Nikos Karathanos is the youngest Greek chef to have been awarded a Michelin star (Hytra, 2010, at the age of 27). A graduate of LE MONDE Culinary School, he trained in some of Greece’s leading kitchens, including Spondi, Varoulko, and Pil-Poul, drawing significant inspiration from Jérôme Serres and collaborating with renowned chefs Lefteris Lazarou and Apostolos Trastelis. In 2007, he took over the culinary direction of Hytra and led the restaurant to international acclaim. He also co-created ATENO Cook & Deli, a contemporary Greek cuisine concept. His culinary philosophy is rooted in purity of flavor, seasonality, close relationships with local producers, and sustainability, aiming to express a Greek cuisine that harmoniously blends tradition and memory with modern techniques.In his public talks, Karathanos has emphasized that awards are the result of consistency, dedication, and respect for both the ingredients and the people behind them.