Petros Dimas
Executive Chef of Makris Athens
1 Michelin Star
Petros Dimas grew up in Thissio, in the shadow of the Acropolis, while spending much of his childhood on his family’s farm in Ancient Corinth. Surrounded by seasonal produce and the rhythms of the land, he developed an early understanding that ingredients are the true foundation of great cooking.
After graduating from LE MONDE Institute of Hotel & Tourism Studies, he trained in some of Greece’s most respected kitchens, including Varoulko Seaside and Hytra, before becoming Head Chef at The Dalliance House. His international career then took him to London, where he joined Jason Atherton at the Michelin-starred Pollen Street Social, followed by roles at Aquavit and King’s Social House at Badrutt’s Palace in St. Moritz.
In 2018, Petros became Executive Chef of Makris Corfu, later expanding the concept to Crete and Milos before launching Makris Athens, the flagship restaurant of Domes. In 2025, Makris Athens was awarded its first Michelin star, establishing itself as one of Greece’s leading gastronomic destinations.
His culinary philosophy is built around “Ingredients First.” Before technique or presentation comes provenance. Working closely with local farmers, fishermen and artisans, while sourcing much of the restaurant’s produce from his family’s organic farm in Ancient Corinth, Petros creates cuisine that reflects seasonality, sustainability and the true identity of Greece.
At Gastrosophy Fest 2026, Petros Dimas will join the conversation around The Value of Nourishment and Its Journey, sharing how respect for ingredients, producers and the land can shape the future of Greek gastronomy.
