Our Chefs
Rooted in a deep respect for fresh, locally sourced ingredients, many from sustainable regional farms and our own private gardens, our culinary philosophy is brought to life by the creativity of our talented chefs. Each restaurant offers a unique journey through Mediterranean flavors with a modern twist, from relaxed beachfront dining to refined gourmet experiences, promising authentic, memorable moments.
TASSOS PAPADAKIS
Tassos (Anastasios) Papadakis is a distinguished culinary professional from Crete and currently serves as our Executive Chef. As the elected President of the Cretan Master Chefs Club and a senior-level instructor at culinary schools throughout Greece, he has played a pivotal role in shaping the country’s modern culinary education.
His extensive career spans prestigious 5-star hotels across Greece and high-end catering establishments in France and Italy. Driven by a deep passion for gas-tronomy and creative excellence, he has further refined his skills through ad-vanced training in France, Switzerland, Italy, and the United States. Renowned for his ability to elevate authentic Cretan flavors while fusing ingredients in inno-vative and unexpected ways, he has developed a signature style that masterfully blends tradition with modern sophistication.
In recognition of his exceptional contributions to the promotion and evolution of Cretan gastronomy, he has been officially honored by both the Municipality of Agios Nikolaos and the region of Crete.
MICHALIS KONTES
Michalis (Mihail) Kontes hails from Agios Nikolaos, Lasithi, where he resides permanently. He has worked in 5-star hotel establishments across Greece, with most of his career spent in Crete. His passion for cooking and creativity led him to pursue culinary education in Greece, Germany, and the United Kingdom. Today, he holds the position of Chef at the à la carte Blue Bay restaurant within St. Nicolas Bay Resort Hotel & Villas.
GEORGE PAPOUTSIDAKIS
George Papoutsidakis was born in Heraklion, Crete, and currently resides permanently in Agios Nikolaos. Over the years, he has worked in luxury restaurants and major hotel establishments. He is a board member of the Cretan Chefs Club.
He has attended numerous seminars focused on gastronomy, staff management, HACCP, and more. As a culinary instructor, he specializes in Cretan and Greek gastronomy. He has participated in both national and international competitions, earning significant distinctions. His most recent competition appearance was in 2024 at the Culinary Olympics in Germany.
He has been serving as Head Chef at the St. Nicolas Bay Resort Hotel & Villas for the past 13 consecutive years.
GIORGOS ZARANIS
Giorgos Zaranis, heir to a rich culinary legacy, has cultivated his craft in prestigious 5-star hotels throughout Greece and Switzerland. Inspired by his grandmother’s rustic kitchen in the village of Vrouchas—where the scent of wood-fired meals lingers in his memory—he brings a heartfelt connection to traditional Greek cuisine. At Kafeneio, Giorgos transforms these cherished experiences into refined, soulful dishes that celebrate heritage while delighting the modern palate. Each plate tells a story, offering guests an unforgettable journey through authentic flavors and inspired creativity.
QIU CHUNXIAO
Chef Qiu Chunxiao, originally from Fu Jian, China, has been living in Greece for the past 21 years, bringing with him a deep passion and extensive experience in sushi preparation. With a background shaped in some of the finest restaurants and hotels in the country, he has developed a refined culinary style that blends precision, creativity, and tradition. For the past 12 years, he has been a valued member of our team, known for his constant pursuit of innovative flavors and his dedication to delivering exceptional guest satisfaction. His signature creations California Roll, Crispy Maki Philadelphia, and the striking Dragon Rolls perfectly showcase his talent and artistic flair.