The Chef
Gikas Xenakis grew up in Thebes, spending his childhood immersed in the Greek countryside, weekends spent fishing, and endless explorations in nature. Early experiences with flavors and his mother’s cooking shaped his culinary philosophy from a young age: fresh, high-quality ingredients, respect for local produce, and a love for authentic flavors.
Over the years, Gikas has devoted his life to cooking and Greek gastronomy. His passion for mushrooms, his connection to nature, and his constant pursuit of new ideas are reflected in every creation he presents.
In recent years, he has also established a small farm, experimenting with organically grown vegetables, combining his culinary expertise with hands-on cultivation and a commitment to quality ingredients. Every dish he creates at Aleria, where he has served as Head Chef since 2012, reflects this holistic approach: blending tradition with contemporary creativity, respecting ingredients, and infusing a personal touch, turning each meal into an experience that celebrates Greek cuisine and the richness of the Greek land.