Nikos Thomas
Chef Patron Simul restaurant & Table Molon Lave
Nikos Thomas was born and raised in Sparta and, long before entering the professional world of gastronomy, his greatest passion was music. He moved to Athens with the ambition of pursuing heavy metal and punk as a drummer, performing with various bands.
In 2005, while studying Health and Care Administration and looking for a job that would allow him to support his musical ambitions, he began working as a grill cook at Hooters at Athens Mall. What started as a temporary job gradually evolved into a new professional direction and a deeper connection with cooking.
He went on to pursue formal culinary training at LE MONDE Culinary Educational Group, graduating in 2009. He subsequently gained experience across different areas of the Greek hospitality industry, from restaurants in Athens to luxury yachts and resorts in some of Greece’s most popular destinations, including Zakynthos and Mykonos. These diverse experiences helped shape a culinary identity that combines technical precision with the immediacy and character of Greek ingredients.
In 2015, he founded Simul Gastronomic Situ in Kolonaki together with his partner Alexandra. The name Simul, derived from the Latin word meaning “together”, also reflects the philosophy behind the restaurant: bringing together different influences, techniques and flavours within a single gastronomic experience.
Through Simul, Nikos Thomas developed a contemporary interpretation of Greek “bistronomy”, where Greek ingredients meet international flavour influences and modern culinary techniques. His cuisine places particular emphasis on exceptional products, strict seasonality and creative combinations that enhance rather than overshadow the ingredients themselves.
Alongside Simul, he has developed an extensive career as a culinary consultant and chef-patron, contributing to a range of gastronomic projects including Nido, Bostani in Sifnos, Nima Seafood Story and Table by Molon Lave.
Another important chapter of his professional work has been his collaboration with Kapsaliana Village Hotel in Rethymno, Crete, where he serves as executive consultant chef of Elaia Restaurant, working to reinterpret and highlight local Cretan ingredients and culinary traditions through a contemporary perspective.
Television has also become an important part of his career. For many years, he has worked as Food & Beverage Manager and culinary consultant for MasterChef Greece, contributing his professional experience to the programme’s gastronomic content and bringing his knowledge of the industry to a wider audience.
For Nikos Thomas, cooking is above all a process of connection. The very meaning of simul — “together” — reflects his philosophy: bringing Greek ingredients together with contemporary techniques, tradition with creativity, and ultimately people together around a table.
Seasonality remains at the heart of his work. His menus evolve according to the natural cycle of ingredients and what each season has to offer, while Greek produce remains central to his culinary approach. Ingredients such as bottarga and Cretan cheeses can be explored through international flavour influences and contemporary techniques, gaining new dimensions while retaining their identity.
At Gastrosophy Fest 2026, Nikos Thomas will join the conversation around “The Value of Nourishment and Its Journey”, sharing his perspective on ingredients, seasonality, contemporary Greek gastronomy and the ways in which culinary creativity can connect place, people and diverse gastronomic influences.
