Gikas Xenakis was born and raised in Thiva. His vivid childhood memories of the Greek countryside, fishing on the weekends, his explorations of nature, and his mother’s cuisine influenced his culinary philosophy, which revolves around fresh, pure products and locality.
After graduating from Le Monde culinary school, he realized that his professional life would now be inextricably linked to gastronomy. He had the opportunity to work in many important restaurants in Greece and abroad, next to great chefs, while he continues to travel the world as a collector of culinary experiences. Since 2012 he is Head Chef at the Aleria restaurant, where he expresses his culinary attitudes through dishes that express the philosophy of modern Greek cuisine, which he advocates with passion.
From the legendary Mageiritsa Thalassinon to the deconstructed Pastitsio, from the much-discussed “Chortopita” to the “Meatballs Ω3”, the “roasted Lamb” and the modern “Mousaka”, Gikas Xenakis captures the Greek gastronomic tradition and its richness via his own dinstictove and creative style.