At Gastromasa 2025, Chef Pavlos Kyriakis will share his innovative vision of Greek gastronomy, blending heritage with global culinary experiences. With over 19 years of expertise, his creations reflect precision, creativity, and a deep respect for quality.
A graduate of Chef-d’oeuvre Culinary School in Athens, Kiriakis honed his craft in world-class restaurants such as Azurmendi (Bilbao), Benu (San Francisco), Flocons de Sel (Megève), Pré Catelan (Paris), Enoteca Pinchiorri (Florence), Guy Savoy (Paris), Pierre Gagnaire (Paris), and Gucci Osteria da Massimo Bottura (Los Angeles).

Who is Pavlos Kyriakis?

Chef Pavlos Kyriakisis a Michelin-starred Executive Chef with over 19 years of experience in the culinary world. A graduate of Chef-d’oeuvre Culinary School in Athens, Greece, he is recognized for his innovative approach to gastronomy, strong operational expertise, and commitment to excellence.
From 2016 to 2019, he served as the Executive Chef at Andronis Hotels in Santorini, leading seasonal operations with precision and creativity. Every winter, he broadened his horizons by working at some of the world’s most acclaimed restaurants, including Azurmendi (Bilbao), Benu (San Francisco), Flocons de Sel (Megève), Pré Catelan (Paris), Enoteca Pinchiorri (Florence), George Le V (Four Seasons Paris), Guy Savoy (Paris), Pierre Gagnaire (Paris) and Gucci Osteria da Massimo Bottura (Los Angeles).
In Greece, Chef Kyriakis pioneered the concept of “four hands dinners,” creating unique collaborations with world-renowned chefs such as Alex Dilling, Pieter Riedijk, Jacob Jan Boerma, Alex Atala, Ana Roš, Karime Lopez & Takahiko Kondo, Thomas Bühner, Christian Le Squer, Riccardo Forapani, Jan Hartwig, and Christoph Rainer.
Known for his inventive culinary creations, unwavering dedication to quality, and passion for inspiring the next generation of chefs, Chef Pavlos Kiriakis continues to stand out as a leading figure in international gastronomy.