Bio
Chef Nikitas Kyritsis has dedicated his life to the culinary arts, honing his craft with a passion for food science and a love for exploring diverse flavours.
Early Years
Chef Nikitas Kyritsis was born in Greece and began his culinary journey by studying at the "Le Monde" Institute of Hotel and Tourism Studies in Athens, where he graduated in 2011. His first job took him to the vibrant culinary scene of Mykonos, where he began honing his skills and developing a passion for innovative cooking techniques.
Career Expansion
Chef Nikitas' career quickly expanded as he worked with renowned brands such as Nammos Mykonos, Nammos Courchevel, Ling Ling by Hakkasan, Nobu Berkeley in London and Nobu Matsuhisa in Mykonos and Zurich. His impressive resume includes experience at Michelin-starred establishments like Seven Park Place by William Drabble in London and Nobu London. His talent and dedication have made him a sought-after chef in top international culinary circles, including Principote Mykonos.
Executive Chef
Today, Chef Nikitas Kyritsis offers his expertise as an executive chef, providing consulting services to various culinary establishments. He specialises in private cooking for yachts and villas, creating bespoke menus, training kitchen teams and sourcing cooking staff of all levels. His innovative approach and passion for culinary excellence continue to make a significant impact in the world of gastronomy.
Expertise
Chef Nikitas Kyritsis has worked with a vast array of worldwide ingredients, creating magic out of simple products. Originating from Milos Island, his love of seafood and fresh fish has been a cornerstone of his culinary passion. His expertise extends to prime beef and premium beef cuts, having been trained by the world-renowned Beef Bar. Chef Nikitas combines his knowledge of fresh, local ingredients with global culinary techniques to craft exceptional and innovative dishes.
