This season, Kivo Art and Gourmet Hotel has brought another award-winning chef on board, Jérôme Serres, to collaborate with Giannis Baxevanis to 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).
Working with Giannis for Kivo this season is acclaimed chef Jérôme Serres. After graduating from the Ecole Hôtelière and went on to work at a number of well-known restaurants in Paris, before opening his own award-winning restaurant, Le Champ d’Allium, in the beautiful village of Lautrec in the South of France. He later moved to Greece, where he collaborated with famous chef Jacques Chibois at the restaurant Spondi, gaining a Michelin star and scooping the award for Best Restaurant in Athens. He later opened a restaurant in his own name and the Eradinus Hotel in Athens, where he gained a Michelin star after just four months. He then went on to open a restaurant in Lebanon which was also hugely successful.
We are thrilled to welcome Giannis Baxevanis and Jérôme Serres to Kivo – click on our blog at for further news from our culinary dream team.