "LUTTER UND WEGNER" with Austrian cuisine. A year later, he is enchanted by the Alsatian cuisine of the award-winning restaurant with a Michelin star "RENGER PATZSCH" and becomes part of its team. In 2009, he returns to Athens and opens "Cucina Povera", his first restaurant, along with sommelier Yannis Kaimenakis. In 2014, he opens the "Cookoovaya" restaurant in the Hilton area, as co-owner with 5 other chefs. Following this very successful venture, 4 years later they decide to create "Hoocut", which re-introduced us the real souvlaki! We now meet him in Taste of Athens with his new endeavor, Gastone, which is presented as a Greek casual diner. Kleomenis has stated: "Restaurants are a place of hospitality. We chef have made them a place of cooking. Because we feel the need to be the protagonists - and that's the mistake. The protagonist is the guest. The chef needs to hear the guests' needs and feed them accordingly."

Luca Piscazzi

The Rome-born chef knew he wanted to become a chef ever since he would help out his grandmother in the kitchen at a tender age. Low-key yet an innovative thinker who enjoys experimenting, Luca is invested in bringing out the rich flavours, subtle aromas and varied textures of seasonal ingredients while ensuring guests can immediately recognize what is on their plates.

HERVE PRONZATO

A passionate chef born and raised in Paris whose reputation precedes him. Having worked among top-level high-end hotels & restaurants in Greece and abroad as an executive chef (Hytra restaurant, Intercontinental Athens, Spondi restaurant, Danai Beach Resort and Villas, UK, Middle East, Malaysia), has returned to his beloved city to present his take on modern gastronomy. Through his attempt in Herve Restaurant, Chef Herve is presenting a lifelong gastronomic journey through Europe, Middle East and Asia. His motto for his future guests is #expecttheunexpected #blessed #grateful.

PAVLOS KIRIAKIS

Executive Chef Pavlos Kiriakis unfolds at the Zillers Roof Garden a unique dining experience, with a focus to Greek and Mediterranean cuisine. His passion for cooking can be tasted in all his plates. His experience is self-proven, as he has worked in Michelin-starred restaurant, such as Spondi in Athens, Benu in San Francisco and Azurmendi in Bilbao. After 4 years in Santorini, he was won various FNL and Toque D’or awards for consecutive years. The chef’s commitment to culinary trips has led to impressive events, like the famous Four Hands Dinner at the Zillers Roof Garden.