With over a decade of culinary experience, Panagiotis Antoniadis is an Executive Chef whose work brings together creativity, refined technique and a deep appreciation for quality ingredients. His experience spans restaurants, hotels, private dining and luxury yachting, shaping a versatile approach to contemporary gastronomy.
From thoughtfully composed menus to personalised dining experiences, his focus is on creating dishes that respect their ingredients, celebrate authentic flavours and make every occasion memorable.
Panagiotis began developing his culinary foundations in Crete, where his professional journey started in hotel kitchens. Through years of experience in demanding restaurant environments, he continued to refine his techniques, expand his culinary perspective and develop his own approach to food.
His professional path has taken him across Greece, Cyprus and London, with experience in establishments including Kapsaliana Hotel, Mazi London, Ithaki, Akrovatis and Hotel Grace in Mykonos.
Working across different culinary environments has shaped his adaptability, attention to detail and understanding of the relationship between ingredients, presentation and the overall dining experience.
Planning a private dinner, a luxury yacht experience or a special event? Get in touch to discuss your vision and create a bespoke culinary experience tailored to you.
