Nikos Karathanos
Chef & Co - Owner of ATENO GREEK COUSINE
Nikos Karathanos is among the chefs who have played a defining role in shaping contemporary Greek gastronomy. A graduate of LE MONDE, he began his career in some of Greece’s most respected kitchens, including Spondi, Varoulkoand Pil-Poul, experiences that helped shape his culinary identity. His journey was further influenced by Jérôme Serres, as well as his collaborations with Lefteris Lazarou and Apostolos Trastelis.
In 2007, he took the helm of Hytra, leading the restaurant to one of the most significant milestones in Greek gastronomy. In 2010, at just 27 years old, he became the youngest Greek chef ever to be awarded a Michelin star, marking a defining moment for a new generation of Greek cuisine.
He later co-founded ATENO Cook & Deli, a concept that reflects his vision of contemporary Greek cooking. His culinary philosophy is built on purity of flavour, seasonality and close relationships with producers. Respect for ingredients, sustainability and a deep appreciation for the people behind every product remain at the heart of his work.
In his public talks, Nikos has often emphasised that awards are never the ultimate goal, but rather the result of consistency, teamwork and genuine respect for both ingredients and people. This philosophy is reflected in every dish he creates, where Greek culinary heritage meets contemporary technique with elegance, balance and authenticity.
At Gastrosophy Fest 2026, Nikos Karathanos will join the conversation around The Value of Nourishment and Its Journey, sharing his perspective on the evolution of Greek cuisine, the importance of exceptional ingredients and the essential role of producers in shaping a meaningful gastronomic future.
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