Pavlos Kiriakis
Chef Patron of Ristorante di Caravaggio & dodekapiata
Pavlos Kiriakis’ journey through gastronomy is one of continuous evolution, shaped by more than two decades of experience in distinguished kitchens across Greece and abroad. From his earliest professional roles to his current position as Executive Chef of The Zillers in Athens, his career has been defined by consistency, technical development and a constant pursuit of new experiences.
A graduate of the Chef d’Oeuvre Culinary Institute in Athens, Pavlos began his professional career in 2005. One of the defining chapters of his journey was Spondi, where he worked across several periods and positions, progressing from Demi Chef de Partie and Chef de Partie to Sous Chef. His early career in Athens also included roles at Boschetto, Electra Palace and Vezene, gradually building a broad foundation in professional gastronomy.
His desire to continually develop his craft also took him beyond Greece. He completed stages at Guido in Italy, Azurmendi in Bilbao, Benu in San Francisco and Flocons de Sel in Megève, France. These experiences exposed him to different culinary cultures, techniques and perspectives on contemporary fine dining.
Following a period at Mr. Pug in Mykonos, Pavlos joined Andronis Collection in Santorini as Executive Chef in 2016, overseeing several of the group’s restaurant concepts, including Lycabettus Restaurant, Throubi Restaurant and Alta Mare. The role marked another important chapter in his career, bringing together creative gastronomy and the demands of contemporary luxury hospitality.
Since 2019, he has served as Executive Chef of The Zillers in Athens, continuing a culinary journey shaped by different kitchens, countries and experiences, and bringing together the knowledge and technique developed throughout his career.
At Gastrosophy Fest 2026, Pavlos Kiriakis brings his perspective on contemporary gastronomy and on a culinary journey define.
