Giannis
Baxevanis
Giannis Baxevanis, a prominent figure in Greek cuisine, studied in Greece and France, becoming an influential innovator. Hailing from Crete, he learned the secrets of Cretan nature and wild herbs from his grandmothers, reintroducing forgotten products like carob and stamnagathi to discerning tables. His talent has earned him numerous awards, including "Chef of the Year" twice.
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With a culinary journey spanning restaurants in Dubai, Greece, and Switzerland, Giannis Baxevanis has served as a gastronomic representative of Greece abroad. He has organized Greek gastronomy festivals in Switzerland and presented at prestigious institutions globally. As a chef consultant and manager of various restaurants he emphasizes the importance of local products.
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Beyond his professional achievements, Giannis Baxevanis is a father of four who started cooking classes for children to combat unhealthy eating, advocating for their right to culinary education.
Babis
Zidilis
Babis Zidilis is considered one of the leading pastry chefs of his generation, renowned for his creativity, precision, and deep understanding of haute cuisine. His impressive career includes collaborations with some of Greece’s most prestigious restaurants, such as Zurbaran, Alemagou in Mykonos, Omilos in Hydra, and the Michelin-starred Funky Gourmet, among many others. With a background rich in high-end culinary experiences, Babis Zidilis continues to redefine the art of pastry with every creation.
His most personal and expressive project is located in Palaio Faliro, where he founded the boutique patisserie Souit. This space reflects his distinct identity, creative spirit, and passion for delivering exceptional flavors in a setting that feels both refined and welcoming.
