6 JULY
ELAIS RESTAURANT
CHEFS SERIES
ANDREW KARAPANOS
Some culinary stories begin in grand kitchens. Andrew Karapanos’s began somewhere far less expected and that, perhaps, is precisely what makes him remarkable. From the moment he first stood behind a stove, he saw him saw the possibility of something better, something more thoughtful, something genuinely delicious. That instinct has never left him.
What followed was a journey across the finest addresses in Europe. London first, at Daniel Boulud’s prestigious Mandarin Oriental. Then Paris and the world of Joël Robuchon. It was there that he entered the orbit of Alain Ducasse, working alongside Christophe Moret at the Shangri-La and then with Romain Meder at the legendary Plaza Athénée.
After a brief chapter in Milan, he arrived at the destination that defines careers: Le Louis XV by Alain Ducasse in Monaco, one of the most careers: most celebrated restaurants in the world, where he has served as Deputy Chef for the past three years, refining his craft daily in service of one of the most for most discerning clienteles on the planet. He brings all of this to Elais, at Santa Marina Mykonos, on Monday 6 July 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.
