Bluegr’s Culinary vision is to create a fine-dining experience that combines authentic ingredients of the Cretan land with delicious local recipes. We introduce unique Cretan flavors and aromas, through the artistry of creative cooking.
Carefully hand-picked ingredients combined to create one of a kind, delicious meals. Our culinary team, led by award-winning chef Giannis Baxevanis, known as the “Greek magician of aromatic herbs”, has elevated traditional Cretan dishes into high quality dining experiences.
Poppy Kourkoutaki Executive Chef Minos Beach art
Born in Crete, Chef Poppy started her culinary steps in the kitchen of her mother who she considers as the best home cook. Her love for food and Cretan Gastronomy led her to awarded hotel restaurants in Elounda where she started her carrier next to famous French chefs who inspired her. After discovering and trained to the French cuisine in restaurants in France and Switzerland where she worked, she returned to Crete and at the year 1996 he met Yiannis Baxevanis. She was immediately impressed by his passion for Cretan products and how he wanted to promote the Cretan food philosophy and tradition. Together they reconsidered old traditional recipes and popularized old forgotten ingredients like carob and local mountain greens. At the year of 2016 Chef Poppy moved to Dubai as the head Chef of Elia restaurant. With her lead and the guidance of Chef Baxevanis Elia restaurant was distinguished among the Best European restaurants in Dubai for the years 2017 and 2018. 2019 was the year when Chef Poppy returned to her motherland and Minos Beach art hotel to prepare and present an authentic Greek culinary concept using the finest local ingredients.
Kyriakos Mylonas head Chef La Bouillabaisse Restaurant and Terpsis Redifined Meze
Born in 1977 at Rheda Wiedenbrück in Germany, Chef Kyriakos started his culinary journey at the age of 16 when he started working as an assistant to fine dinning restaurants in the region. At a young age he started participating in culinary competitions and managed to be distinguished as one of the top 10 Chefs in Germany for 1998. After many years in Michelin restaurants in Germany and the UK he decided to visit Crete for holidays. After falling in love with the island he started working as a head Chef in hotels in Elounda. In 2007 he came at Minos Beach art hotel to lead the kitchen of La Bouillabaisse. As a head Chef of La Bouillabaisse he managed to win several culinary awards with most recent the 2019 Top Notch and the 2019 Greek Gastronomy awards. For 2020 La Bouillabaisse is nominated with the toque d’or Greece’s highest culinary distinction.