How would you describe your ? It is a creative contemporary Cretan and , totally based on local tradition, in an effort to safe keep it and make it globally acquainted.

What is the Mediterranean Cousine to you? Mediterranean and especially Cretan cuisine, based on fish, oil, & herbs, , honey and other natural ingredients, is considered today ideally nutritional fur humanity. A diet based on this, can assure better health and longevity.

What is your favourite plate?

A dish from the Old Mill menu: Crab soup served with crayfish tartare flavoured with wild fennel root – “Soupe de crabe avec tartare de langoustines parfumé au fenouil sauvage”

What are your favourite ingredients and criteria of choosing?

My favourite ingredient is fresh fish combined with Cretan virgin and fresh greens & herbs. My criteria of choice :

Fish : freshly caught and carefully treated

Greens & Herbs : organically grown by me or collected in nature

Oil : Extra virgin olive oil from

What is your signature plate?

Corb fillet with Cretan greens “stamnagathi”, wild fennel and lemon - “Filet d’ombrine avec légumes verts “stamnagathi”, fenouil sauvage et sauce citronnée”

Do you have a ’s tip for Sunday ?

A selected mix of friends and relatives, under the bright Mediterranean light, enjoying together a cooked with love and paired with a good wine or local raki.

Executive Chef of Mare Hotel, Relais & Châteaux.

Specialising in with over twenty years experience.

Creative, Results Focused, Guest Satisfaction Oriented and Team-Spirited.

Trained by Adolfo Blokbergen & Philippe Chevrier Grand Chefs Relais & Châteaux.

Guest Chef in Auberge du Raisin, Relais & Chateaux 5*, Michelin 2*, Switzerland,

Lausanne Palace 5*, Switzerland,

Hospiz 5*, St. Anton, Austria

Movenpick 5*, Zurich