Panagiotis Giakalis
Executive chef
"I want my food to be understood by everyone, tasty, genuine, with touches that bear my personal stamp."
The awarded with the golden hat winner, chef, Panagiotis Giakalis, No. 8 on the FNL GUIDE list "The Chefs' Powerlist" for the decade 2011-2020, has worked in the most prestigious cuisines of the Greek gastronomic scene and has collaborated with internationally renowned chefs such as Eric Frenchon, Arnaud Bignon and Andrea Breton.
His culinary career began with the Michelin-starred 2-star restaurant "Spondi", with a short break at the Bristol restaurant in Paris. Later, his talent and hard work established him on the Athenian Riviera, where for the last decade he has been leading the restaurants of The Margi group.
Head Chef
George Tsolkas
Head chef
He has always loved the culinary arts, armed with determination and passion.
He has worked at many fine restaurants for several years, including ‘Malabar‘ and ‘Patio’ of The Margi group as Sous Chef, along with our awarded Executive Chef, Panagiotis Giakalis.
Always excited about the goodness of food, both in nutrients and taste, he became Head Chef of Okio in 2022, earning proudly a place for Okio Restaurant at Michelin Guide 2022 by giving importance to the value of good raw materials
Vladimiros Grammenos
Sous chef
He was lucky enough to start his career next to our Executive Chef Panagiotis Giakalis and our Head Chef Giorgos Tsolkas.
Over the past years he has worked on greek islands for summer seasons and full time in Athens at The Margi group.
His main asset is his great organization in cuisine and appetite for work, as well as his creativity in proposing new dishes.
