About our chef de cuisine: Manos Athanasopoulos

Originally from Athens, Chef Manos has devoted himself exclusively to the passion of cooking for the last 12 years.

He attended cooking classes at the most famous school in Athens – Le Monde.

With an incredible desire to learn more, he has collaborated with top restaurants in Greece.

An important step in his career came when he began collaborating with Spondi, a 2-Michelin-star restaurant in Athens.

After collaborating with Spondi, he will be sous chef at Hakkasan in Mykonos, then at Wolves of Kitchen and Hama in Athens.

Before becoming an executive chef at Il Locale, he was an executive chef at one of the most famous restaurants in Mykonos, which has even become a tourist attraction – 180 Sunset bar-restaurant.

Chef Manos knows the secrets of many recipes that flood your taste buds with refined/complementary tastes:

Il Crudo di Pesce,
Linguine con Astice,
Agnolotti al Tartufo,
Black Cod Glassato,

Costata di Manzo di Chianina,
Tortino Caldo al Cioccolato Valhrona,
and more...

which surprise guests with their aesthetic appeals and orchestrated flavours of different ingredients.