Good
Food Wine Friends Time
recipe for
the Soul
Food is our common ground, a universal experience that brings people together across cultures, generations, and places. It connects us through shared meals, traditions, and memories, creating bonds that words often cannot express. There is no sincerer love than the love of food, as it nourishes both body and soul while celebrating life, comfort, and togetherness in meaningful ways truly.
Meet the Chefs
Dimitris Arsenidis
Executive Chef
Dimitris Arsenidis combines Greek culinary heritage with a contemporary vision, shaped through extensive experience in award-winning restaurants and luxury hospitality in Greece and abroad. Having worked in distinguished kitchens in Brussels and Athens, he has developed a refined culinary style that balances creativity, technique, and respect for exceptional ingredients. Recognized for elegant flavors, attention to detail, and a passion for excellence, he is dedicated to creating memorable dining experiences while leading his team with precision and a deep sense of hospitality.
His ingredient language: pumpkin and eggplant, two deeply Mediterranean ingredients that allow him to explore contrast, depth, and texture, transforming simplicity into something expressive and refined.
Nadia Makrygianni
Pastry Chef
Driven by a passion for creating memorable experiences, Nadia Makrygianni approaches dessert as a multi-sensory journey, where flavor, texture, and aroma come together to evoke emotion. With over 10 years of experience in luxury hospitality, her creations draw inspiration from art, architecture, and Mediterranean identity, expressed through refined techniques and elegant presentation. Her philosophy is rooted in balance: between creativity and precision, indulgence and simplicity, resulting in desserts that feel both contemporary and timeless.
In her pastry world: almond, delicate, aromatic, and full of character, it brings texture, warmth, and a subtle Mediterranean identity to her creations.
Vasilis Kranas
Chef de Cuisine
With 16 years of experience in hotels and restaurants, Vasilis Kranas has built his path through demanding kitchens where discipline, speed, and respect for quality ingredients are essential.
His approach to cooking is defined by consistency, dedication, and a genuine passion for gastronomy.
For him, cuisine is more than a profession; it is a way of life.
A taste of inspiration: rooster, a classic ingredient with rustic depth and character, bringing comfort, tradition, and soulful intensity to the plate.
Fotis Roufas
Chef de Cuisine
Beginning his culinary journey in Corfu in 2004, Fotis Roufas has built a 20-year career across some of Greece’s most celebrated destinations, including Kos, Mykonos, and Santorini.
Bringing valuable experience from leading restaurants in Athens, he has been part of the Athens Capital Hotel team since its opening. Combining academic expertise with a passion for fire cooking, he now leads the central kitchen, ensuring that every dish reflects authenticity, precision, and depth of flavor.
Ingredient of choice: sea bass, pure, delicate, and deeply connected to the Greek sea, it allows precision, fire, and simplicity to reveal their finest expression.
