Haris Nikolouzos
Chef
For Haris Nikolouzos, cooking begins with memory and place. Born and raised in Kassiopi, Corfu, he entered the world of professional kitchens at just 14 years old, working in local tavernas. The flavours he grew up with — from sofrito and pastitsada to recipes passed down through his family — became the earliest references in a culinary journey that remains deeply connected to Greek gastronomic tradition.
He studied culinary arts at Le Monde, while a defining chapter in his professional development came through his work alongside Ettore Botrini, first at Etrusco in Corfu and later at Botrini’s. His journey continued alongside Hervé Pronzato in Halkidiki, broadening the techniques and influences that would contribute to his own culinary identity.
At the age of 26, Haris became Head Chef at Dionysos in Athens, later taking on the role of Executive Chef. His career subsequently took him through different kitchens and gastronomic destinations, from 2 Mazi in Athens to Selene in Santorini.
Another significant chapter was Jerár in Athens, where he expressed a contemporary approach to Greek bistrot cooking. The restaurant was awarded a Michelin Bib Gourmand, with a culinary identity drawing on his Greek roots while exploring them through contemporary techniques and influences.
At the heart of his philosophy is the belief that Greek cuisine is not something static. Tradition becomes a starting point for evolution: memories, familiar flavours and recipes rooted in place can find new forms of expression without losing their identity.
Central to this approach are the quality of the ingredient and the relationship with producers. For Haris, contemporary Greek cuisine is built through respect for the product and the people behind it, combined with continuous exploration and evolution.
At Gastrosophy Fest 2026, Haris Nikolouzos brings a perspective that connects place and personal memory with ingredients and contemporary creativity, exploring how Greek culinary tradition can continue to evolve while remaining authentic.