Years in Michelin-starred kitchens across Europe, including two- and three-star restaurants.
01The Career
Twenty-five years at the pass
More than 25 years in some of Europe's most distinguished Michelin-starred kitchens, including two- and three-star restaurants. Restaurants under his own culinary direction in Greece have earned Michelin recognition of their own.
Since 2007 his contemporary Greek cooking has gathered award after award, including Athinorama's Golden Chef's Hat for fifteen consecutive years.
What that background leaves behind is not a house style but a set of habits: precision in the timing, restraint in the seasoning, and a refusal to put anything on a plate that is not doing work. It is why the cooking at Krama reads as clean rather than elaborate.
Consecutive years awarded Athinorama's Golden Chef's Hat for his contemporary Greek cooking.
The year his own kitchens began collecting recognition in their own right.
02The Philosophy
Cooking the meaning of the name
Krama (κράμα): the harmonious marriage of parts that together become one.
The name is also the method. A dish is built from parts that are good on their own and better together: an island ingredient, a technique borrowed from a French kitchen, a memory of how something was cooked at home, until the plate finds its own balance.
At Krama, that experience becomes a single evening: Greek and Cycladic tradition reimagined above the rooftops of Mykonos Town, with creativity, refinement and soul.
The kitchen buys to the season and to the morning's catch, which is why the menu moves through the summer rather than sitting still.
03Signatures
Three plates that explain the rest
If you order nothing else, these three say most of what the kitchen is about.
Greek Crab
Crab, crunchy brioche, avocado cream, basil emulsion.
Krama Mushrooms
Mushroom ragout, poached egg, potato cream and truffle.
12 Hours Lamb
Baby lamb cooked twelve hours, celeriac purée, couscous.