Giannis Baxevanis create a brand-new menu for the hotel, influenced by traditional Greek recipes and using organic greens and herbs grown on the island itself.
Renowned chef Giannis Baxevanis has taken traditional ingredients (such as wild greens) and age-old Greek recipes and put his own stamp on them to create a series of new, innovative dishes for Kivo. He has been credited with a number of awards, both in Greece (such as Chef of the Year) and abroad (he was awarded Chef de l’Avenir by the Académie Gastronomique Internationale). Giannis is currently gastronomic consultant with Fouquet’s in Paris, the Culinary Institutes of America in San Francisco and New York, and Elia in Dubai, which won the 2014 Time out Dubai Highly Commended Restaurant Award in the category of Best European Restaurant, and the BBC Food Magazine Middle East Award as one of the best in the emirate. He is also credited with a very successful course of cooking lessons for children and has written the book “Giannis Baxevanis – My Best” (Kastaniotis, in Greek).