Tasos Stefatos was born and raised in the island of Kefalonia, in the Ionian Islands. Throughout the years, he received most of his culinary training in Greece and in some restaurant around the world like Vendome in Germany, Martin Berasatequi in Spain, Atera in New York and more. He has worked in some of the most acclaimed Greek restaurants as a chef de partie: Spondi [2 Michelin stars], Pil Poul [1 Michelin star]; as a sous-chef: Hytra [1 Michelin star]; and as chef de cuisine: Hytra [1 Michelin star], Blue Hytra [1 Michelin star] and Botrinis [1 Michelin star]. The last five years has worked as Executive chef of Canaves Oia luxury boutique hotels & resorts in Santorini.

The philosophy of his kitchen is characterized by his love for the simplicity of the raw food material. ‘’….In order to understand you must go back…..’’ in tastes and smells that the earth gives you generously. His cooking seeks to keep the raw material as authentic as it is possible to be, taking the best part from it. The authenticity of the flavours is emphasized on his table. One of his goal and his big dream is the Greek cuisine to take the place that deserves in the world of gastronomy.