ALEXANDROS ANDROULAKIS

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A Few Words

Born in Heraklion, Crete, a city that loves good food and fresh ingredients, Alexandros Androulakis could not help but follow the profession of gastronomy. A graduate of “Culinary Arts” from EPAS Heraklion, he came into contact with the basic techniques of modern cuisine, but very soon, being a restless spirit, wanted to go deeper into the subject and learn about international Mediterranean cuisine.

Distinguished Chef Alexandros Androulakis is the Corporate Executive Chef A La Carte of the Aquila Hotels & Resorts group. For the second time, he has been officially awarded the title of Ambassador of Greek Gastronomy® - 2025 & 2026 - by the global organization GREEK TASTE BEYOND BORDERS® (GTBB). He is also a member of the international committee of AUTHENTIC WORLD TASTE® (AWT), a certification service with global recognition for premium quality products and the food & beverage industry, alongside internationally renowned figures in the field of global gastronomy.

Hailing from Crete, Alexandros Androulakis is distinguished by his dedication to promoting Greek gastronomy on an international level. As a Consultant Chef, he combines his executive expertise with creativity and profound knowledge of Greek cuisine, contributing to the evolution of the country’s contemporary gastronomic identity. At the same time, as a Food Culture and Gastronomy Researcher, he focuses on studying the cultural, historical, and scientific dimensions of cuisine, exploring the relationship between gastronomy, tradition, society, and cultural heritage. His work has taken him on extensive travels around the world, where he not only gains new knowledge and experiences but also shares the philosophy and values of Greek cuisine, enhancing Greece’s international reputation as a destination of high culinary quality.

Alexandros Androulakis:
“For me, a dish is not merely flavor — it is an experience, a narrative, and an expression of culture in every detail. It is a living ambassador of Greek culture, traveling beyond borders and conveying internationally the essence and soul of Greek gastronomy with elegance and a contemporary perspective. Every creation has its own personality, because gastronomy is an art that tells stories, inspires, and connects people and places — and it is something I personally bring to life with every dish I create, transforming it into a unique experience.”

Executive Chef Alexandros Androulakis has a remarkable ability to transform any traditional dish in a modern food creation retaining freshness and the refined pleasures of the trained palate of the gourmet.

ΑΛΕΞΑΝΔΡΟΣ ΑΝΔΡΟΥΛΑΚΗΣ - Επίσημος Πρεσβευτής της Ελληνικής Γαστρονομίας® 2025 & 2026 Χρυσό Μετάλλιο - Ambassador for Greek Gastronomy®

At the young age of 17, he began his career in Canada in à la carte restaurants and then sought new business opportunities in major award-winning hotels in Greece. A milestone in his career was when he worked at Elounda Beach Hotel, one of the world’s leading hotels, in the award-winning restaurant Dionysos. There, Alexanders proudly received two Golden Caps awards. In 2019, he decided to share his knowledge and experience by entering the field of education, joining the department of culinary arts at a school of hospitality management.

Lamb shoulder and leg sous vide - Carrot cream with black cumin - Spiny chicory greens ( stamnagathi ) with Cretan herbs - Caramelized onions with carob honey - Lamb jus - Chives oil - Edible flowers