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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.
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.
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
His passion for gastronomy is evident in each of his dishes, through which unique combinations of flavors and excellent techniques emerge. This year, he has curated the menu at the Cicada Seascape Experience restaurant, which is dominated by flavors of creative Mediterranean cuisine, making gastronomy lovers fall in love from the first bite.
Executive Chef ALEXANDROS ANDROULAKIS IS CERTIFIED & AWARDED BY GREEK TASTE BEYOND BORDERS® GTBB WITH THE GOLD MEDAL 2021 & 2022 CERTIFICATION OF VALUE & QUALITY BY GTBB - ΜΕΤΑΛΛΙΟ ΑΞΙΑΣ ΤΟΥ GTBB
