Events Calendar
“Invited Chefs & Friends” season 4
A journey of aromas, flavors and togetherness
A journey of aromas and flavors will take place for another year at Minos Beach art hotel with a diverse array of special guests.
In collaboration with our very own Executive Chef Poppy Kourkoutaki, Head Chef Kyriako Mylona and their culinary team, we invite renowned chefs from Greece and across the world to get inspired by Cretan cuisine and create together unique culinary experiences for our guests.
Starting on June 9, with a tantalizing menu from our beloved duo Chef Poppy Kourkoutaki and Chef Kyriako Mylona.
Invited Chefs & Friends 2024
 Marianna Leivaditaki July 27 |
 Miltos Armenis August 3 |
 Will Delvin August 24 |
 Manolis Papoutsakis September 7 |
 Hasikos x Loukakos x Nikolouzos September 14 |
 Alain Llorca September 25 |
 Pierrot Ayer October 18 |
 Sotiris Evaggelou November 2 |
Get to know our “Invited Chefs & Friends”
Marianna Leivaditaki
Marianna Leivaditaki, originally from Crete, transitioned from studying psychology in the UK to pursuing her passion for food. With experience as head chef at Moro and founder of Morito in London, she blends traditional Cretan flavors with influences from the Eastern Mediterranean. Her cookbook, “Aegean,” is a love letter to Crete that beautifully portrays life on the island through food. She’s also engaged in collaborations, TV, radio, and documentary projects, with plans for another book and bespoke culinary retreats in Crete.
Miltos Armenis
Miltos Armenis, born in Kanoni, Corfu, infuses his dishes with fresh ingredients and seafood, reflecting both Corfu’s Western flair and his Spanish heritage. At Bocas Meze, he celebrates simplicity and the transformative power of locally sourced ingredients. Miltos’ inventive combinations and dedication to fresh produce shine through in every dish, making his cuisine a testament to the beauty of simplicity and local ingredients.
Will Devlin
Will Devlin, co-founder of The Small Holding in Kilndown, Kent, holds a Michelin Green Star for his innovative farm-to-table cuisine. Devlin’s dedication to sustainability and fresh, homegrown ingredients has earned The Small Holding top restaurant rankings and acclaim from diners and critics. His menu, featuring dishes like Rhuboshi and blackcurrant leaf sorbet, showcases a modern twist on seasonal produce.
Manolis Papoutsakis
Manolis Papoutsakis, originally from Chania, discovered his passion for cooking during his army service. Despite pursuing a doctoral dissertation in Plato, he embarked on a culinary journey, honing his skills in various kitchens before opening his own Cretan restaurant, “Charoupi,” in 2017. His innovative take on traditional Cretan cuisine garnered numerous awards and revitalized the culinary scene. Papoutsakis also co-owns the modern tavern, Ten Tables, in Thessaloniki. He’s an active member of the Chefs Club of Crete, mentors aspiring chefs, and has judged national cooking competitions, including Master Chef Junior.
Michalis Hasikos
Michalis Hasikos undoubtedly leaves his own culinary mark, with his refined flavors, his dedication to tradition and high-quality fresh produces. Staying true to his mantra “gastronomy is taste” his menus never lack imagination and creativity. He is the owner of “Hasika” in the heart of the old town of Rethymnon, where he serves “Greece in bites”.
Yiannis Lucacos
Born in the USA and raised in Greece, Yiannis Lucacos discovered his passion for cooking while studying. After completing his culinary degree at The Culinary Institute of America in 1998, he worked in New York before returning to Greece. He currently owns 3 restaurants, “Psomi & Alati”, ‘Alio’ and ‘Buddha’s Hand’. He also runs a cooking school for aspiring cooks called “The Seminar Project”and he has extensive TV experience as a judge in the ‘Greek Master chef’ TV show and as a chef host in 2 cooking shows.
Charis Nikolouzos
Chef Charis Nikolouzos has a rich culinary background with experience across some of Greece’s most renowned establishments. He has worked alongside top chefs like Hector Botrini at the Michelin-starred Etrusco in Corfu and Botrini’s in Athens. His journey includes key roles at prestigious venues like Selene in Santorini, Danai Beach Resort & Villas, and Kirini-Relais & Chateaux. Currently, as the Head Chef at Bianco Restaurant in Paros, he showcases his creative interpretation of Greek cuisine, drawing inspiration from his Corfiot roots. His menu features signature dishes like Corfiot spinach pie and sofrito, reflecting his passion for authentic flavors.
Alain Llorca
Alain Llorca, trained at the hospitality college in Nice, quickly gained recognition as chef of Les Peintres in Cagnes-sur-Mer, earning his first Michelin star. He later received two stars at Negresco and succeeded Chef Roger Vergé at Moulin de Mougins. In 2009, he opened his own restaurant, earning a star in 2012. Alain Llorca is a chef bubbling with ideas to indulge the palate with honest and generous cuisine, rooted in the Mediterranean style.
Angelos Bakopoulos
Angelos Bakopoulos, born in Pyrgos, Ilia, and trained in Heraklion, Crete, is the award-winning executive chef at Katikies Hotels in Mykonos and Santorini. Known for his “Greek creative” cuisine, he emphasizes authentic flavors using Greek ingredients, blending tradition with subtle international influences. His motto: “It’s cooked with taste.”
Pierrot Ayer
Pierrot Ayer’s Le Pérolles restaurant in Fribourg blends tradition and innovation. He works with a young, inventive team to create a dynamic dining experience, constantly evolving while remaining true to his culinary roots. The open and modern space of his restaurant energizes exchanges and flavors, influencing the staging of meals. Pierrot promises to remain faithful to his regulars while continually reinventing himself to explore new horizons and delight his guests.
Sotiris Evangelou
Born in Tyrnavos, in a city full of culinary treasures, Sotiris Evangelou with a unique gift for taste and talent for execution, he managed to turn his childhood dream into a successful career. With almost four decades of experience in France, Monaco and Greece, and a career highlight was working at Plaza Athénée in Paris. Now, he lives in Greece and as an executive chef, he takes over the kitchens of leading hotels, such as Athenaeum, King George, Great Britain and Makedonia Palace.
Highlights from our past “Invited Chefs & Friends” events
