Christos Nikolakopoulos, our executive chef

Our head chef Christos Nikolakopoulos was born and raised in Pyrgos, close to ancient Olympia in the Peloponnese. At first, cooking was merely his ticket out of a small town, but very soon he came to understand that being a chef granted him privileged access to a whole new world of culinary art in which he experienced the thrill of creating exciting food each and every day. He earned his first stripes at a 5-star member of Small Luxury Hotels in Santorini, followed by the Westin in Vouliagmeni and the Michelin-starred restaurant Hyrta in Athens.

The real turning point for Christos was a fortuitous meeting with the owners of the Myconian Collection. It had always been his ambition to work in Mykonos, which for passionate chefs is a testing ground of discerning international gourmets. His style is rooted in Greek traditional cuisine and infused with international flair. Christos’ suggestion from the menu would be the fresh sautéed calamari tossed with new potatoes, given zing and depth with lime zest, fennel sauce and a hint of seaweed.