Restaurateur and author, George Calombaris is one of Australia’s top chefs. His highly influential style of cuisine has earned him many accolades and much respect from culinary aficionados in Australia and around the globe. From his Melbourne flagship venue The Press Club, contemporary Greek street-food at Gazi, to taverna style dining at Hellenic Republic, George has brought his take on Greek cuisine to Melbourne, and soon to come Sydney.
With a long and acclaimed career, Stelios Parliaros is acknowledged as one of the greatest pastry chefs in Greece and an undisputed master of creativity. He is best known in his native country as the founder and creative mind behind Sweet Alchemy, one of the most famous pastry shops in Athens, located in Kolonaki which has delivered "sweet alchemy" courses over the last 10 years. Seminars are organised in a modern, fully equipped and properly organised space, ideal to host young aspiring amateur chef patissiers.
He participates in the great success of 'Sweet Alchemy magazine' as Executive Chef Patissier, Food Stylist and head of the editorial and creative team. He is also the star of the well-known television program ‘Sweet Alchemy’, one of the longest running and beloved cooking shows in Greece. His work is primarily based on the French approach, and he constantly explores trends and recipes from all around the world. This has enables him to set his own course defined by his ability to combine various ingredients and techniques without shunning the glorious goods produced on Greek soil.
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Executive chef Alexandros Tsiotinis is one of the most acclaimed young chefs in Greece. He has achieved culinary greatness by creating a gastronomic experience through his food, at Athenian restaurant CTC. In 2015, Alex’s signature dish “Cretan Salad in a Pot” earned him the number one position for the Mediterranean region in the San Pellegrino Young Chef of the Year competition.
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Renowned bartender and owner of the cocktail bar 42, Chris has spent most of his life working at some of the most iconic Athenian bars. His experience has led to the creation of ‘Bassbreak’, a project with the vision to change the way bartenders work, to more updated, sophisticated and modern techniques. Bassbreak’s proud first product is The Stirrer, which draws inspiration from the swirling of a propeller.
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Vasilis and Nikos are the famed owners of The Clumsies, an ‘all day’ drinking and dining concept that offers speciallity coffee, comfort food designed by Greek Michelin star chef, Nikos Karathanos, and a famous signature cocktail list. Vasilis and Nikos have set the standard for cocktail innovation in Greece by offering a bar that both satisfies locals and wows world travelers. The Clumsies has also ranked 22 on Drink International’s the World’s 50 Best Bars list.
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A prominent member of the New Greek Cuisine movement, Gikas is the executive chef of multi award-winning Athenian restaurant Aleria. Since 2013, he has consulted for various restaurants such as Red Bicycle in Santorini, Agalia Suites (SLH) & Pathos restaurant in Los Island among many other top restaurants in Greece. His philosophy combines modern cooking techniques with his memories of traditional home cooked food, utilising the best and freshest ingredients that the sea and land of Greece has to offer.
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Christoforos Peskias is known as one of Greece’s most accomplished and talented chefs and TV personalities. From 2003-2008, he took over the kitchen at the now-closed 48 Restaurant and garnered it a place on Restaurant magazine’s Top 100 list for both 2007 and 2008. In 2010 he opened the first Π box (P-box), in Athens, and then a second, smaller version at the Periscope Hotel. Currently he remains the executive chef at Balthazar, one of the hippest restaurants and bars in Athens.
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Owners of Funky Gourmet, Nikos and Georgianna introduce the Avant-Garde side of Greek cuisine by blending delicious food and innovative presentation. The restaurant opened in 2009 and by 2012 they were awarded with their first Michelin star, followed by two Michelin stars in 2014. The restaurant boasts a warm and relaxed ambiance featuring degustation menus only inspired by fresh and premium local ingredients.
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Chef Baxevanis is one of the major innovators of the Greek cuisine and is well-known as the "magician of aromatic herbs". Most awarded in Greece and abroad, his career includes working in France for five years, and upon his return he built a reputation in Greece for his work as gourmet chef at Grecotel Mykonos Blue in Mykonos, Elounda Beach in Crete and Grand Resort Lagonissiin in Athens, and many independent restaurants. With his team he consults several top restaurants in Greece and has participated in food presentations in the USA, France, Belgium, Germany and Spain. He has expanded overseas and is soon to open a new venue in Canberra, Australia.
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Maria Loi - Global Ambassador of Greek Gastronomy, elected by the Chef's Club of Greece - is a chef, author, restaurateur, entrepreneur, member of Les Dames d'Escoffier, and philanthropist.
Her culinary prowess has made her a food superstar: she is a popular television chef in Greece and the U.S.A and the author of more than 36 cookbooks, including Ancient Dining, the official cookbook of the Athens 2004 Olympic Games, and her most recent, The Greek Diet. Her Loi line of products is available across the U.S.A.
Chef Loi's mission in life is to change the world through thoughtful and nutritious eating, but educating people on how tasty, healthy, and easy Greek cuisine can be.
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A seasoned chef in the industry, Travis has been working with George Calombaris for over 10 years. Australian born, Travis is an honorary Greek with an extensive knowledge of Hellenic flavours and cuisine. As the executive chef of Hellenic Republic, Travis is heavily involved in the three venues across Brunswick, Kew and the newly opened Williamstown. With an innate love of cooking, this translates to the plate and you are sure to feel this whilst dining. Travis is definitley a true Greek at heart.
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Polychronis Damalas has worked in some of the top restaurants around the world across New York, France, Spain, Italy, United Arab Emirates, Dubai, Iceland and Greece. Having received many awards during his career, he is considered as one of the most creative chefs of his generation, specialising in Japanese cuisine, with emphasis to the Jap-Greek fusion. Currently Polychronis is executive chef at Ovac restaurant, at Cavotagoo in Santorini.
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One of the most significant artists of the contemporary Greek music scene, Michalis is a natural born singer, songwriter and composer. Known as a Cypriot icon with over 30 awards in Greece alone, this makes him one of the most successful artists of the decade. Michalis's love of music was ignited at the tender age of 9, when his father gave him his first guitar on his birthday.
With the release of his first album in 1995, it wasn’t long before it hit platinum and Michalis Hatzigiannis quickly became a household theme. His hits include “Angigma Psychis", “Κrifo Fili”, “Ola i Tipota”, “Den Fevgo”, “Xeria Psila”, “To Kalokairi”, “Pio Poli”, “An mou Tilefonouses”, “O Bythos”, “To Parti”, “Se Poino Na Po”, “Mesa sou Briskome”, Tha Xatho Prin Figo”, "Eisai Edo", "Horis Anapnoi", “I Agapi Dinamoni", "Kati Dinato” and "Poios Ime Ego".