Greek Chefs Abroad Volume VI

Célébration d'un anniversaire marquant

Get set for another exciting feast of Greek Chefs Abroad. Celebrating the richness of Greek cuisine, our showcase of Greek talent from across the world is now in its sixth year. This year’s farm-to-table dining theme promises a summer of gastronomic magic and immersive experiences featuring the very best regional produce from across the country.

This year Nido welcomes Katerina Nikolaou de Evi Evane in Paris, Kostas Papathanasiou from three-Michelin-star Frantzén in Stockholm and two-Michelin starred Nikos Roussos, with Elix hosting Panagiotis Lenakis founder of Noêma & Daglig Deilig Gresk private dining in Norway.

View the highlights of last year ici

13th of June 2026 - Katerina Milakis at Stià, Avali

Katerina Milakis is General Manager and development lead at Evi Evane, the acclaimed Greek restaurant and catering brand in Paris founded by her mother Maria Nikolaou and aunt Dina Nikolaou. A graduate of Université Paris Dauphine, where she studied management and finance, Katerina went on to hold senior positions within leading luxury houses before joining the family business in 2020. Raised around a table where food was both language and legacy, she brings to her role not only sharp business acumen but a profound intimacy with the flavours, producers and culinary philosophy that define Evi Evane. She oversees the brand’s expansion across Paris, drives operational excellence, and is closely involved in the product and sourcing decisions that uphold the house

20th of June 2026 - Kostas Papathanasiou at Apaggio, Nido

Kostas, currently Culinary Director at Michelin-starred Lita in Marylebone, London, is an internationally acclaimed chef whose career spans over two decades in some of the world’s most renowned restaurants. Deeply inspired by his family’s celebration of traditional Greek home cooking, it was Jamie Oliver’s ‘Naked Chef’ that spurred him on to culinary training in Greece and Switzerland. After an initial internship at Ashford Castle in Ireland, he immersed himself in ever-more innovative roles in the Michelin-starred kitchens of Heston Blumenthal, Brett Graham, and Björn Frantzén, as well as partnering with Jason Atherton in The Social Company.

Today, Kostas’ style is Mediterranean by tradition, modern in expression: an ethos shaped by respect for responsibly sourced ingredients, guided by simplicity, precision, clarity of flavour and his much-loved Greek culinary heritage.

17th of July 2026 - Panagiotis Lenakis at Pearl, Elix

Panagiotis, the visionary behind bespoke home dining concept Noêma, is a chef deeply influenced by his native Greece and adopted homeland of Norway. Born, raised, and classically trained in Athens, his career has spanned the globe. But it was the Nordic culinary philosophy and its deep respect for local ingredients that truly resonated with his own values.

For the past seven years, he has lived and worked in Oslo, refining his craft in traditional and fine dining establishments, including Michelin-starred restaurants Maaemo and Kontrast. At the turn of the decade, he launched Noêma and Daglig Deilig Gresk in response to the Nordic love of fine-dining and the growing global trend towards bringing the restaurant experience into the home – creating memorable moments through a blend of exceptional ingredients, innovative techniques, and traditional Greek hospitality.

25th of July 2026 - Nikos Roussos at Apaggio, Nido

Nikos is a celebrated chef, entrepreneur and author, renowned for championing avant-garde Greek cuisine at home and on the global stage. An alumni of New York’s Institute of Culinary Education, he gained recognition early in his career when his co-owned Funky Gourmet (Athens) was awarded 2-michelin stars.

Keen to spearhead his new wave of modern Greek cuisine he moved to London, and in 2014 co-founded OPSO in Marylebone, London, which quickly won critical acclaim. In 2023 he co-founded Kima, this time drawing inspiration from the Greek seas, creating a menu based on sustainably sourced seafood, and known for its no-waste ‘fin to gill’ tasting menu. An inspirational public speaker and passionate advocate for Greek cuisine, Nikos co-authored OPSO: A Modern Greek Cookbook in 2024, bringing together OPSO’s signature dishes and modern Greek kitchen favourites.