Panagiotis Tsoukatos learned to appreciate good, homemade food as a child from his mother, an excellent cook who takes great pride in her son’s profession. Panagiotis had a passion to excel and joined the Myconian Collection when Marios Daktylides recognised his talent and offered him a job as head chef at K-hotels.

‘I was fortunate to work for a man with vision, who believed in me right from the start and gave me the freedom to create. At the beginning of our collaboration in 2010, we had just three of us in the kitchen. Today, we number 28, servicing three restaurants as a studied A-team!’

As executive chef at the Myconian Korali Relais & Châteaux, the Myconian Kyma Design Hotel and the Myconian Naia Luxury Suites, Panagiotis is passionate about expressing the full variety of Mediterranean cuisine through the menus presented by the three hotels. Purity of taste and respect for exceptional ingredient are core to his approach as a chef. He prides himself on simplicity with flair while remaining open to global trends in fine dining. When he isn’t cooking, he travels in search of gastronomic experiences. He recently came back from Lyon, where he was introduced to French techniques at a Relais & Châteaux hotel. At the end of his trip, he spent a few days sampling various creations at Michelin-starred restaurants. ‘I love good food, whether it is sophisticated gastronomy, or an excellent jamón in Barcelona or Madrid.’