I have always been in love with food. My mother worked as a pastry chef for 30 years and she was also a very good cook. The spur was high so during my army service I made this choice and I understood what I really wanted to do.
I feel blessed to be able to do what I love so much and never feel like working.
This was one of the most important choices I have ever made.
Few words about our Executive Chef
Panagiotis Giakalis is the Executive Chef of the “Malabar” and “Patio” restaurants at The Margi Hotel of the Athenian Riviera. He is also in charge of the “Krabo” restaurant which belongs to the same hospitality group while he has worked with some of the most iconic restaurants in different Greek islands like Mykonos and Santorini.
What characterizes Panagiotis is the exclusive use of fresh, high quality ingredients in his recipes.
During his career he has worked with highly acclaimed restaurants such as Spondi (Athens, 2 michelin stars), Trussardi ala Scala (Milan, 2 michelin stars), Bristol (Paris, 3 michelin stars) and alongside some of the most important chefs in the world such as Eric Frechon, Arnaud Bignon and Andrea Berton.