Background

Kyrkos was born in 1983 in Ano Kouklesi, a mountain village in the region of Ioannina, Greece. As a child, he spent a lot of time trekking and hunting in the mountains with his father, which helped him develop an early understanding of the surrounding habitat, its tastes, and smells.

Education and Training

Kyrkos began his training as a bartender at the State School of Tourism at Galaxidi at the age of 17. He continued with courses on Food and Beverage Management at the Institute of Hotel & Tourism Studies LE MONDE and participated in the Panhellenic competition “Classic Bartender.”

Culinary Experience

Kyrkos has worked in some of the most prestigious restaurants in Greece, Belgium, Turkey, and Italy, which include several Michelin-starred establishments. He has cooperated with renowned chefs such as Jérôme Serres, Giancarlo Gottargo, Christine Manfield, David Toutain, Anthony Genovese, Toshitaka Omiya, Jean Pierre Bruneau, Maksut Askar, Pascal Devalkeneer and Aret Sahakyan.

Career Highlights

Kyrkos has worked as a corporate chef at The Vasilicos, Caldera Heritage Suites at Santorini Island, Greece, where he offered a tailor-made menu to the guests of the hotel based on local, fresh, seasonal ingredients. He has also worked as the chef de cuisine of the boutique hotel “Macakizi” at Bodrum, Turkey, where he gathered a team able to present refined Mediterranean dishes using the French technique.

Current Projects

Today, Kyrkos is based in Brussels, where he runs gàstra & la Pita with Sofia and provides culinary consultancies.

As a Guest chef

May 2023, Serkan Aksoy, Nicole restaurant, Istanbul, Turkey

One star Michelin.

August 2018, Chef Aret Sahakyan, Macakizi, Bodrum, Turkey

September 2017, Chef Yiannis Dikeoulakos, Yiamas gastro bar, Kalamata, Greece

September 2015, Chef Giancarlo Gottargo, Divan Hotel Group, Istanbul Turkey

January 2013, Chef Maksut Askar, Sekizistabul Istanbul, Turkey

July 2011, The Vasilicos, Caldera Heritage Suites, Santorini Island, Greece