Panagiotis Giakalis
Executive Chef The Margi Athens Riviera
1 Michelin Star
For Panagiotis Giakalis, the gastronomic experience begins with the ingredient. Technical precision, generosity and authenticity define a career shaped through some of the most distinguished kitchens in Greece and across Europe.
His professional journey includes experience in some of Europe’s leading fine-dining restaurants. In Athens, he worked at the two-Michelin-starred Spondi, before continuing his career at Trussardi alla Scala in Milan, also awarded two Michelin stars, and the three-Michelin-starred Le Bristol in Paris. Along the way, he trained and worked alongside chefs including Eric Frechon, Arnaud Bignon and Andrea Berton, experiences that contributed to the development of his own culinary approach.
Today, he is responsible for the restaurant operations of the historic five-star The Margi on the Athens Riviera. Among them is Patio, awarded both a Michelin Star and Green Star in the Michelin Guide 2023, alongside major Greek distinctions including Toques d’Or and two stars from the FNL Guide.
Patio’s international recognition began even earlier. In 2017, Fine Dining Lovers included it among the six best new restaurants worldwide, while CNN selected it among the year’s top 20 restaurants. In 2025, the FNL Guide nominated Panagiotis for Chef of the Year.
Behind these distinctions lies an approach that extends beyond the plate itself. Panagiotis specialises in building and leading kitchen brigades and developing operational structures tailored to the individual needs of each restaurant. His work reflects an understanding that meaningful gastronomy is shaped not only by creativity, but by the people and systems behind it.
At the heart of his cuisine is a commitment to allowing ingredients to take centre stage. His approach combines precision with generosity, creating experiences that preserve authenticity and flavours designed to remain in the memory. Technique, in this context, does not overshadow the ingredient; it becomes a way of revealing its true character.
At Gastrosophy Fest 2026, Panagiotis Giakalis will join the conversation around The Value of Nourishment and Its Journey, sharing his perspective on the value of ingredients, the importance of the team behind every kitchen, and how precision and generosity can transform food into a truly meaningful experience.
