We met with Chef Yiannis Kioroglou during the Culinary Icons event at Puente Romano in Marbella, Spain. Chef Yiannis is the master of Mediterranean cuisine and culture. From his humble beginnings in Greece to his vision of luxury, this is the story of a chef who believes that simplicity is the ultimate sophistication.
This interview has been edited for clarity and length.
Galavante: Chef Yiannis, you’ve achieved incredible success globally. For those who don’t know your journey, how did it all begin?
Chef Yiannis: It has to come from the heart. I didn’t go to a fancy culinary school; I learned everything in my family kitchen. My mother and grandmother cooked for us every single day, and that is where I learned that food is about love and sharing. My real “start” was actually during my military service. It was purely by chance. The chef was away, I had to step in to cook for a General, and that success gave me the confidence to pursue this professionally. If you have passion and you do things with your heart, people notice. It is the only way to build something that lasts.
Today, you manage an impressive portfolio of 17 restaurants across places like Saint Barth, Paris, the South of France, and Greece. How do you manage to keep them all authentic?
It’s a challenge, but it’s about the team and the culture. We are talking about legendary places like La Guérite, but I refuse to be a chef who hides in an office. When I am in Cannes, I will still jump in my car and drive two hours to a local market just to find the right product. You don’t need tricks to make great food. If you have a beautiful tomato and the best olive oil, you have everything you need. You have to respect the product, and you have to be on the floor, checking on your guests and feeling the pulse of the restaurant. I tell my team constantly: keep it simple, keep it fresh, and respect the product.
You’ve traveled the world and experienced the best hospitality. If you could pick one “dream hotel” for a collaboration or to open a restaurant, where would it be?
Amanzoe immediately comes to mind. It’s a place that perfectly matches my philosophy. It’s pure, honest, and it has an incredible soul. For me, true luxury is not about gold or heavy decoration. It is about that feeling of being “at home” in a place that respects its environment. A collaboration there would be a dream, because the energy of the property is so aligned with how I cook.
Beyond these massive projects, you’ve mentioned a desire for a more intimate “passion project.” What would that look like?
I dream of a small guesthouse. Maybe just five rooms, somewhere beautiful in Greece, Tuscany, or the Luberon. I want to wake up, go to the local market every morning, pick what looks best, and cook for my guests right in front of them. It’s not about grand scale; it’s about being together, eating well, and having the time to enjoy it. That is the ultimate luxury.
What is your advice for travelers today who are looking to discover new destinations?
Don’t look for perfection, look for emotion. In a city like New York that never stops, I always tell people: take the time to slow down, head to the market, and cook a meal that comes from the heart. But when you travel, do the same. Find a hidden beach, a small local market, or a family-run vineyard. Take the time to sit, to talk, and to enjoy the ingredients of the place you are visiting. The real treasure of travel is not the decoration or the price tag; it’s the connection you make with the place and the people.
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