22 & 23 JULY
ELAIS RESTAURANT
CHEFS SERIES
YIANNIS MEXIS
Raised between Athens and Mykonos, Yiannis Mexis knew from an earlyRaised early age exactly where he was headed. He entered professional kitchens as a teenager and never looked back, building his career across some ofa of London’s most demanding and celebrated addresses: Elystan Street, The Ledbury, Pétrus and HIDE, where he served as Head Chef.
What makes his story particularly compelling is this: before opening Pyro, he had never cooked Greek food in a restaurant setting. His relationshiphe relationship with his own cuisine was not shaped by tradition, it was shaped by distance, by technique, by years of working at the very highest level of British and European cooking.
The result is a chef who brings a rare kind of clarity to Greek food. Informed by experience rather than convention. Precise, confident, andInformed and entirely his own.
He brings this perspective to Elais, at Santa Marina Mykonos, on Wednesday 22 and Thursday 23 July 2026.22 2026.
To reserve a table please email us on elais@santa-marina.gr or call us on +30 2289023220.
Greek cuisine is now at the very top of the international conversation, celebrated by the world’s most discerning palates and respected by the kitchens that set the global standard.
This summer, Santa Marina Mykonos welcomes three chefs who embody that journey. Greeks who tested themselves against the finest restaurants on the planet, who earned their place in the most demanding kitchens in the world - and who now return as proud ambassadors of a cuisine that needs no introduction.
Their food is rooted in Greece. Their vision is international. And their presence at Elais this summer is a statement, what happens in a Greek kitchen: when ambition meets heritage, belongs in the same conversation as anything happening anywhere in the world. A homecoming.
A declaration. A dinner worth crossing borders for.
