Meet
the Chef | Ioannis Parikos
After concluding his studies, he got his first job at Varoulko restaurant, which finds itself amongst the best restaurants in Greece. His next employment was at Spondi, a restaurant that is known to serve as a “master” to young cooks. His restless spirit urged him to travel a lot, in order to expand his cooking skills and acquire new experiences. That is how he started working with the great chef Eric Frechon at Epicure restaurant of Hotel Bristol in Paris, which is awarded three ***Michelin stars. He was also employed in Brussels at the two **Michelin stars Sea Gril restaurant, next to chef Yves Mattagne.
Since returning to Greece, he’s worked at many award-winning restaurants, such as Hytra in 2009-2010, Water restaurant of Sani Asterias Suites, Life Gallery and Cash. In fact, during his time at Hytra, he won a Michelin star.
He’s been awarded with Golden Toques from 2007 to 2009 and the last couple of years he’s received two prizes for the “Best Greek Kitchen”. It’s needless to say that his modern taste aesthetics is more than obvious on the menu of Varoulko restaurant in Piraeus, which now has one Michelin star.
His cooking principles are a mixture of the creative Mediterranean cuisine with substantial influences of the classic French cuisine, greatly respecting the balance between taste and an exceptional looking dish.
