A Few Words

Yorgos Makris comes from Chania, Crete. He is married and a father of two. Cooking starting at an early age where Yorgos has tested recipes from his family library.

He was introduced to the field by his grandmother, Georgia, next to whom he learned and appreciated the unique aromas and flavors of Crete. Ultimately, his pursuit to bring satisfaction and joy to people through his food, has allowed him to be passionate about cooking.

He studied at the Rhodes Institution of Higher Hospitality & Tourism Education (A.S.T.P.) from which he graduated in 1999. Always worried about his culinary development, often enriches his knowledge with training seminars. He is awarded in many competitions in Greece and abroad. In 1999 he began his career in many well-known hotels and restaurants at the island of Rhodes.

Then he returned to Crete, where he has been working since 2002. He is a certified Executive Chef and also an ISO & HACCP Safety Management System Auditor. Since 2007 he has been teaching culinary arts to budding chefs. He served as President of the Chefs Club in Crete for three years, until 2017 and also he is an official member of WACS.

In 2018, he took the step and published his first cookbook titled “Cretan Cuisine over the years”, with particular reference to the unique products of Crete.

At present he is the Operation Executive Chef of CHNARIS HMDC, at 4 & 5 stars hotels in Crete. Besides he is leading of a culinary team at a high standards boutique hotel  “ANGEL ONIROS RESIDENCES”, in Souda Bay. He also provides consulting services to professionals in the culinary field in 3 restaurants in Chania, 1 restaurant in Heraklion and 1 restaurant in Athens.

He speaks excellent English & French.



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